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!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12Servings
Calories: 260kcal
Author: Emmy Clinton
Ingredients
6-8Large Medjool Dates
½CupAlmond Butter
⅓Cup Honey or Maple Syrup
3CupsOatsgluten free
1Cup Greek Yogurt
2Eggs
3TeaspoonsBaking Powder
2TeaspoonsCinnamon
1Teaspoon Nutmeg
1Teaspoon Cloves
1TeaspoonSalt
Vegan Cinnamon Honey
1BlockTofupreferably silken
⅓CupMonk Fruit Confectioner’s Sugar
¼ Cup Honey
1TeaspoonCinnamonor nutmeg if you prefer
½TeaspoonSalt
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!