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!
Servings: 12 Servings
Calories: 260kcal
Ingredients
- 6-8 Large Medjool Dates
- ½ Cup Almond Butter
- ⅓ 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
- ⅓ Cup Monk Fruit Confectioner’s Sugar
- ¼ Cup Honey
- 1 Teaspoon Cinnamon or nutmeg if you prefer
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Blend 1 ½ cups of oats in a blender or food processor until finely ground. Transfer to a large mixing bowl.
- Add the dates, almond butter, honey or maple syrup, Greek yogurt, eggs, baking powder, cinnamon, nutmeg, cloves, and salt to the blender or food processor. Blend until smooth.
- Stir the blended mixture into the ground oats until well combined. Fold in the remaining 1 ½ cups of whole oats.
- Line a baking pan with parchment paper and lightly grease with olive or coconut oil. Pour the oat batter into the pan and spread evenly.
- Bake for about 25 minutes, checking at 20 minutes for doneness. The oats should be firm to the touch and lightly golden brown.
- While the oats bake, prepare the Vegan Cinnamon Honey Frosting. Blend the silken tofu, honey, monk fruit confectioner’s sugar, cinnamon, and salt until smooth and creamy.
- Remove the oats from the oven and let them cool in the pan. Once cooled, pour the frosting over the top. Cute the oats into 12 squares and enjoy!
Nutrition
Calories: 260kcal
