Warm, gooey and reminiscent of sticky date pudding, these baked oats make a cosy breakfast that also brings plenty to the table for your gut.

Oats and dates provide fibre and polyphenols that can be utilised by the gut microbiome, while Greek yoghurt adds protein and our Fertile Gut Vanilla Protein makes this a satisfying, higher-protein breakfast. It’s proof that supporting your gut doesn’t have to mean sacrificing the foods you actually look forward to eating.

Serves 1

Ingredients

• 3 Medjool dates (about 60 g), pitted
• 80 mL boiling water
• 40 g rolled oats
• 100 mL almond milk
• 30 g Fertile Gut Gut + Protein Powder (2 scoops)
• 60 g Greek yoghurt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp baking powder
• Olive oil, for greasing

To serve (optional)

• 10 g maple syrup
• 15 g Greek yoghurt

Method

1. Place the dates in a small bowl and cover with the boiling water. Soak for 5–10 minutes, or until softened. Remove one date, roughly chop it and set aside.
2. Preheat the oven to 180°C and lightly grease a ramekin with olive oil.
3. Add the remaining two soaked dates and their soaking water to a blender with the oats, almond milk, Fertile Gut Vanilla Protein Powder, Greek yoghurt, vanilla, cinnamon and baking powder. Blend until smooth.
4. Fold the chopped date through the batter, then pour into the prepared ramekin.
5. Bake for 25–30 minutes, or until set and golden on top.
6. Serve warm with a spoonful of Greek yoghurt and a drizzle of maple syrup.

Fertile Gut tip: Different plant foods bring different fibres and plant compounds to the gut microbiome. Think beyond simply hitting a fibre number and aim for diversity across your week - wholegrains, fruit, vegetables, legumes, nuts and seeds all contribute.