Baked Oats are a favourite of mine, mainly because you can play with the flavours of them so easily but recently I’ve changed the brand of yoghurt I’ve been using and they’re working perfectly so thought I’d share my find with a new recipe post. All my previous recipes for them have used Muller Lights but they’re awkward as you don’t need a whole pot and getting the consistency right is key, they also don’t have the strongest flavour once cooked. For this recipe and the Bounty Baked Oats you may have seen on my Instagram, I use Danone Light and Free instead and a whole pot is the perfect amount of yoghurt!
Ingredients (Makes 4)
- 40g of oats (HexB)
- 1 pot of Cherry Light & Free
- 2 tbsp of sweetener (1 syn)
- 1 egg
- 2 tsp of Freedom Choc Pot (1 syn)
Weigh out your oats in a large bowl then add the egg, yoghurt and sweetener and mix well. Pop half a tbsp of the mixture into the bottom of 4 silicone cupcake cases and spread it about to make sure the bottoms are completely covered. Spoon half a tsp of Choc Pot on top of the oat mixture and then cover it with the rest of the oat mix. Pop the full cases on a baking tray and into the oven on 180° for around half an hour or until the tops have browned. The Choc Pot will start to ooze out but there will still be plenty left in the middle. Just be aware that the chocolate will be the temperature of lava, even if you leave them to cool for 5 minutes!
Serve and enjoy!
You can find Freedom Choc Pot in the Free From section of most big supermarkets, it’s an actual chocolate spread and is only half a syn per tsp.