You’ll find a number of different baked oats recipes on my site cos I can’t lie, I love them! They are such a lovely warming and filling breakfast that feel like a real treat for such a low number of points. This little number came about when I was trying to make some space in my cupboards and I needed to use up the last of a giant tub of PB2. Some frozen raspberries already stashed in the freezer meant this could be whipped up with store cupboard and freezer bits really easily. A great option if it’s getting close to big shop day and you don’t have much fresh left in the fridge! I’ve made my ‘jam’ with raspberries here but it would also be lovely with strawberries. Just make sure you use the same quantities, chop them into quarters, mash down once warmed and add the chia seeds to thicken. Lovely!
SMART POINTS AND NUTRITIONAL INFORMATION
Serves 1 – 7sp per serving on BLUE, 9sp on GREEN and 2sp on PURPLE
Per serving
- Calories – 379
- Fat – 11.7g
- Carbohydrates – 47.6g
- Protein – 19.5g
INGREDIENTS
50g rolled oats
50ml skimmed milk
1 egg, beaten
1 tsp baking powder
1 tsp vanilla extract
2 tbsp powdered sweetner
2 tbsp PB2 peanut butter powder
30g raspberries (fresh or frozen)
¼ tbsp chia seeds
To serve (optional)
Fat free Greek yoghurt
Extra raspberries
½ tsp peanut butter (add 1 extra point)
METHOD
Pre heat the oven to 200c.
Add the raspberries to 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. 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.
Meanwhile in a large bowl mix the oats, milk, egg, baking powder, vanilla extract, sweetner and PB2.
Take a small dish suitable for the oven (I used a little le creuset pot), spray the bottom and sides with 1kal 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 then the rest of the jam. Swirl again and then pop in the oven for 25 minutes (or until cooked through). Remove from the oven and leave to cool a little. The texture should be set on top but still a little soft and squidgey inside (not quite as dry as a cake)!
Serve with either ½ tsp of peanut butter (add 1 extra point) or a dollop of fat free yoghurt and fresh raspberries.
Enjoy!
Peanut Butter and Jam Baked Oats
Ingredients
- 50 g rolled oats
- 50 ml skimmed milk
- 1 egg beaten
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp powdered sweetner
- 2 tbsp PB2 peanut butter powder
- 30 g raspberries fresh or frozen
- ¼ tbsp chia seeds
- To serve optional
- Fat free Greek yoghurt
- Extra raspberries
- ½ tsp peanut butter add 1 extra point
Instructions
- Pre heat the oven to 200c.
- Add the raspberries to 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.
- 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.
- Meanwhile in a large bowl mix the oats, milk, egg, baking powder, vanilla extract, sweetner and PB2.
- Take a small dish suitable for the oven (I used a little le creuset pot), spray the bottom and sides with 1kal 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 then the rest of the jam. Swirl again and then pop in the oven for 25 minutes (or until cooked through). Remove from the oven and leave to cool a little. The texture should be set on top but still a little soft and squidgey inside (not quite as dry as a cake)!
- Serve with either ½ tsp of peanut butter (add 1 extra point) or a dollop of fat free yoghurt and fresh raspberries.
- Enjoy!
Wow that was great!
Do you not put any sweetner in the ‘jam’ bit? I find raspberries a bit tart!
Hi Jo, you could do if you prefer them a little sweeter. I add it into the oat mixture so its distributed throughout and I quite like the contrast with the tartness of the raspberries. Totally up to you!