Ingredients
1 1/2 cups rolled oats
1 cup milk (dairy or non-dairy)
1/2 cup plain yogurt (dairy or non-dairy)
2 large eggs
1/3 cup olive oil
1/3 cup honey (adjust to taste)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
15 Medjool dates, pitted and chopped
1/2 cup sliced almonds, toasted
Optional: extra almonds and dates for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
In a large bowl, combine oats, milk, yogurt, eggs, olive oil, honey, baking powder, cinnamon, and salt. Mix until well combined.
Fold in chopped dates and half the sliced almonds. Transfer to the prepared baking dish.
Spread remaining almonds on top and bake for 35 minutes, or until golden and set.
Let cool slightly before slicing into portions. Serve warm or chilled.
Notes
Toast almonds for 3-5 minutes before adding to enhance flavor.
Use almond milk or oat milk for a vegan option.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or microwave for best texture.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg