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Sticky Toffee Baked Oats Recipe
Ash Tyrrell

Sticky Toffee Baked Oats Recipe

I’ve tried countless baked oat recipes, but this sticky toffee version completely stole my heart. The combination of rich dates, sweet bananas, and a luscious caramel topping makes it feel like dessert for breakfast. I love prepping it ahead because it keeps well and tastes amazing warm or cold. It’s also vegan, gluten-free, and packed with fiber—perfect for a cozy morning
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 large ripe bananas – naturally sweet and help bind the oats
  • 100 g medjool dates pitted, soaked in boiled water 10 min, drained – gives that sticky toffee flavor
  • 180 g oats – use rolled oats for the best texture
  • 50 g oat flour blend oats until fine – helps make the baked oats fluffy
  • 300 ml milk of choice oat, soy, almond – keeps it creamy and vegan-friendly
  • 1 tsp vanilla extract – adds warm sweet notes
  • 3/4 tsp cinnamon – enhances the toffee flavor
  • 1 pinch salt – balances sweetness
  • 1 tsp baking powder – ensures the oats rise nicely
  • 2 –3 tbsp maple syrup optional – for extra sweetness if desired
  • 5 tbsp smooth almond butter – creamy base for the sauce
  • 3 tbsp milk of choice – thins the sauce for pouring
  • 3 tbsp maple syrup or syrup of choice – adds sweetness
  • 1/2 tsp vanilla extract – enhances flavor
  • 1.5 tbsp melted coconut oil – gives shine and smooth texture
  • Pinch salt – balances sweetness

Method
 

  1. I started by preheating my oven to 180°C and greasing my baking dish. This step ensures the oats don’t stick and bake evenly.
  2. Next, I blended the soaked dates with milk until smooth. This gives the base that classic sticky toffee texture and sweetness.
  3. I mashed the bananas and added them to a bowl with the blended dates and milk. Then I stirred in oats, oat flour, vanilla, cinnamon, salt, baking powder, and optional maple syrup until fully combined.
  4. I poured the mixture into the prepared dish and baked it for 25–30 minutes until golden and slightly firm. The kitchen smelled heavenly!
  5. While the oats baked, I whisked together almond butter, milk, maple syrup, vanilla, coconut oil, and salt in a small bowl until smooth and glossy.
  6. Once baked, I poked holes in the oats with a skewer and poured the caramel sauce over. Let it cool slightly, then sliced into 6 portions and enjoyed.

Notes

  • I always use very ripe bananas; it makes the oats naturally sweeter
  • Soaking the dates softens them perfectly for a smooth sauce
  • I like adding extra chopped dates for texture
  • For a richer flavor, lightly toast the oats before mixing