Old-fashioned rolled oats work best here, as they keep their texture as they sit.
Refrigerate, uncovered, until slightly thickened, about 30 minutes.
Meanwhile, stir chocolate chips and coconut oil together in a small microwave-safe bowl.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Divide the oat mixture among 4 (8-ounce) jars (about 1 cup per jar).
Divide 6 tablespoons peanuts among the jars (about 1 1/2 tablespoons each).
Refrigerate, uncovered, until the chocolate is just set, about 10 minutes.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Drizzle each with 3/4 teaspoon caramel sauce; sprinkle with the remaining 1 tablespoon peanuts.
Sprinkle with flaky sea salt.
To make ahead
Refrigerate, uncovered, for up to 4 days.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
The fiber in the oats will also help keep you full and keep things moving through your gut.
While oats technically are gluten-free, some brands may be cross-contaminated with other gluten-containing grains.
If you should probably eat gluten-free, look for a gluten-free label on the oats.
Its fine to substitute, but just know that the smaller the chips, the quicker they will melt.
you’re able to always chop up regular-size chips for faster melting.
If youll be frying and baking, go forrefined coconut oil.
It has a higher smoke point than unrefined, 400F to 450F.
If you are doing a lot of baking at 350F or below, go for unrefined expeller-pressed coconut oil.
This oil is extracted from fresh coconut meat.
The coconut meat is heated dry before its pressed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
