Tag: Baked Oatbran

Pina Colada Baked Oatbran…

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.

Hickmans Slim Kitchen

Oreo Baked Oatbran…

Oreo Baked Oatbran

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 heaped tablespoons fat free greek yogurt
  • 1 teaspoon Sweet Freedom choc shot
  • 2 teaspoons TRKG choc and nut skinny shot syrup (See here for info on these syrups)
  • 3 thin oreo cookies (you can use the bigger oreos if you wish)
  • Fat free quark

METHOD:

  1. Preheat oven 180°C.
  2. 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.
  3. 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.
  4. In another bowl whisk the egg and syrup until pale and stir in the yogurt and choc shot (for an even fluffier cake separate the white from the yolk and whisk them both separately).
  5. Stir the egg mixture into the dry ingredients until well combined and leave to sit for 5 minutes.
  6. Pour your mixture into your desired dish (I used a mini spring form cake tin for this one, link above for our one).
  7. Bake in the oven for 20-25 minutes.
  8. 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.
  9. Remove the cake from the oven once cooked and allow to cool completely before cutting in half.
  10. 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.

Hickmans Slim Kitchen

Cherry & White Chocolate Baked Oatbran…

Cherry & White Chocolate Baked Oatbran

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 heaped tablespoons fat free natural greek yogurt
  • 1 tablespoon TRKG cherry syrup (See here for info on these syrups)
  • 1 teaspoon vanilla or almond extract

Toppings (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, extract and syrup until pale, add the yogurt and whisk.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish.
  7. Bake in the oven for 25-30 minutes.
  8. Melt the spread and jam in the microwave for a few seconds, add your toppings and grab a spoon and dig in.

Hickmans Slim Kitchen

Crunchie Baked Oatbran…

Crunchie Baked Oatbran

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 heaped tablespoons fat free natural greek yogurt
  • 1 tablespoon TRKG honeycomb syrup (See here for info on these syrups)
  • 1 teaspoon vanilla extract

Toppings (Optional):

  • 1 17.5g treatsize crunchie bar
  • ½ tablespoon crunchie spread

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 and syrup until pale, add the yogurt and whisk together.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish.
  7. Bake in the oven for 25-30 minutes.
  8. Melt the spread in the microwave for a few seconds, crush the crunchie bar and add your toppings to the top, grab a spoon and dig in.

Hickmans Slim Kitchen

Sticky Gingerbread & Orange Baked Oatbran…

Sticky Gingerbread & Orange Baked Oatbran

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 1 egg
  • 1 teaspoon orange essence
  • 1 teaspoon ground all spice (mixed spice will work also if you don’t have all spice)
  • 2 teaspoons ground ginger
  • 1 teaspoon Silver Spoon golden syrup
  • ½ tablespoon black treacle
  • 50ml whole milk
  • Orange, sliced thinly
  • 2 teaspoons no added sugar orange marmalade

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 and orange essence until pale, stir in the syrup and treacle carefully, then add the milk.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your cake tin and even the surface.
  7. Lay your orange slices over the top.
  8. Bake in the oven for 25-30 minutes or until a knife comes out clean with no wet cake batter visible.
  9. Warm the marmalade in the microwave just enough so it is runny and brush the marmalade over the top of the cake.
  10. Enjoy either hot or cold.

NOTES:

  • How about serving with some homemade custard or a scoop of ice cream for a tasty pudding.

Hickmans Slim Kitchen

Raspberry Ripple Baked Oatbran…

PLEASE NOTE: This recipe includes a product from Whittards. 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.

Raspberry Ripple Baked Oatbran

INGREDIENTS:

  • 45g oatbran
  • 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
  • 1 tablespoon no added sugar raspberry jam
  • 12.5g light squirty cream (Optional)

METHOD:

  1. Preheat oven 180°C.
  2. Add the oatbran, sweetener and baking powder to a bowl and give a quick mix.
  3. In another bowl whisk the egg until pale and stir in the yogurt.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Divide the mix equally between 2 bowls.
  6. Add the hot chocolate to one half (or raspberry flavouring and pink food colouring if using) and mix.
  7. Add the vanilla extract to the other half of the mixture and mix.
  8. Pour your mixtures into your desired dish (I used a mini spring form cake tin for this one) and swirl the two mixtures together.
  9. Bake in the oven for 20-25 minutes.
  10. 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.

Hickmans Slim Kitchen
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