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Tahini-Banana-Date Baked Oats with Cauliflower



I have made now countless versions of baked oats, it follows a base formula that is so easy to play around. As long as I follow that general framework, it's impossible to mess up.


Like most of my favourite recipes, this one came to be because I had some things to use up. Brown spotty bananas and... cauliflower crumbles? This should work right?


While that may not automatically signal alarm bells of deliciousness in your head, they also don't raise alarms of 'definitely not' in mine. Cauliflower is actually rather subtle, and cauliflower crumbles are small enough to cook quickly and disappear in a thick batter of sweet ripe bananas, nutty rich tahini, and caramelly chunks of dates. With some spices in the mix, the end result was warm, rich, sweet, and fibre fueled enough to keep me going through my morning. And these days, this girl really needs that morning energy (see: 6am wake up call courtesy of toddler).


Ready to make it? Follow along


Ingredients:


1.25 c mashed ripe bananas (about 2-3)

1/4 cup tahini

1-4 tbsp maple syrup (to your sweet preference)

1 tsp vanilla

2 eggs

1.25 c milk of choice


2 cups whole rolled oats

6 large dates, pitted and chopped

1 cup cauliflower crumbles

1/4 tsp salt

1 tsp baking powder

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground allspice


Directions:


Preheat oven to 350F and line a baking dish with parchment paper. You want some overhang of the parchment here so you can easily remove the baked oats when they're done.


Stir all the wet ingredients together very well. This will be easier with a runny tahini. You can pop the tahini quickly in the microwave to smooth it out if you must.


Rub the chopped dates together with the oats. I like to coat the chopped dates with the oats so they don't stick together in one big date clump. Stir together the remaining dry ingredients. You can add more or less of the spices if you wish.


Pour the wet mixture into the dry and combine very well. Transfer mixture to the prepared tray and bake for 45-60 minutes until set. Allow to cool then cut into squares. Immediately wrap some for the freezer and keep some for breakfast in the morning (or snack!). Serve with a dollop of yogurt and another drizzle of tahini and maple syrup. You'll be well fueled for the day and yes, you're already on your way to your fibre quota. Congratulations!


-olivia



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