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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!
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine British
Servings 4
Calories 542 kcal

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
Keyword baked oats, breakfast, dairy-free, dates, healthy breakfast, high protein, protein breakfast, vegetarian
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