Sticky Date Baked Oats
Sticky Date Baked Oats
Ingredients
For the Baked Oats
- 1 cup Medjool dates, pitted and chopped
- 1/2 cup hot water, plus more as needed to cover dates
- 2 cups rolled oats
- 2 cups milk, any kind
- 1/2 cup plain yogurt, dairy or non-dairy
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Topping and Drizzle
- 1/4 cup date caramel, plus more for serving
- 1/4 cup chopped nuts, such as walnuts or pecans
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or individual ramekins.
⏱️ 5 min•🌡️ 375
- 2
Place the chopped Medjool dates in a small heatproof bowl. Pour enough hot water over them to just cover the dates. Let them soak for 10 minutes to soften.
⏱️ 10 min
- 3
Drain the softened dates, reserving 2 tablespoons of the soaking water. Transfer the dates to a blender.
⏱️ 2 min
- 4
Add the rolled oats, milk, yogurt, mashed banana, vanilla extract, baking powder, ground cinnamon, salt, and the reserved 2 tablespoons of date soaking water to the blender with the dates.
⏱️ 3 min
- 5
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 1-2 minutes.
⏱️ 2 min
- 6
Pour the blended oat mixture into the prepared baking dish. Drizzle 1/4 cup of date caramel over the top.
⏱️ 2 min
- 7
Using a fork or a skewer, gently swirl the date caramel into the oat mixture to create ribbons.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until the oats are set, golden brown around the edges, and a toothpick inserted into the center comes out mostly clean.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven. Let cool for a few minutes before serving. Drizzle with additional date caramel and sprinkle with chopped nuts before enjoying.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Date Baked Oats
For the Baked Oats
- 1 cup Medjool dates, pitted and chopped
- 1/2 cup hot water, plus more as needed to cover dates
- 2 cups rolled oats
- 2 cups milk, any kind
- 1/2 cup plain yogurt, dairy or non-dairy
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Topping and Drizzle
- 1/4 cup date caramel, plus more for serving
- 1/4 cup chopped nuts, such as walnuts or pecans
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or individual ramekins.
⏱️ 5 min•🌡️ 375 - 2
Place the chopped Medjool dates in a small heatproof bowl. Pour enough hot water over them to just cover the dates. Let them soak for 10 minutes to soften.
⏱️ 10 min - 3
Drain the softened dates, reserving 2 tablespoons of the soaking water. Transfer the dates to a blender.
⏱️ 2 min - 4
Add the rolled oats, milk, yogurt, mashed banana, vanilla extract, baking powder, ground cinnamon, salt, and the reserved 2 tablespoons of date soaking water to the blender with the dates.
⏱️ 3 min - 5
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 1-2 minutes.
⏱️ 2 min - 6
Pour the blended oat mixture into the prepared baking dish. Drizzle 1/4 cup of date caramel over the top.
⏱️ 2 min - 7
Using a fork or a skewer, gently swirl the date caramel into the oat mixture to create ribbons.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until the oats are set, golden brown around the edges, and a toothpick inserted into the center comes out mostly clean.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven. Let cool for a few minutes before serving. Drizzle with additional date caramel and sprinkle with chopped nuts before enjoying.
⏱️ 5 min