I often make baked oat muffins to eat for breakfast, snacks and when they are straight out of the oven they make a delicious dessert.
The recipe and ingredients below are taken from the SW website , to which I’ve adapted slightly, it is enough for a double portion as I split them up and use them as muffins. This recipe should be enough for about 8 muffins.
80g Porridge Oats
180g 0% Fat Greek Yoghurt or 1 Small Low Fat Yoghurt (vanilla works well)
2 tbsp Sweetener (I use MyProtein Vanilla Stevia drops)
200g Frozen Raspberries
1 tsp Bicarbonate of Soda/Baking Powder
Vanilla Whey optional
- Mix all ingredients together in a bowl. Use sweetener and vanilla essence to your own taste.
- Separate mix into a non stick muffin tin or paper cases
- Cook on 200*C for roughly 15 minutes until golden brown.