Lemon Blueberry Baked Oats

These Lemon and Blueberry Baked Oats are a great slimming-friendly breakfast for those following a diet plan like Weight Watchers, or calorie counting!

Lemon Blueberry Baked Oats | Slimming & Weight Watchers Friendly

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 in the blurb 👍

We’ve got a whole heap of baked oats flavours for you to try!

How many Calories are in these Lemon and Blueberry Baked Oats?

There are 440 calories in each portion of our slimming friendly Baked Oats. This means it falls into our Special Occasion 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

What diets is this Lemon and Blueberry 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, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly are these Lemon and Blueberry Baked Oats?

These Lemon and Blueberry Baked Oats have 7 Points each. They’re a really filling and substantial meal so you might find you could just have half a portion!

How to make Lemon and Blueberry Baked Oats

This recipe is really straightforward to make! Here’s a summary;

  • Mix all of the ingredients together in a bowl, keeping back half of the blueberries
  • Pour into an oven proof dish, top with the remaining blueberries and place onto a baking tray
  • Bake until cooked through and golden!

What should you should serve with Lemon and Blueberry Baked Oats?

These are really a dish in themselves, but if you wanted to serve them with an accompaniment then here’s some ideas:

  • Fresh Fruit
  • Yoghurt
  • Frozen Fruit

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make Lemon and Blueberry Baked Oats?

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You don’t need any special ingredients to make this recipe – it really couldn’t be easier!

You could even use “squeezy” lemon juice if you don’t have any fresh!

All the ingredients can be found in the supermarket.

You will need a small baking dish to cook these Lemon and Blueberry Baked Oats in – you can pick one up from most large supermarkets, or on Amazon.

Can you cook Lemon and Blueberry Baked Oats another way?

This recipe works best when cooked in the oven so won’t work as well if using a different cooking method.

How do you know when Lemon and Blueberry Baked Oats are cooked?

You should cook this recipe until the oats are golden on top and have just a slight wobble.

This should take approx 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 Lemon and Blueberry Baked Oats in the fridge?

Once you’ve served this recipe, you should eat straight away.

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 these Lemon and Blueberry Baked Oats in the fridge for approximately 3 days or so. 

Can I freeze Lemon and Blueberry 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!

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Lemon Blueberry Baked Oats | Slimming & Weight Watchers Friendly

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Lemon & Blueberry Baked Oats

Votes: 60
Rating: 3.9
Rate this recipe!


Prep Time

Cooking Time

person 5 minutes 35 minutes




440kcal 4

Smart Points (Flex/Freestyle)

Coming Soon

Per person Per person Per person
Suitable For Freezing icon
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  1. Reserve 1/4 of the blueberries, then add all of the other ingredient into a bowl and stir until combined
  2. Pour into an oven proof dish and place the remaining blueberries on top
  3. Place on a baking tray, so you don't end up with a messy oven if it rises a bit too much, and bake on about 180°C for 35-40 minutes

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. I love love love all the varieties of baked oats.
    I usually make a dish and make it last 3 days as l serve it with loads of fruit.
    Really filling and adaptable recipe.

  2. Made this today for the first time. Not too keen on sweet things so left sweetener out and substituted the yogurt for 100g quark as like the consistency it gives. Omg absolutely delicious cannot wait til breakfast tomorrow so I can have it again ! Usually make my baked oats with finely grated carrot and cinnamon but this new combination has to be my favourite by far x

    1. Hi Pam
      The oats are just normal run of the mill porridge oats, so you can get them anywhere, just make sure they don’t have anything added

  3. Hi I’m not a fan of porridge as indont like the texture. These baked oats look lovely, I’m just wondering, when baked is it just like porridge? Thanks

  4. I’m really keen to try this, but when I try to print it by clicking on the print button I’m getting a big red screen on my pc saying that it’s been reported to Microsoft that the website is dangerous and may be trying to steal my personal or financial info. I’ve been trying to copy and paste instead so I can print, but the website won’t let me. Any ideas?

  5. Hi, love the look of this recipe and can’t wait to try it! Might be a silly question but do you think it would last in the freezer? I want to cook a big batch without eating it all at once!! Obviously I could just cook a smaller one or half the recipe but it’s more economical to cook a bigger cake I think 😊 Thank you!

    1. Hi Isabel,

      The size of the dish really depends on how many portions you are making – these can either be made in small, single serving dishes (around 2 inches deep) or larger oven proof dishes if you’re making more than one portion at a time.

      Hope that helps!

  6. Hi- two eggs seems a lot for one portion- I hate anything sweet which is eggy – could you use two chicks egg whites or one egg? Thanks!

  7. Trying to make this as we speak. Just weighed up 40g of oats. Surely thats not gunna make a whole cake? Im really confused or am i being dumb lol?

  8. Just made this for breakfast but omitted the sweetener and used frozen blueberries it was delicious. It was like having a pudding for breakfast! Will certainly be making again.😋

  9. Just made these for the second time, I absolutely love them. I only use 1 egg though but add a dash of skimmed milk. Plus I use half blueberries and half raspberries. Absolutely delicious!

  10. Hi can you use frozen blueberries in this recipe. Also would 50g frozen be equivalent to 50g fresh. Thanks x

  11. Hi,
    If I make this the night before and re-heat it, how long should it stay in the oven? I don’t have a microwave.
    Or could I mix the ingredients and refrigerate them raw to cook in the morning?
    Thank you.

    1. It may work better to mix and keep raw ready to cook in the morning. Reheating in the oven would likely dry it out too much 🙂

  12. Hi I noticed this can be frozen,

    Once defrosted how long would you put it back in the oven for?

    Many thanks xx

  13. Hi!
    Love the recipe. Could you make a version without egg? Or what would you recommend to replace the eggs in the recipe?

    1. Hi KJ,

      We’ve not tried this without egg…I have used “flax eggs” when I’ve baked vegan cakes before which seem quite successful. This is a mixture of flax seeds and water which you leave to sit until thickened and acts in a similar way to eggs in that it binds the mixture together. You’d just need to check the nutritional values of whatever substitute you use as this may alter those stated in the recipe 😊

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!