The recipe is perfect for those with a sweet tooth
This recipe for scone baked oats with low fat ‘cream’ is Slimming World friendly. The temptation of a buttery pastry or a thick slice of Victoria sponge might be hard to resist.
However, this recipe gives you all the comfort of a warm homemade scone without the calorie overload and tastes like a Victoria sponge cake. Instagram food enthusiast Cakeontherun has revealed her low-fat recipe for baked oat scones, which is a game-changer for those with a sweet tooth.
You can whip it up in a microwave, oven or air fryer, and it only requires a few basic ingredients that you likely already have in your kitchen. This recipe is Slimming World friendly, as the porridge oats used can be counted as a Healthy Extra ‘b’ choice on the diet plan, rather than being counted as ‘syns’.
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The use of low-fat plain yoghurt and sweetener instead of sugar also helps to keep the ‘syn’ value down. Of course, no scone would be complete without a dollop of cream and jam. Cakeontherun uses low-fat yoghurt as a substitute for rich clotted cream and mashed berries as an alternative to sugary jam.
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Since the fruit isn’t cooked in this recipe but served fresh at the end, they are considered ‘Free Foods’ on the diet plan, reports Surrey Live. Here’s the recipe for baked oat scones (serves 1):
Scone baked oats recipe (serves 1)
Ingredients:
- 40g porridge oats (blended or not blended)
- 3 tbsp low-fat plain yoghurt
- 1 tsp sweetener or low calorie syrup
- 1/3 tsp baking powder
- Squeeze lemon juice
To serve:
- 2 tsp plain yoghurt
- 1 handful raspberries or strawberries or 2 tsp reduced sugar jam
Method:
- Put everything into a cup and mix until foamy making sure all the oats are combined from the bottom of the mug. If you’ve got a blender, blitz oats to a powder for a few seconds as it makes the texture more cake-y. Clean the rim of the mug with your finger.
- Microwave on high for 90 seconds or transfer into a lined oven-proof dish and cook in the oven for 15 minutes at 180C/ 350F/gas mark 4 or air fry for 10 minutes on 200C.
- Give the mug a shake, then tip it out onto a plate. Slice in half.
- Mash berries so they resemble a pulp. Add a spoonful to each half of the scone along with a spoonful of yoghurt. Eat straight away.
