I ran out of week this week.  I had planned on making some more breakfast burritos but with bacon instead of beef.  I am still going to make them at some point, but not today!

I knew that I would need something different for breakfast after the same for two days, and 4 days of the same lunch.  I am not someone who can magically eat the exactly the same each day and be happy.  Faaaar from it.

I decided that baked oats were the way to go.  I have seen so many pictures posted on Instagram and they always look so good.  I had a quick google and read 10+ recipes on how to make them, and chose my favourite to start with.

I don’t know if you have ready WitWitWoo‘s blog, but she is awesome.  She has been doing SW for a year now and has lost a tonne of weight.  She is also a great writer and makes me laugh quite often.  If you’ve not read her blog, go now and have a look!

Anyway, she made raspberry baked oats and they looked easy and quite tasty so I figured I could give it a try too.  And I did.  But I also changed some bits because that’s what I do apparently!

I was a bit skeptical about how much I would like them, but I did.  I would cook them at a different temperature than I tried (so listed in the recipe below is the new tried and tested temp!) so the tops don’t burn.  I would also turn them in the oven half way through baking if I do them in muffin molds again.  I quite fancy trying them in a loaf tin next time and having some Philadelphia (fat free or light version, obviously!) spread on when it is nice and hot.  Don’t know why.  It just came into my head.

The recipe made 3 ‘muffins’.  I ate two for breakfast and that was more than enough.  They were a little too sweet (I’ve altered the Canderel amount below too) for me and really rather filling.  I had the third ‘muffin’ as an afternoon snack and discovered they taste better cold!!

Ingredients

• 40g Oats (I used 35 because I didn’t know the allowance had increased!)
• 1 Egg
• 1.5tbsp Sugar Substitute (I used Canderel Stevia Green)
• 1/2 11g sachet of Option’s White Chocolate
• 3tbsp Fat Free Greek Yogurt
• 25g Raspberries
• Dash Vanilla Essence

Method

1. Combine all ingredients except raspberries and oats in a dish and mix until smooth.
2. Add oats and raspberries – I pulled the raspberries  apart so they wouldn’t be chunky.
3. Divide into three silicone muffin/cupcake cases.
4. Bake for 30 mins on 180 Celcuis.
5. Serve and enjoy!

Other Information

There is some wiggle room in synning these.  Some people syn fruit when it’s cooked, some don’t.  If you do it’s 1/2 a syn.  Same with the Canderel.  This has only recently been upped to a syn-able thing.  It’s free for a single teaspoon.  It’s 1/2 a syn per tablespoon.  The options hot chocolate is 1 syn per half sachet.  So today mine (with 2 tbsp of Canderel which was too sweet for me) came to a very acceptable 2.5 syns.

Happy Munching!