Banoffee Baked Oats (Vegan)
These delicious cakey Banoffee Baked Oats taste like dessert for breakfast, with a lovely date caramel and delicious banana-packed oats. These oats are naturally vegan and gluten-free, great for meal prep.
I love baked oats, and it’s been a while since I have shared a new flavour. I also love all things banana and dates, so it’s only natural to combine them both into these dessert-inspired breakfast oats. They have a delicious banana cake-y base made with the usual ingredients like seeds, oats, milk and yoghurt and they have a sticky gooey medjool date caramel swirled on top before they bake. Add on some extra yoghurt and these make a great meal prep breakfast that feels so special.
Why will I love these?
These oats are so good:
- Soft, cakey and delicious
- Feels like dessert for breakfast
- Thick and tender
- With banana in the batter
- Topped and swirled with medjool date caramel
- Naturally refined sugar free
- No added sugar (apart from the dates)
- High in fibre
- High in protein
- Naturally vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- Easy to make
- Ideal for meal prep
- Delicious warm or cold
- Everyone will love them
- Special enough for weekend brunches
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the caramel:
- Medjool dates: the squidgy ones are best.
- Hot water: to soften the dates.
- Almond butter: make sure it’s 100% almonds and is runny and smooth.
And for the oats:
- Bananas: the riper the better.
- Rolled oats: the base of all good breakfast recipes.
- Vegan vanilla protein powder: to add protein and a lovely vanilla flavour. I love Form protein powder.
- Chia seeds: to add fibre and omegas.
- Ground flaxseed: to help thicken the oats and add fibre.
- Baking powder: for the rise.
- Cinnamon: for flavour.
- Plant-based milk: like soya, oat or almond.
- Dairy-free yoghurt: make sure this is thick and creamy like Cocos Organic or NUSH protein yoghurt as they are both so thick and creamy. They are also made with simple ingredients.
- Salt: for flavour.
- Crushed pecans: to add some crunch.
And to serve, I love to add some more yogurt, banana slices and grated chocolate to really make it feel special.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats are GF. To make this nut-free, swap the almond butter for sunflower seed butter or tahini and swap the pecans for sunflower seeds.
How do I make them?
These are ready in a few steps:
- Soak the dates in the boiling water: to soften them.
- Blend up with the almond butter (I use this small blender): until smooth.
- Mash the bananas until smooth: in a baking dish.
- Add in the other ingredients: and stir well.
- Spoon on some caramel: and swirl through.
- Sprinkle over the pecans: and bake for 30 minutes.
- Allow to cool slightly: they will firm up as they cool.
- Serve with the extra caramel: and anything else you like.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost and enjoy cold or warm back up in the oven for 10 minutes.
What other recipes can I make?
For more breakfast ideas:
- Matcha and Blueberry Baked Oats
- Baked Rhubarb and Ginger Date Granola Bowls
- Chocolate Blood Orange Baked Oats
- Matcha and Blueberry Overnight Oats
- Strawberry and Blueberry Jam Baked Oats
Banoffee Baked Oats (Vegan)
These delicious cakey Banoffee Baked Oats taste like dessert for breakfast, with a lovely date caramel and delicious banana-packed oats. These oats are naturally vegan and gluten-free, great for meal prep.
Ingredients
For the Date Caramel:
- 4 medjool dates, pitted
- 100ml hot water (just boiled)
- 2 tbsp runny smooth almond butter
For the Baked Oats:
- 2 ripe bananas (200g)
- 200g rolled oats
- 50g vegan vanilla protein powder
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp cinnamon
- 320ml plant-based milk
- 60g thick dairy-free yoghurt
- A pinch of salt
- 25g crushed pecans
To Serve:
- Extra dairy-free yoghurt, banana slices, grated chocolate
Instructions
- Start by making the date caramel. Add the dates to a small bowl and cover with the boiling water. Allow to sit for 5-10 minutes and then transfer to a small blender with the almond butter and a pinch of salt. Blend until smooth.
- Preheat the oven to 160Fan/180ºC.
- For the oats, add the ripe banana to an oven proof dish (16x22cm or 20x20-cm square) and mash well until smooth.
- Now add in the oats, protein powder, chia and flax seeds, baking powder, plant-based milk, yoghurt and salt. Stir to a thick, smooth batter.
- Smooth over the top and add spoonfuls of the date caramel (use about ½ of this) and then swirl through. Sprinkle with the pecans.
- Bake in the oven for 25-30 minutes, until firm to touch, golden brown all over and risen.
- Allow to cool for 20-30 minutes before slicing into 4 or 6 squares.
- Serve warm or cold with some thick coconut yoghurt, banana slices, the rest of the date caramel and some grated chocolate.
- Keep leftovers in the fridge in a sealed container for 2-3 days or in the freezer for 1 month, wrapped well, and allow to defrost to enjoy. Warm back up in the oven for 10 minutes to re-heat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Banoffee Baked Oats so xx
With banoffee love x
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