If you love sticky date pudding and chocolate desserts, you’re going to adore these Sticky Date Choc Baked Oats. They’re rich, naturally sweet, and packed with 20g of plant protein per slice — breakfast just got a major upgrade.
I love this recipe because it’s indulgent yet nourishing, the kind of thing you look forward to eating every morning. It combines the deep caramel flavour of dates with the richness of cacao and a coffee kick, giving you both energy and satisfaction. The texture is soft and cake-like, but it still holds together perfectly for meal prep. Plus, it’s freezer-friendly, so you can make it ahead for the week and know you’ve got a high-protein breakfast ready to go. Although honestly, it hasn’t needed to go in the freezer. It’s been in the fridge all week, and both my husband and I have been scooping out a slice for breakfast.
It’s the kind of breakfast that I can’t help but repeating myself annoyingly to Sid “and did you know, in 1 slice it’s got 20g of protein?”. Because you really can’t taste it due to the strong flavours of the coffee, dates and cacao. The bananas add natural sweetness and moisture, while the oats keep you full and fuelled for hours. Coffee not only enhances the flavour but also gives that little morning boost many of us crave. And let’s not forget — this recipe is completely vegan, dairy-free, and made with wholesome ingredients you can find in any supermarket. It’s proof you don’t need eggs or dairy to make something delicious, satisfying and protein-rich!
Main Ingredients & Why We Use Them
- Bananas – They add natural sweetness, moisture, and a soft texture without needing eggs.
- Dates – Naturally sweet with a caramel flavour that pairs beautifully with coffee and cacao.
- Espresso or Instant Coffee – Deepens the flavour and enhances the richness of the cacao.
- Oats – The wholesome, slow-release carbs that make this a true breakfast rather than just dessert.
- Pea Protein Powder – Boosts the protein content to 20g per slice, keeping you fuller for longer. Feel free to use a chocolate flavoured protein powder if you have it.
- Coconut Oil – Adds richness and helps keep the baked oats moist.
- Maple Syrup – Natural sweetness with a hint of caramel depth.
- Cacao Powder – For that chocolatey hit without adding refined sugar. I used a premium Dutch cocoa, but any other type of cocoa would do.
- Soy Milk – Creamy, protein-rich plant milk that blends everything together. You could use another plant milk but it will bring down the protein content.
- Vanilla Extract – Enhances the sweet, dessert-like flavour.
- Baking Powder & Baking Soda – Lighten the texture and help the oats rise slightly.
- Salt – Balances sweetness and enhances flavour.
- High Protein Vegan Vanilla Mousse – The perfect creamy topping for contrast. This again increases the protein content and you really need this creamy topping otherwise it would taste a bit too dry (what’s cake without frosting?)
- Mixed Berries – Add freshness, colour, and a pop of tang. Not necessary, I skip it when I’m feeling especially lazy and it still tastes good.
Sticky Date Choc Baked Oats Ingredients
How to Make The Best Baked Breakfast Oats
Making these baked oats is as simple as blending your banana and date mixture, mixing it with the dry ingredients, and baking until golden. You’ll soak your dates in coffee first to soften them and infuse that rich espresso flavour, then stir everything together until thick but spoonable. Once baked, simply slice into six serves, and you’re good to go for the week. When ready to eat, warm them up and add your vanilla mousse, cocoa dusting, and berries — breakfast is served!
Variations and Substitutes
You can easily switch things up here. Swap the soy milk for almond or oat milk if you’re not fussed on too much protein, or use a different plant-based protein powder flavour for a twist. If coffee isn’t your thing, replace it with chai tea or just extra boiling water for a milder taste. Orange juice is also delicious! You could also mix in chopped nuts for crunch, or use a chocolate vegan mousse instead of vanilla for extra richness.
Equipment
I used my NutriBullet to blitz the banana/date mixture, just be sure to pulse in short bursts and scrape down the sides. I know I say this in every post, but my Nutribullet is my most used item in the kitchen and the one appliance I would recommend again and again (no spon!).
Serve Baked Oats as Breakfast or Dessert
I like to serve mine warm with my vanilla mousse, a dusting of cocoa powder, and a generous helping of warm berries. You could also serve it with my mascarpone if you want something smoother and lighter. It’s also delicious with a dollop of coconut yoghurt or a drizzle of almond butter if you want a more decadent breakfast.
How to Store It
Once cooled, slice into portions (if you prefer) and store in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months — just defrost overnight in the fridge before reheating. I keep mine in it’s baking tray and just scoop out a slice when I want it!
How to Make It
Sticky Date Cacao Baked Oats
Ingredients
- 2 bananas mashed
- 10 dates chopped and soaked in 2 espresso shots + 80ml boiling water (or 2 teaspoon instant coffee + 80ml boiling water)
- 150 g oats
- 80 g pea protein powder unflavoured, vanilla or chocolate
- 55 g coconut oil
- 80 g maple syrup
- ⅓ cup cacao powder
- 400 ml soy milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- pinch baking soda
Topping
- 1 cup High Protein Vegan Vanilla Mousse
- 1 teaspoon cocoa powder
- mixed berries
Instructions
Prep the oven and dates
- Preheat oven to 180°C fan-forced. Place the chopped dates in a small bowl with the espresso and let soak for 10 minutes.
Blend the wet ingredients
- In a blender, combine the banana, soaked dates (with the coffee and water), coconut oil, maple syrup, and vanilla. Blend until smooth.
Mix everything together
- Lightly oil a medium baking dish. Add the oats, protein powder, cacao powder, baking powder, and baking soda directly into the dish and stir to combine. Pour in the blended mixture, then gradually stir in the soy milk until you have a thick but spoonable batter.
Bake
- Smooth the top and bake for 30–40 minutes, or until golden and firm to touch.
Serve
- When ready to serve, warm a slice in the microwave for 30–60 seconds. Top with High Protein Vegan Vanilla Mousse, a dusting of cocoa powder, and warmed berries.
