A high-protein baked oat brekkie that’s packed with natural sweetness from the dates and bananas. Perfect for a meal prep breakfast – make a big batch on Sunday and you’ve got breakfast for the next few days.
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Serves
6
FOR THE OATS:
Pitted Date
Oat Milk
Oat
Banana
Baking Powder
Bicarbonate of Soda
Plant-Based Protein Powder
Vanilla Essence
Ground Cinnamon
Ground Cardamom
FOR THE TOFFEE SAUCE:
Oat Milk
Vanilla Essence
Maple Syrup
Sea Salt
Coconut Oil (optional)
Serves
6
FOR THE OATS:
Pitted Date
Oat Milk
Oat
Banana
Baking Powder
Bicarbonate of Soda
Plant-Based Protein Powder
Vanilla Essence
Ground Cinnamon
Ground Cardamom
FOR THE TOFFEE SAUCE:
Oat Milk
Vanilla Essence
Maple Syrup
Sea Salt
Coconut Oil (optional)
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Step 1.
Heat the oven to 200°C fan. Soak the dates in boiling water for 30 mins, then drain.
Step 2.
Blitz ½ the soaked dates with the oat milk in a blender until smooth.
Step 3.
Mash the banana in a large bowl. Add the oats, protein powder, baking powder, bicarbonate of soda, vanilla, cinnamon, cardamom, and a pinch of salt. Pour in the blended date milk and stir well. Transfer to a baking dish and bake for 40-45 mins. If the top browns too quickly, cover with foil and continue baking.
Step 4.
For the toffee sauce, blend the remaining soaked dates with the oat milk, vanilla, maple syrup, sea salt and coconut oil (if using) until smooth. Add a splash of water to loosen if needed.
Step 5.
Add the toffee sauce to a saucepan and heat until bubbling. Then take off the heat.
Step 6.
Let the baked oats cool slightly before slicing. Drizzle with the toffee sauce and serve.
Step 7.
Portion the baked oats into containers for an easy grab-and-go breakfast. Store in the fridge for up to 3 days then eat cold or reheat before eating.
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