Description
A modern, plant-based twist on classic baked oatmeal. Velvety homemade caramel (made with dates) swirled into a custard-like oatmeal base with apple chunks, flax eggs, and toasted nuts. Dairy-free, vegan, and packed with fiber for a cozy breakfast or snack.
Ingredients
8 Medjool dates (pits removed)
½ cup non-dairy milk (cashew-based recommended)
½ cup water
½ tsp vanilla extract
Pinch of salt
1 cold can coconut milk (chilled overnight)
1 tbsp maple syrup (or coconut nectar)
1 tsp vanilla extract
2 flax seed eggs (1 tbsp ground flaxseed + 3 tbsp water each, set 5 minutes)
¼ cup maple syrup or coconut sugar
½ cup chopped apples
½ cup chopped peanuts (or almond slices)
2 cups rolled oats
2 cups non-dairy milk (oat milk recommended)
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Make the caramel sauce: In a high-speed blender, combine dates, non-dairy milk, water, vanilla, and salt. Blend until smooth and set aside.
Whip coconut cream: Open chilled coconut milk, scoop thick cream into a bowl, add maple syrup and vanilla. Whisk until fluffy. Discard liquid or save for another use.
Prepare flax eggs: Mix ground flaxseed with water and let sit for 5 minutes to form a gel.
In a large bowl, combine flax eggs, maple syrup, and ½ cup caramel sauce. Mix thoroughly.
Fold in apples, nuts, oats, non-dairy milk, baking powder, cinnamon, and vanilla until just combined.
Pour batter into prepared baking dish, smooth the top, and sprinkle with remaining chopped apples and nuts.
Bake for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing. Top with whipped coconut cream and remaining caramel sauce.
Serve warm or chilled.
Notes
For best results, use cold non-dairy milk for the whipped coconut cream (chill the mixing bowl too).
Stir half the caramel sauce into the batter for deeper flavor.
Store leftovers in an airtight container for up to 3 days.
Substitute apples with pears or add diced carrots for a seasonal variation.
Caramel sauce can be doubled for dipping or topping additional dishes.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g