This time of year when winter squash is harvested, make some healthy pumpkin baked oats to start the day

I also enjoy pumpkin spiced overnight oats for breakfast

Oats are a prime ingredient in quite a few breakfast dishes with overnight oats being the main one

They are rich in antioxidants and a great fibre source which makes them a Healthy Extra B choice if you follow the Slimming World plan

Baked Oats were only something I came across once I started Slimming World

Healthy Pumpkin Baked Oats

Ingredients

40g Plain Oats (Healthy Extra B allowance or 7 syns)

100g Plain fat free yoghurt (free)

80g Pumpkin puree (2 syns as it is cooked)

1 large egg (protein)

1/2 teaspoon sweetener (free)

Spices or vanilla extract to flavour if desired but not necessary (free)

Instructions

Preheat your oven first

Then I always suggest weighing out your oats first as this is the most important one to be accurate with

Once you have your 40g of oats in a bowl add 100g of plain fat-free yoghurt. You can use natural and greek yoghurt too just make sure they say fat-free, not low fat to ensure they are syn free

Add in your pumpkin with the egg and the sweetener

Give everything a good mix. You can add more yoghurt if you want to bulk it up but the mixture does expand slightly while cooking

Place the combined ingredients into an oven-proof dish. This is just a single-person serving so consider the size of the dish you are using

Cook at 180 degrees for about 35 minutes

If you have a deeper dish then it might take a bit longer and vice versa if you have spread it out

Baked oats are best served hot. It isn’t recommended to bake multiple days and re-heat as the taste is affected

However, you can eat them cold if you refrigerate them for another day

Enjoy with a generous portion of speed fruit and a cup of tea

You can pin this image to refer to this post again later 

Maybe try microwaving your oats as a mug cake