Sticky Toffee Baked Oats
Ingredients
- ½ tsp butter
- 6 dates, pitted
- 2 tbsp boiling water
- 90g porridge / oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 egg
- 175ml milk (of your choice)
- 3 tsp maple syrup
- 1 tbsp almond butter
- 3 tbsp flaxseeds
Serving suggestion (per portion)
- 1 tbsp full-fat Greek yoghurt
- Handful of berries (strawberries, blueberries, raspberries)
Instructions
Preheat the oven to 180 degrees fan and grease a baking dish with butter.
Add the dates and boiling water to a small bowl and let sit for 5 minutes to soften.
Add all the dry ingredients to a bowl.
Add all the wet ingredients along with the softened dates (and water) to a blender or food processor. Blend until smooth.
Combine the wet and dry ingredients together and fold in the flaxseeds.
Pour the mixture into the prepared baking dish.
Bake for around 45 minutes.
Take out, allow to cool and then slice.
Serve warm or cold, with a spoonful of Greek yoghurt and berries.
Note - The recipe makes 3 portions. The remainder can be stored in the fridge for up to 5 days. You can also freeze individual portions for up to 2 months. Defrost them overnight and serve cold or warm.