Description
Sticky date baked oats with a soft cake-like texture and warm caramel flavor, made with oats and yogurt for a cozy high-protein breakfast.
Ingredients
- 1/2 cup rolled oats
- 1/4 cup vanilla protein powder
- 1 tablespoon granulated sweetener or sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/3 cup plain Greek yogurt
- 1/3 cup boiling water
- 1 Medjool date pitted
- 2 teaspoons smooth cookie butter spread
- 1 to 2 tablespoons almond milk
Instructions
- Preheat the oven to 365°F and lightly grease a single-serve oven-safe ramekin.
- Place the date in a small bowl, pour boiling water over it, and let sit for 5 minutes. Mash until mostly smooth.
- Add oats, protein powder, sweetener, baking powder, baking soda, yogurt, and mashed date mixture to a blender. Blend until thick and smooth.
- Pour the batter into the prepared ramekin and smooth the top.
- Bake for 25 to 30 minutes until set in the center and lightly golden on top.
- Warm the cookie butter with almond milk until smooth and pourable.
- Poke small holes into the baked oats and drizzle the toffee topping over the surface.
- Serve warm.
Notes
- Refrigerate leftovers for up to 3 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American