Bakewell Baked Oats

  • 5MINS
  • 35MINS
  • Serves 1
  • 431KCAL

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.

  • Bakes and Roasts
  • Breakfast
  • Freezable

NutritionPer Serving

  • Calories431
  • Carbs31g
  • Protein18g
  • Fat13g
  • Saturates4g
  • Sugars4g

Bakewell Baked Oats - Pinch of Nom Slimming Recipes

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.

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.

How Weight Watchers friendly are these Bakewell Baked Oats?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

It’s a really substantial and hearty breakfast so will really keep you going during the day!

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!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘This dish is amazing - feels like a real treat! Would be nice as a desert with a bit of custard x’

Emily The Welshie

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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 2

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.

Bakewell Baked Oats - Pinch of Nom Slimming Recipes

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


  • 40 g Oats
  • 175 g Fat Free Natural Yoghurt
  • 1 tsp Vanilla Extract
  • 3/4 tbsp Granulated Sweetener
  • 1 tsp Almond Extract
  • 2 Eggs you can use 1 egg if you prefer a slightly drier texture
  • 1 Tsp Cherry jam

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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  1. Add all of the ingredients, into a bowl and stir until combined
  2. Pour into an oven proof dish and place the cherry jam in the middle
  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

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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

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



    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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