Sticky Toffee Pudding Baked Oats

Name: Sticky Toffee Pudding Baked Oats
Yield: 1 bowl
Cuisine: Oats

Our Sticky Toffee Pudding Baked Oats are an OATstandingly indulgent way to treat yourself. Warm, gooey, and packed with rich caramel flavours!

Cooking Time 15 minutes

Skill Level Medium

Serves 1 bowl

Preparation Time 20 minutes

THE DATE CARAMEL – makes enough for 3-4 portions

10 Zamli or soft Medjool dates, pitted

240ml to 355ml warm water

THE OATS

3 tbsp oat flour (Mornflake Gluten Free Oats blitzed)

1 tbsp vanilla whey protein powder

1 tbsp of your date caramel

1/6th tsp bicarbonate of soda

1/4 tsp baking powder

Splash of hot water

Splash of milk

Gluten Free Jumbo Oats

6 x 600g pack

Pit your dates for the date caramel, then add to your blender with hot water. Leave to soak for 5-10 minutes, then blend until smooth. Add a pinch of salt.
Preheat the oven to 170°C.
In a small bowl, mix all your baked oat ingredients together until the mixture resembles cake batter.
Pour into an oven-safe bowl, dish, or ramekin, and bake for 12 minutes.
Remove from the oven, and microwave for 30 seconds.
Leave to cool slightly, then microwave 3 tbsp of your date caramel for 30 seconds and spread across the top.
Serve as it is, or with yoghurt, fresh fruit and nut butter.

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6 x 600g pack