But you can mix it up with different flavours of yoghurt, fruit and essence flavourings.
In fact, I have two favourite baked oats variations: one for summer and one for those cold winter months.
My summer one is made with chopped banana, almond essence, nutmeg and choc shot drizzled on top and my winter one is made with diced apple, vanilla essence,cinnamon and natural yoghurt drizzled on top.
Sound yummy don’t they?
There are a MILLION different ways you can do baked oats. I have put chopped walnuts in before, summer fruits, Options hot chocolate if I’m feeling extra naughty; the possibilities are endless!
You just throw it all together and pop it in the oven and that’s it!
I just love baked oats so much; I might even have them for breakfast tomorrow!
Let me know what you favourite baked oats recipes are. 🙂
This really isn’t a recipe because it’s just so bloody easy!
I made these beautiful little nuggets of loveliness for the first time the other day after my sister in law got me onto them and they are bloody amazing!
They’re called Hassleback Potatoes or if you’re a Yorkshire lass, tatys.
I would use small new potatoes for these, just because they hold in the flavour a lot better. My first go was with bigger tatys and they are nice but little ones are just juicier! 😉
This is how easy it is. All you do is slice your potatoes halfway down and go all the way along the potato (see photo), then spray with frylight (the butter one is brilliant for this), and cover with garlic, salt and chilli seasoning. Then sprinkle with chives and bang in the oven at 180 degrees c for 45 minutes. Take out halfway and spray with more Frylight and add a little more seasoning, then finish off.
Then I take them out of the oven and cover them for about 15 mins, just because it makes them extra juicy!
And that’s it!
I’m big on super easy recipes to add something different to my plate and these definitely hit the mark!
I’ve also experimented with a few other flavours and I bet a paprika version would be lovely!
Let me know how your hasslebacks go and whether you love them as much as I do!
My bestie came over a few weeks ago with her little boy Gabriel and told me about this Facebook page called Tasty. It basically has tons of videos of different foods being made in a sped up format. (be warned, it’s also rife with temptation for the naughty stuff like cake and chocolate and uber cheesiness!)
She told me about Broccoli Tots to try and that she had made them for Gabriel; so I thought I’d give them a go too!
It’s a super easy recipe to follow and you can change it up dependant on what view you have. I made mine with broccoli,sweet potato,carrot and parsnip all smooshed together and they are lush!
You cook off your veg then chop/smoosh it up in a bowl. Add salt and pepper, a sprinkle of paprika and any hot sauce you might have (optional), add some breadcrumbs and low fat cheese and an egg. Mix it all together and mould into tot shapes (or croquettes) and bake in the oven for about 20-25 mins on 180 degrees (fan assisted).
Then your tots are ready!
I’m going to make some more but will split up the veg to get different flavours; so I’ll do some carrot and sweet potato and then broccoli and parsnip or whatever takes my fancy really! They almost taste bad for you because of the small amount of cheese in them but you don’t have to add this if you don’t want. You just need the egg to bind it all and the breadcrumbs to hold it together.
They are super moreish too but I give these a 10/10 for how easy they were to make and 9/10 for taste!
Let me know if you try this and what veg variations you make too!
One word of warning, if you like a bit more spice, go right ahead and add to your taste. I love my hot and spicy and have to say the amounts in this recipe left a lot to be desired.
I never learn my lesson with Slimming World Recipes because I always have to add more garlic and chilli.
They were quite easy to make and I was rattling away dreaming of tasting them until I read the bit about ‘chill in fridge for 4-5 hours or overnight’….Of course I don’t read the recipes beforehand, what dya take me for??
So I put the mixture in the fridge with serious sadface and leapt on them 2 days later (I forgot it was in the fridge), mixed up the patties, separated into 12 and stuck em in the oven for 35 mins (my oven takes a bit longer to cook).
Got them out and tasted them and although they weren’t as crispy as I’d like (think I used too much potato), they were actually really lovely.
VERDICT: These are perfect when you’re sick of crabsticks and don’t want another bag of Quavers for fear of overdosing; they have a nice bit of spice and last all week to grab and snack. I’ve got a tub in the fridge at work and a tub in the fridge at home, so I’m never without a savoury snack!
I’d love it if you gave these a go and then let me know how it went for you. 🙂
I think I should’ve taken them out of the oven a little sooner and did think the 40 minutes was quite a long time to bake.
I added chopped walnuts,dried apricots and raisins and they are perfect.
According to slimming world,these are around 6 syns each but I made more than the recipe says so I’m gonna say they’re 4.5-5 syns.
The plan is to freeze some and defrost them as I want to eat them to save me stuffing my face with the whole lot 😂
Anyway I have these a try and they are lovely but definitely on the overdone side,
But they’re a nice change from the usual fruit and yoghurt as my dessert.
I want to try and stay interested in my food and try as many new things as I can so I’ve made a slimming world lasagne for the first time,these flap jacks and going to try and make some sort of jelly dessert this week too!
Anyway,I’m off for a well deserved bath ready for work tomorrow.Its a gym day so going to have a good sweat sesh!
I’ve also had a full week off alcohol woo! And going to try dry January to see if I can go the entire month off the pop.Lets see how it goes. 😊
That’s all for now lovelies,have a wonderful week making healthy choices and Il check back in with you soon!
Last night while on my way home, I was racking my brains for breakfast ideas to keep me full until lunch (you’d think I would have this sussed by now). I thought I would do scrambled eggs with peppers and stuff but when I got home we only had one egg left as one other had cracked and I didn’t want to risk it.
2 slices bacon chopped with fat off
1 courgette diced
3 big white mushrooms roughly chopped
1 medium tomato roughly chopped
half a red pepper diced
salt and pepper
paprika to taste
garlic to taste
1 tsp dried parsley
Frylight sunflower oil
On a medium heat with Frylight, add the mushrooms,tomato and pepper; fry until they soften slightly.Add the bacon and courgette (courgette doesn’t take long to cook) and fry until the bacon is cooked through. Add all seasoning and then add the egg (you can mix it before you put it in but I just cracked the egg into the pan). Stir to make sure the egg coats the veg and fry until cooked, still stirring throughout.
That’s it! Sometimes, it doesn’t take a complex recipe to make something tasty and let me tell you this was super nommy and filling for my breakfast. It may not look pretty but was lovely. The only thing I would change is to use 2 eggs so you get more of the breakfasty taste but it really was nice! Next time you’re racking your brains for what to make, check your fridge and as long as you have eggs and a few random bits, you can always make your own version of a breakfast bowl!