These delicious baked oats are great if you have a sweet tooth like me, it’s like having cake for breakfast!
When cooking the baked oats. I recommend using a mini casserole dish like this.
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You have probably already worked out that oats are your friend when it comes to making slimming friendly recipes! You can make so many great breakfasts or sweet treat alternatives using them. When you look at the benefits, it is no wonder that humans have been eating oats since the Stone Age. A breakfast that includes oats will keep you full until lunch but that is not the only reason you should eat them regularly.
Firstly, oats are an excellent source of fibre so they will help to ‘keep everything regular.’ They are also naturally gluten free but make sure you check the packaging as some brands use the same equipment for their oats as they do for other grains, potentially contaminating your oats if you are sensitive to gluten. Additionally, oats contain antioxidants and are loaded with important vitamins and minerals such as magnesium, iron and Vitamin B1 (thiamine). They are also good to help to lower your cholesterol. Finally, oats can be either savoury of sweet so whether, like me, you have an insatiable sweet tooth or if you can’t stand sweet foods before lunch, you are sure to find a combination of oats to suit you.
In this recipe, I have baked my oats to give a different texture to my usual porridge.
Where do oats come from?
It is estimated that around 26 million tons of oats are produced each year. Oats grow best in a cool, humid climate with Russia being one of the leading producers. If you’re a keen gardener, growing your own oats at home in the UK can be quite simple. They take around 45 days from planting to harvest and they need regular watering to keep the area moist. Once harvested, you need to cure and thrash them before storing them in an airtight container for up to 3 months.
Toppings
As you can see, I’ve chosen to use raspberries and chocolate sauce for the topping of my baked oats. The chocolate sauce I use is Sweet Freedom. Not only does it have a multitude of uses, for example, why not mix it into your coffee? What about on top some delicious fruit? Furthermore, at only 13 calories per teaspoon, you can’t really go wrong. Oh, and it’s vegan friendly too!
More delicious breakfast recipes:
If you decide to make this delicious breakfast recipe, be sure to leave a comment below letting me know what you think! Why not take a snap and tag me on Instagram? @thesliceofjess
*Calorific value may be different depending on brand of food used*
Details
1 Serving
10 minutes
30 minutes
319
Print
Ingredients
40g Oats
1 Egg
100g Fat Free Yoghurt
1tsp Sweetener
1tsp Vanilla Essence
1/2 tsp Baking Powder
4 Raspberries
1tbsp Sweet Freedom Choc Shot
Low Calorie Spray Oil
Directions
- Preheat your oven to 180 degrees.
- Blend your oats until they make a powder
- Add your yoghurt, egg, sweetener and vanilla essence in with the blended oats and mix well.
- Spray a oven proof dish with spray oil (I used a mini casserole dish) and pour your mixture in.
- Put in the oven for around 30 minutes, or until it is brown.
- Serve with your raspberries and drizzle on Choc Shot
Last updated: 4th November 2021
