Sticky Toffee Pudding Baked Oatmeal

This was actually a requested recipe on Instagram. I was already planning on trying it out in the first place as sticky toffee pudding is one on my favourite traditional English desserts.

 

But it spend up my attempts at it. The second time I tried cooking the oatmeal with some of the sauce in the base of my dish so it baked into it. It didn't work, it burnt.

 

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

4-5 Gooey Medjool Dates, Pitted

1/2 Cup Applesauce

1/3 Cup/80ml Milk of Choice

 

Date Caramel:

3-4 Gooey Medjool Dates, Pitted

2-3 TBSP Milk of Choice

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

2. Blitz 1 1/2 TBSP of the oats to a fine flour. Add the rest of the oats, baking powder and salt. Blend three of the dates and 2-3 TBSP of applesauce, add a TBSP or two to help it blend. Add to the oats and stir. Chop up the rest of the dates and add to the mix. Add the milk till the oats are wet but not sloppy. Add some more applesauce if you want. Pour into your dish and bake for 17-20 minutes or till the oats are firm and golden. Invert onto a plate. If you want poke some holes into the top and drizzle on some maple syrup or liquid sweetener so it can seep in and soak into the 'sponge'.

3. Blend the dates for your sauce with the milk till smooth, you want a thick-iss consistency but not like paste. Spread on top of your oatmeal. Enjoy!