Sticky Toffee Baked Oats

4.5
9
Notes
1 hr cook
A high-protein baked oat brekkie that’s packed with natural sweetness from the dates and bananas. Perfect for a meal prep breakfast – make a big batch on Sunday and you’ve got breakfast for the next few days.
Jodie Nixon

Jodie Nixon

Add to plan
Sticky Toffee Baked Oats
Serves
6
FOR THE OATS:
Pitted Date
Oat Milk
Oat
Banana
Baking Powder
Bicarbonate Soda
Plant-Based Protein Powder
Vanilla Essence
Ground Cinnamon
Ground Cardamom
FOR THE TOFFEE SAUCE:
Oat Milk
Vanilla Essence
Maple Syrup
Sea Salt
Coconut Oil (optional)

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    Notes
    (4)

    S
    Simone K.
    10 days ago
    Do you have to use protein powder in this recipe or would it work without it?
    Jodie N.
    Jodie N.
    8 days ago
    ·
    Chef
    Hi Simone, this recipe was tested with protein powder so I would reccomend using it as it effects the hydration of the liquids - if you wanted to try without I would suggest reducing the milk by 200-300ml and see how you get on! x
    E
    Etiyene E.
    17 days ago
    (edited)
    Made this with pumpkin puree instead of banana, came out pretty good. I forgot to add the pinch of salt to the batter, it wasn't listed with the ingredients for the oats. I added a bit more to the toffee sauce and sprinkled some more salt on top.
    K
    Karen T.
    19 days ago
    It looks like the dates are split - how much with the oats and how much with the sauce?
    K
    Karen T.
    19 days ago
    And how much chopped?
    Jodie N.
    Jodie N.
    19 days ago
    ·
    Chef
    Hi Karen, we've amended the method to be clearer! Hope that helps :) Happy baking! x
    C
    Chloe V.
    21 days ago
    Is there anything you could use in place of bananas such as apple sauce?
    Jodie N.
    Jodie N.
    21 days ago
    ·
    Chef
    Hi Chloe! Without testing I can't say for sure, but based on other recipes where I've subbed eggs for apple sauce I don't see why it wouldn't work! If you have an successful experiment, let us know! x
    E
    Etiyene E.
    19 days ago
    I'm going to try making this with canned pumpkin puree, a roasted and mashed up sweet potato might work as well.

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