Apple baked oats
These apple baked oats are a hearty treat which are low in potassium for those special occasions.
Chef
Ingredients
140g porridge oats
1 teaspoon baking powder
1 ripe banana
100ml milk (or dairy alternative)
1 large egg
2 tablespoons agave syrup (or maple syrup)
1 teaspoon vanilla essence
2 teaspoons cinnamon
1 apple, sliced
To serve
60g natural yoghurt
10g desiccated coconut, toasted
Optional
250g of stewed fruit (with no added sugar) such as pear or apple
or 400g tinned fruit (tinned in juice, discard the juice), such as peaches or pears
Method
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Step 1
Pre-heat the oven to 180°C / 160°C fan / gas mark 4. Lightly oil an oven-proof dish. Put the oats and baking powder into a blender and whizz until ground.
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Step 2
Add in banana, milk, egg, one tablespoon of the syrup, vanilla essence and cinnamon into the blender and blend until smooth and fully combined. Pour into the oven dish.
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Step 3
Toss the sliced apple with the remaining tablespoon of syrup and arrange over the top of the dish. Bake for 25 minutes.
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Step 4
Remove from the oven and leave to cool for a few moments. Serve into six portions with a spoonful of yoghurt on the top and a sprinkle of toasted coconut and the optional fruit if desired.
Food facts
The oats and syrup are the main sources of carbohydrate in this dessert and the value has been provided for those who have been trained in insulin adjustment.
This dessert is low in potassium, therefore suitable on special occasions for those advised to follow a low potassium diet.
This recipe is high in phosphate, due to the oats and baking powder. If you have been advised to follow a low phosphate diet then may be best to limit the frequency you cook this recipe. If you have been prescribed a phosphate binder ensure you take them with this dish.
This recipe is low in protein which makes it suitable for those advised to eat less protein.
Use gluten-free oats.
You could consider using a low fat or reduced fat yogurt or a plant-based alternative such as oat or soya yogurt. You may also wish to serve with some stewed fruit, such as apple and pears, or tinned fruit such as peaches and pears, as suggested.
Keep in the fridge for up to three days and reheat before serving.
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