Sticky toffee baked oats
I’m back on my baked oats grind, and couldn’t be happier about it. PLEASE try them. Not to be dramatic, but these have changed my life.
They keep me so so so full, and I’ve noticed that they really balance out my hunger throughout the day.
These are sticky toffee flavoured, so naturally sweetened with dates, and will give you an extra fibre boost.
Recipe
THE DATE CARAMEL (makes enough for 2-3)
10 zamli or soft medjool dates, pitted
1 - 1 1/2 cups warm water
THE OATS
3 tbsp oat flour
1 tbsp whey protein powder
1 tbsp date syrup
1 tbsp sugar
1/6th tsp bicarbonate of soda
1/4 tsp baking powder
Splash of hot water
Splash of milk
Method
Pit your dates for the date caramel, and add to your blender with hot water. Leave to soak for 5-10 minutes, then blend until smooth. Add pinch of salt.
Preheat the oven to 170°C.
In a small bowl, mix all your baked oat ingredients together until the mixture resembles cake batter.
Pour into an oven safe bowl, dish, or ramekin, and bake for 12 minutes.
Remove from the oven, and microwave for 30 seconds.
Leave to cool slightly, then microwave 3 tbsp your date caramel for 30 seconds and spread across the top.
Serve as it is, or with yogurt, fresh fruit and nut butter.
Notes + Variations:
You can quite easily make these vegan, although I’d say that whey protein is essential for the texture, but vegan protein will work.
