Biscoff Baked Oats
These spiced Biscoff Baked Oats with cinnamon honey frosting are gluten free, and refined sugar free! The perfect breakfast for an autumn loving sweet tooth!
Ingredients
- 6-8 Large Medjool Dates
- 1/2 Cup Almond Butter
- 1/3 Cup Honey or Maple Syrup
- 3 Cups Oats gluten free
- 1 Cup Greek Yogurt
- 2 Eggs
- 3 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cloves
- 1 Teaspoon Salt
Vegan Cinnamon Honey
- 1 Block Tofu preferably silken
- 1/3 Cup Monk Fruit Confectioner’s Sugar
- 1/4 Cup Honey
- 1 Teaspoon Cinnamon or nutmeg if you prefer
- 1/2 Teaspoon Salt
Instructions
- Preheat the oven to 350℉.
- You will use 3 cups of oats for this recipe. Half will be blended in the batter and half will be whole oats.
- Add the dates, almond butter, honey or maple syrup, 1 1/2 cup oats, greek yogurt, eggs, baking powder, cinnamon, nutmeg, cloves, and salt to either a blender or food processor.
- Once everything is smooth, stir in the other 1 1/2 cup of oats.
- Line a baking pan with parchment paper, a little bit of olive or coconut oil, and pour the oat batter into the pan. Bake for about 25 minutes. I would check them at 20 minutes.
- While the oats bake—make the Vegan Cinnamon Honey Frosting. In a food processor or blender, combine the tofu, honey, monk fruit confectioner’s sugar, cinnamon, and salt. Blend until the mixture is completely silky and smooth.
- Take the oats out of the oven, let them cool, and pour the frosting over top!
- Cute the oats into 12 squares and enjoy!