Sticky Toffee Pudding Baked Oats
This sticky toffee pudding baked oats is the ultimate cosy, nourishing breakfast. With 16g protein and 10g fibre per serving, that's not a bad way to start the day. Especially considering it tastes like a dessert!
Ingredients
- 4 Medjool dates
- 2 ripe bananas
- 200g porridge oats
- 2 scoops whey protein powder unflavoured
- 1 tsp baking powder
- 2 tsp cinnamon
- Pinch of salt
- 4 tbsp runny tahini
- 400ml milk of choice
- 1 tbsp date syrup optional
For the sauce
- 1 tbsp date syrup
- 2 tbsp tahini
- 2 tbsp milk
- Pinch salt
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add the dates to a bowl and cover with boiling water. Leave to sit for 10-15 minutes, then drain and mash into a paste.
- Lightly oil a square baking dish, then add the bananas and mash with the back of your fork. Add the date paste, tahini, date syrup and milk. Mix to combine.
- Fold in the oats, protein powder, baking powder, cinnamon and a pinch of salt.
- Bake for 30-35 minutes.
- In the meantime mix together the sauce ingredients in a separate bowl to create the sauce.
- When ready to serve, pour the sauce on top and devour!
Nutrition
Calories: 542kcalCarbohydrates: 83gProtein: 16gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 14mgSodium: 163mgPotassium: 859mgFiber: 10gSugar: 35gVitamin A: 273IUVitamin C: 6mgCalcium: 295mgIron: 4mg
Tried this recipe?Let us know how it was!