Classic Dessert Meets Breakfast Bliss
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.
Why You’ll Love This Sticky Toffee Pudding Baked Oats
Let’s talk about that sauce for a second. Poured over freshly baked oats, it seeps into every crevice, transforming your oatmeal into a rich, decadent experience. And can you believe this indulgent treat has 30g of protein? Not only will it satisfy your sweet tooth, but it will also keep you full and energized all morning long.
Making these baked oats with toffee sauce is surprisingly simple. The magic starts by soaking and cooking dates in milk, which creates the perfect balance of natural sweetness and richness. Mix this heavenly base with your dry ingredients and bake until soft and fluffy. While that’s in the oven, whip up the sticky toffee sauce by simmering a handful of ingredients until thick and golden. Once your oats are ready, poke a few holes on top and let the sauce seep in for an extra burst of flavor.
Whether you’re enjoying it solo or serving it up as an impressive weekend breakfast, this sticky toffee baked oatmeal is bound to be a favorite. It’s a cozy, satisfying dish that feels like a treat but fuels you like a balanced meal. And let’s be real—dessert for breakfast? Always a win.
Macros Per Serving
442 Cal | 82g Carbs | 6g Fat | 30g Protein
Recipe Card
Sticky Toffee Pudding Baked Oats
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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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