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5 from 1 vote

Peanut Butter and Jam Baked Oats

Nutritional Information
Per serving
7sp on BLUE, 9sp on GREEN and 2sp on PURPLE
Calories - 379
Fat - 11.7g
Carbs - 47.6g
Protein 19.5g
Servings 1

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!