Sticky Toffee Apple Baked Oats (Vegan High-Protein)
These Sticky Toffee Apple Baked Oats are warming, cosy and with lots of delicious spices, they are cake-y in texture and feel like dessert for breakfast. Packed with apples, coconut yoghurt and vanilla protein, they are a great meal prep breakfast.
Happy start of 2024 and this year’s first recipe post and these warming cosy oats. If you are new to the baked oats-trend then let me introduce you to these. Like most of my baked oat recipes, these feel, smell and taste like dessert for breakfast, yet they’re made with wholesome, delicious, and accessible ingredients and they come together in one bowl. They have everything we love about sticky toffee pudding in breakfast form with apples, dates, almond butter and coconut yoghurt meaning these will keep you full all morning.
Why will I love these oats?
These baked oats are amazing:
- Cosy, warming, thick and cakey
- Taste like dessert for breakfast
- Full of apples, dates and other wholesome ingredients
- Naturally sweetened
- High in protein, fibre and gut-healthy ingredients
- Naturally vegan, egg-free, dairy-free and gluten-free
- Easily nut-free
- Served with a gooey homemade caramel sauce
- Ideal to make ahead of time
- Delicious warm or cold
- Comes together in one bowl so minimal washing up
- Serves 4 (or can be doubled)
- Ideal to serve for breakfast or brunch to friends and family
- A source of vitamins, minerals and goodness
If you already love the sound of these breakfast oats then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are in the recipe card with weights and you can see my favourites in the “shop the recipe” sections.
For the oats:
- Medjool dates: these add the sticky toffee vibe to the oats and I love the chewy bursts they add. You can use other dried fruits like raisins or chopped dried figs, too.
- Apples: chop one apple and slice the other to go on top and the chunks go inside.
- Applesauce: this is instead of mashed banana and works so well to keep the apple flavour. Make sure it’s 100% apples and isn’t unsweetened, where possible
- Coconut yoghurt: the thicker the better and I love the natural or vanilla Cocos Organic yoghurt.
- Plant-based milk: use any dairy-free milk like oat, almond, soya or coconut (from the carton).
- Almond butter: make sure this is smooth and runny for the best texture. You can also swap this for almond butter or peanut butter or make these nut-free by using sunflower seed butter or tahini.
- Chia seeds: this helps to bind the mix and you can also use flaxseeds.
- Vegan vanilla protein powder: I use the Form vanilla protein which works perfectly and adds protein and other goodness to these oats. Form’s range is gut friendly with added greens, vitamins and minerals and is naturally gluten-free.
- Oats: make sure these are gluten-free, where needed.
- Baking powder and salt: for a rise and flavour.
- Cinnamon: for flavour.
- Maple syrup: for sweetness.
And for the caramel sauce:
- Almond butter: or see above.
- Coconut oil: to allow the caramel to set slightly.
- Maple syrup: or agave syrup.
- Cinnamon and salt: for flavour.
Are these gluten-free and nut-free?
Yes these are naturally gluten-free as long as your oats are gluten-free. Make these nut-free by swapping the almond butter for sunflower seed butter or tahini.
How do I make them?
These oats are ready in a few steps:
- Prepare the dates and the apples: chopping, slicing and coring.
- Mix together all the wet ingredients: in an oven-proof dish.
- Add the dry ingredients: and stir again.
- Fold in the apples and dates: and smooth over the top.
- Arrange the apple slices on top: and bake for 35 minutes or until cake-y and golden.
- Make the caramel sauce: by whisking together the ingredients.
- Serve the baked oats warm or cold with the caramel sauce: and some extra coconut yoghurt, if you like.
How long will they last?
These oats will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost before eating. To warm back up, microwave the oats for 1 minute or place them back in the oven for 5 minutes.
What else can I make?
For more breakfast inspiration, how about my:
- Peanut Butter Protein Granola Clusters
- Vegan Banana Cream Pie Jars
- Chocolate Chip Vegan French Toast Bake
- Pecan Pie Chocolate Chip Baked Oats
- White Chocolatey Berry Baked Oats
Sticky Toffee Apple Baked Oats (Vegan High-Protein)
These Sticky Toffee Apple Baked Oats are warming, cosy and with lots of delicious spices, they are cake-y in texture and feel like dessert for breakfast. Packed with apples, coconut yoghurt and vanilla protein, they are a great meal prep breakfast.
Ingredients
For the Baked Oats:
- 100g unsweetened applesauce
- 120g thick coconut yoghurt, plus extra to serve
- 120ml plant-based milk
- 2 tbsp runny, smooth almond butter
- 1 tbsp chia seeds
- 1 tsp vanilla essence
- 100g oats
- 30g Form Performance Vanilla protein
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp maple syrup
Add-Ins:
- 3 medjool dates
- 2 apples
For the Caramel Sauce:
- 2 tbsp runny, smooth almond butter
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- ½ tsp cinnamon
- A pinch of salt
Instructions
- Preheat the oven to 160Fan/180ºC and have an 8-inch (20-cm) round dish to hand.
- De-pit and chop the dates into small pieces. Core both apples, slice one into thin slices and chop the other into small chunks.
- For the oat mixture: pour the applesauce, yoghurt, milk, almond butter, chia seeds and vanilla into the dish and mix until smooth. Now add in the oats, Form Performance Vanilla protein, baking powder, cinnamon and salt and stir to a smooth consistency. Fold in the dates and chunks of apple. Smooth over the top and arrange the apple slices on top. Brush these with the maple syrup so that they turn sticky in the oven.
- To bake: place the dish in the middle of the oven for 35 minutes, or until risen, golden and firm to touch.
- Meanwhile make the caramel sauce: stir together the ingredients until smooth.
- Allow to cool for 20 minutes and then scoop and serve. The longer the oats cool, the more they will firm up. Serve with some extra coconut yoghurt and a drizzle of the nut butter caramel.
- Once cool, cover and keep in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before enjoying cold or warming back up.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Sticky Toffee Apple Baked Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sticky toffee love x
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