Sticky Toffee Pudding Baked Oats
If you’ve ever dreamed of dessert for breakfast, these sticky toffee pudding baked oats are here to make that dream come true. Warm, cozy, and irresistibly fluffy, this baked oatmeal is sweetened with a luscious date paste and topped with a silky, caramel-like sticky toffee sauce. It’s everything you love about the classic dessert but in a healthy, protein-packed breakfast form.
Servings: 1
Calories: 441.7kcal
Ingredients
Date Paste:
- 25 g Pitted Dates (Sprouts)
- 120 ml Unsweetened Protein Plant Milk (Good Karma)
Dry:
- 30 g Gluten Free Oat Flour (H-E-B)
- 20 g Rolled Oats (Bob’s Red Mill)
- 15 g Whey Casein Protein Powder (Naked Protein)
- 1 tsp Cinnamon
- Pinch of Salt
- 1 tsp Baking Powder
Wet:
- Date Paste
- 75 g Nonfat Greek Yogurt (Siggi’s)
- 1 tsp Vanilla Bean Paste (Nielsen Massey)
Toffee Sauce:
- 16 g Zero Calorie Brown Sugar Sweetener (H-E-B)
- 5 ml Molasses (Brer Rabbit)
- ½ tsp Vanilla Bean Paste (Nielsen Massey)
- 15 ml Almond & Coconut Half & Half (Nutpods)
Instructions
Date Paste:
- Pit your dates if they are whole and chop into tiny pieces. Add to a pot with your milk and place on the stove on low to medium heat.25 g (3) Pitted Dates, 120 ml (0.5 cups) Unsweetened Protein Plant Milk
- Let it come to a slow boil and cook down for 5-6 minutes. Then set aside.
- Optionally, you can add this picture to a blender to create more of a paste or leave as is which is what I did. You’ll still get all those flavors but cut out extra dirty dishes!
Dry:
- To an oven safe bowl, add in your dry ingredients and mix until incorporated. If you don’t have oat flour, blend up whole oats and measure out the ingredients. You can also use all oat flour for a more cake texture.30 g (0.25 cups) Gluten Free Oat Flour, 20 g (0.25 cups) Rolled Oats, 15 g (3 tbsp) Whey Casein Protein Powder, 1 tsp Cinnamon, Pinch of Salt, 1 tsp Baking Powder
Wet:
- Add in the date paste mixture, yogurt, and vanilla. Mix until smooth and ensure there are no dry clumps of flour around the edges.Date Paste, 75 g (0.33 cups) Nonfat Greek Yogurt, 1 tsp Vanilla Bean Paste
- Bake at 350° for 25-30 minutes. For a gooey texture, underbake it slightly. For a more cake texture, cook on the longer time spectrum and do the toothpick test to ensure it is fully cooked.
Toffee Sauce:
- To a pot, add in the ingredients for your sauce. Place over low heat and let it cook down until thickened and smooth.16 g (4 tsp) Zero Calorie Brown Sugar Sweetener, 5 ml (1 tsp) Molasses, 1/2 tsp Vanilla Bean Paste, 15 ml (1 tbsp) Almond & Coconut Half & Half
- Once your oatmeal has baked, use a fork or chopstick to poke holes. Then pour in your sauce to evenly coat.
- Dig in and enjoy.
Nutrition Information
Sticky Toffee Pudding Baked Oats
Serving Size
1 Serving
Amount per Serving
Calories
441.7
% Daily Value*
Fat
6.1
g
9
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.5
g
Cholesterol
16.3
mg
5
%
Sodium
229.5
mg
10
%
Potassium
536.1
mg
15
%
Carbohydrates
82.2
g
27
%
Fiber
8.6
g
36
%
Sugar
22.5
g
25
%
Protein
30.1
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.