These sticky toffee baked protein oats are an easy, satisfying breakfast inspired by decadent sticky toffee pudding. These high-protein baked oats are baked until they become super soft and cakey, then topped with this salted caramel sauce.
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Who knew oats could be made into a spongy, cake-like treat that resembles the taste and texture of a classic English dessert? These sticky toffee pudding-inspired baked protein oats are the perfect breakfast when you're craving something sweet & high in protein.
This recipe is vegetarian-friendly and gluten-free. Just make sure you double-check your brand of protein powder and oats if you're unsure if they're gluten-free.
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🔖 Ingredients & Substitutions
- Medjool dates: Deglet Noor dates will work in a pinch, but I suggest soaking them for an additional 5 minutes.
- Rolled oats: You can also use quick-cooking oats. I wouldn't recommend steel-cut oats for this recipe.
- Casein protein: You can also use vanilla protein powder or whichever kind of protein powder you prefer. Consider adding a couple of scoops of collagen peptides for even more protein.
- Greek yogurt: You could also use vanilla-flavored yogurt or cottage cheese.
- Maple syrup: Can be substituted with honey or agave, if you prefer.
- Half-and-half: Heavy cream can be used as well.
- Ground cinnamon: Optional, but cardamom would also be great.
- Almonds: I like to top it off with slivered almonds, but you can omit these or use walnuts.
- Optional: Fresh raspberries, blackberries, strawberries, or blueberries.
- If you have a ripe banana, you could mash that up and include it in the batter as well.
🥄 How To Make Baked Protein Oats
Step 1: Sprinkle baking soda over pitted Medjool dates, then cover them with boiling water and allow them to soak for 10 minutes. Blend until smooth.
Step 2: Preheat oven to 350°F. In a large bowl, combine oats, protein powder, baking powder, salt, cinnamon, eggs, vanilla, and maple syrup. Mix until thoroughly combined, then add the date paste and Greek yogurt and mix again.
Step 3: Pour the batter into a lightly greased loaf pan or baking dish and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
Step 4: In a small saucepan, melt butter and brown sugar, stirring until a paste begins to form. Add in half-and-half, then cook over low heat 3-4 minutes, stirring regularly. Mix in vanilla extract and salt, then remove from heat.
Step 5: Poke several rows of small holes into the baked oats to help them absorb the caramel. Top it all off with the caramel syrup, slivered almonds, and fresh berries (optional).
Pro Tip: Alternatively, you can store the caramel sauce separately and drizzle it over individual servings, which will prevent the oats from getting soggy in the fridge.
🤷🏻♀️ Recipe FAQs
Yes, protein powder works very well in baked oats and is a great way to increase the protein content of your breakfast. If the batter becomes too thick, you can add a few tablespoons of milk to keep the oats moist.
No, heat does not destroy whey protein powder, but it may cause it to denature. This simply means that the protein structure changes shape from the heat, but does not reduce its nutritional value or protein content.
Casein protein is great for making high-protein baked oats as it produces a thick, creamy texture. Vanilla protein powder is great if you want a sweeter flavor. Whey protein can work well, too.
👩🏻🍳 Pro Tips
- I like to use a loaf pan, but you can opt for an 8x8 baking pan if you prefer. This may decrease the necessary baking time to 30-35 minutes.
- Let the high-protein baked oats rest 5-10 minutes before cutting.
- Store leftover baked protein oats in an airtight container in the fridge for 4-5 days.
- You can also freeze leftovers in individual portions for up to 2 months.
- To reheat, place a slice on a plate and microwave for 30-45 seconds. Add 1 tablespoon milk or water if it seems dry.
- You can also reheat the high-protein baked oats in the oven for 8-12 minutes at 325°F.
Still have more oats? Try these yummy oatmeal cream pie bars!
🥞 More Easy Breakfast Recipes
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Ingredients
Equipment
Method
- Sprinkle baking soda over pitted medjool dates, then cover them with boiling water and allow them to soak for 10 minutes. Blend until smooth.
- Preheat oven to 350°F. In a large bowl, combine oats, protein powder, baking powder, salt, cinnamon, eggs, vanilla, and maple syrup. Mix until thoroughly combined, then add date paste and Greek yogurt and mix.
- Pour the batter into a lightly greased loaf pan or baking dish and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- In a small saucepan, melt butter and brown sugar, stirring until a paste begins to form. Add in half-and-half, then cook over low heat 3-4 minutes, stirring regularly. Mix in vanilla extract and salt, then remove from heat.
- Poke several rows of small holes into the baked oats to help them absorb the caramel. Top it all off with the caramel syrup, slivered almonds, and fresh berries (optional).
Nutrition
Notes
- Alternatively, you can store the caramel sauce separately and drizzle it over individual servings, which will prevent the oats from getting soggy in the fridge.
- I like to use a loaf pan, but you can opt for an 8x8 baking pan if you prefer. This may decrease the baking time to 30-35 minutes.
- Let the high-protein baked oats rest 5-10 minutes before cutting.
- Store leftover baked protein oats in an airtight container in the fridge for 4-5 days.
- You can also freeze leftovers in individual portions for up to 2 months.
- To reheat, place a slice on a plate and microwave for 30-45 seconds. Add 1 tablespoon milk or water if it seems dry.
- You can also reheat the high-protein baked oats in the oven for 8-12 minutes at 325°F.
Hilda Sterner says
We hope you enjoy these yummy oats!