If you love sticky date pudding, this is your sign to have it for breakfast. These baked oats are packed with soft Medjool dates and finished with a warm, real toffee sauce. There’s no banana in here (I know, most baked oats have it) and no eggs either.
Instructions
Step One: Stir together the oats, flaxseed, baking powder and salt in a large bowl.
Step Two: Add the chopped dates to the milk and applesauce and mash them with a potato masher.
Step Three: Add the maple syrup, oil and vanilla and whisk to combine.
Step Four: Pour the wet mix into the oats and stir until there are no dry patches.
Step Five: Spread the batter evenly into the greased dish and bake until the top is deep golden and caramelized.
Step Six: While the oats bake, melt the brown sugar and butter, then whisk in thick canned coconut cream (coconut milk is too thin). Let it bubble until it thickens slightly but is still pourable.
Step Seven: Rest the baked oats for 10 minutes, then poke holes all over the top with a skewer.
Step Eight: Pour the warm toffee sauce over the top so it runs down into the holes.
Storage
Keep the baked oats covered in the fridge for up to 4 days, with the sauce stored separately in a jar for up to 5 days. To serve, warm a square in the microwave for 30 to 45 seconds. Rewarm the sauce in 20-second bursts, stirring in between, and pour it over.
Sticky Date Baked Oats
Equipment
- 1 8×8 inch (20 cm) square baking dish or a 9×7 inch (23 x 18 cm) rectangular dish
Ingredients
- 2 cups old-fashioned rolled oats 170 g
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- 1¼ cups milk 300 ml, I used unsweetened soy milk.
- ½ cup unsweetened applesauce 120 g
- 3 tablespoons maple syrup
- 2 tablespoons neutral oil
- 2 teaspoons vanilla extract
- ¾ cup Medjool dates pitted and chopped, about 6 dates (110 g)
Toffee Sauce
- ⅓ cup brown sugar packed, 70 g
- 3 tablespoons butter 42 g, I used plant-based butter.
- ⅓ cup coconut cream 80 ml
- ½ teaspoon vanilla extract
- 1 pinch table salt
Instructions
Baked Oats
- Preheat the oven to 350°F (180°C), or 325°F (160°C) fan. Grease an 8×8 inch (20 cm) square baking dish, or a 9×7 inch (23 x 18 cm) rectangular dish.
- In a large bowl, stir together the oats, ground flaxseed, baking powder and salt.
- In a jug or small bowl, whisk together the milk, applesauce, maple syrup, oil and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until there are no dry patches. Stir through the chopped dates.
- Pour the mixture into the greased dish and spread it out evenly. Bake for 35 to 40 minutes, until the edges are golden and pulling away from the sides and the middle barely wobbles.
Toffee Sauce
- While the oats bake, add the brown sugar and butter to a small saucepan over medium heat. Stir for about 2 minutes, until melted, smooth and bubbling.
- Whisk in the coconut cream (it will bubble up). Simmer for 2 to 3 minutes, stirring, until the sauce is thick enough to coat the back of a spoon.
- Take the pan off the heat and stir in the vanilla extract and salt. The sauce thickens more as it cools.
- Leave the baked oats to rest for 10 minutes. Poke holes all over the top with a skewer and pour over half the sauce so it soaks in. Slice into squares and serve with the rest of the warm sauce poured over.
Notes
Coconut cream: use the thick canned kind and stir the can well before measuring. Coconut milk is too thin for the sauce.
Butter: any regular butter or margarine works. Avoid light or reduced-fat spreads, which hold too much water.
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