slimming world baked oats

 

When I first started Slimming World, a whole ten weeks ago, I kept seeing people talking about a recipe for Baked Oats. I’m not particularly an oat lover (lol, oat lover), and so put it to the back of my mind – but I’m very naughty and I rarely have my Healthy A OR B options every day. I know, I know. So I decided to re-visit this infamous Baked Oats recipe to see if it was any good.

 

And I can report that …. *drum roll* …. it’s actually really nice! I’ve surprised myself because I thought they’d be rank. They’re actually very much like raspberry muffins, which is always a winner in my books. Yes, I should syn the cooked raspberries, but I haven’t. So there.

 

Ingredients:

  • 35g plain unsweetened oats (Healthy Extra B)
  • 3 tablespoons plain/vanilla yogurt (syn-free)
  • 3 tablespoons sweetener
  • Handful of raspberries (I used 3 per ‘cake’)
  • 1 egg
  • Splash of vanilla essence (I didn’t use any as I used vanilla yogurt instead of plain)

 

Method:

  • Pre-heat oven to 180 degrees.
  • Mix all ingredients, apart from the raspberries.
  • Pour into preferred dish – eg, silicone mould, cupcake cases or casserole dish. This mixture was enough for 3 cupcake cases.
  • Pop raspberries on top.
  • Bake for 30-35 minutes.

 

slimming world baked oats

 

slimming world baked oats

 

slimming world baked oats

 

slimming world baked oats

 

slimming world baked oats

 

slimming world baked oats

 

slimming world baked oats

 

Syns:

(Sort of) syn-free if you use the oats as your Healthy Extra B and you don’t syn the cooked raspberries. It’s been out to me (again) that you ‘should’ syn cooked raspberries but as I said earlier, I CBA. If you want to be be strict, that’s cool, you could just add fresh fruit once it’s cooked. But I ate 9 raspberries this morning that I wouldn’t have otherwise eaten so I’m sure as hell not going to syn them.

 

Anyway, the recipe is as simple as it looks! They’re very light, but difficult to get out of the cupcake case – what is it with me and cake removal?! I don’t have any fancy silicone moulds but I think I need to invest immediately!

 

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kate sutton

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Published by Kate Sutton

Writer, Mother, Dater.

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16 Comments

  1. I’ve got some in the oven atm. I’m not on slimming world so I’ve used a full fat strawberry activia as my yoghurt and I used real sugar. I don’t know if sweetener is sweeter than real sugar so I dobbed a bit more in. Mainly cos my frozen raspberry pieces were under-ripe end of season ones.
    Will see if they are edible later…

  2. Hi good recipe. Have you seen the bakewell tart flavour . Delicious. 1 teaspoon jam added and 1teaspoon of almond extract. Yummy

  3. Do these freeze ok? is the sweetener you use spoon for spoon with sugar, or how much sugar should I use?

    1. Never tried but I don’t see why not. Afraid I don’t do SW anymore but if you have any SW questions (it’s changed since I did it) I’d recommend joining a SW FB group if you haven’t already – I always found them really helpful.

  4. Made these today and they are yummy.
    After they’ve been cooked and have cooled down, do they need to be kept in the fridge or is the cupboard ok?

  5. I wanted to try these but don’t have enough time to cook them before work can they be reheated in the microwave the next day thank you

  6. Lovely recipe, cooked in in small dish with some blueberries. Stop me eating my body weight in mince pies this Christmas.

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