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  • Writer's picturebehappyowls

Cake for breakfast? Why not!

This recipe makes 8 slices (255 calories per slice) and are delicious any time of the day, perfect for when you're in a rush in the morning though.

8 ½ teaspoons low fat spread (145 cals)

1 tbsp soft brown sugar (52 cals)

1 egg, beaten (70 cals)

1 teaspoon vanilla essence (10 cals)

170g rolled oats (617 cals)

115g skimmed milk powder (400 cals)

1 tsp baking powder (9 cals)

235ml skimmed milk (87 cals)

225g raisins (650 cals)

1. Preheat over to 180C/350F/Fan160C/Gas Mark4. Grease a 9 x 7 inch / 22.5cm x 17.5cm baking tin with 1/2tsp margarine.

2. Cream the rest of the margarine and sugar together until light and fluffy, then beat in the egg and vanilla essence.

3. Mix together the rolled oats, milk powder and baking powder. Add to the creamed mixture with the milk and raisins and mix well. Pour into the prepared baking tin and level the surface.

4. Bake for about 30 minutes until golden brown. Remove from the oven and cool in the tin for 10 minutes. Turn out on to a wire rack and cool completely.

5. Cut into 5 bars and store in an airtight tin for up to one week.

They freeze well; wrap in foil, seal, label and freeze for up to 6 months. Defrost at room temperature.

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