Sticky Date Baked Oats
Directions
- 1Preheat the oven to 180°C.
- 2Preheat the oven to 180°C.
- 3Preheat the oven to 180°C.
- 4Peel and mash 2 ripe bananas directly in an oven-safe baking dish.
- 5Peel and mash 2 ripe bananas directly in an oven-safe baking dish.
- 6Peel and mash 2 ripe bananas directly in an oven-safe baking dish.
- 7Remove the pits from 4 Medjool dates and cover with ¼ cup boiling water.
- 8Remove the pits from 4 Medjool dates and cover with ¼ cup boiling water.
- 9Remove the pits from 4 Medjool dates and cover with ¼ cup boiling water.
- 10Let the dates sit for a few minutes, then mash into a paste.
- 11Let the dates sit for a few minutes, then mash into a paste.
- 12Let the dates sit for a few minutes, then mash into a paste.
- 13Add 1½ cups milk, 1 cup rolled oats, 1 cup quick oats, ¼ cup plain flour, and 1 tsp baking powder to the mashed bananas.
- 14Add 1½ cups milk, 1 cup rolled oats, 1 cup quick oats, ¼ cup plain flour, and 1 tsp baking powder to the mashed bananas.
- 15Add 1½ cups milk, 1 cup rolled oats, 1 cup quick oats, ¼ cup plain flour, and 1 tsp baking powder to the mashed bananas.
- 16Mix all ingredients in the baking dish until combined.
- 17Mix all ingredients in the baking dish until combined.
- 18Mix all ingredients in the baking dish until combined.
- 19Bake for 35-40 minutes or until golden and set.
- 20Bake for 35-40 minutes or until golden and set.
- 21Bake for 35-40 minutes or until golden and set.
- 22Meanwhile, stir together 70g drippy almond butter, 2 tbsp sugar-free maple syrup, and 1 tbsp melted coconut oil (or 3 tbsp milk to thin) in a small bowl until smooth to make the sticky sauce.
- 23Meanwhile, stir together 70g drippy almond butter, 2 tbsp sugar-free maple syrup, and 1 tbsp melted coconut oil (or 3 tbsp milk to thin) in a small bowl until smooth to make the sticky sauce.
- 24Meanwhile, stir together 70g drippy almond butter, 2 tbsp sugar-free maple syrup, and 1 tbsp melted coconut oil (or 3 tbsp milk to thin) in a small bowl until smooth to make the sticky sauce.
- 25Once baked, let the baked oats cool slightly, slice into 4 servings.
- 26Once baked, let the baked oats cool slightly, slice into 4 servings.
- 27Once baked, let the baked oats cool slightly, slice into 4 servings.
- 28Serve with a generous dollop of Activia probiotic vanilla yoghurt.
- 29Serve with a generous dollop of Activia probiotic vanilla yoghurt.
- 30Serve with a generous dollop of Activia probiotic vanilla yoghurt.
- 31Drizzle extra sticky date sauce on top.
- 32Drizzle extra sticky date sauce on top.
- 33Drizzle extra sticky date sauce on top.
Ingredients
- 2 ripe bananas
- 2 ripe bananas
- 2 ripe bananas
- 4 Medjool dates
- 4 Medjool dates
- 4 Medjool dates
- 0.25 cup boiling water
- 0.25 cup boiling water
- 0.25 cup boiling water
- 1.5 cups milk
- 1.5 cups milk
- 1.5 cups milk
- 1 cup rolled oats
- 1 cup rolled oats
- 1 cup rolled oats
- 1 cup quick oats
- 1 cup quick oats
- 1 cup quick oats
- 0.25 cup plain flour
- 0.25 cup plain flour
- 0.25 cup plain flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 70 g drippy almond butter
- 70 g drippy almond butter
- 70 g drippy almond butter
- 2 tbsp sugar-free maple syrup
- 2 tbsp sugar-free maple syrup
- 2 tbsp sugar-free maple syrup
- 1 tbsp melted coconut oil or milk to thin
- 1 tbsp melted coconut oil or milk to thin
- 1 tbsp melted coconut oil or milk to thin
- Activia probiotic vanilla yoghurt
- Activia probiotic vanilla yoghurt
- Activia probiotic vanilla yoghurt
Equipment
ovenoven-safe baking dishsmall bowlforkspoon
Tips
- Activia supports digestive comfort when 250g is consumed daily as part of a healthy lifestyle.
- Reheat in the microwave for 1 minute in the morning.
- Store in the fridge.