Sticky Toffee Pudding Baked Oats
For Baked Oats:
100 g medjool dates
300 ml oat milk
2 large ripe bananas
1 tsp vanilla extract
1 pinch salt
1 tsp baking powder
2-3 tbsp maple syrup
For Caramel Sauce Topping:
5 tbsp smooth peanut butter, melted
3 tbsp oat milk
3 tbsp maple syrup
1/2 tsp vanilla extract
1.5 tbsp coconut oil, melted
Pinch salt
- Preheat the oven to 200/180°C fan and line an 8×8-inch ovenproof dish.
- Start by preparing the dates by soaking them in boiled water for 10 minutes to soften, then drain. Once the dates are prepared, add them to a blender with oat milk and blend until smooth.
- Add the bananas to a large bowl and mash them well.
- In the bowl, add the date/milk mixture, bananas, oats, and the rest of the baked oats ingredients, mixing until fully combined.
- Pour the baked oats mixture into the baking dish and place in the oven for 25-30 minutes.
- While the baked oats are cooking, make the caramel sauce by adding all the ingredients to a small bowl and mix until smooth.
- Once the baked oats have finished baking, remove from the oven and poke a few holes in the top with a skewer, then pour the caramel sauce over the top.
- Let the dish cool slightly, then you are ready to enjoy this tasty sweet breakfast.