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–+ servings
Golden baked oatmeal squares covered with smooth date caramel.

Sticky Date Baked Oatmeal (With Greek Yogurt)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 people
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats old-fashioned
  • 1 ripe banana mashed – about ½ cup (120 g)
  • 1 cup (250 g) Greek yogurt
  • 1 cup (160 g) Medjool dates pitted
  • 1 cup (240 g) boiling water
  • ½ cup (120 g) milk any
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ cup (55 g) chopped pecans chopped, or walnuts
  • ¼ teaspoon salt

For the Sticky Date Topping

  • ¾ cup (110 g) Medjool dates pitted
  • ¾ cup (180 g) hot milk any – or more as needed
  • ¾ teaspoon vanilla extract
  • 1 pinch salt

  • Soften the dates: Preheat the oven to 350°F (180°C) and lightly grease a 9-inch (23 cm) square or 8 × 11-inch (20 × 28 cm) rectangular baking dish.
    Put 1 cup Medjool dates (pitted) in a bowl, cover with 1 cup boiling water, and soak for 10 minutes. Mash with a fork into a soft paste, leaving some chunks. Keep the soaking water.
    Step 1 Pitted Medjool dates soaking in hot water and mashed
  • Mix the wet ingredients: In a large bowl, mash 1 ripe banana with a fork. Add 1 cup Greek yogurt, ½ cup milk, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and the softened dates with their soaking water. Stir until combined.
    Step 2 Mashed banana, Greek yogurt, milk, egg, and softened dates mixed together.
  • Add the oats: Stir in 2 cups rolled oats, 1 teaspoon baking powder, ½ cup chopped pecans, and ¼ teaspoon salt until everything is well mixed.
    Step 3 Rolled oats and chopped pecans stirred into the creamy oatmeal mixture.
  • Bake the oatmeal: Pour into the prepared baking dish and spread evenly. Bake at 350°F (180°C) for 30–35 minutes, until the edges are set, the top is lightly golden, and the center is soft but not wet.
    Step 4 Baked oatmeal in a rectangular dish with lightly golden, set edges.
  • Make the date caramel: While the oatmeal bakes, soak ¾ cup Medjool dates in ¾ cup hot milk for 10 minutes. Add ¾ teaspoon vanilla extract and 1 pinch salt, then blend until smooth and creamy. Add more milk, a little at a time, until the sauce is easy to spread.
    Step 5 Smooth date caramel blended until thick and creamy.
  • Add the topping: Let the oatmeal cool for 10 minutes, then spread the date caramel evenly over the top. Slice into squares and serve warm.
    Step 6 Creamy date caramel spread over baked oatmeal
Substitutions
  • Rolled oats → Old-fashioned oats preferred; avoid instant oats.
  • Banana → Unsweetened applesauce or mashed ripe pear.
  • Greek yogurt → Low-fat Greek yogurt, non-dairy yogurt, or Skyr for more protein.
  • Medjool dates → Deglet Noor dates (soak longer if needed).
  • Milk → Any dairy or plant-based milk, including soy milk.
  • Egg → Flax egg for an egg-free version.
  • Vanilla extract → Vanilla bean paste.
  • Cinnamon → Pumpkin pie spice or cardamom.
  • Baking powder → No substitution; don't skip.
  • Pecans → Walnuts, or omit for creamier oats.
  • Salt → No substitution.
  • Hot water → No substitution.
  • Hot milk for topping → Any dairy or plant-based milk; add more to thin the sauce.
 
Tips
  • Dates: Use soft Medjool dates, keep the soaking water, and leave some chunks.
  • Oats: Use old-fashioned rolled oats, not instant or steel-cut.
  • Baking: Don't overbake. The center should be soft but not wet.
  • Nuts: Skip for extra creaminess, or add for crunch.
  • Caramel: Blend until smooth, adding milk as needed for a spreadable consistency.
  • Cooling: Rest for 10 minutes before adding the topping.
  • Baking dish: Use a 9-inch square or 8 × 11-inch rectangular dish.
  • Storage: Refrigerate for up to 4 days or freeze individual portions for up to 3 months.
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