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Sticky Toffee Apple Baked Oats

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  • prep time - 10 mins
  • cook time - 35 mins
  • total time - 45 mins
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  • serves - 4

Warmingly spiced, cosy and delicious cake-y oats made with wholesome ingredients. These baked oats are perfectly autumnal and taste like dessert for breakfast. Protein rich with our Performance Vanilla protein, they are nutty and high in fibre, while being packed with apple chunks, chewy dates and delicious served with a nut butter caramel sauce.


  • 3 Medjool dates
  • 2 Apples
  • 100g Unsweetened applesauce
  • 120g Thick coconut yoghurt, plus extra to serve
  • 120ml Plant-based milk
  • 2 tbsp Runny, smooth almond butter
  • 1 tbsp Chia seeds
  • 1 tsp Vanilla essence
  • 100g Oats
  • 30g Performance Vanilla protein
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • A pinch of salt
  • 1 tbsp Maple syrup
  • 2 tbsp Runny, smooth almond butter
  • 1 tbsp Melted coconut oil
  • 1 tbsp Maple syrup
  • ½ tsp Cinnamon
  • A pinch of salt


  1. Preheat the oven to 160Fan/180ºC and have an 8-inch (20-cm) round dish to hand.
  2. De-pit and chop the dates into small pieces. Core both apples, slice one into thin slices and chop the other into small chunks.
  3. For the oat mixture: pour the applesauce, yoghurt, milk, almond butter, chia seeds and vanilla into the dish and mix until smooth. Now add in the oats, Form Performance Vanilla protein, baking powder, cinnamon and salt and stir to a smooth consistency. Fold in the dates and chunks of apple. Smooth over the top and arrange the apple slices on top. Brush these with the maple syrup so that they turn sticky in the oven.
  4. To bake: place the dish in the middle of the oven for 35 minutes, or until risen, golden and firm to touch. 
  5. Meanwhile make the caramel sauce: stir together the ingredients until smooth.
  6. Allow to cool for 20 minutes and then scoop and serve. The longer the oats cool, the more they will firm up. Serve with some extra coconut yoghurt and a drizzle of the nut butter caramel.
  7. Once cool, cover and keep in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before enjoying cold or warming back up.

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