Description
Indulge in the ultimate cosy and nourishing breakfast with these Sticky Toffee Pudding Baked Oats. Packed with 16g of protein and 10g of fiber per serving, this dish is a delightful way to kickstart your day, tasting just like a dessert!
Ingredients
Scale
For the Oats:
- 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 of salt
Instructions
- Preheat oven to 180C/160C fan/350F. Add dates to a bowl, cover with boiling water, let sit for 10-15 mins, drain, and mash into a paste.
- Lightly oil a square baking dish, mash bananas, add date paste, tahini, date syrup, and milk. Mix well.
- Fold in oats, protein powder, baking powder, cinnamon, and salt.
- Bake for 30-35 mins.
- Prepare sauce by mixing syrup, tahini, milk, and salt in a bowl.
- Once baked, pour sauce over oats and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 542 kcal
- Sugar: 35g
- Sodium: 163mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 14mg