You can make this just as strong as you like. Note, this is its uncooked weight and this recipe offer portions for 4 people. Shit the bed! I have in the past brought you a very simple, plain baked oats … Come and see! carrot cake overnight oats. porridge oats – 35g. Tra-la-la. They are a great breakfast for people who are on the go, they are also very filling and tasty! Using 40g Dried Porridge Oats (Your Healthy Extra B allowance) you are going to layer these with around 150g of Fat free natural or greek style yoghurt. Perfect for people who are looking for an “on the go” breakfast. it’s really just a case of layering – lemon yoghurt on the bottom, then half the oats, then a spoonful of lemon curd, a crushed up meringue, yoghurt, lemon curd, oats and meringue, I like to squirt some of the lemon juice into the yoghurt because I’m a rebel, plus I’m used to the taste of sour yoghurt splashing on my tongue, once you’ve taken a picture, cooed over it and thought well isn’t that a treat, mix it all up and put in the fridge for the morning OR, eat it straight away like I did. Try going for for steel-cut or old-fashioned rolled oats the next time you make overnight oats or hot oatmeal. Layer oats and yogurt. Syn-free for the win. Just made "overnight oats" from slimming world website. 40g Oats150g Fat Free Greek Style or Natural Yoghurt1/4 Teaspoon Cinnamon1 Apple peeled and finely sliced, 40g OatsMuller Light Banana & Custard Yogurt, 0% Added Sugar, 160g pot [1/2 A Syn]1 Banana Sprinkle of Cinnamon. Overnight Oats. Overnight oats are a popular breakfast on Slimming World because they are easy, refreshing and perfect for busy people. Instructions. #3 Delicious! Add the mincemeat and spread in an equal layer on the bottom of the dish. I originally got this recipe from when I used to attend Slimming World groups in 2010, I add milk as I prefer the consistency but the slimming world … Spoon around a third of the yoghurt in the bottom of the jar, then sprinkle half of the oats, on top, spoon another third of the yogurt on top of this, then the other half of the oats… finally spoon the remaining yogurt on top. Please hit the like button and subscribe for future updates. 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APPLE & CINNAMON OVERNIGHT OATS. Ah, overnight oats. The basics are very simple – take 40g of Quaker Oats (or whichever you have), put them in a jar, a bowl, a glass or a top-hat for all I care, mix enough fat-free yoghurt into the oats to make a nice thick paste and then pop it into the fridge overnight so the yoghurt soften the oats. You’re not going to turn into Dibley-era Dawn French if you eat something grown in the ground and boiled in something pissed from a cloud. But as I’m assuming that you not a fucking dormouse and thus could easily sit and eat five or six strawberries in one sitting – and therefore, as you’re not ingesting any extra calories then you normally would – I don’t think you need to syn it. If I was asking you to blend fifteen punnets of strawberries then yeah, you should syn it. Layering up and leaving the ingredients overnight allows some of the yoghurt to soak into the oats, and the fruit to infuse with everything without creating the ‘soggy’ texture of porridge as the oats retain a little of their crunchiness. People will feverishly tell you, whilst covering your blouse with their yellow spittle, that it’s because ‘IT RELISUS THE SHERGARS‘ or other bumtwattery. If so I would love to hear from you. Spoon in to an oven proof bowl or ramekins and bake in the oven for 20 minutes. This site uses Akismet to reduce spam. Mixed blueberries, strawberries and raspberries. Overnight oats are raw oats that have been soaked overnight in liquid. you’ll need these to make rhubarb and custard overnight oats: a banana and custard muller yoghurt OR 100g of syn-free natural yoghurt, with three drops of custard flavouring added*, enough sweetener to take the edge off the tartness of the rhubarb, mix up your oats and yoghurt, dur, and put it into the bottom of the jar, chop up your rhubarb into thumb sized chunks, chuck in a pan with a couple of tablespoons of water and a drop of rose water and cook on a medium heat with the lid on until it turns to mush, take it off the heat, mix in sweetener if you want it, once cooled, pour the rhubarb onto the oats, and seal. Leave overnight. Overnights oats then. Rhubarb raw is syn-free and then you add it to water, so really, it’s syn-free, but SW say it’s 0.5 syn for 100g. recipe: syn free leek and blue cheese soup, recipe: warming beef and chickpea loaded naans, recipe: ginger beef noodles – and Paul’s got the ‘rona, recipe: cheesy bubble and squeak fritters, 40g of Quaker Oats (or any other) now Slimming World gives you 40g to wrap your lips around, instead of just 35g – I bet you feel spoiled now, don’t you? The oats absorb the yoghurt and the fruit juices and creates a lovely little porridge. This is so good that you could probably also pass it off as a pudding! They are one of the healthy extra B choices so a popular choice too. for peanut butter and jelly overnight oats, you’re gonna need: 2 tsp of peanut butter (crunchy, lighter – 1.5 syns per tsp, so 3 syns), some sugar free raspberry jelly made up to instructions (use any leftovers for dessert! Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt. 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