STICKY TOFFEE BAKED OATS
Serves 420 mins prep40 mins cook
Sticky toffee pudding in baked oats form for breakfast, made perfectly soft, cozy, and warming with Bob's Red Mill Organic Old-Fashioned Rolled Oats.
0 servings
What you need
Instructions
Preheat the oven to 350F. Grease 2 (14oz) or 4 (8-oz) ramekins with butter. Set aside. Start by adding the oats to a blender, and blend down to a flour consistency. Pour the oat flour into a medium bowl and add the cinnamon, baking powder, and salt. Whisk to combine and set aside. Make the date paste. Add the dates and milk to a saucepan, and simmer over medium-high heat for 5 mins, until the dates are soft. Add the mixture to a blender or food processor. Blend until it turns into a smooth paste. Add the date paste into a large bowl. Then, add the almond butter, melted butter, maple syrup, and vanilla extract. Whisk to combine. Add the dry ingredient mixture to the wet, and fold until combined and the batter is smooth. Divide the batter evenly among the prepared ramekins. For 8oz ramekins: bake at 350F for 20-25 mins. For 14oz ramekins: bake at 350F for 30-35 mins until just firm when pressed in the center. While baking, make the salted caramel by mixing together the ingredients in a medium bowl. You can adjust the runniness to your liking by adding more maple syrup, if desired! Remove the baked oats from the oven and transfer to a wire cooling rack. Allow to cool for 5-10 mins, then invert onto a plate. Pour the salted caramel over the top, and top with a scoop of greek yogurt. Enjoy!View original recipe