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.
- 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)
- 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.
(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!