Baked Oats – The Gift That Keeps on Giving

Baked oats are proving to be a very versatile addition to a varied and healthy menu. Today’s version is baked oats breakfast waffles. However this could equally be a dessert or a savoury option with additions of things like cheese/ham and topped with sautéed vegetables.

These ones are banana waffles. This gives you a naturally sweet waffle with no need for sugar or syrup. I did sweeten the yoghurt with a tsp of sweetener and of course piled on fresh fruit to finish off. If you regime allows feel free to add some maple syrup or other sauces (within moderation).

You could use other chopped or grated fruit as an alternative to bananas. I wouldn’t use whole fruit, even is small like blueberries as the waffles are thinner than a baked oats muffin and this might weaken the structure,

The nice waffle brown surface of these is from the bottom of the mould. The cooked top colour will be lighter than this.

I am repeating the recipe to save you scrolling through other posts. The only additional equipment was a silicon waffle mould. As an aside the yoghurt is my homemade yoghurt made from skimmed milk.

Ingredients (to serve 1)

  • 40g porridge oats
  • 1 egg
  • 100g fat free yoghurt
  • 1 banana (chopped into small pieces)


  • Mix together the yoghurt, oats and egg into an even mix.
  • Stir in the chopped bananas.
  • Spoon into the waffle mould.
  • Put onto a baking tray and into an oven at about gas Mark 6 (180C).
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and gently tease the edges of the mould loose.
  • Turn upside down onto a plate and gently lift the mould allowing the wedges to drop down.
  • Add yoghurt and fruit on top.

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