Sticky Date Baked Oats

Turning a universally loved dessert into Baked Oats is my love language. If you are a lover of sticky date pudding you will love this recipe for Sticky Date Baked Oats. It is perfectly sweet, decadent and on the plus side- lower calorie and full of nutrients + protein. It is a perfect breakfast for those with a big sweet tooth.

Why you will love Sticky Date Baked Oats

Baked oats are one of my favourite breakfasts to prepare as they are super easy, customizable (so you can get super creative) meaning you will never get bored of them, delicious and they are packed with benefits. They are the perfect breakfast to prepare in the colder months of the year, as opposed to overnight oats, which can be a refreshing and cooling breakfast for those warmer days. Not only are they high protein so they are super satiating but they are also low calorie!

Oats are one of the most healthiest grains as:

• they are super high in the soluble fiber Beta-Glucan which helps to reduce blood sugar, increase satiation (feeling of fullness), and increase good bacteria in the digestive tract.
• They are loaded with important vitamin and minerals, such as manganese, phosphorus, magnesium, copper, iron and zinc.
• They are rich in antioxidants, including avenanthramides. Studies have shown that these polyphenol compounds can help reduce blood pressure and provide other benefits

Additionally, consuming oats in the form of baked oats is like eating a cake- it’s so incredibly YUM and DELICIOUS, and they require no eggs or butter!

Macros for Sticky Date Baked Oats

350 Calories

45.5g Carbs

21g Protein

8.9g fat

More oat based breakfast recipes to try

Love having oats in the morning, try some of my other oat based breakfast recipes:

• Blueberry White Chocolate Overnight Oats
• Lemon Poppy Seed Overnight Oats
• Raspberry White Chocolate Baked Oats
• Blueberry White Chocolate Baked Oats
• Banana Bread Baked Oats
• Birthday Cake Overnight Oats
• Creamy Biscoff Overnight Oats

Ingredients for Sticky Date Baked Oats

• 35g rolled oats- any kind of oats will work as they will be blended
• 20g protein powder – can be omitted, see below for details
• 8g (1/2 tbsp) Sweetener- any sweetener of your choosing
• 1/2 tsp baking powder- essential to getting your baked oats to rise and become “cakey”
• 40g yogurt- can omit for equal parts applesauce, 1 egg , 1/2 banana or even nut butter
• 80 ml boiling water
• 1 medjool date, around 22g
• dash of baking soda – optional however it helps it rise and also helps break down the date within the batter
• 10g smooth biscoff- used for the “toffee sauce” added on top – see substitutions below for a different option if you are not a fan of biscoff or would like a lower sugar alternative
• 20-30ml almond milk

How to make Sticky Date Baked Oats

1. Add hot water onto the date and let sit for a couple of minutes
2. Add to a blender or food processor with the rest of the ingredients (minus the biscoff)-important to make sure the mixture isn’t too runny, make sure it can blend but it is preferable if more on the thick side
3. Pour into ramekin
4. Bake in oven at 185 degrees celsius or 365 F for 25-30 minutes OR Airfry at 150c for 5 minutes, then 160c for 10-15 minutes
5. Mix biscoff and almond milk and microwave for 30 seconds, mix well until a thick sauce forms
6. Poke holes into the baked oats and pour the biscoff sauce over the top

Tips

Cooking tips

If oats are too soggy or seem undercooked after 30 minutes, add them back in the oven for 5 minutes or airfryer for 3-5 minutes

Recommended oven proof ramekins

My go to ramekins for all my baked oats recipes are the Chasseur Set of 4 9cm Macaron Mini Cocottes– they come in pastel colours and are super cute! They are the perfectly sized ramekins for baked oats and are oven proof

Storing tips

Once cooked, baked oats will last in the fridge for up to 3 days. Reheat them in a microwave or the oven as they are best served warm.

Meal prep rips

This baked oats recipe can be meal prepped, duplicate the recipe ingredients with the number of serves you would like to make. Can be made in individual ramekins and stored in the fridge OR can be made on a sheet pan and be cut up into individual pieces and stored in the fridge

FAQ

Im Gluten Intolerant, can I still have this?

Oats in its pure form are gluten free and in many countries are safe for coeliacs to consume. Unfortunately if you live in Australia, under the Food Standards Australia & New Zealand (FSANZ) Code, oats and their products are not permitted in foods labelled ‘gluten-free’. This is because of the way oats are processed in Australia, as they are often processed with gluten based grains, meaning they are contaminated with gluten.

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What protein powder do you recommend?

My favourite protein powder brand is MacroMike, use my code amb-eliyaeats to save 10% (I am a proud MacroMike Ambassador!) The flavour I use in this particular recipe is Salted Caramel, but vanilla also works super well in this recipe!

What can I use instead of protein powder?

You can sub the protein powder for extra oats, or just omit completely and use slightly less liquid.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY sweetener you like, normal white sugar, brown sugar, honey, maple syrup etc. Or feel free to omit the sweetener completely if you don’t like your oats too sweet.

What can I substitute for Biscoff in the “Toffee Sauce”?

Instead of mixing biscoff and almond milk a great substitution is peanut butter and maple syrup or peanut butter powder and sugar free maple syrup. I would mix 10g peanut butter and a dash of maple syrup and hot water and mix well OR 15g powdered peanut butter and maple syrup and some hot water to your desired consistency.

My go-to Powdered Peanut Butter is from Macromike.