Ingredients:
- ½ cup (100g) Medjool dates, pitted and soaked in hot water
- ¼ cup (60ml) Unsweetened almond milk
- 1 tsp (5ml) Pure vanilla extract
- 1 tbsp (15g) Maple syrup
- 1 cup rolled oats, blended into flour
- ½ cup rolled oats, whole
- 1 tsp (5g) Baking powder
- ½ tsp (2g) Baking soda
- 1 tsp (2g) Ground cinnamon
- ¼ tsp (1g) Sea salt
- 1 cup (240ml) Greek yogurt
- 1 large (50g) Egg
- 2 tbsp (30g) Melted coconut oil
Instructions:
- Drain the soaked dates. Place them in a blender with almond milk, vanilla, and syrup, blending until a velvety, smooth paste forms.
- Pulse 1 cup of the rolled oats in a blender until they reach a fine, flour-like consistency.
- In a large bowl, whisk together the blended oat flour, whole rolled oats, baking powder, baking soda, cinnamon, and salt.
- Stir in the Greek yogurt, egg, and melted coconut oil until emulsified.
- Fold the date paste into the batter until the mixture is a uniform, mahogany-colored hue.
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish and pour in the batter.
- Bake for 25 minutes until the edges are caramelized and the center is set.