I like to eat every 3-4 hours, so I always tend to have a snack between my lunch and main meal. It used to just be a piece of fruit and a handful of nuts, but as you can imagine it got very boring over time. In my search for something yummy to have with a cup of tea in the afternoon, these babies were born.
As usual, I have worked out the ingredients so you don’t go too overboard for your snack, and mini scones are great for portion control anyway. (I’m lethal with oat bread!). In order to keep the protein at a decent level in these, be sure to use Greek Yoghurt, and, to up it even more, I have them with a tablespoon of yoghurt on top.
They also freeze really well.
Method: Pre-heat your oven to 200 degrees, and prepare a baking tray with baking parchment. Pop the oats in a bowl and add in the yoghurt, mashed banana, cinnamon and almond butter. Hand blend until smooth (I use a fork to whip it). Add in the milk bit by bit and continue stirring until the consistency is gloopy and sticky, but not too runny. Spoon out the mixture into 8 individual dollops. If you want to make bigger scones, make 4 dollops – I like the portion size with 8. They work well with a cup of tea. Pop in the oven and leave for 20-30 minutes until brown. Serve with honey, yoghurt of chia jam. ENJOY!! Calories 112 / Carbs 11.9 / Protein 6gCinnamon Banana Oat Scones
Elaine Power 