One of my missions this year is to experiment more with Slimming World baking. I know it can be tricky to get a great cake or pudding using sweetener, but I'm hoping I can create some that says otherwise.
And with that in mind (and my adorable charity shop find mini casserole dishes), I could not resist making today's recipe.
They're so frickin adorable, or is that just me? I almost didn't buy them but I'm glad I did if it cheers up my breakfast.
Back in June, I also shared with you my Slimming Carrot & Parsnip Porridge. Like I said then, and I still stand firm on this; it sounds weird, but tastes great!
It's one of the only desserts where I can't taste the sweetener (or parsnips in fact) and I'm not the biggest fan of the latter.
Parsnips can have a slightly bitter taste and because I buy them faster than I eat them, it's a great way to use them up in good health.
And although I've been eating this for breakfast, I'm sure it would be just as good for a late night treat without the guilt. But, the question is, what would you eat yours with?
Perhaps you might want to double the quantity and make in into mini muffins or cupcakes? If so, I think quark with icing sugar would taste so good with this!
Recipe - Serves 1
I estimate this to be: ½ syn using your HE B (+ ½ syn for sweetener)
- 40g oats
- 30g peeled & grated carrots
- 30g peeled & grated parsnips
- 1 teaspoon baking powder *(½ syn)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 tablespoon fat free natural yogurt
- 1 egg
- 1 tablespoon granulated sweetener *(should be ½ syn due to new rules, but I don't)
- 1 teaspoon vanilla extract
Disclaimer: This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/
*Any syn values are personal estimates and not verified by Slimming World.
Method
- Preheat your oven at 180 degrees.
- In a mixing bowl, combine all of the ingredients and mix well.
- Now spray a small baking dish with frylight (mine is abour 12cm diameter) and pour in the oaty mixture.
- Bake in the oven for 30 minutes until golden with cracking on top.
- Serve with yogurt or perhaps some cheeky ice cream?
- And why not tell me what you thought in an Instagram pic (@TastefullyVikkie)?
IF YOU CAN'T MAKE IT NOW, WHY NOT PIN IT FOR LATER?
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📖 Recipe
Low Fat Baked Carrot & Parsnip Oats Recipe
Ingredients
- 40 g oats
- 30 g carrots peeled and grated
- 30 g parsnips peeled and grated
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 tablespoon fat free natural yogurt
- 1 egg
- 1 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven at 180 degrees.
- In a mixing bowl, combine all of the ingredients and mix well.
- Now spray a small baking dish with frylight (mine is abour 12cm diameter) and pour in the oaty mixture.
- Bake in the oven for 30 minutes until golden with cracking on top.
- Serve with yogurt or perhaps some cheeky ice cream?
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Heather
I made this but cooked it in my air fryer for 20 minutes. It was okay but I didn’t include nutmeg which I think it needs, so it is on my shopping list for this week. I will try it next week with the full ingredients and post again. Thanks for the recipe as it is always great to find new SW friendly recipes
Kathy
Another thought that I might try is carrots and corgette. I use these in my bran cakes and they are lovely.
vikkie
I think courgette is a great idea!
Kathy
I have some swede and carrots (super free) so might try that one day Vickie as I don't have parsnips.
vikkie
Good idea - let me know how it goes! x
Yvonne Hazell
Just put this in oven, can't wait to try it in 30 minutes, haven't had. HE. Today
vikkie
Hope it went down well 🙂 x
Yvonne Hazell
Liked flavour ok but was very "firm" before baking mine did not "pour" into dish so think it needed either more yogurt or maybe even a little water or milk (or may be my scales not accurate and used too many oats) Will definitely make again. Thank you for recipe
vikkie
Thanks for letting me know. I will test it again this week with my new kitchen scales - I was using manual ones as my main ones broke, so it might be that! x
Sandra Clark
Will be trying this out Vickie... any new ideas for a breakfast or puddings are a must for me!
vikkie
Thank you Sandra! I'll keep racking my brain 🙂 I could always do with more too x