Simply Scrumptious

These delicious biscuits have the lovely texture of the oats yet a smooth flavor of coffee and gingerbread combined, you also get that added sweetness from a random chocolate chip YOU WILL NEED A MINI FOOD PROCESSOR OR SOMETHING SIMILAR  Makes 8-9 biscuits Calories per biscuit - approx 40-45  (depending whether you add chocolate chips) INGREDIENTS 40g oats 1/2 tsp baking powder 1 small egg 1 sachet Nescafe Gingerbread Latte                                            1 tbsp chocolate chips (optional)                                                         METHOD 1. Preheat oven 180c 2. Blend the oats in the processor, but being careful not turn the oats into flour, just a quick blitz is all that's needed 3. Add the baking powder, latte sachet and egg, (not the chocolate chips if using) then blitz quickly until everything is combined, then stir in your chocolate chips if using

INGREDIENTS 200g porridge oats 250g carrots, coarsely grated 2-3 tsp ground cinnamon (dependent on how much you like cinnamon) 1-2 tbsp honey  2 large eggs beaten 6 walnuts chopped (optional) METHOD 1. Preheat the oven to 200c/fan 180c/gas 6 and line a baking tray with some grease proof paper 2. Put all the ingredients into a large mixing bowl and mix until everything is well combined 3. Scoop your mixture into your prepared tray and flatten down 4. Place in the oven on the middle shelf and bake for approx 15 minutes, or until a golden brown 5. Leave to cool for about 10 minutes, transfer to a cooling rack to cool completely, then cut into slices

INGREDIENTS   1 cup of oats 1 tsp baking powder 1 tsp of ground ginger 3 tbsp of fat free natural or greek yogurt 1 egg 1/4 of chopped crystallised ginger ( I use Whitworths Fiery Ginger)  handful of thinly grated fresh carrot METHOD 1. Preheat oven 180c  2. Using some Frylight spray a small oven proof dish approx 16cm by 10cm 3. Mix all the dry ingredients together, including the ginger 4. Add the yogurt and egg, mix well until all is combined, then stir in the carrot  5. Scoop into you prepared baking dish and press down using a spatula 6. Bake in the oven on the middle shelf for approx 30 minutes until top is golden brown 7. Leave to cool for 5 - 10 minutes, then transfer carefully to a cooling rack This Oat Bake can be eaten straight from the oven or cold. 

This granola is simple, but packed full of nutty flavours and sweetness from the juicy cranberries and sultanas. Ideal for breakfast or as topping on yogurt INGREDIENTS 400g oats 60g sunflower seed and/or pumpkin seed (I did 30g of each) 95g mixed nut selection roughly chopped 50g Dairy Free spread 3 tbsp of clear honey 45g cranberries 30g sultanas  METHOD Preheat oven 180c, 160c fan, Gas 4 1. In a mixing bowl put the oats, seeds nuts, cranberries and sultanas and mix well 2. Melt the dairy free spread and honey using the microwave, then stir into your dry mixture 3. Tip your granola onto a non stick baking tray and place in the oven on the middle shelf for approx 15 minutes, then give a quick stir, return to the oven for a further 10-15 minutes 4. Leave granola in the baking tray to cool completely 5. The granola can be stored in an airtight container for approx 1 week 

These slices are the perfect breakfast to fuel your morning, they are packed full of goodness  Made with just 6 basic ingredients. INGREDIENTS  3-4 Weetabix crushed 1 cup of oats 2 tbsp honey 1 tbsp butter (optional) 2 tbsp crunchy peanut butter 3 ripe bananas mashed METHOD 1. Preheat oven 160C / 140C FAN / GAS 3. Line a square baking tin (20cm) with grease proof paper 2. Heat the peanut butter, butter and honey in a pan on a low heat until melted, then pour into a large mixing bowl 3. Add the mashed banana, oats and Weetabix, mix well until all the mixture is thoroughly combined 4. Tip your mixture into your prepared tin and level out the top 5. Place in the oven on the middle shelf for approx 30 minutes, until golden brown. 6. Leave to cool slightly, then carefully place on a cooling rack. Once cooled cut into 9 square pieces and store in an airtight container

You will need a mini food processor for this recipe APPROX 30-35 CALORIES PER BISCUIT INGREDIENTS 40g oats 1 small egg 1/2 tsp baking powder 1/2 - 1 tsp ground ginger 1 tbsp of crystallised ginger (approx) METHOD  1. Preheat your oven at 180c 2. Blend the oats in a mini food processor (just enough to break down the oats) 3. Then add the rest of the ingredients to the oats and blitz until all is combined, but making sure you don't over blend as you want to keep some texture to the biscuits 4. Line a baking tray with some grease proof paper and spoon 7-8 tsps of the mixture onto the tray making sure they're spread apart as they will expand during baking, flatten down each with the back of a spoon 5. Bake in the oven on middle shelf for 12-15 minutes, until slightly golden 6. Leave to cool for a couple of minutes and then transfer to a cooling rack

INGREDIENTS 200g porridge oats 300ml water (can use apple or orange juice) 2 tbsp honey 60g dried dates (or any dried fruit) 60g sultanas (or raisins, currants) 30g walnuts (or any nuts) METHOD Preheat oven to 180 Celsius Put the water/juice and honey in a pan and heat gently until it starts to simmer Add the oats and mix well until completely combined, there should be no liquid left, it should be absorbed. Take of the heat and mix in the fruit and nuts Mix well then tip into a greased lined baking tray. Press down the mixture so its all compacted.  Bake in the oven on middle shelf for approx 40 minutes or until golden brown and has a crispy top Remove from the oven, cut into squares whilst the flapjack is still warm, but leave in the tray to cool Once cooled turn out and enjoy the taste and chewiness without feeling guilty 

YOU WILL NEED A MINI FOOD PROCESSOR FOR BEST RESULTS, BY HAND ALSO WORKS BUT YOU MAY NOT GET AS MANY BISCUITS DUE TO THE GINGER AND OATS NOT BEING BROKEN DOWN Makes approx 7-8 biscuits Calories - about 35-40 per biscuit  INGREDIENTS 50g oats 1 small egg 1/2 tsp baking powder 1 tsp ground ginger a small handful of crystallised ginger (depends how much you like ginger) 1/2 a medium carrot grated (approx & optional) METHOD  1. Preheat oven to 180c 2. Line a baking tray 3. Place all the ingredients except for the grated carrot into the mini chopper and blitz until all is combined, but NOT to a smooth paste. 4. Mix in your carrot using a spoon and then spoon 8 tsps of the mixture onto your prepared baking tray making sure you leave enough room between each to allow to spread while baking. Flatten down each biscuit using the back of a spoon, if you find the mixture sticking to back of spoon, dip the spoon in some cold water then flatten t

 This recipe does require a mini food processor for best results, but if you don't have one don't worry using the traditional method of bowl and wooden spoon works also, but you may find you might not get as many biscuits as your oats would not have broken as they would have in a processor. Approx 30 calories per biscuit INGREDIENTS 40g oats 1 small egg 1/2 tsp baking powder 1 tsp ground cinnamon To sweeten these biscuits you could add a little honey, sugar or sweetener, but remember the calories would be more METHOD 1.Preheat oven to 180c 2. Line a baking tray 3. Place all your ingredients into the mini blender and blitz until combined, but not so much that your mixture becomes a smooth paste, you want to keep it oaty 4. Once the mixture is ready spoon 7-8 tsps of the mixture onto your baking tray but leaving enough room for the biscuits to spread 5. Flatten each biscuit down using the back of a spoon 6. Bake in the oven

The easiest curry your ever make! INGREDIENTS  1 jar of Morrisons eat smart Bhuna Sauce 1 tin of green lentils  240g frozen baby carrots  240g frozen garden peas 240g frozen sliced mixed peppers 240g frozen cauliflower 240g frozen spinach MAKES 3 MEALS  297 CALORIES PER MEAL METHOD Place all the ingredients into your slow cooker Set to low and leave for approx 6-8hrs Divide the curry into evenly into three meals Curry can be stored in the refrigerator in an air tight container for 3 days