breakfast · No Count

The Cake Watcher’s Top 5 No Count Breakfasts

1. Cherry Bakewell Baked Oats – Taste just like cherry bakewells, easy to make & quick to grab in the morning!  Recipe.

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2. No Count Fry-Up – Eggy crumpets, bacon medallions & beans – filling & delicious. To make the eggy crumpets simply soak torn up crumpets in 1 egg whisked with a drop of milk & then fry.18160773_1247575788694541_4344144276402208768_n

 

3. Overnight Oats – Easy to throw together the night before & quick to enjoy in the morning.  You can put frozen fruit straight in and the juices soak into the oats as they de-frost – Delicious!  The ones here are cherry bakewell (bit of a fave), but you can use lots of different fruit/flavour combinations.

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4. Bacon & Egg Muffin – A great breakfast fakeaway of everyone’s favourite fast food breakfasts.

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5. Banoffee Baked Oats – Another baked oats variation, the banana in these really bulks them up so they are very filling.  Recipe here.

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Let me know if you try any of these, and what you think.

My thoughts on No Count

breakfast · No Count · recipes · snacks

Banoffee Baked Oats

These are a great low point/No Count snack or breakfast! They’re really quick and easy to make and you can bake them the night before and re-heat them in the microwave for a minute.

Yield:  1 portion/4 cake cases
WW SmartPoints:  4
WW No Count:  Free
Preparation time:  10 minutes
Cooking time:  35 minutes

Ingredients
40g porridge oats
1 egg
25ml skimmed milk
25ml sugar-free caramel syrup
1 banana

Method

1.  Pre-heat the oven to 180°C.

2.  Mash the banana (I use a potato masher, but a fork will be fine too)

3.  Mix in the oats, egg, milk & sugar-free caramel syrup.

4.  Spoon the mixture into silicon cake cases in a cupcake/muffin pan or silicon mould.

5.  Bake for 35 minutes until the tops are browned and the bottoms are no longer soggy.

6.  Remove from the cases/mould as soon as they are cool enough to handle to prevent them going soggy. (No one likes a soggy bottom!)

Recipe

Cherry Bakewell Baked Oats

I started making these as I was looking for a tasty and filling breakfast and I’ve always loved Cherry Bakewells!  They’re really quick and easy to make and you can bake them the night before and re-heat them in the microwave for a minute.

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Yield:  1 portion/4 cake cases
WW SmartPoints:  6
WW No Count:  Free
Preparation time:  10 minutes
Cooking time:  35 minutes

Ingredients
40g porridge oats
1 egg
25ml skimmed milk
25ml sugar-free caramel syrup
1/4 tsp almond flavouring (adjust depending on how almondy you like them!)
16 cherries/about 50g (I use Sainsbury’s frozen dark sweet cherries & de-frost before adding)

Method

1.  Pre-heat the oven to 180°C.

2.  Mix together the oats, egg, milk, sugar-free caramel syrup and almond flavouring.

3.  Spoon the mixture into silicon cake cases in a cupcake/muffin pan or silicon mould.

4.  Place the cherries gently in the top of the mixture.

5.  Bake for 35 minutes until the tops are browned and the bottoms are no longer soggy.

6.  Remove from the cases/mould as soon as they are cool enough to handle to prevent them going soggy.