Heavenly Raspberry & Milk Chocolate Chunk Baked Oats

  Have I got a treat for you this morning! Make this for breakfast & the first thing you will do when you flutter your eyes open in the morning is think Hurray! It’s time for breakfast! Filled to the brim with fresh juicy raspberries & absolutely choc a block with milk chocolate chunks this is Beautiful any time of day, I would eat this as a treat safe in the knowledge that it’s a healthy, low fat skinny jeans recipe! Life is for indulging in guilty pleasures & I love the kind that don’t get you in trouble with your waistband. Your kitchen is going to smell divine with the scent of vanilla, raspberry & chocolate when you pop this one in the oven. Makes 6 generous servings at just 7 Smartpoints or 4 Smartpoints on No Count (4pp each or just 2pp if following the filling & healthy plan.) 

100g Porridge quick oats

150g fresh or frozen raspberries 

80g Dr Otker Milk Chocolate Chunks

1/2 tsp Baking Powder 

1 tsp Sweet Freedom Syrup

Pinch of salt

3 tbsps Sweetener

250mls Skimmed Milk

1 Large Egg

1 tsp Vanilla Extract   I froze both the raspberries & chocolate chunks overnight in seperate food bags so they would withstand being in the oven a bit longer. Preheat your fan oven to 180c & spray an 8×8 ovenproof dish with sprayoil. Mix the oats, baking powder, salt & sweetener in a bowl & fold in most of the raspberries & chocolate chunks (reserve a few for the top) In a seperate bowl whisk the milk, egg & vanilla extract. Sprinkle the oat mix into the ovenproof dish in an even layer & drizzle the sweetfreedom syrup over. Pour the egg mix evenly on top covering the oat mix & sprinkle with your remaining raspberries & chocolate. Bake for 45 minutes & enjoy!  

    

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