Cherry Bakewell Baked Oats

I am a sucker for a yummy desert and with these Syn free treats you can really feel like you are being naughty while staying completely guilt free. There are a number of ways you can use baked oats as they are so versatile. Once you have mastered the basic recipe you can try your own flavour combinations … perhaps even dabble in a savoury version. For now though let’s concentrate on these Cherry Bakewell versions.

Ingredients (makes 4 portions)IMG_1868

  • 140g Oats
  • 4 small eggs
  • 2 pots of Vanilla Muller light
    (or 360g of any free yogurt)
  • 4 caps full of almond essence
  • 8 tbsp sweetener
  • Fresh Cherries
  • Fry Light Butter flavoured spray



Preheat the oven to 180 degrees. Spray your tin with the butter spray to stop your oat cakes from sticking. Use a pastry brush to ensure the sides are coated.

Mix the oats, eggs, yogurt, sweetener and almond essence in a big bowl. Divide the mixture evenly in your muffin tray (I’ve used a 12 cup muffin tray but you can use any size you prefer) and give each of them an extra spay with the butter spray.

Put in the oven for 25/30mins. (If you use a different size tray you may need to vary the time). Once cooled use a spoon to loosen and pop out the tray.

Divide the muffins into 4 portions (in my case it is 3 muffins per portion), each portion counts for your Healthy Extra B daily allowance (or 6 syns)

Remove the stones from the cherries and serve with your almond muffins.
TIP: Push a chop stick through the stalk end of the cherry and the stone will pop right out the bottom.


For a little extra luxury add
Half a pot of frozen vanilla Muller Light (or vanilla ice cream but remember to syn)
2 tsps of choc shot (1 syn)

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