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Healthy Baked Oats | Slimming Friendly

February 15, 2020 by Lucy Parissi 26 Comments

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Baked Oats is the perfect healthy breakfast recipe! Easy to make ahead, delicious warm or cold and Slimming World friendly. Make this baked oatmeal your own by adding your favourite fruit, nuts and seeds 🙂

You will also love… my Slimming Overnight Oats

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Slice of baked oats served in a bowl with raspberries and yogurt

It is high time I revisited this baked oats recipe, first posted in 2013! This actually feels like a lifetime ago, certainly in blog years.

Glad to report that my love for this easy slimming breakfast dish hasn’t faded, if anything I now appreciate it all the more!

Here’s what you will need

  • Rolled wholegrain oats – I used Quaker Oats. Use gluten-free oats if you have an intolerance or sensitivity.
  • Milk – I used skimmed milk (Arla B.O.B milk is a favourite) but you can use any type such as coconut milk, soy, oat, almond etc if you are avoiding dairy.
  • One small ripe banana – baked fruit has syns on SW (4 per 100g) so make sure to count them.
  • One large egg to bind everything together
  • A little melted Flora Pro Activ Light (or butter, or melted coconut oil) 
  • Light brown sugar or Sukrin Gold – just enough to add a little sweetness
  • Baking powder (check it is Gluten Free) and salt
  • Cinnamon and vanilla extract – feel free to add different spices or extracts if you prefer
  • Fresh fruit like raspberries or blueberries or you can use frozen fruit like the mixed berry bags supermarkets carry for making smoothies. These are allowed as a healthy extra on SW.
  • A few mixed seeds or nuts to top, or mix into the oats. Check the healthy allowance guidelines for these and don’t go overboard.
Baked Oats ingredients

HOW TO MAKE BAKED OATS

Preheat the oven to 190C (375F) and place a rack in the centre of the oven. Put the chopped banana to a large bowl and mash with a fork until smooth.

mashing banana in a bowl

Add the egg, sweetener and melted Flora and mix together to combine.

Stir in the milk, baking powder, salt, cinnamon and vanilla extract.

Add the oats to the liquid ingredients and mix well.

Transfer the batter into a square (8×8 inch) cake tin lined with baking paper. Spread to the corners of the tin using a spatula.

Top with fresh or frozen fruit pushing them halfway into the oats. I used raspberries but blueberries are also a great option. Add a handful of mixed seeds, such as pumpkin and sunflower.

Bake until firm, around 40-45 minutes. Leave to cool slightly before slicing.

How to serve baked oats

My favourite way to enjoy this recipe is warm, drizzled with a little honey or maple syrup. 

Add fat- free yoghurt fresh fruit on the side and for a healthy breakfast. It really tastes like such a treat – simply warm up for 20-30 seconds in the microwave.

Slice into thin bars to eat cold as a snack. Easy to pack for when you are on the go plus so filling and healthy!

Serve warm with a scoop of frozen yoghurt and a drizzle of Sweet Freedom Syrup or Skinny Foods Syrup or to serve this as a healthy dessert.

Healthy baked oats sliced into thin bars

Healthy Baked Oatmeal Notes & Tips

Baked oatmeal will keep for 3-4 days in the fridge which works out great as a make-ahead breakfast. 

You can also freeze it – cut into slices, wrap well, label and freeze for up to a month. Thaw overnight in the fridge and warm in the microwave before serving.

This is a great recipe for customising. Add different fruit and nuts to suit the seasons – apples and pecans are a fave combo. 

Baked oats made with apples and pecans

Nutritional Info

This Slimming World Baked oats contains 1 syn per serving if cut into nine or even less if you portion into more slices. This recipe also uses some of your healthy allowance for the milk, oats and fruit.

There’s approximately 116 calories and 4 WeightWatchers SmartPoints per portion without any additional toppings or sides.

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Portion baked oatmeal served with yoghurt and fruit in a small bowl

Have you made my healthy baked oats recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Slice of baked oats served in a bowl with raspberries and yogurt

Healthy Baked Oats | Slimming Friendly

Lucy Parissi | Supergolden Bakes
Baked Oats is the perfect healthy breakfast recipe. Easy to make ahead, delicious warm or cold and Slimming World friendly. Make this baked oatmeal your own by adding your favourite fruit, nuts and seeds 🙂
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Baked Oatmeal, Baked Oats
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9
Calories: 116kcal

Ingredients

  • 1 medium ripe banana roughly chopped
  • 1 large egg
  • 3 tbsp Sukrin Gold or soft light brown sugar
  • 25 g (2 tbsp) Flora Light, melted sub with butter or coconut oil
  • 250 ml ( 1 cup) skimmed milk or non dairy milk
  • 1 tsp vanilla or almond extract
  • 1 tsp baking powder
  • ½ tbsp cinnamon
  • ¼ salt
  • 150 g ( 1 ½ cups) rolled oats
  • handful fresh or frozen raspberries or blueberries
  • 2 tbsp mixed seeds optional

Serving Suggestions

  • Fat Free Greek Yoghurt
  • Maple syrup or honey
  • fresh fruit

Instructions

  • Preheat the oven to 190C (375F) and place a rack in the centre of the oven.
  • Put the chopped banana to a large bowl and mash with a fork until smooth.
  • Add the egg, sweetener and melted Flora and mix together to combine.
  • Stir in the milk, baking powder, salt, cinnamon and vanilla extract.
  • Add the oats and mix well.
  • Transfer the batter into a square (8×8 inch) cake tin lined with baking paper. Spread to the corners of the tin using a spatula.
  • Top with fresh or frozen fruit pushing them halfway into the oats. I used raspberries but blueberries are also a great option.
  • Add a handful of mixed seeds such as pumpkin and sunflower.
  • Bake until firm, around 40-45 minutes. Leave to cool slightly before slicing.
  • Serve warm with fat-free Greek yoghurt and extra fruit on the side. Add a light drizzle or maple syrup, honey or 0% calorie syrup.

Video

Notes

Healthy Baked Oatmeal Notes & Tips
Baked oatmeal will keep for 3-4 days in the fridge which works out great as a make-ahead breakfast. 
You can also freeze it – cut into slices, wrap well, label and freeze for up to a month. Thaw overnight in the fridge and warm in the microwave before serving.
This is a great recipe for customising. Add different fruit and nuts to suit the seasons – apples and pecans are a fave combo. 
Nutritional Info
This Slimming World Baked oats contains 1 syn per serving if cut into nine or even less if you portion into more slices.
This recipe also uses some of your healthy allowance for the milk, oats and fruit. There’s 116 calories and 4 WeightWatchers SmartPoints per portion (if cut into 9 slices).
––––––
Please note I am not affiliated in any way with Slimming World or Weight Watchers.  Those plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
––––––
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
 

Nutritional Info

Calories: 116kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 36mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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Filed Under: BREAKFAST, Slimming Friendly Recipes

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Comments

  1. Jenna Kate Kelly says

    September 19, 2014 at 10:15 pm

    I could just eat this now! Yummy!

    Reply
  2. Tracy K Nixon says

    September 14, 2014 at 5:02 am

    I make this yeasterday and it was lovely! Thank you!

    Reply
  3. downingarms says

    September 13, 2014 at 7:18 am

    I can understand why this is popular in the USA and I thing it would make a great dessert to follow supper on a winter evening. The Greek yoghurt is a great added touch.

    Reply
  4. Jinger Kat says

    September 12, 2014 at 3:05 pm

    my kinda food ~ I could eat this at any time of day!!

    Reply
  5. Tracy K Nixon says

    September 4, 2014 at 4:19 am

    Sounds lovely and healthy too!

    Reply
  6. blue10 says

    August 8, 2014 at 4:24 am

    This would be gorgeous to make at weekends. A nutritious and tasty breakfast which the family could enjoy together. And berries are right in season just now.

    Reply
  7. Vicki Stapley says

    August 3, 2014 at 10:15 pm

    Looks delicious, my oh loves oats so would love me forever if I made him this 🙂

    Reply
  8. Jason Lowe says

    June 11, 2014 at 2:32 pm

    Oats are my favourite and this seems doable – thanks!

    Reply
  9. Gail Bennett says

    May 30, 2014 at 7:35 pm

    This looks so tasty … I really must give this a go when I've got some raspberries in 🙂

    Reply
  10. Laura says

    May 28, 2014 at 11:46 pm

    This looks really tasty and healthy too!

    Reply
  11. rebecca nisbet says

    May 28, 2014 at 10:32 pm

    this looks lovely, a nice changed to cereal or toast

    Reply
  12. beano54 says

    May 17, 2014 at 1:30 pm

    this is another of your fab recipes looks Delicious x

    Reply
  13. Caroline Clarke says

    May 9, 2014 at 8:51 am

    Another brilliant recipe of yours to add to my list of recipes to try! Brilliant and nutritional, I'm looking forward to trying this.

    Reply
  14. Tracy K Nixon says

    May 8, 2014 at 3:09 am

    This looks lovely and healthy!

    Reply
  15. Heather Haigh says

    May 6, 2014 at 7:31 am

    this sounds amazing – never seen breakfast done quite this way – must try it!

    Reply
  16. supergoldenbakes says

    May 7, 2013 at 3:27 pm

    I made this again last night with almonds and blueberries this time. I used frozen blueberries (not defrosted first) and it was so incredibly delicious. I did find I needed to use bit more milk this time possibly because the banana I used so a bit small. I also baked it in a bread tin which makes it much easier to slice.

    Reply
  17. Amallia Eka Widyastuti says

    May 7, 2013 at 1:19 pm

    great idea for breakfast.

    Reply
  18. Elizabeth says

    May 1, 2013 at 8:20 am

    Mmmm this sounds amazing! I've only ever tried one breakfast bake before (something using quinoa) and it was dreadful, but your recipe sounds delicious. I'll have to give it a go – I am always looking for new breakfast ideas. 🙂 Thanks for entering it into the No Waste Food Challenge!

    Reply
  19. Janine says

    April 30, 2013 at 8:49 pm

    This oat bake looks really tasty – I'll definitely be giving it a try. Also, I really like the music you've got on the music player (cannot think of a better word but I'm sure there is one) on your site. We seem to have a similar taste in music!

    Reply
    • Janine says

      July 1, 2013 at 7:26 pm

      Eating this now – very very good. Thanks for sharing the recipe!

      Reply
  20. Victoria Lee says

    April 30, 2013 at 3:24 pm

    Lucy this looks so good! Your photography is stunning too, I could just dive straight in!

    Reply
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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