Porridge oats are my staple winter breakfast and I often spend time thinking of ways to jazz up my plain old porridge. The little number is the perfect way to do just that. Not only is it warm and comforting, but the ingredients all come together to give you the most delicious carrot cakey breakfast. Very satisfying indeed!
Baked oats take me a lot longer to eat than a normal bowl of porridge and lovely and filling. I served mine here with a tablespoon of low fat natural yoghurt and a final sprinkle of cinnamon but feel free to top them with whatever you fancy.
Serves 1 = 5sp (Flex)
0sp on No Count
35g porridge oats
1 egg, beaten
50ml skimmed milk
2 tbsp sweetener
1 tsp each of cinnamon and mixed spice
1 carrot, peeled and grated
Pop all the ingredients into a large bowl and combine well. Take a small baking dish (I used an individual lasagne dish), spray with 1kal and add the mixture. Pop in the oven on 200c for 25-30 minutes. Serve with a dollop of low fat yoghurt and a final sprinkle of cinnamon.