WW POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving = 8 points or 430 cals, 10.3g fat, 71.9g carbs, 17g protein

INGREDIENTS
40g rolled oats
7g salted caramel protein powder
1 egg
1/2 tsp baking powder
2 dates (medjool), destoned and finely chopped
50ml skimmed milk
1 tsp vanilla extra
8g milk chocolate chips
1 tsp maple syrup

METHOD
1. Pre heat the oven to 180c.
2. Soak the chopped dates in a little boiling water (5 minutes should do it – I usually cover them while I’m pre heating the oven). Add to a blender with all the other ingredients and blitz.
3. Spray a single serve baking dish with low calorie cooking spray. Pour in the batter and mix through the chocolate chips.
4. Bake for 20-25 minutes until a knife comes out clean when poked into the dish.
5. Serve with a drizzle of sugar free caramel sauce, peanut butter or maple syrup (1sp).

Enjoy!

And don’t forget, my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Salted Caramel Baked Oats first appeared on Slimming Kitchen Secrets.

POINTS AND NUTRITIONAL INFORMATION

Makes 4 small cookies or two large cookies

Serves 2 – per serving = 5 points or 295 cals, 12.1g fat, 41.2g carbs, 7.4g protein

INGREDIENTS

• 70g porridge oats
• 1 ripe banana, mashed
• 2 tbsp skimmed milk
• 1 tbsp each light butter and peanut butter, melted and mixed together (in microwave or on hob)
• 1 tsp each cinnamon and baking powder
• 1 tbsp milk chocolate chips

METHOD

1. Pre heat the oven to 180c (fan).
2. Into a large mixing bowl, add the porridge oats, mashed banana, milk, melted butter and peanut butter, cinnamon, baking powder and chocolate chips. Mix until well combined.
3. Line a baking tray with some baking paper and then split the mixture into either two or four, depending on how many cookies you are making. Form into round discs (1cm thick if making two or 5mm thick if making four).
4. Pop in the oven for 14–17 minutes until firm. The cookies will still be a bit soft when they come out of the oven, so leave to cool for 10–15 minutes and they will firm up a little.

The post Breakfast Cookies first appeared on Slimming Kitchen Secrets.

You will see that I’ve calculated the SP’s for each of the new plans below which I will do for all of my recipes moving forwards. Eventually I hope to be able to repoint all of my previous recipes too but this may take a little time so you may need to pop them back through your own recipe builder if you are on the green or purple plan now (all of the previous recipes are pointed for the old plan which is now the blue plan).

Mince Pie Baked Oats

Makes 6 Muffins = 4sp for 3 muffins or 8sp for 6 muffins (on the Blue Plan)

5sp for 3 muffins or 10sp for 6 muffins (on the Green Plan)

2sp for 3 muffins or 4sp for 6 muffins (on the Purple Plan)

Ingredients

50g porridge oats

1 medium egg

50ml skimmed milk

2 tbsp artificial sweetener

3 tsp mincemeat (I used Sainsbury’s own)

Method

Preheat the oven to 200c.

Pop all the ingredients except the mincemeat into a bowl and mix well.

Take six silicone cases and pop a tsp of the mixture into the bottom of each (use up to half of the mixture). Add half a tsp of mincemeat to each case and then top with the remaining oat mixture.

Pop in to the oven for 20-25 minutes.

Serve warm with a sprinkling of icing sugar.

Enjoy!

The post Mince Pie Baked Oats first appeared on Slimming Kitchen Secrets.

Having had a craving for apple pie recently, I decided to combine the two dishes together to come up with something that would fill me until lunch but would satisfy my need for something sweet and fruity.

The result was delicious and definitely worth giving a go. The recipe below makes 6 ‘muffins’ and I usually have 3 for breakfast for 3sp however if you are a little more hungry you can have all 6 for 6sp.

If you plan to make a few batches of these they keep in the fridge very nicely for a few days so you can grab and go!

Apple Pie Baked Oats

Ingredients

Serves 2 = 3sp per serving (Flex)

1 Bramley apple, peeled, cored and chopped into 1cm cubes

1 tbsp sweetener

½ tsp cinnamon

¼ tsp nutmeg powder

50g porridge oats

1 egg, beaten

50ml skimmed milk

1 tsp baking powder

Low fat yoghurt (to serve, optional)

Method

Preheat the oven to 180c.

Take small saucepan and add the apple, sweetener, cinnamon and nutmeg. Add 200ml of water, pop on a lid and simmer on a medium heat for 15 minutes (until the apple starts to break down but still retains a bit of its shape/texture). Remove from the heat and pop to one side.

Whilst the apple is simmering, take a large bowl and add the oats, beaten egg, milk and baking powder. Whisk until the mixture is smooth and then fold through the apple mixture.

Take 6 silicone cupcake cases (or paper cases if you prefer), spray with 1kal and then add the mixture, splitting evenly between all of the cases.

Pop in the oven for 25-30 minutes until cooked through (a sharp knife should come out of the muffin clean).

Serve with a dollop of low fat yoghurt and a final sprinkle of cinnamon.

Enjoy!

The post Apple Pie Baked Oats – 6sp first appeared on Slimming Kitchen Secrets.