Pina Colada Baked Oatbran…

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by Hickmans Slim Kitchen
Pina Colada Baked Oatbran

INGREDIENTS:

  • 45g oatbran
  • 1 tablespoon TRKG pineapple and coconut syrup (See here for info on these syrups)
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 heaped tablespoons fat free greek yogurt
  • A few drops of rum flavouring
  • ½ tablespoon desiccated coconut
  • 2 teaspoons Hartleys pineapple jam
  • 1 slice fresh pineapple, core and skin removed
  • 1 glace cherry (Optional)

METHOD:

  1. Preheat oven 180°C.
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg, syrup and coconut flavouring until pale, add the yogurt and mix.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Add your pineapple to the bottom of your desired dish and add the cherry into the centre where the core of the pineapple was (if using).
  7. Pour your mixture into your desired dish leaving a few spoonful’s behind.
  8. Add the jam into the centre and cover the jam with the last few spoons of the mix.
  9. Bake in the oven for 25-30 minutes.
  10. Turn out the oatbran so the pineapple is on the top and enjoy.
  11. Can be enjoyed hot or cold.