Fast blueberry muffin baked oats breakfast recipe for Weight Watchers and Slimming World diets

There’s nothing quite like a soft and fluffy freshly baked blueberry muffin with your morning coffee.

Unfortunately, it’s not the best option to grab if you’re trying to lose weight as they are often laden with butter and sugar.

However, healthy foodie @cakeontherun has shared her latest baked oats recipe, and it will remind you of the scrumptious purple-studded bake.

READ MORE: Super quick cinnamon baked oats in a mug recipe for a Slimming World breakfast

Made with porridge oats, yoghurt and fruit, it’s a filling, low-fat and low calorie dish, which you can cook in the oven or in the microwave in just 90 seconds.

Made in a mug, it is super simple to rustle up and tastes absolutely divine.

It can be made vegan friendly and gluten free with just a few tweaks.

Both recipes are listed below for anyone who fancies following them when they next have a cake craving.

Blueberry muffin baked oats recipe (serves 1)

Ingredients

• 40g porridge oats (blended or not blended)
• 2 tbsp any plain yoghurt + 1 tbsp extra to serve
• 1 egg
• 1 tsp sweetener
• 1 tbsp blueberries

Method

1. Put everything into a mug except for blueberries and mix well making sure all the oats are combined from the bottom of the mug. If you’ve got a blender, blitz oats to a powder for a few seconds as it make the texture more cake-y.
2. Stir in the blueberries.
3. Microwave on high for 90 seconds (or 20 minutes in the oven on 180C/ 350F/gas mark 4).
4. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

Vegan and gluten free version

Ingredients

• 40g gluten free porridge oats (blended or not blended)
• 3 tbsp any plain yoghurt + tbsp extra to serve
• 1 tsp sweetener
• 1 tbsp blueberries
• 1/3 tsp baking powder
• Squeeze lemon juice

Method

1. Put everything into a mug except for blueberries and mix well making sure all the oats are combined from the bottom of the mug. If you’ve got a blender, blitz oats to a powder for a few seconds as it make the texture more cake-y.
2. Stir in the blueberries.
3. Microwave on high for 90 seconds (or 25 minutes in the oven on 180C/ 350F/gas mark 4).
4. Tip the cake out onto a plate, top with extra yoghurt and enjoy straight away.

For lots more delicious food inspiration, visit our recipe page.

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