Healthy Baked Oats | Slimming Friendly
User Reviews
5
Healthy Baked Oats | Slimming Friendly
Description
This baked oats recipe blends mashed banana and a large egg with a sweetener (such as Sukrin Gold or brown sugar), melted Flora Light (a light spread), cinnamon, vanilla or almond extract, baking powder, salt, rolled oats, and milk (dairy or non-dairy). The batter is poured into a prepared baking dish, topped with fruit and seeds, and baked until set.
The resulting baked oats have a soft interior with a slightly firm bite, naturally sweetened by banana and berries. Cinnamon adds warmth, while seeds contribute texture. The option to top with Greek yogurt and additional fruit or drizzle with syrup provides customizable serving choices.
This dish can be prepared ahead and refrigerated for several days or frozen in portions for convenience. It is adaptable for seasonal fruit changes and allows substitutions of fats and sweeteners. The recipe supports a balanced breakfast with oats and fruit, suitable for meal prep and varied flavors.
Ingredients
- 1 banana roughly chopped, medium ripe
- 1 egg large
- 3 tbsp Sukrin Gold or soft light brown sugar
- 25 g Flora Light sub with butter or coconut oil, 2 tbsp, melted
- 250 ml skimmed milk or non dairy milk, 1 cup
- 1 tsp vanilla or almond extract
- 1 tsp baking powder
- ½ tbsp cinnamon
- ¼ salt
- 150 g rolled oats 1 ½ cups
- raspberries or blueberries, fresh or frozen, handful
- 2 tbsp mixed seeds optional
Serving Suggestions
- Greek yogurt fat free
- maple syrup or honey
- Fresh fruit
Instructions
- Preheat the oven to 190C (375F) and place a rack in the centre of the oven.
- Put the chopped banana to a large bowl and mash with a fork until smooth.
- Add the egg, sweetener and melted Flora and mix together to combine.
- Stir in the milk, baking powder, salt, cinnamon and vanilla extract.
- Add the oats and mix well.
- Transfer the batter into a square (8x8 inch) cake tin lined with baking paper. Spread to the corners of the tin using a spatula.
- Top with fresh or frozen fruit pushing them halfway into the oats. I used raspberries but blueberries are also a great option.
- Add a handful of mixed seeds such as pumpkin and sunflower.
- Bake until firm, around 40-45 minutes. Leave to cool slightly before slicing.
- Serve warm with fat-free Greek yoghurt and extra fruit on the side. Add a light drizzle or maple syrup, honey or 0% calorie syrup.
Notes
- Baked oats store well in the fridge for 3-4 days, making them good for meal prep.
- They freeze well when cut into portions, to be thawed overnight and reheated before serving.
- Customize by adding seasonal fruits or nuts like apples and pecans.
- Nutritional and weight loss program points depend on portion size and sweetener choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 36mg | 2% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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