Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- An electric whisk if you are extra like me and whisk the whites separately (this saves arm ache)
- 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.
**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. Now just a quick note, although these are calorie free Slimming World advise to syn these syrups the same as sweetener at 0.5 per tablespoon if you are going to be using a lot of sweetener in a day. This is down to each individual if you wish to do this but as we are sharing our recipes we will always include the syn values as per the guidelines. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.
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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.
Oreo Baked Oatbran
- 45g oatbran – HexB or 7.5 syns
- ¼ teaspoon baking powder**
- 1 egg
- 2 heaped tablespoons fat free greek yogurt
- 1 teaspoon Sweet Freedom choc shot – 0.5 syn
- 2 teaspoons TRKG choc and nut skinny shot syrup (** see note above about this syrup)
- 3 thin oreo cookies (you can use the bigger oreos if you wish just syn accordingly) – 4.5 syns
- Fat free quark
- Preheat oven 180°C.
- Add the cookies between 2 sheets of baking paper and gently bash with a rolling pin, or a tin of beans from the cupboard will do until crumbled.
- Add the oatbran, baking powder and 2 thirds of the crumbled oreo, (save a third for later) to a bowl and give a quick mix.
- In another bowl whisk the egg and syrup until pale and fluffy and stir in the yogurt and choc shot. (for an even fluffier cake separate the white from the yolk and whisk them both separately).
- Stir the egg mixture into the dry ingredients until well combined and leave to sit for 5 minutes.
- Pour your mixture into your desired dish (I used a mini spring form cake tin for this one, link above for our one).
- Bake in the oven for 20-25 minutes.
- While this is baking whisk some quark with a little TRKG choc and nut syrup to your taste (you don’t need much its just enough to spread inside the cake). Place the quark and the left over cookies in the fridge for now.
- Remove the cake from the oven once cooked and allow to cool completely before cutting in half.
- Take the quark and cookies from the fridge and stir the cookies through the quark, evenly spread the mixture across the bottom layer of the cake and place the top layer back on top. Grab a fork and a cuppa and enjoy.
If you can’t eat the cake all in one sitting simply put the rest in the fridge but consume in the same day.