Sticky Toffee Baked Protein Oats
These sticky toffee baked protein oats are an easy, satisfying breakfast. High protein baked oats are the perfect sweet & filling treat.
Servings: 6 servings
Calories: 431kcal
Equipment
- 1 loaf pan
Ingredients
Baked Protein Oats Ingredients
- ½ teaspoon baking soda
- 1 cup Medjool dates (8 dates)
- 1½ cup rolled oats
- 3 scoops casein protein (90g)
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 3 large eggs
- 1½ teaspoon vanilla extract
- ¼ cup maple syrup
- ¾ cup Greek yogurt
Caramel Syrup Ingredients
- 1½ tablespoon unsalted butter
- ½ cup brown sugar
- ¼ cup half-and-half
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Garnish Ingredients
- ¼ cup slivered almonds
- ½ cup fresh mixed berries (optional)
Instructions
- 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).
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.
Nutrition
Serving: 1slice | Calories: 431kcal | Carbohydrates: 64g | Protein: 23g | Fat: 11g | Cholesterol: 130mg | Sodium: 464mg | Potassium: 564mg | Fiber: 4g | Sugar: 45g
