Sticky Toffee Pudding Baked Oats

Name: Sticky Toffee Pudding Baked Oats
Yield: 1 bowl
Cuisine: Oats

Cooking Time 15 minutes

Skill Level Medium

Serves 1 bowl

Preparation Time 20 minutes

THE DATE CARAMEL – makes enough for 3-4 portions

10 Zamli or soft Medjool dates, pitted

240ml to 355ml warm water

THE OATS

3 tbsp oat flour (Mornflake Gluten Free Oats blitzed)

1 tbsp vanilla whey protein powder

1 tbsp of your date caramel

1/6th tsp bicarbonate of soda

1/4 tsp baking powder

Splash of hot water

Splash of milk

Gluten Free Jumbo Oats

6 x 600g pack

Pit your dates for the date caramel, then add to your blender with hot water. Leave to soak for 5-10 minutes, then blend until smooth. Add a pinch of salt.
Preheat the oven to 170°C.
In a small bowl, mix all your baked oat ingredients together until the mixture resembles cake batter.
Pour into an oven-safe bowl, dish, or ramekin, and bake for 12 minutes.
Remove from the oven, and microwave for 30 seconds.
Leave to cool slightly, then microwave 3 tbsp of your date caramel for 30 seconds and spread across the top.
Serve as it is, or with yoghurt, fresh fruit and nut butter.

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6 x 600g pack