CHIA & OAT BREAKFAST SCONES WITH YOGURT AND BERRIES

Chia & oat breakfast scones with yogurt and berries image

These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.

Provided by Sara Buenfeld

Time 28m

Number Of Ingredients 10

Ingredients

2 tsp cold pressed rapeseed oil , plus a little for the ramekins
50ml milk
1 tbsp lemon juice
2 tsp vanilla extract
160g plain wholemeal spelt flour
2 tbsp chia seeds
25g oats
2 tsp baking powder
2 x 120g pots bio Greek yogurt
400g strawberries , hulled and sliced

Steps:

Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen - they don't have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
The scones can be eaten immediately or cooled and stored for later. If you're following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.

Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.77 milligram of sodium