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°F (175°C).
- Blend 1 1/2 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 1/2 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!