Sticky Toffee Baked Oats
Sticky Toffee Pudding has always been my favourite dessert so I knew that I had to turn it into a baked oats recipe. These Sticky Toffee Baked Oats are rich, fudgy and decadent, and perfect for warming on chilly mornings. They're vegan, gluten free and also packed with fibre.
Ingredients
Baked Oats
- 2 large ripe bananas
- 100 g medjool dates (pitted weight) soaked in boiled water for 10 minutes to soften, then drained
- 180 g oats
- 50 g oat flour (just blend oats in a blender until a flour forms)
- 300 ml milk of choice such as oat, soya, almond
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1 pinch salt
- 1 tsp baking powder
- 2-3 tbsp maple syrup optional - for extra sweetness
Caramel Sauce Topping
- 5 tbsp smooth almond butter
- 3 tbsp milk of choice such as oat, soya, almond
- 3 tbsp maple syrup or syrup of choice
- 1/2 tsp vanilla extract
- 1.5 tbsp coconut oil melted
- Pinch salt
Instructions
- Preheat the oven to 180C and grease an 8x8" (or similar) square dish/tin.
- Add the soaked and drained dates to a blender along with the milk and blend until smooth.
- Add the bananas to a large bowl and mash them well. Then add the milk/date mixture and the rest of the baked oats ingredients and mix well. If you prefer some texture, you can add some extra chopped dates and stir these in.
- Pour into the greased tin and place in the oven to bake for around 25-30 minutes, or until golden brown.
- While it's cooking, make the caramel sauce topping by stirring all the ingredients together in a small bowl until smooth.
- Once cooked, remove the baked oats from the oven and poke a few holes in the top with a skewer. Pour the caramel sauce all over the top of the baked oats.
- Leave to cool for a while before slicing into 6 portions. Enjoy! Store leftovers in an airtight contrainer in the fridge and reheat before serving in the microwave.