Coming back into the colder mornings, one of my favourite warming autumn breakfasts is baked oats. Easy to prepare in advance or on the day, they are a lovely filling breakfast which feel like a real treat at the same time.
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
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)
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.