Chenoa Hill’s Maple and Sticky Date Baked Oats

For the baked oats:

• 4 large medjool dates (pitted)
• 1/2 cup water
• 1/2 tsp bicarb soda
• 2 cups rolled oats
• 1/4 cup protein powder
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1 1/4 cups milk of choice
• 1/4 cup pure Canadian maple syrup

For the glaze:

• 2 tbsp almond butter
• 1 1/2 tbsp pure Canadian maple syrup
• 2-3 tsp milk of choice

For the baked oats:

1. Preheat oven to 180℃ (160℃ fan-forced).
2. To an oven safe baking dish, add the medjool dates, water and bicarb soda.
3. Microwave for 2-3 minutes. Leave to cool, before mashing with the back of a fork.
4. Add the oats, protein powder, baking powder, cinnamon, milk and maple syrup. Mix until well combined.
5. Bake in the oven for 25-35 minutes (or until cooked through in the middle and is firm to touch).
6. While the oats are baking, make the glaze by combining almond butter, maple syrup and milk in a small bowl, and whisking until smooth (if needed, add 1 tsp milk at a time until desired consistency is reached).
7. Once cooked, remove the baked oats from the oven. Poke a few holes in the top, and pour the glaze evenly over the top of the baked oats.
8. Leave to cool before slicing, and enjoy!