Oh hey there! Welcome to the first of many #BakedOats recipes – if you haven’t tried baked oats yet, then this is your sign to do so! Here’s why:

➝ It’s a gooey, sponge cake that you can have for breakfast
➝ It has a rich, creamy toffee sauce that contains no processed sugar
➝ It’s super easy to make
➝ Only requires a handful of feel-good ingredients that you most definitely have in your pantry
➝ It’s gluten and dairy free!

Recipe | Sticky Toffee Date Pudding

I N G R E D I E N T S L I S T

For the baked oats

2 cups oat flour (60g)
2 tbsp Greek yogurt
1/2 tsp apple cider vinegar
3-4 Mejdool dates
1 tbsp peanut butter
1 tbsp date syrup
3/4 cup plant-based milk (60ml)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg

For the toffee sauce

1 tbsp vegan butter
3 tbsp maple syrup
2 Mejdool dates
1 tbsp coffee creamer

I N S T R U C T I O N S

1. Pre-heat the oven for 10 minutes at 180 degrees Celsius. Prepare your baking dish / ramekin by spraying it with a dash of coconut oil and set aside.
2. In a small bowl, add the yogurt and apple cider vinegar and set aside for 5 minutes or until it curdles.
3. Once ready, whisk the mixture once and then add in the rest of the wet ingredients (milk, peanut butter, date syrup) and whisk until well combined.
4. In a separate bowl, add the dry ingredients (oat flour, baking powder, baking soda, cinnamon and nutmeg) and give it a good mix.
5. Combine the wet ingredients with the dry and add the mixture to a blender. Add the dates and blend until smooth.
6. To your baking dish / ramekin, add half the batter, then a scoop (or two!) of the toffee sauce (recipe below) and top off with the remaining batter.
7. Bake for 20-25 minutes at 180 degrees Celsius. Top off with some more toffee sauce, chopped pecans and enjoy!

For the toffee sauce:

1. In a sauce pan over medium heat, add all the ingredients and simmer for 5-7 minutes until thick. Allow it to cool and store in the refrigerator for upto a week.