Bakewell Baked Oats
If you’re looking for a tasty breakfast, these slimming-friendly Bakewell Baked Oats are perfect if you’re calorie counting or following a diet plan like Weight Watchers.
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NutritionPer Serving
- Calories431
- Carbs31g
- Protein18g
- Fat13g
- Saturates4g
- Sugars4g
Your dishes
You’re amazing, look at the Bakewell Baked Oats dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
You could even have these Bakewell Baked Oats for supper or even a dessert! It’s pretty much perfect to eat at any time of day.
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What diets are these Bakewell Baked Oats suitable for?
This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Gluten free oats
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Bakewell Baked Oats?
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There are no fancy ingredients needed to make this recipe – you can pick up everything you need from the supermarket.
Almond extract is a great way to pack in loads of flavour. You can find it down the baking aisle of the supermarket!
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‘Like having pudding for breakfast (minus the calories!)’
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You’ll need a small baking dish to cook these in, you can pick one up from most large supermarkets, or over on Amazon.
How many calories are in these Bakewell Baked Oats?
There are 431 calories in each portion of our slimming friendly Bakewell Baked Oats. This means it falls into our Weekly Indulgence recipe category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Add all of the ingredients, into a bowl and stir until combined.
Step 2
Pour into an oven proof dish and place the cherry jam in the middle.
Step 3
Place on a baking tray (the mixture tends to rise and we don’t want to clean the oven, thank you very much) and bake on about 180°C for 35-40 minutes.
What should you serve with Bakewell Baked Oats?
These baked oats really are a meal in themselves, but you might choose to serve them with the following:
- Fresh fruit
- Frozen Fruit
- Fat Free Yoghurt
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Can you cook Bakewell Baked Oats another way?
This recipe needs to be cooked in the oven as per the method below.
How do you know when these Bakewell Baked Oats are cooked?
You should cook these Bakewell Baked Oats until they are golden in colour and have a slight wobble in the middle, but cooked through.
This should take approx 35-40 minutes in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Bakewell Baked Oats in the fridge?
Once you’ve served it, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Bakewell Baked Oats in the fridge for approximately 3 days or so.
Can I freeze Bakewell Baked Oats?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Bakewell Baked Oats?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes, leave to stand for a minute and then cook for a further 3-4 minutes.
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Bakewell Baked Oats
If you’re looking for a tasty breakfast, these slimming-friendly Bakewell Baked Oats are perfect if you’re calorie counting or following a diet plan like Weight Watchers.
-
Prep Time
5 MINS
-
Cook Time
35 MINS
- KCals 431
- Carbs 31G
Instructions
- Add all of the ingredients, into a bowl and stir until combined
- Pour into an oven proof dish and place the cherry jam in the middle
- Place on a baking tray (the mixture tends to rise and we don't want to clean the oven, thank you very much) and bake on about 180°C for 35-40 minutes
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
111 comments
See what others have to say
TraceyThursday 11th March 2021
Do you need to blitz the oats first ?
HollyFriday 12th March 2021
Hi Tracey, no need to blitz the oats first, hope that helps!
CeilidhSunday 14th February 2021
Hi there! What size dishes do you tend to use for your baked oats?
HollyMonday 15th February 2021
Hi Ceilidh, we use small baking dishes for all of our baked oats recipes if you have a look at the recipe page we have suggested a 16cm dish such as THESE hope that helps!
MarcTuesday 26th January 2021
Hi which book are these in?
HollyTuesday 26th January 2021
Hi Marc, this recipe doesn’t appear in any of our books and is exclusive to the website, hope that helps!
KaurWednesday 19th August 2020
Hi, what can I use instead of egg? Thanks
SharonThursday 20th August 2020
Hi Kaur, it would be difficult to make this recipe without eggs as they are the key ingredient that make the Bakewell Baked Oats set. Thanks for your question.
FrancescaMonday 3rd August 2020
Hello, I take it that you could eat this cold or warmed up? Thanks.
SharonMonday 3rd August 2020
Hi Francesca, yes, you could eat this warmed up or cold, whichever you prefer. Thanks for getting in touch.
DebsWednesday 10th June 2020
Mine hasn’t risen, what is the rising agent in this please?? I thought maybe baking powder should have been added
LisaWednesday 10th June 2020
Hi Debs. There is no raising agent in baked oats. The eggs may make it puff up a little, but it doesn’t rise as a cake would. You could try adding some baking powder if you want a spongier texture, but we have never tried this ourselves, so couldn’t guarantee the outcome. Hope this helps.
Paige bSunday 19th July 2020
Definitely try baking powder , I also add a little almond milk.
Works for me lovely and rises 🙂
LisaMonday 20th July 2020
Thanks for the tip, Paige!
DeniseSaturday 23rd May 2020
Hi, it says to mix all ingredients together but does that mean you add the jam then too or after it’s all mixed? Thanks.
Holly LevellTuesday 26th May 2020
Hey Denise, Mix all of the ingredients together in a bowl and pour into an over proof dish then spoon the jam into the middle. Hope that helps!
HayleyFriday 10th April 2020
How many portions is this recipe please?
Sharon FitzpatrickThursday 7th May 2020
Hi Hayley, thanks for your question. This recipe serves 1 person. Hope you enjoy making this!
GemmaThursday 26th March 2020
Can you use Greek yogurt instead
Holly LevellTuesday 12th May 2020
Hi Gemma, this would work fine with Greek yogurt!
KarikeFriday 6th March 2020
Mine was too eggy., almost like an omelette with oats inside. Could I substitute the one egg for more yoghurt or milk?
Sharon FitzpatrickFriday 22nd May 2020
H Karike, in the ingredients list it says you can use 1 egg if you prefer a drier texture. If you alter the amount of yogurt or add milk it may affect whether the egg sets when baked. I would suggest trying just one egg as this may suit you better. Thanks for your question.
fatemaFriday 24th January 2020
Hi
Can I make the mixture a day ahead and bake it the next day?
Holly LevellMonday 18th May 2020
Hi Fatema, You could prepare and bake the next day or once baked keep them in the fridge for approximately 3 days or so and heat from chilled.
Lisa GwilliamWednesday 15th January 2020
I ALWAYS USE FROZEN BLACK CHERRIES, Mmmmmmm
Sharon FitzpatrickThursday 14th May 2020
Hi Lisa, thanks for sharing your idea, it sounds lovely!
DebbieSaturday 7th December 2019
Wonder how you get 10 points on ww blue. On my app it comes out as 4sp without the jam?
Holly LevellMonday 22nd June 2020
Hi Debbie, I think this recipe may have been updated the points and nutritional information is correct as it appears on the website page. Hope that helps!
CharlotteSunday 8th September 2019
Is there a way to make the consistency less dry / solid. I was hoping for more a custard type consistency rather than sponge. I used 2 large eggs.. perhaps I could cook for less time?
Emma TThursday 19th September 2019
Hi Charlotte,
You could cook for less time, or you could add some extra yoghurt ????
Hope that helps!
Sarah BroderickTuesday 3rd September 2019
Hi the points you have put for WW is wrong, it’s just 5
Holly LevellMonday 1st June 2020
Hi Sarah, we have double checked our points calculation for this recipe and they are correct. Hope that helps!
RhiannonTuesday 2nd April 2019
Could you use fresh cherries ?? X
EmilyFriday 29th March 2019
What consistency are these supposed to end up please? When I made them they were really wet in the middle and I’m not sure if that’s how they’re supposed to be or if I’m doing something wrong? I was assuming they’d be dry more like a muffin.
Emma TSunday 7th April 2019
Hi Emily,
It sounds like they needed a little bit longer in your oven ????
FernSunday 10th February 2019
I tried this, or a version of it today with a bit of frozen fruit and had it hot (nice) and later cold with some muller light strawberry yoghurt on the op and it was amazing! Thank you for some inspiration.
ArwenSaturday 19th January 2019
Hi, this looks delicious! Would it work substituting skyr for yoghurt? Just what I have in the fridge haha ????
SandySaturday 19th January 2019
Hi, I love this recipe but can only manage half at a time! I’m in Greece and can’t get Muller lights but do have lots of lovely Greek yogurts, so have been using 0%. I make it the day before and warm it with some almond milk then add berries and more yogurt, yum!
ShelleySunday 11th November 2018
Can I make these in advance for the week? How long would they keep in the fridge?
KerryMonday 22nd October 2018
Would this work with Alpen …fingers crossed
LisaWednesday 8th August 2018
Hi there, do the oats need to be blitzed or use them in their natural state? Thanks!
DawnThursday 19th July 2018
I’m sorry if this has been asked but what size dish would you use to bake this in? I’ll need to buy a smaller one! Looks delish, thank you for the recipe! X
JuliaSaturday 12th May 2018
With the new cherry bakewell muller lights could we use that instead of the almond extract etc? Would the taste come through or has anyone tried this????
Clair ShieldsSunday 22nd April 2018
Can I ask if I put the jam on the top of oats before I bake or in the middle of the oats?
sueTuesday 20th March 2018
I love mine done in my heart shape silicone mould in the oven… i have mine with 100 grams of fresh strawberries & yougurt…have it for late breakfast come lunch very very filling
JayneSunday 11th February 2018
My favourite baked oats so far! Second time I’ve tried them and delicious both times. Served it with strawberries, raspberries and blueberries this morning. Working my way through your baked oats recipes
VickyThursday 1st February 2018
What will the quantities and weights be if you want to make a bigger portion? I’m terrible with maths and I keep seeing people make these oats on a bigger scale (Example…. in a lasagna dish rather than a little pot) . Is there anyway this can be updated so people know the weights and quantities for one on a bigger scale? Thanks
HannahSunday 3rd December 2017
Where is the best place to get individual dishes to cook these in? I usually make a big batch of 4 servings but would like to make it individually as well and find it difficult to find the perfect size dish! PS – LOVE this recipe! Xxx
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