Lemon and 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!
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NutritionPer Serving
- Calories440
- Carbs38g
- Protein20g
- Fat13g
- Saturates4g
- Sugars7g
Your dishes
You’re amazing, look at the Lemon and Blueberry 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!
We absolutely love baked oats as they’re so easy to make and you can be as creative as you like with the flavours. We have so many options to pick from, and here’s another one to add to your breakfast baked oats catalogue.
These Lemon and Blueberry Baked Oats are packed full of flavour and they’re so versatile. The tangy lemon complements the blueberry perfectly for a fresh, fruity taste that that you could enjoy as muffins, a quick breakfast, or a mid-afternoon snack!
What diets are these Lemon and Blueberry 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 Lemon and Blueberry Baked Oats?
You don’t need any special ingredients to make this recipe – it really couldn’t be easier, all the ingredients can be found in the supermarket.!
You could even use “squeezy” lemon juice if you don’t have any fresh!
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‘Very tasty. I mixed it up and put it in the air fryer while I got on with what I needed to do while it cooked. Lemon and blueberry is a lovely combination of flavours’
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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.
A fine grater is great for getting the most zest from your lemon – be careful, they are VERY sharp!
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 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
Reserve 1/4 of the blueberries, then add all of the other ingredient into a bowl and stir until combined.
Step 2
Pour into an oven proof dish and place the remaining blueberries on top.
Step 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.
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 you could add some fresh or frozen fruit, or a dollop of fat free natural yogurt.
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
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 and 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!
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Prep Time
5 MINS
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Cook Time
35 MINS
- KCals 440
- Carbs 38G
Instructions
- Reserve ¼ of the blueberries, then add all of the other ingredient into a bowl and stir until combined
- Pour into an oven proof dish and place the remaining blueberries on top
- 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
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
85 comments
See what others have to say
KatieSaturday 4th January 2020
Hi, it says that this is 3 WW smartpoints on the purple plan however when I input the nutritional info into the WW app it says it is in fact 13 smart points!! How did you calculate 3?
HollyTuesday 26th May 2020
Hi Katie, we have double checked the points on this recipe they are correct on the recipe page. Differences can happen with how ingredients are added ie cooked or raw. This guide shows you how to work out calories and points in a recipe: https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/ Hope that helps!
JESS HowardFriday 3rd January 2020
How many servings does this make ?
HollyFriday 15th May 2020
Hi Jess, the Lemon and Blueberry Baked Oats serves one person. Hope that helps!
KJSaturday 3rd August 2019
Hi!
Love the recipe. Could you make a version without egg? Or what would you recommend to replace the eggs in the recipe?
Thanks!
Emma TTuesday 24th September 2019
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 ????
HayleyWednesday 26th June 2019
Hi I noticed this can be frozen,
Once defrosted how long would you put it back in the oven for?
Many thanks xx
Emma TMonday 1st July 2019
Hi Hayley,
It would take 20-25 minutes, until thoroughly piping hot!
LizThursday 2nd May 2019
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.
CateMonday 3rd June 2019
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 🙂
SheilaFriday 12th April 2019
Can I make up the mixture the night before, leave it in the fridge, and bake it the next morning?
CateFriday 12th April 2019
Yes you could! 🙂
NadiaFriday 21st December 2018
Hi can you use quark instead of the yoghurt? Just because I don’t have any yoghurt but want to make them tomorrow. Thanks
AmiSaturday 25th August 2018
Im prepping foe the week, can you tell me how long it lasts for in the fridge?
BrigetteFriday 13th July 2018
Is it a full 175g of Muller light?
Natalie BrooksWednesday 4th July 2018
Hi can you use frozen blueberries in this recipe. Also would 50g frozen be equivalent to 50g fresh. Thanks x
DebbieTuesday 10th April 2018
Can you use natural yogurt instead of mueller light
KirstyMonday 19th February 2018
Could i swap vanilla Muller for lemon Muller?
Thanks Kirsty
Karen KnowlesSaturday 3rd February 2018
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!
Ruth WilsonWednesday 17th January 2018
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.????
EllieSaturday 13th January 2018
Can you tell us how many portions there are in the photo used for this recipe?
KylieTuesday 9th January 2018
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?
SuSunday 29th October 2017
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!
KirstySaturday 21st October 2017
Can you use oat bran rather than baked oats?
JadeWednesday 18th October 2017
Please could you tell me how many this recipe serves . Thank you
IsabelThursday 24th August 2017
Can you give me a rough idea what size dish you use for the baked oats please. Thanks.
ISABEL
Emma TMonday 11th September 2017
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!
AliceSunday 20th August 2017
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!
Emma TMonday 11th September 2017
Hi Alice,
Yes you could freeze this if you wanted to ????
SarahMonday 14th August 2017
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?
Emma TMonday 11th September 2017
Hi Sarah,
We had a few technical issues with the print feature, but it should be sorted now!
Miriam DelaneySunday 13th August 2017
How do u know it cooked? Should there be any wetness?
Emma TMonday 11th September 2017
Hi Miriam,
It should be set all the way through, with no sloppy mixture – all the details are on the recipe ????
AmyFriday 11th August 2017
How many portions does this make?
Emma TMonday 11th September 2017
Hi Amy,
The receipe is for one portion ????
Jade DavisTuesday 8th August 2017
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
Emma TMonday 11th September 2017
Hi Jade,
Baked oats do still have the texture of oats, but they’re not gloopy like porridge.
Hope that helps!
PamMonday 22nd May 2017
Where can I buy these oats ? In uk
KateMonday 22nd May 2017
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
Deb hasteMonday 2nd January 2017
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
JulieSunday 28th August 2016
I really enjoy all flavours of baked oats, they are one of my favourite breakfast recipes. Thank you
Sharon CaseyWednesday 24th August 2016
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.
loraineWednesday 27th July 2016
Hi Kate, could I use this recipe to put in cup cakes please. ? Thanks loraine Withey.
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