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.

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.

POINTS AND NUTRITIONAL INFORMATION

Serves 1 – per serving = 6 points or 385 cals, 11.0g fat, 53.1g carbs, 24g protein

INGREDIENTS

2 medium eggs

1/2 tsp cinnamon

2 tsp powdered sweetener

Juice of 1/2 a lemon

2 slices of white bread

50g fat free Greek yogurt

1 tsp honey

50g raspberries

Sprinkle of icing sugar

Low calorie cooking spray

METHOD

1. Crack the eggs into a mixing bowl with the cinnamon, sweetener and lemon juice and beat until well combined.
2. Soak both sides of the bread in the egg mixture and pop to one side.
3. Heat a large frying pan to a medium heat and spray with low-calorie cooking spray. Fry the bread on both sides for a few minutes until nicely browned.
4. Slice the bread into triangles and serve with the yoghurt, honey, raspberries and a sprinkle of icing sugar.

The post Cinnamon French Toast first appeared on Slimming Kitchen Secrets.