Description
Sticky, gooey and fluffy, this healthy date caramel baked oats is sure to satisfy your morning sweet tooth. Plus, it's secretly healthy and packed with nutrients.
Ingredients
Scale
Caramel Baked Oatmeal
- ½ cup Rolled oats, ground into a fine flour ((sub with 2/3 cup oat flour) )
- 1 scoop Protein powder, vanilla or plain
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- ⅛ tsp Salt
- ½ cup Almond milk or any plant milk
- ¼ tsp Vanilla extract
- 2 tbsp Date Caramel + 2 tbsp extra for topping
Healthy Date Caramel
- 16 pitted Medjool dates
- 1 cup Boiling water
- ½ tsp Salt
- ½ tsp Vanilla extract
Instructions
Date Caramel
- Begin by making the date caramel. While it doesn’t take long to whip up, I recommend making the caramel on the weekend, and then use it throughout the week as a sweetener, spread syrup etc.
- To make the date caramel, add the gooey dates into a blender along with the boiling water, salt and vanilla extract. Let this sit for 10 minutes. If your dates are super dry you can dump everything out of the blender and into a pot and boil it together for 10 minutes. The goal is to make sure the dates are super tender and almost falling apart. Once the 10 minutes is up, blend the mixture together on high speed for 2-3 minutes until super thick and creamy. Store it in a jar in the fridge. Keep in mind that the caramel will thicken as it sits in the fridge.
Caramel Baked Oats
- Now on to making the baked oats. Begin by preheating the oven to 350°F and greasing a ramekin with cooking spray.
- In a bowl, add the ground oats (or oat flour), protein powder, baking powder, baking soda and salt. Mix well. Then pour in the almond milk and whisk well. The batter should look like thick pancake batter. If the batter seems too dry, add in a dash more almond milk. If the batter looks too runny, add in some more oat flour or protein powder.
- Pour the batter into the prepared ramekin and place the 2 tbsp of date caramel in the middle. Then, using a knife or spoon, swirl the filling around into the batter, make sure it’s evenly spread out in the batter. Just don’t over-mix! Then bake in the oven for 20-25 minutes until puffed and golden brown. Let cool for 2 minutes, top with an additional 2 tbsp of date caramel and enjoy.