Berry baked oats with toasted almonds

Baked oats are the perfect indulgent but healthy breakfast

This makes such a delicious and filling breakfast- and it’s good enough to feel like a weekend treat! If you are short on time in the morning it is fine to pre-cook and re-heat in the microwave, or you can have the dry ingredients pre-mixed, and the wet ingredients pre-mixed ready to just combine quickly in the morning. I just love the crunchiness of the almonds on top of these. I don’t add any sweetness into the mix- I like to serve them with raspberries, fat-free yoghurt and some maple syrup or honey, but if you prefer it to taste sweeter you could add some sweetener or fruit syrup/maple syrup into the mix.

You can mix this up with any berries that you have in, raspberries, blueberries, blackcurrants and strawberries all work beautifully. You can also add different undertones- it’s lovely with some vanilla extract, or a little cinnamon, or even some almond extract.


My Recipe

Serves: 2
Syns: 1.5 per portion (blueberries and baking powder) Add .05 syns per portion if using vanilla bean paste rather than vanilla extract)
Healthy Extra: B (3/4)- oats B (1/4)- almonds


  • 60g porridge oats
  • 2 tsp baking powder
  • 10g flaked almonds
  • 2 eggs
  • 50g fresh or frozen blueberries
  • 50g fresh or frozen raspberries
  • 4 tbsp fat free natural yoghurt
  • low calorie cooking spray


  1. Pre-heat oven to 180°C
  2. Mix together the oats and baking powder and then mix in the egg and yoghurt
  3. Stir through the blueberries and raspberries
  4. Spray a small oven proof dish with low calorie cooking spray, and spoon in the mixture.
  5. Place the flaked almonds over the top of the mixture, and spray with low calorie cooking spray.
  6. Bake for 25-30 minutes until golden brown on the top and cooked through in the middle

Additional Info

Please note that if you are eating these on their own (without extra yoghurt/fruit/maple syrup) you may want to add a little sweetener or maple syrup into the mixture before baking- this recipe doesn't produce a very sweet cake.

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