Overnight Oat Ice Lollies
I’m not going to lie…I feel like a genius right now! These are amazing, and I’m a big big fan of anything that can double as both breakfast and pudding! Yes, I know the weather has taken a turn for the chilly, but if you’re looking for a fun, interesting and tasty new way to enjoy your part of your Healthy Extra B then you have to give these a go!
I’m a big fan of Overnight Oats for breakfast, but often they’re gone far too quickly. Believe it or not, this recipe makes four whole ice lollies for just one portion of your Healthy Extra B and 200g of fruit. Obviously you have to syn the pureed fruit, or these would be totally syn free too, but as I’ve used raspberries (1 syn for 100g) and blueberries (2 syns for 100g) each ice lolly is only three quarters of a syn and that’s pretty damn good if you ask me!
I came up with these through a bit of experimenting, and was slightly worried at first that the oats wouldn’t work frozen. However it works SO WELL! I was so chuffed when I had my first one and found that the oats had soaked up the yogurt before freezing, which meant they weren’t dry but instead made it almost like a slightly more frozen ice cream in the middle. The three different textures in the ice lolly work really well together, as do the three different flavours. First you’ve got the slightly tangy raspberry, then the smooth creamy yogurt and oats, and then the sweet and slightly warm taste of the blueberries. You could of course do this with any fruit you like, I do recommend this combo though! I used a toffee muller light, but again, you could use whatever you fancy!
In addition to the ingredients in the recipe, you’ll need an ice lolly mould, I use one that I picked up on Amazon, and they’ve got a really good selection that cost next to nothing which you can find here. I also picked up some wooden ice lolly sticks, which you can also find on Amazon here.
Sukrin :1 is the only sweetener I use, as it can be directly substituted for sugar, you can pick it up in Holland and Barrett, or on Amazon, but it’s running quite expensive online at the moment. You can also pick it up from Sukrin’s own website, and I’d really recommend it as it is the highest quality sweetener I’ve come across to date.
A new way to enjoy over night oats!
- 30g Oats
- 1x Muller Light (I used toffee)
- 100g Fresh Raspberries
- 100g Fresh Blueberries
- 4tbsp Sukrin :1 Sweetener (or to taste)
- Mix the Muller Light and the oats together and set aside.
- In a separate bowl, crush the raspberries until they're liquid, and mix with two tablespoons of Sukrin :1 sweetener. Taste test and add more sweetener if you'd like them to be more sweet.
- Do the same for the blueberries in another bowl.
- Spoon the raspberries into each mould, until it's about a third of the way full. Give the mould a bit of a gentle shake to make the raspberries level.
- Spoon in the oats mix to make up another third, and gently shake again to level the mix out.
- Lastly add the blueberry mix until the moulds are full.
- Push an ice lolly stick into the top of each until it's about half way down.
- Freeze overnight.
- Enjoy in the morning, or even after a meal for pudding!
Each ice lolly is 0.75 syns using a quarter of your HexB. If not using your HexB each lolly is 2.25 syns.