PLEASE NOTE: This recipe includes a limited edition product from Whittards. It is a limited edition hot chocolate so will not be widely available all year round. If you are lucky enough to have some or can get some then I highly recommend you use it in this recipe, I assure you it gives a different flavour to using essences. HOWEVER if you can not get the hot chocolate then use a few drops of raspberry flavouring and a little pink food colouring if you wish to get the pink swirl.
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.
- 4.5″ loose bottom springform cake tins, we have loads of varying sizes of cake tins and this size is used regularly for our baked oats. And to make individual sponges for when we want just a small cake and still be on plan. I do however suggest only using these if you don’t add a filling into the middle otherwise they make a mess.
- A decent set of knives for cutting, with a knife sharpener which is always handy.
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** 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.
Raspberry Ripple Baked Oatbran
- 45g oatbran – HexB or 7.5 syns
- ½ tablespoon sweetener
- ¼ teaspoon baking powder**
- 1 egg
- 2 heaped tablespoons fat free greek yogurt
- 1 teaspoon vanilla extract
- 9g Whittards raspberry ripple hot chocolate – 2 syns
- 1 tablespoon no added sugar raspberry jam – 1.5 syns (Check your own brand as syns vary)
- 12.5g light squirty cream – 1.5 syns (Optional)
- Preheat oven 180°C.
- Add the oatbran, sweetener and baking powder to a bowl and give a quick mix.
- In another bowl whisk the egg until pale and fluffy and stir in the yogurt.
- Stir the egg mixture into the dry ingredients until well combined.
- Divide the mix equally between 2 bowls.
- Add the hot chocolate to one half (or raspberry flavouring and pink food colouring if using) and mix.
- Add the vanilla extract to the other half of the mixture and mix.
- Pour your mixtures into your desired dish (I used a mini spring form cake tin for this one) and swirl the two mixtures together.
- Bake in the oven for 20-25 minutes.
- Remove from the oven and allow to cool before cutting in half and spreading the jam across one half, add the cream and sandwich the other half on the top. Serve straight away with some speed fruits or even just with a cuppa.
I added a small amount of the cream to the top of ours with some raspberry fudge pieces we found in Aldi which was a limited edition special buy so not always available but they do pop up every now and again.