Sticky Toffee Pudding Baked Oats

Ingredients

• 2 bananas (mashed)
• 3 tbsp maple syrup
• 400 ml milk
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 240 g porridge oats
• 60 g vanilla protein powder
• 240 g medjool dates (pitted)
• 1.5 tsp vanilla extract
• 60 g tahini (can substitute with nut butter)
• 240 ml milk (for the caramel; plus more if needed for consistency)
• salt (a generous pinch)

Steps

1. 1

   Begin by preheating the oven to 180ºC.

2. 2

   In a bowl, combine the mashed banana, maple syrup, and 400ml of milk.

3. 3

   Add the ground cinnamon, baking powder, porridge oats and vanilla protein powder to the bowl.

4. 4

   Combine well and then empty the mixture into an ovenproof dish.

5. 5

   Bake in the oven for 40 minutes.

6. 6

   Meanwhile, prepare the date caramel by heating 240ml of milk in a pan on a medium heat.

7. 7

   Once the milk is hot, pour it over the pitted medjool dates in a separate bowl.

8. 8

   Let the dates soak for 10 minutes, then transfer the dates and milk to a blender along with the vanilla extract, tahini (or nut butter), and salt.

9. 9

   Blend until completely smooth and runny. Add more milk if the consistency is too thick.

10. 10

    Once the baked oats are out of the oven, use a skewer to poke some holes all over the top.

11. 11

    Allow the oats to cool for 5 minutes, then pour the date caramel over the top.

12. 12

    Spread the caramel evenly and leave to sit for a few minutes before slicing into 4-6 squares. Serve and enjoy!

Notes

If you don't have tahini, you can substitute it with any nut butter. Porridge oats are typically rolled oats. For meal prep, slice into squares and store in the fridge.

Nutrition per serving

• breakfast
• meal prep
• baked oats
• vegetarian
• high protein
• healthy
• sweet