Peanut Butter and Jam Baked Oats

You’ll find a number of different baked oats recipes on my site cos I can’t lie, I love them! They are such a lovely warming and filling breakfast that feel like a real treat for such a low number of points. This little number came about when I was trying to make some space in my cupboards and I needed to use up the last of a giant tub of PB2. Some frozen raspberries already stashed in the freezer meant this could be whipped up with store cupboard and freezer bits really easily. A great option if it’s getting close to big shop day and you don’t have much fresh left in the fridge! I’ve made my ‘jam’ with raspberries here but it would also be lovely with strawberries. Just make sure you use the same quantities, chop them into quarters, mash down once warmed and add the chia seeds to thicken. Lovely!

POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving = 3 points or 355 cals, 11.4g fat, 57.9g carbs, 19.0g protein (or with toppings 416 cals, 13.4g fat, 62.7g carbs, 25.1g protein)

INGREDIENTS

30g raspberries, fresh or frozen

¼ tablespoon chia seeds

50g porridge oats

1 medium egg, beaten

50ml skimmed milk

METHOD

  1. Preheat the oven to 200°C (fan).
  2. Put the raspberries in a small pan with a dash of water. Turn the heat to high and simmer the raspberries until they start to soften and break down. Mash with the back of a wooden spoon when they get soft enough.
  3. Add the chia seeds, simmer for another minute, and then remove from the heat and pop to one side to cool. The chia seeds will thicken the raspberry mush into a jam-like consistency.
  4. Meanwhile, in a large bowl mix the oats, egg, milk, baking powder, sweetener, vanilla extract and peanut butter powder.
  5. Take a small baking dish, spray with low-calorie cooking spray and add half the oat mixture. Top with half the raspberry jam, swirl through the oats, and then add the rest of the oats and the jam. Swirl again and then pop in the oven and bake for 20–25 minutes, until cooked through.
  6. Remove from the oven and leave to cool a little. The texture should be set on top but still a little soft and squidgy inside (not quite as dry as a cake). Serve with a dollop of fat-free yoghurt, peanut butter and fresh raspberries


3 thoughts on “Peanut Butter and Jam Baked Oats”

  • Do you not put any sweetner in the ‘jam’ bit? I find raspberries a bit tart!

    • Hi Jo, you could do if you prefer them a little sweeter. I add it into the oat mixture so its distributed throughout and I quite like the contrast with the tartness of the raspberries. Totally up to you!

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