Baked Oatmeal Date and Ginger Cake

Baked oatmeal date and ginger cake is a filling and flavoursome breakfast. Combined with smooth almond butter and fruit, it’s suitable for vegans and guaranteed to keep you going until lunch. 
 

Baked Oatmeal Date and Ginger Cake

It’s not like me to be lucky, but recently I won a packet of ThatProtein I Heart Pumpkin seed protein powder with chia seeds and thought it would be a great addition to a baked oatmeal cake. I am a big fan of oats and a hot bowl of porridge is one of my favourite ways to get fuelled up for the day ahead. If I have a little more time in the mornings, then baked oatmeal is my go to breakfast.

Baked Oatmeal Date and Ginger Cake

It’s so easy to make and versatile. This recipe contains dates (must be medjool they are the best imo) and freshly grated ginger. I feel the sweet taste of dates with the ginger combined with smooth almond butter and fruit just go so well together. This is a very filling and delicious breakfast, that will keep you filled until lunch and stop any snacking in between.

Why not add to your meal plan?

You could make a few of these at the weekend,  freeze and use for mid week breakfasts! Can stay frozen for up to 3 months.  Or to save time, make the night before, pop into the fridge and heat in the oven come morning. 

 Who says you can’t have your cake for breakfast and eat it? 

 

Baked Oatmeal Date and Ginger Cake
Serves 1
Baked oatmeal date and ginger cake is a filling and flavoursome breakfast. Combined with smooth almond butter and fruit, it's guaranteed to keep you going until lunch.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 medjool dates
  2. 40g oats (30g oats for less filling version)
  3. 1 tbsp of chia seeds (I used I Heart Pumpkin seed protein powder with chia seeds)
  4. 1/4 tsp bicarbonate of soda
  5. 1 tbsp grated root ginger
  6. 240ml unsweetened almond milk
For Toppings
  1. 1 tbsp of smooth almond butter
  2. any additional fruit/nuts/seeds
Directions
  1. Break up the dates and soak them in a bowl of hot water for 10 minutes.
  2. Whilst the dates are soaking, get another bowl and mix the the dry ingredients together with the unsweetened almond milk. Add in the grated root ginger last and give it another mix.
  3. Remove the dates from the water and mash them in a separate bowl, slowly begin to add the water back in until you get a paste.
  4. Add the paste to the rest of the ingredients and give it a good mix.
  5. Grease a ramekin with a little vegetable oil and then put your mixture into it.
  6. Bake at 180c for 20 minutes or until it has risen and becomes golden brown.
  7. Once baked and cooled add your toppings: 1 tablespoon of almond butter and any fruit or seeds you desire.
  8. Enjoy!
Notes
  1. One of my fave toppings is simply adding more dates and slices of banana. With this particular recipe, as I've added the pumpkin protein powder, I went with pumpkin seeds too. I love putting it back in the oven to get all warm, gooey and scrumptious. Let me know how you like yours!
From Plate to Pen http://www.fromplatetopen.com/
 
 

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