Back in March, I raved about a baked oats recipe I discovered and adapted. I do like to invest a little more time into cooking when I’m at home, and as a Monday off sprung up, I decided to set myself up for the week.

A lot of the baked oat recipes used 1 cup + of sugar. Now that equals a lot of extra calories, making it not all that weight watcher’s friendly. So in this one I’ve over halved the sugar (as in my last recipe) and instead added two (not so) secret ingredients. Banana and Biscoff spread.

Okay, so if you’ve not discovered Biscoff yet, where have you been? It’s basically those Lotus biscuits you often get with your coffee, in spread form. And it’s as good as it sounds. It’s just a struggle not to eat it out the jar. And of course banana needs no explanation – it’s just a natural way of sweetening things up.

I’ve also done these measurements in g and ml so no cups needed!

So here goes…
serves 6 for a weight watchers value of 6pp per serving
180g porridge oats
50g brown sugar
1 tsp baking powder
1 large egg
300ml semi-skimmed milk
25g Lotus Biscoff spread (available from any supermarket with any sense)
I large banana, sliced

Preheat the oven to 190 degrees
1. Combine the top 3 dry ingredients into a oven proof bowl.
2. Beat the large egg into the milk in a jug and pour over wet ingredients
3. Splodge 6 sections of spread in the middle of each portion
4. Add sliced banana in spaces in between
5. Bake for 20 minutes and enjoy!


Bish bash bosh, it’s that easy. It’s so yum, like a breakfast flapjack and not too sugary that you feel guilty!


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