I don’t often bake because I’m trying (some days harder than others) to follow slimming world. If I bake, I eat most of what comes out of the oven in one sitting!
Over Easter weekend I made cornflake nests with my friend’s kids (which doesn’t really count as baking, but definitely resulted in delicious treats).
I also made hot cross buns for the first time – pretty time consuming but really tasty! I used this recipe over on Ericka Eckles’ blog – go and check it out!
By far my most favourite bakes were the Easter biscuits. Granny always used to make loads of these every Easter and even though mine weren’t as good as hers, they brought back lots of memories!
Even though Easter is now over I was still craving that sweet, spicy Easter biscuit flavour and wondered if I could create something low syn to satisfy those cravings. And the Easter biscuit baked oats recipe was born! Dead simple, fairly quick and easy with a maximum of 5 suns – win!
Easter biscuit baked oats
Lightly whisk one egg in an oven proof dish. Add 40g oats, 1tsp mixed spice, 1/2tsp cinnamon, pinch of nutmeg and sweetener to taste (I only use a small sprinkle and I have a pretty sweet tooth!) Add a splash of milk/combination of milk and water/just water (depending if you want to use your hex a allowance or not) and mix everything together until it’s the same consistency as uncooked porridge. Add 30g currants (4syns) and mix in before sprinkling 1tsp brown sugar on the top (1 syn). Bake at 180c/350f/gas mark 4 for approx 20 minutes – oats should look golden brown and not sloppy!
Enjoy with a cuppa and a good book!
If you want a lower syn version, leave out the brown sugar and don’t add as many currants. Easy peasy!