Lotus Biscoff Baked Oats Recipe | Slimming Friendly Breakfast


Lotus Biscoff Baked Oats Recipe | Slimming Friendly Breakfast

Looking for a tasty Slimming friendly breakfast recipe that's vegan, sweet AND easy to make? These Lotus Biscoff Baked Oats are perfect for you.

This was inspired by some of my other Lotus Biscoff recipes.

They are a delicious breakfast treat, and the beauty of these oats is that you can make a larger batch and portion it up, so you always have some ready in the morning.

Lotus Biscoff Baked Oats Recipe | Slimming Friendly Breakfast


Did you know that Lotus Biscoff Spread and biscuits are vegan? This inspired me to make the whole recipe vegan as well.

I have also added the non vegan ingredients too.

I did some research into how to make your own Biscoff cookies, and found cinnamon, nutmeg, ginger, allspice, and cloves are all key ingredients for the flavour. 


Lotus Biscoff Baked Oats Recipe | Slimming Friendly Breakfast

Lotus Biscoff Spread melts in the microwave perfectly, and turns into a delicious drizzle to go over the top.


You could use any fruit to go on top of this, I just happened to have banana in the house. Strawberries would also go really well.

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 Lotus Biscoff Baked Oats Recipe


Lotus Biscoff Baked Oats Recipe | Slimming Friendly Breakfast


Extra Easy Syn Value: 4.5 syns per portion (using the vegan ingredients)

Healthy Extras: 1 portion is 1 healthy B if cut into 4 portions



All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.


You will need:


160g of porridge oats
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
 1.5tbs of sukrin (or sweetener of your choice. or brown sugar and add syns)
1 flax egg/2tbsp vegan egg replacement (or a chicken egg if not making this vegan, and remove 2 syns of the total)
1.5 cups/mugs oat milk or almond milk (Or cows milk if not making this vegan)


Method:


Line a tin approximately 27cm x 20cm with baking paper. Preheat oven to 180 degrees.

Add the porridge oats to a bowl.

Add the cinnamon, nutmeg, ginger, allspice, cloves and sweetener, mix well.

Mix the sweetener, oat milk (or cows milk) and flax egg (or egg) in a bowl and whisk. Add this to the oats and mix well. Add more oat milk if the mix looks too sticky.

Add mixture to the lined tin and bake for 35 minuets until golden like a flapjack.

Serve with fruit and a teaspoon of melted lotus spread drizzled on top. and add a Biscoff Biscuit for extra deliciouness! 


Notes

I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. 

All images and content on Sugar Pink Food is copyright protected.

If you wish to share this recipe, then please do so by using the share options provided. Do not screenshot or post recipe or content in full

L x

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