Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Love these little dishes, they are a great size for baked oats and can be used for so much more too. They are well used in this house.
Take a pic of your dish and tag us over on Instagram @hickmans_slim_kitchen
Please make sure you credit us when sharing to social media. You can do this by directly linking back to the blog or tagging our social media pages.
Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
This blog is unofficial and not part of, or representative of Slimming World.
We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.
Please note some posts contain affiliate links, you can find out what that means here.
** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Country Slice Baked Oatbran
- 45g oatbran – HexB or 7.5 syns
- ½ tablespoon sweetener
- ¼ teaspoon baking powder**
- 1 egg
- 1 teaspoon vanilla extract
- 50 ml whole milk – Part HexA or 1.5 syns (Using milk rather than yogurt gives a different texture, different milks may need less as they are runnier)
- 1 teaspoon ground all spice
- 1 teaspoon ground mixed spice
- 18g Tesco The Growers Harvest Island Mix Dried Fruit – 3 syns
- ½ cup strong brewed black tea, allowed to go cold
- 1 teaspoons soft brown sugar – 1 syn
- Soak the fruit in the cold tea for up to 2 hours.
- Preheat oven 180°C.
- Add the dry ingredients apart from the brown sugar to a bowl and give a quick mix.
- In a bowl whisk the egg and vanilla until pale and fluffy, add the milk and whisk together.
- Stir the egg mixture into the dry ingredients until well combined.
- Drain the fruit from the tea and tip the fruit in the oat mixture and mix well.
- Leave to soak for a few minutes.
- Pour your mixture into your desired dish.
- Sprinkle the brown sugar over the top and bake in the oven for 25-30 minutes.
- Can be enjoyed hot or cold. Also can be made the day before and stored in an air tight container.