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

The post Peanut Butter and Jam Baked Oats 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.