Sticky Toffee Honey Baked Oats

These baked oats are a cozy, feel-good breakfast that tastes like dessert in disguise. Naturally sweetened with dates, banana, and BeeMaid Honey, they’re rich, wholesome, and just the right kind of indulgent. What really makes them shine is the smooth almond butter and honey topping — a luscious drizzle that channels all the warm, sticky-sweet flavours of toffee pudding. Perfect for meal prep, this nourishing bake is a healthy way to start your day on a comforting, satisfying note.

Dairy Free

Gluten Free

Vegetarian

Ingredients

Baked Oats

3 Tbsp

BeeMaid Honey

Bananas (mashed)

100g

Medjool Dates (pitted and softened)

1 1/4 Cups

Oat Milk

3/4 Cups

Oats

1/4 Cup

Oat Flour

3/4 Tsp

Ground Cinnamon

1/4 Tsp

Salt

Sticky Toffee Topping

3 Tbsp

BeeMaid Honey

3 Tbsp

Oat Milk

4 1/2 Tbsp

Smooth Almond Butter

1 Tbsp

Coconut Oil (melted)

1/4 Tsp

Salt

1/2 Tsp

Vanilla Extract

Directions

Preheat oven to 350F and lightly grease a 8×8 square baking dish.
In a blender, add in the Medjool dates and oat milk. Pulse until the dates are broken up then blend until a sweet and smooth milky mixture is formed.
In a mixing bowl, add in the mashed bananas, date milk mixture, BeeMaid Honey and the remaining dry ingredients. Mix together with a spatula until smooth, then pour into the baking dish.
Bake for approximately 30 minutes or until the top of the oats look golden in colour.
In a small bowl, combine the BeeMaid Honey, almond butter, oat milk, coconut oil, salt and vanilla extract together until smooth and slightly runny.
Remove the baked oats from the oven and allow to cool for approximately 10 minutes.
Pour the sticky toffee topping all over the baked dates and smooth in an even layer.
Slice and enjoy! (Note: leftovers can be stored in an airtight, refrigerated container for up to 5 days).