Sticky Date Baked Oatmeal (With Greek Yogurt)

This sticky date baked oatmeal gives you a warm, satisfying breakfast with creamy oats and a rich date caramel topping—all made with simple, wholesome ingredients.

If you love soft, creamy baked oats, try our blueberry baked oatmeal, baked apple oatmeal, or banana baked oatmeal next.

Close-up of soft baked oats, date pieces, and thick caramel topping.

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Why you’ll love this sticky date baked oatmeal

Sticky date baked oatmeal with a creamy date caramel topping. 🥣 It’s soft, sweet, a little indulgent, and tastes more like sticky toffee pudding than breakfast. Except it’s made with wholesome ingredients like oats, Greek yogurt, banana, and Medjool dates!

Louise and I made this thinking we’d have breakfast sorted for the week. Well, that didn’t quite go to plan. We were eating it that same afternoon, still warm, with a generous layer of date caramel on top. 😋

And here’s the best part. No added sugar! All that sweetness comes from dates and banana. Plus, you’ve got fiber-rich oats, protein from Greek yogurt and egg, and a handful of simple ingredients that make this surprisingly satisfying.

The pecans? Totally your call. I actually prefer it without them for that extra creamy texture. But if you love a little crunch, go for it! Warm, gooey, and perfect for chilly fall and winter mornings. 🍂

P.S. For more comforting breakfasts, try our pumpkin baked oatmeal, oatmeal raisin baked oatmeal, or peanut butter and jelly baked oatmeal.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Rolled oats: Old-fashioned oats give this healthy baked oatmeal a soft, satisfying texture. Avoid instant oats, which can turn mushy.
Banana: Use a very ripe banana for natural sweetness and moisture. Substitute unsweetened applesauce or mashed ripe pear.
Greek yogurt: Makes the oatmeal creamy and adds protein. Try low-fat Greek yogurt or Skyr for even more protein.
Medjool dates: Naturally sweet and soft, they’re essential for flavor. Deglet Noor dates work too, but may need longer soaking.
Milk: Any dairy or plant-based milk works. Soy milk is a good protein-rich option.
Egg: Helps the oatmeal set. Substitute a flax egg for an egg-free version.
Vanilla extract: Adds warmth and sweetness. Try vanilla bean paste instead.
Cinnamon: Adds a warm, comforting flavor. Substitute pumpkin pie spice or cardamom.
Baking powder: Gives the oats a little lift. Don’t skip it.
Pecans: Optional! Mix them in, sprinkle them on top, or skip them for creamier oats. Walnuts work too.
Salt: Balances the sweetness of the dates.
Hot water: Softens the dates so they mash easily into the oatmeal.
Hot milk for the topping: Blends with dates, vanilla, and salt into a smooth date caramel sauce. Add extra milk for a thinner consistency.

Square of sticky date baked oatmeal with creamy caramel topping and visible oats.

How to Make Sticky Date Baked Oatmeal

Step 1. Soften the dates

Preheat the oven to 350°F (180°C) and lightly grease a 9-inch square or 8 × 11-inch baking dish.

Put the pitted Medjool dates in a bowl, cover with boiling water, and soak for 10 minutes.

Mash with a fork into a soft paste, leaving a few chunks for texture. Keep all the soaking water.

Step 1 Pitted Medjool dates soaking in hot water and mashed

Step 2. Mix the wet ingredients

Mash the ripe banana in a large bowl.

Add the Greek yogurt, milk, egg, vanilla extract, cinnamon, and softened dates along with their soaking water.

Stir until well combined.

Step 2 Mashed banana, Greek yogurt, milk, egg, and softened dates mixed together.

Step 3. Add the oats

Add the rolled oats, baking powder, chopped pecans (if using), and salt.

Stir until everything is evenly mixed. The mixture should be moist and thick but still easy to pour.

Step 3 Rolled oats and chopped pecans stirred into the creamy oatmeal mixture.

Step 4. Bake

Pour the mixture into your prepared baking dish and spread it evenly.

Bake for 30–35 minutes, until the edges are set, the top is lightly golden, and the center is soft but no longer wet.

Step 4 Baked oatmeal in a rectangular dish with lightly golden, set edges.

Step 5. Make the date caramel

While the oatmeal bakes, soak the dates for the topping in hot milk for 10 minutes.

Add the vanilla extract and a pinch of salt, then blend until smooth, thick, and creamy.

Add a little more milk if needed to make the caramel easy to spread.

Step 5 Smooth date caramel blended until thick and creamy.

Step 6. Spread and serve

Let the baked oatmeal cool for 10 minutes, then spread the creamy date topping evenly over the surface.

Cut into squares and serve warm, with an extra spoonful of yogurt if you like.

Step 6 Creamy date caramel spread over baked oatmeal

Tips

Use soft Medjool dates: They’re naturally sweet and easy to mash. If yours are dry, soak them a few extra minutes.
Keep the soaking water: Don’t drain the dates! The water adds moisture and sweetness to the oatmeal.
Leave some date chunks: Those little pieces of soft, sticky dates make the oatmeal even better. Don’t mash everything into a smooth paste.
Choose old-fashioned rolled oats: They soften nicely without turning mushy. Avoid instant oats and steel-cut oats.
Don’t overbake: The center should be set but still soft and moist. The oatmeal will firm up as it cools.
Skip the nuts for extra creaminess: I actually prefer this without pecans. But if you love crunch, mix them in or sprinkle them on top.
Adjust the caramel consistency: Blend until completely smooth, adding a splash of milk at a time until thick, creamy, and easy to spread.
Let it rest before topping: Give the oatmeal 10 minutes to cool before spreading the date caramel. This helps the topping go on smoothly.
Use the right baking dish: A 9-inch square or 8 × 11-inch rectangular dish gives you the right thickness for soft, evenly baked oatmeal.

Frequently Asked Questions

Can I make sticky date baked oatmeal ahead of time?

Absolutely! This is a great make-ahead breakfast. Bake it, let it cool, and refrigerate until you’re ready to eat. You can enjoy it cold or warm individual portions in the microwave.

Can I make this recipe without eggs?

Yes. Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it thicken for 5–10 minutes before adding it to the mixture. The oatmeal will be slightly softer.

Can I use regular dates instead of Medjool dates?

Yes! Deglet Noor dates work well, although they’re smaller, firmer, and less moist. Soak them a little longer if needed, and measure them after removing the pits.

Can I make this baked oatmeal dairy-free?

Yes. Use your favorite plant-based milk and a thick dairy-free yogurt instead of Greek yogurt. Unsweetened soy milk and soy yogurt are good options.

Can I make this without a blender?

You can, although the topping won’t be quite as smooth. Soak the dates until very soft, then mash them thoroughly with a fork, gradually stirring in the warm milk.

Can I make this recipe without nuts?

Of course! The pecans are completely optional. Leave them out for a softer, creamier texture, or replace them with pumpkin seeds if you prefer a little crunch.

Can I serve this as a dessert?

Definitely! With its soft texture and creamy date caramel topping, this naturally sweetened oatmeal bake is just as good for dessert as it is for breakfast. Try serving it warm with a spoonful of Greek yogurt.

How to store this sticky date baked oatmeal?

Let it cool completely, then cover and refrigerate for up to 4 days in an airtight container.

For longer storage, freeze individual portions for up to 3 months, preferably with parchment paper between them.

Thaw overnight in the refrigerator, then reheat in the microwave or oven until warmed through. Add a splash of milk if the oatmeal seems dry.

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