When I first discovered baked oats I fell in love immediately. A hot, filling breakfast that feels like you’re eating cake – where could you go wrong?! Only problem is I’m lazy, and making baked oats every morning takes effort and steals precious sleeping time.
So I have altered the recipe to suit me, and to be honest I think it’s even tastier this way. This recipe makes 8 muffins and you can have 4 muffins as a healthy extra – so multiply or divide the recipe as you wish. You’ll need:
- 80g porridge oats
- 1 vanilla Muller Light
- 2 eggs
The recipe is really very simple, which is probably why I love it so much. Firstly, have the oven heating up to 200° (fan), then mix up all of your ingredients in a bowl. (Oops – that very nearly said bowel. Don’t mix them up in a bowel.)
Put 8 silicone cake cases into a muffin tin and dish out the mixture equally. With these being oaty muffins, they may well be better if you leave the mixture for a little while. You’re welcome to try this out but I just haven’t had the patience so far! I’ll get back to you on that, maybe.
Finally, when you’ve dished the mixture up, bake it in the oven for around 20 minutes, or as per my usual line in recipes – whenever they look good to you.
I then let the muffins cool down, pop them in a cake tin overnight and microwave two in the mornings for 30 seconds. They’re particularly good dunked in Muller Light Yoghurts and they don’t make any more washing up that way. And only having two means I can have a Hifi Light Bar later in the day too without having to syn it! If you’ve used your Healthy extra B for the day, 40g of porridge oats is 7 syns – so one of these muffins would be 1.75syns. Bargain if you ask me!
As I’m doing ‘dechox’ at the moment, I’m sticking to plain vanilla muffins – but come April I’ll be trying out some Options Hot Chocolate in the mix to see how that works out. I’ll keep you posted 🙂