I made the easy Slimming World breakfast cake mums swear by and it was amazing

As we usher in a new year, many of us are determined to kick bad habits and adopt healthier lifestyles. However, sticking to a specific diet can often feel restrictive, leaving you feeling like food choices are limited. But fear not, there's a foolproof recipe that parents swear by for a delicious breakfast 'cake'.

This isn't your typical sugar-laden carrot cake, but rather an oat-based flapjack-style treat with significantly fewer calories. I first came across this recipe a couple of years ago from healthy food creator @cakeontherun , which was making waves among Slimming World followers. Despite the buzz, I never got around to trying it.



Now, having been advised to reduce my sugar intake, I decided to give it a go. The ingredients include oats, egg, yoghurt, fruit and a dash of vanilla essence, resulting in a low-fat, low-calorie, high-fibre dish. It may not sound particularly enticing, but trust me, it's quite tasty, especially when topped with your favourite fruit - I opted for melon and strawberries.

What really amazed me was how satisfying it was, reports Manchester Evening News . I don't think I've ever managed to last from breakfast to lunch without needing a snack. I'm the type who always has a cereal bar in her handbag 'just in case', and keeps a stash of snacks in her office drawer for when hunger strikes.

Yet, after a slice of this oat cake paired with some yoghurt and fruit, I didn't feel the need to eat until 2pm. Even my dog was left puzzled, wondering where his usual lunch leftovers had disappeared to. One full cake yielded five servings, making it an ideal weekday breakfast.

It took less than an hour to prepare and bake, and from the second day onwards, I simply reheated a slice in the microwave. You could also enjoy it cold if you prefer, and it's perfectly suitable for lunch or dessert if you'd rather have it later in the day. Here are the simple instructions on how to make it.

Baked oats recipe (serves five): 120g rolled porridge oats 250g any low fat plain or vanilla yoghurt Splash vanilla essence Three eggs Plus four tbsp extra yoghurt and your choice of fruit to serve First, pre-heat your oven to 200°C/400°F/gas 6. Put oats, yoghurt, vanilla and eggs into a large bowl and mix with a spoon until combined. Line an 8 inch cake tin with baking paper, pour the mixture into it and oven cook for 30 minutes.

You can use a larger tin, but you'll just have thinner slices and it will bake a bit quicker. Serve with yoghurt and fruit. Make it dairy free - use coconut, almond or soya yoghurt.

Make it gluten free - choose gluten free oats..