prep 10 mins
cook 30 mins
total 40 mins
yield 1 servings
- Extra Easy – 1 HEb and 3.5 syns (1.5 syns if you don’t add the icing)
- Green/Vegetarian – 1 HEb and 3.5 syns (1.5 syns if you don’t add the icing)
- WW Smart Points – 9 (6 if you don’t add the icing)
- Gluten Free – use gluten-free oats
Ingredients
- 40g/1.4oz of oats
- 1/2 tsp of baking powder
- 1 egg
- 100g (1/3 cup) of fat free plain yoghurt
- 3/4 tbs of sweetener (I used sukrin gold)
- 1/2 tsp of ginger
- small pinch of cinnamon
- small pinch of allspice
- 1/2 tbs of molasses – 1.5 syns
- spray oil
For the icing:
- 10g of icing sugar – 2 syns
- 1 tsp of plain yoghurt or skimmed milk
Instructions
- Preheat oven to 190c/375f (gas mark 5)
- Add the oats, baking powder, spices and sukrin to a bowl and mix.
- Add the egg, yoghurt and molasses and mix until all combined
- Spray mini fluted pan or ovenproof dish with spray oil to grease.
- Add in the oat mixture
- Bake for approx 25-30 mins, a wooden skewer entered into the centre should come out clean, if it comes out wet, then just keep in for a few more minutes.
- Allow to cool fully if adding the icing.
For the icing:
- Mix the icing sugar and yoghurt (or milk) in a bowl.
- Spoon into a sandwich bag and squeeze all the icing into one corner. Carefully snip off a small piece of the corner and then drizzle the icing over the cake.
Notes
The syns for the baking powder is negligible, if you use skimmed milk in the icing sugar, again the amount is so tiny, the syns would be negligible, but it works well using theyoghurt too, it just gives the icing a pleasant tangy taste.
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Nutrition Facts
Serving Size 1 serving
| Amount Per Serving | ||
|---|---|---|
| Calories 323 | ||
| % Daily Value | ||
| Total Fat 8.2 g | 13% | |
| Saturated Fat 2.2 g | 11% | |
| Cholesterol 186 mg | 62% | |
| Sodium 372.5 mg | 16% | |
| Total Carbohydrates 47.9 g | 16% | |
| Dietary Fiber 3.6 g | 14% | |
| Sugars 22.2 g | ||
| Protein 14.3 g | 29% |
