Healthy Baked Oats
, Updated Aug 14, 2025
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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 🙂
Start your morning on the right note with my healthy baked oats recipe—a Slimming World–friendly, meal‑prep superstar that’s just as delicious warm as it is cold. This easy baked oatmeal combines nourishing oats, naturally sweet bananas and crunchy walnuts in a cozy, oven-baked bar that’s perfect for weekday breakfasts or grab‑and‑go snacks. Bonus? It’s endlessly customizable – think seasonal fruit, seeds, or a drizzle of honey and keeps beautifully in the fridge or freezer. It’s hearty, wholesome, and surprisingly satisfying.
Here’s What You’ll Need
- Rolled wholegrain oats. Use gluten-free oats if you have an intolerance or sensitivity.
- Milk – You can use any type such as coconut milk, soy, oat, almond etc if you are avoiding dairy.
- One small ripe banana for natural sweetness.
- A large egg to bind everything together.
- A little melted butter, or 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
How to Make This Baked Oats Recipe
- Preheat the oven to 375°F (190°C) and place a rack in the middle 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-inch) pan 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.
Serving Suggestions
This banana & walnut baked oats recipe is a healthy, warming breakfast that feels like banana bread, but without the guilt. It’s guaranteed to fuel your day, whether you eat for breakfast or grab a slice for a quick snack.
My favorite way to enjoy this recipe is warm, drizzled with a little honey or maple syrup. Add fat-free yogurt and fresh fruit on the side 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 maple syrup to serve this as a healthy dessert.
Recipe Notes and 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 customizing. Add different fruit and nuts to suit the seasons – apples and pecans are a fave combo.
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!
Healthy Baked Oats | Slimming Friendly
Video
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.
Notes
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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.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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this looks lovely, a nice changed to cereal or toast
this is another of your fab recipes looks Delicious x
Another brilliant recipe of yours to add to my list of recipes to try! Brilliant and nutritional, I'm looking forward to trying this.
This looks lovely and healthy!
this sounds amazing – never seen breakfast done quite this way – must try it!
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.
great idea for breakfast.
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!
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!
Eating this now – very very good. Thanks for sharing the recipe!
Lucy this looks so good! Your photography is stunning too, I could just dive straight in!