Sticky Date Breakfast Bake

ByAnnabelle Johnson

Sticky Date Breakfast Bake

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I adore a sticky date pudding and now, you can have this for breakfast while hitting your fibre and protein goals. It is soft, rich, and topped with a luscious three-ingredient date caramel. The cottage cheese adds to the lovely texture and packs in a lot of protein while the oat bran give this a massive fibre boost. Now you can have cake for breakfast.
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Ingredients Method

Ingredients
  

For Sticky Date Bake
  • 100 g pitted dates Medjool or dried
  • 100 ml boiling water for soaking the dates
  • ½ tsp bicarbonate of soda softens the dates
  • 250 g low-fat cottage cheese blended smooth
  • 3 eggs
  • 2 tbsp olive oil
  • 1 tsp vanilla extract + ½ tsp ground cinnamon
  • 70 g plain flour
  • 30 g protein powder or add in more flour
  • 80 g oat bran or regular oats
  • 20 g chia seeds
  • 1 tsp baking powder
  • Pinch of sea salt
For the 3-Ingredient Caramel Top
  • 50 g pitted dates
  • 2 tbsp almond butter ~32g
  • 80 ml milk
  • Pinch of sea salt for salted caramel flavour

Method
 

Make the Sticky Date Bake
  1. Soak the Dates: In a small bowl, combine the 150g chopped dates, 120ml boiling water, and ½ tsp bicarbonate of soda. Let stand for 10 minutes until soft, then mash gently with a fork into a thick, sticky date paste.
  2. Prep the Oven & Tin: Preheat your oven to 170°C fan and line a standard loaf tin with baking paper.
  3. Blend the Cottage Cheese: Blend the cottage cheese in a blender or food processor until silky smooth.
  4. Mix the Wet Base: In a large bowl, whisk together the mashed date paste (along with any remaining soaking liquid), blended cottage cheese, 3 eggs, olive oil, vanilla extract, and cinnamon until uniform.
  5. Combine Dry Ingredients: Add the flour, protein powder, oat bran, baking powder, and salt. Fold gently with a spatula until just combined.
  6. Bake: Pour the batter into your lined loaf tin. Bake for 40 to 45 minutes until set in the center and a skewer comes out with a few moist crumbs.
Make the Date Caramel Topping
  1. Soak & Blend: Soak the remaining 80g dates in hot water for 5 minutes to soften, then drain well.
  2. Blend Caramel: Add the softened dates, almond butter, milk, and a pinch of sea salt to a high-speed blender or food processor. Blend until completely smooth and velvety. (Add an extra splash of milk if you prefer a pourable drizzle).
Assemble & Serve
  1. Cool & Top: Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack.
  2. Spread or Serve: Spread the date caramel evenly over the top of the loaf before slicing into 6 thick pieces, or warm individual slices and spoon the caramel on top like a warm pudding.

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HM H
19 days ago

Cottage cheese is pretty expensive here. Would Greek yogurt work as an alternative? Thanks!

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