Baked oats are one of my staple breakfasts nowadays, and there are so many different versions that can be made that you could even have them as a dessert!
This raspberry and Sweet Freedom Choc Shot version really hits the spot though. It is sweet, fruity, and chocolaty for a very low syn value* but it also feels like you are being naughty as it looks like a cake too!
It’s lovely just warm from the oven, a (big) slice served with a cuppa, or served with even more fruit and some yogurt for breakfast. Because it is so big you can slice it and eat it throughout the day too, using your Healthy Extra B choice.
- 40g plain porridge oats (HEB or 6 syns)
- 1 syn free pot Muller Light yogurt (I used plain vanilla)
- 2 eggs, beaten
- 1 tbsp granulated sweetener (optional) (1/2 syn)
- 100g raspberries (1 syn as cooked)
- 10g (2tsp) Sweet Freedom Choc Shot (1 syn)
- Preheat oven to gas 6/200c/400f.
- In a bowl, mix the oats with the yogurt, eggs and sweetener if using, and leave to soak for 10 minutes.
- Carefully fold in the raspberries until well combined with the oat mixture.
- Pour the mixture into an 8 inch round silicone cake pan*, spread evenly, then drizzle the Choc shot over the top.
- Bake for around 15 minutes, until firm & set in the middle (can test this using a cocktail stick).
- Leave to cool slightly.
You could also use a syn free lemon yogurt, and blueberries (2 syns for 100g cooked) for an alternative version!
– I used a silicone cake pan as it makes the baked oats easy to remove. You could use a spring form tin lined with grease proof paper instead. Or an oval oven safe dish to eat straight away!
– This recipe is best kept in the fridge if not eaten immediately.
– For Slimming World followers, the whole recipe is 2 syns if using your HEB. 8 syns total if not using HEB.