Sticky Date Baked Oats
Sticky date baked oats with Medjool dates and a real toffee sauce poured over the top. Like sticky date pudding, made for breakfast. No eggs, no banana.
Servings 6 servings
Calories 395kcal
Equipment
- 1 8x8 inch (20 cm) square baking dish or a 9x7 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 8x8 inch (20 cm) square baking dish, or a 9x7 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
Dates: soft Medjool dates work best. If yours are dry, soak the chopped dates in hot water for 10 minutes, then drain well before stirring them in.
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.
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.
Nutrition
Calories: 395kcal | Carbohydrates: 57g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 251mg | Potassium: 407mg | Fiber: 5g | Sugar: 34g | Vitamin A: 494IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 2mg