Raspberry and white chocolate baked oats (Slimming World).

If you’ve been around since my first post ‘Healthy American Style Fluffy Oat Pancakes’ then you’ll remember how I mentioned the diversity surrounding oats. In todays post, I will be living up to my word. To celebrate the 10th anniversary of The Great British Bake Off starting last week, I made Raspberry and white chocolate baked oats. They are jammy and chocolatey and it basically feels like you are having cake for breakfast. You can enjoy them any time of the day but why not try having cake for breakfast like I did? It’s pretty great.

Baked oats separated into muffins filled with raspberry jam and drizzled with white chocolate on a cooling rack with a pot of raspberries

Cake for breakfast.

So, cake for breakfast seems pretty ludicrous right? Well, all I have got to say is: NOPETY NOPE NORA because it will hands down be the best decision you’ll ever make. However, if you really cannot fathom it then you can enjoy these sweet dreams any time of the day.

While looking at the fluffy muffins, you may think they look pretty indulgent. Yet, here I am again to be the bearer of good news. These baked oats are only 358 calories or for Slimming Worlders, 5.5 syns. You can well and truly have your cake and eat it.

Raspberry and chocolate will always remain one of my favourite flavour combos. It doesn’t matter if it’s white, milk or dark chocolate because I am on board with it. Raspberry and chocolate magnums? Hell yes. Whittards white chocolate raspberry ripple hot chocolate? You bet. So I thought why not bang in the flavour into some baked oats? Let me tell you that the flavour works pretty much everywhere. The fruity centre compliments the sticky chocolate coating unbelievably well.

Make these raspberry and white chocolate baked oats A.S.A.P.

In the spirit of The Great British Bake Off, get your bake on and make these delicious Raspberry and white chocolate baked oats. You will not regret it. Enjoy!

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Baked oats separated into muffins filled with raspberry jam and drizzled with white chocolate on a cooling rack with a pot of raspberries

Raspberry and white chocolate baked oats.

  • Author: Mollie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 1 1x
  • Category: Dessert/Breakfast
  • Method: Baking

Description

With the return of The Great British Bake Off, I bring you some raspberry and white chocolate baked oat muffins!


Scale

Ingredients

40g of plain oats

1 medium egg

3/4 tbsp of granulated sweetener

1 pinch of baking powder

3 tbsp of 0% fat greek yoghurt

1 tsp of vanilla extract

1/2 a sachet of Options white hot chocolate powder (1 syn)

2 tsps of raspberry jam (1 syn)

Raspberries

1 12g milkybar (3.5 syns)

Muffin cases

Muffin baking tray


Instructions

First and fore-most, pre-heat your oven to 180°C (fan) ready for your sexy baked oats. Then, grab a small mixing bowl and place in the oats, egg, sweetener, baking powder, greek yoghurt, vanilla extract and 1/2 a sachet of a white Options hot chocolate. Once in the bowl, stir it up good baby and place to the side. 

Next, find a muffin baking tray and line with four cupcake/muffin cases. I used some polka dot ones because they were freaking adorable. Bring back your mixture and evenly distribute it between the four muffin cases. After the cases are filled evenly, dollop on half a teaspoon of raspberry jam into the middle of each muffin. Following on from this, wipe the sticky jam teaspoon clean and use the handle of the spoon to press the jam into the muffin (this may take a few pokes). Then, spread the mixture lightly over the top so the jam is concealed. 

After you have hidden the jammy surprise within the muffin, you can slide the tray onto the middle shelf of your heated oven. This next step may be hard, but set the timer for 20 minutes and wait…

At around 15 minutes into the muffin cooking magic, boil the kettle. Grab a small saucepan and pour the boiling water in and bring to a light simmer. Place a small bowl on top of the simmering water and break up with Milkybar into pieces and into the bowl. Allow the chocolatey goodness to melt for around 2-3 minutes, or until smooth and stir occasionally. 

When the 20 minutes is up (eeeek!) take the muffins out of the oven because it is time and they should be golden on the top. Take a small spoon and drizzle the white chocolate over the top of the baked oats. Take the muffins out of the baking tray and place them onto a plate and serve with some fresh raspberries. 


Notes

SLIMMING WORLD: This contains 1 Hexb and 5.5 syns.

CAUTION: Please be careful when eating as the jam can become VERY hot. 

Nutrition

  • Serving Size: Serves 1
  • Calories: 358
  • Sugar: 14.1g
  • Sodium: 103.9mg
  • Fat: 11.7g
  • Saturated Fat: 4.9g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 45.5g
  • Fiber: 4.2g
  • Protein: 15.5g
  • Cholesterol: 165mg

Keywords: Baked Oats, Muffins, MolliesMenu, Slimming World, Healthy Recipe, Healthy Breakfast, Healthy Dessert

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One Reply to “Raspberry and white chocolate baked oats (Slimming World).”

  1. These look DELICIOUS! White chocolate is in the name and yet they’re less than 400 calories in a serving! that’s my kind of breakfast

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