Sticky Toffee Pudding Baked Oats

Ingredients

• 2 spotty bananas (Mashed; use ripe bananas for the best sweetness and texture.)
• 80 g rolled oats
• 60 g vegan vanilla protein powder
• 40 g dates (Soaked in hot water before blending.)
• 100 ml water (Used to soak and blend the dates; some or all of the soaking liquid may be used.)
• 180 ml milk (The creator used milk for the remaining liquid; the specific type was not stated.)
• 1 tsp baking powder
• 60 g almond butter (For the topping.)
• 12.5 g maple syrup (The source gives a range of 10–15 g; 12.5 g is used here as the midpoint.)
• ground cinnamon (A dash, for the topping.)
• milk (Add as needed to thin the almond-butter topping.)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Lightly grease an oven-safe baking dish if needed.

2. 2

   Place the ripe bananas in a mixing bowl and mash them thoroughly with a fork until mostly smooth.

3. 3

   Add the rolled oats, vegan vanilla protein powder, and baking powder to the mashed bananas. Stir until the dry ingredients are evenly distributed.

4. 4

   Soak the dates in hot water until softened. Blend the soaked dates with 100 ml of water until smooth and syrupy.

5. 5

   Add the blended date mixture to the oat mixture. Pour in the remaining liquid, using milk as needed to bring the total liquid amount to 280 ml, and stir until combined.

6. 6

   Transfer the mixture to an oven-safe baking dish and spread it into an even layer.

7. 7

   Bake at 180°C (350°F) for 25–30 minutes, until the oats are set and the surface is lightly golden while the center remains soft and pudding-like.

8. 8

   While the oats bake, combine the almond butter, maple syrup, and a dash of cinnamon in a small bowl.

9. 9

   Add milk a little at a time to the almond-butter mixture, stirring until it becomes smooth and spreadable.

10. 10

    Remove the baked oats from the oven and spread the topping evenly over the surface.

11. 11

    Cut the baked oats into slices and serve warm, or cool and portion for meal prep.

Notes

The recipe makes 2 servings. For meal prep, cool completely, cover, and refrigerate. The source does not specify the milk type or exact amount needed to thin the topping. The transcript states that each serving has nearly 40 g of protein and about 12 g of fiber, though actual nutrition will vary by protein powder, milk, and almond butter brands.

Nutrition per serving

• breakfast
• dessert-inspired
• meal prep
• baked
• high-protein
• vegetarian
• potentially dairy-free
• oats