Vegan Salted Caramel Baked Oats
Am I right, or does a bit of saltiness make everything taste better (in healthy dosages, of course!)? These Baked oats are no exception to that rule, and whilst it may sound strange to add miso paste (a typically savoury flavouring) to a breakfast meal, I promise you it works magic. These oats, with their creamy, gooey, and thick base that’s packed with caramel notes from the dates, and salty spikes from the miso, in addition to the salted caramel protein powder that takes that flavour up a notch, is a breakfast that will get you excited to wake up in the mornings.
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Serves: 2 | Total Cooking Time: 25 minutes
Ingredients
60g - 80g Medjool dates, pitted*
1 level tsp brown or white miso paste (not the runny kind!)
30g vegan salted caramel protein powder (linked is the brand I use, and (!!) code ‘VEGAMBS’ will also get you 10% off sitewide)
300ml unsweetened plant-based milk of choice
20g chia seeds or milled flaxseeds**
100g jumbo oats (gluten free, if needed)
To make the salted caramel topping (optional):
20g smooth peanut butter (linked is the brand I use, and (!!) code ‘VEGAMBS’ will also get you 10% off sitewide)
1 tbsp liquid syrup/sweetener
1/4 tsp miso paste or a pinch of salt
Thick vegan yoghurt (optional)
notes:
*if your dates are hard then pre soak them in some warm water for 5-10 minutes to help soften them and ease up the pressure on the blender
**these are optional, but if you omit them then you will need to reduce the milk you add. I would recommend reducing the milk by 100ml to being with then blending to see if it mixes ok. Add little bits of milk at a time if it doesn’t blend well enough.
Instructions
Pre-heat the oven to 200ºC, fan.
Place all the ingredients into the blender and blend until thick and smooth.
Pour the mixture into an oven-proof dish and place in the oven for roughly 15-20 minutes (or until fully cooked through the centre).
Whilst they are cooking, begin to make your salted caramel topping (if using). Simply mix together the peanut butter, syrup, and miso/salt in a small bowl until smooth.
One cooked, remove the oats from the oven and allow to cool a little before trying to remove from the oven dish (if you remove too early, it may break apart).
Once cooled, slice into 2 servings and top with some vegan yoghurt (if desired) and your salted caramel sauce. Or alternatively, top with whatever you like!
These oats store well in an airtight container in the fridge for up to 4 days, and taste great both hot or cold. To batch prep them, simply double the ingredients to match the desired servings!
Enjoy! Lots & lots of love.
P.S Please share with me on social if you made this, it really helps me a lot and I appreciate it more than you ever will know x
