Date and Raisin Overnight Baked Oats

As seen in my article on @YorkRegion and my @Yorkregion / Metroland / Torstar Column: RENATA’S TABLE: Date and raisin overnight baked oats makes a hearty breakfast

I have a fondness for easy, healthy and hearty breakfasts – introducing my Date and Raisin Overnight Baked Oats, similar to my Maple Cinnamon Baked Oatmeal, made with wonderfully nutritious ingredients! A few minutes to make the oat mixture the night before, then bake in the morning and you have a delicious breakfast to enjoy warm from the oven with leftovers for the mornings to follow. This makes 6-8 servings so it’s great for meal prep and is perfect as a take-along breakfast square as well!

Dates are an anti-inflammatory, antioxidant and anti-fungal fruit, a source of protein, fibre and they contain no fat. They do contain natural sugar and hence why they are a wonderful sweetener. They contain B vitamins, vitamin K, iron, potassium, zinc, calcium, magnesium and manganese.

Raisins, while high in calories and natural sugar content, are nutrient-dense, an antioxidant, rich in fibre, iron, magnesium, calcium and potassium, supporting heart, digestion, bone health and oral health. Like everything higher in sugar content, raisins should be eaten in moderation.

Oats are a nutrient dense, gluten free whole grain, high in fibre and higher amounts of protein than other grains and oats are a rich source of manganese, phosphorus and thiamin (vitamin B1), for heart and bone health and metabolism and immune support.  

As always, when you make this recipe, I would love to see your creation so please post a photo of your Date and Raisin Overnight Baked Oat goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 minutes / Rest Time: Overnight / Cook Time:  45-55 minutes / Servings: 6-8 depending on how large your serving pieces are    

Ingredients

  • 1 Cup Greek Yogurt

  • 1 Egg

  • 3 Tablespoons Maple Syrup

  • 2 teaspoons Vanilla

  • 2 Cups Milk of Choice – I use dairy free milk

  • ¼ Cup Coconut Sugar

  • ¼ Cup Hemp Hearts

  • 2 Tablespoons Chia Seeds

  • 2 Tablespoon Ground Cinnamon

  • 1½ teaspoons Baking Powder

  • ½ teaspoon Sea Salt - optional

  • 3 Cups Large Flake Oats

  • ⅔ Cup Diced Dates – I use scissors to cut up dates

  • ⅔ Cup Raisins

How It’s Made

The night before:

  • In a medium sized bowl, whisk together the yogurt, egg, maple syrup and vanilla. Add the milk and whisk again until combined.

  • Add in the coconut sugar, hemp hearts, chia seeds, cinnamon, baking powder and salt (if using) and whisk to mix these ingredients into the wet.

  • Add in the oats and whisk to mix them in and ensure that they are wet.

  • Stir in the dates and raisins.

  • Cover and place in the fridge overnight.

In the Morning:

  • Preheat your oven to 350°F.

  • Prep your 9”x9” baking pan by lining it with parchment paper.  Alternately, you can use a 10“ spring form pan, lined with parchment paper, and serve slices for a fancy plating!

  • Remove the bowl from the fridge and give it a stir. It will have thickened up as the oats will have absorbed the liquid.

  • Pour the mixture into the prepared pan and spread it to the edges.

  • Bake for 45 minutes. Your baked oats are done when they are nicely browned and firm. Check for doneness by sticking a sharp knife into the centre. If it comes out gloppy, it needs more time, bake for another 10 minutes and check again.  If still wet, bake in 5-minute increments until done.

  • Let it sit for 5 minutes then serve with a drizzle of maple syrup, a dollop of Greek yogurt and a sprinkle of cinnamon, or all three!!

Enjoy!

 Variations

  • Add ½ cup shredded coconut, 1 tablespoon fresh lemon zest and substitute fresh or frozen blueberries, raspberries or sliced strawberries for the raisins just before baking (in the morning!)

  • Add 1/4 cup all-natural peanut butter, almond butter or hazelnut butter and ½ cup of the matching nut, and place sliced banana on top just before baking (in the morning). Optional to not include the raisins in this variation but keep the dates.

  • Omit the raisins and add 2 tablespoons cocoa powder and ½ cup dark chocolate or semi-sweet chocolate chips for a chocolaty breakfast. Serve with coconut cream drizzled on top!

Collect your ingredients and make the mixture!

Pop into the fridge to rest overnight!

Next morning: the mixture will have thickened up!

Baked to perfection!

Enjoy!

Renata RichardsonComment