Sticky Toffee Pudding Overnight Oats

• servings: 2 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

5 large medjool dates (115 grams / 4 ounces)

1 cup water

1/4 teaspoon baking soda

1 cup rolled oats (120 grams / 4.2 ounces)

2 cups milk of choice (450 grams / 15.8 ounces)

1/4 cup flax meal (45 grams / 1.5 ounces)

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove (all spice, and ginger)

Diamond Crystal kosher salt

2 tablespoons maple syrup (for topping.)

Directions

Pit the dates and add the to a medium pot. Add in the 1 cup of water and bring this to a boil. As soon as the water is boiling, turn off the heat and add 1/4 teaspoon of baking soda.

The baking soda will fizz in the dates, so use this time to take a spatula and mash the dates into a paste. The baking soda will help facilitate the mashing.

Return the pot to medium heat. Add the cup of oats and two cups of milk into the pot. Stir to combine and add 1/4 cup of flax meal, 1/4 teaspoon of ground cinnamon, and 1/8 teaspoon of ground clove, all spice and ginger. Stir and let this come to a simmer.

As soon as the oats have come to a simmer, turn off the heat. Taste and season with salt as preferred. Separate the oats into two storage containers. Store overnight or for up to four days.

The next day (or when you are ready to eat) pour a tablespoon of maple syrup over each oatmeal portion and enjoy cold. See note.

Notes

Maybe this if only 2 dates??