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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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.
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.
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!
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.
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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Healthy Baked Oats | Slimming Friendly
- 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
- Fat Free Greek Yoghurt
- Maple syrup or honey
- fresh fruit
- 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.
––––––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.
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