Oat Bagels | Slimming Recipes (2024)

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Now you can enjoy a proper tasty Bagel for breakfast or lunch. The hardest part will be deciding what to add for your filling.

Oat Bagels | Slimming Recipes (1)

Having certain types ofbread on Slimming diets can be a bit of challenge, either you have to use your pointsor choose one of the small few options that are available and if you live overseas, that can be even more difficult because certain items that qualify might not be available where you are.

I already have a couple of homemade bread options right here on Slimming Eats and because they use oats, they are suitable for those on a gluten-free diet, so long as you choose oats which are gluten-free verified, meaning that they haven't become cross-contaminated by gluten products.

The first delicious bread recipe was this Gluten-Free Soda Bread - a perfectly dense bread, that goes really well with soup, stews, casseroles etc.

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Second, came my amazing Gluten Free Cheese and Spring Onion Bread - this bread is great just on its own with a little butter or again as a side to soup, stews or casseroles.

Both freeze really well too, so are great for making up a couple of loaves and freezing some you have on hand for another day.

A couple of weeks ago, I came across a 2-ingredient bagel - I believe the original recipe was from The Slow Roast Italian, and many others such as Bella Gets Waisted have recreated it ever since, making flatbreads, rolls, but the most popular choice appears to be bagels and oh my do they look awesome.

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I was determined however to see if I could create a version that can be enjoyed as part of your Healthy Diet and I think I've finally cracked it.

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IMPORTANT: this recipe has gone through thorough testing, so you really must follow the recipe exactly as instructed otherwise it won't work.

I have tried various different combinations before finally presenting you with this amazing Almost Bagel recipe.

Testing involved blending oats to a flour, not blending oats, egg, no egg, less yoghurt, more yoghurt, different temps even a combination of baking powder and baking soda.

But the final method was the only one I felt had that lovely dense texture that you expect with a bagel and that looks like a bagel.

As expected because yoghurt is used, the Bagels do have a slightly sourdough taste, but I love sourdough bread and for me, this was just an added bonus. But do bear in mind if you are not keen on sourdough bread you might not like these.

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If you like to toast your bagels, I recommend slicing as you do a normal bagel and then placing under a grill cut side up to brown rather than placing in a toaster, as the exterior will burn.

For making the dough, you must combine the oats, yoghurt and baking powder and leave it overnight. It needs to rest overnight so that the oats absorb the yoghurt and therefore becomes more dough like and keepsits shape when baking. If you don't do the restovernight, they will spread out really flat and lose the famous hole that you expect with a bagel.

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Once the mix has been left overnight, you must line a baking tray with parchment paper (make sure what you use is actual parchment paper). Using a large metal spoon, you can then spoon 4 equal rounds of the mix onto the tray. Unlike regular dough, because we use oats, we have to make the mixture slightly wetter to regular dough, as oats absorb liquid extremely fast, because of that, try not to tough too much with hands, apart from as instructed as it is very sticky.

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Spray clean hands with spray oil, and carefully form them into even roll shops. Then using the end of a spatula or wooden spoon, pierce it into the middle of the dough and do a small swirling motion, so that it forms a hole in the middle of the dough. Clean the end of the spatula/wooden spoon and repeat with the other 3 bagels.

Then you can sprinkle the top with the seed and onion granules mixture. These need baking for approx 40-45 mins at 180c or 350f.

Remove the bagels from the oven once cooked and allow to rest for at least 10 minutes before slicing. Then you can enjoy these with any filling of choice.

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I served mine with some baby spinach, tomatoes, mini egg omelette, ham and some cheddar as part of my diet, totally amazing, made with healthy ingredients and kept me well satiated.

These Bagels are going to be a regular in the Slimming Eats household, especially as the kids loved them too.

Just imagine one of these for breakfast filled with bacon, eggs, cheese, ketchup.......oh my, it's enough to make your mouth water. You could even add some avocado, remember my Avocado on Slimming Diets,they really are not as high as we might think.

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HOW CAN I ADD A ⅓ VEGETABLES TO THESE BAGELS?

Choose fillings, such as lettuce, spinach, tomatoes, cucumber, roasted vegetable slices etc

WHAT KITCHEN ITEMS DO I NEEDTO MAKE THESE Oat BagelS?

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Recipe Card

Oat Bagels | Slimming Recipes (11)

Oat Bagels

Yield: 4 BAGELS

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Now you can enjoy a proper tasty Bagel for breakfast or lunch. The hardest part will be deciding what to add for your filling.

Ingredients

  • 160g/5.6oz of porridge oats -
  • pinch of salt
  • 1 tbs of baking powder
  • 300g/10.5oz of Fat-Free Plain Greek Yoghurt
  • 1 large egg
  • 1 teaspoon of sesame seeds and ½ teaspoon of poppy seeds
  • ½ teaspoon of onion granules/flakes
  • cooking oil spray

Instructions

  1. Add the oats, baking powder, a pinch of salt and Greek Yoghurt to a bowl, mix together cover and refrigerate overnight.
  2. Preheat oven to 180c/350f (gas mark 4)
  3. Add the egg and fold until combined.
  4. Line a baking tray with parchment paper.
  5. Mix together the poppy seeds, sesame seeds and onion granules in a small bowl.
  6. Using a large metal spoon, spoon 4 equal amounts onto the parchment lined tray.
  7. Spray clean hands with spray oil and form roughly into 4 rolls. Don't over touch or it will stick to your hands.
  8. Using the end of a spatula or spoon, push it into the centre of each round and do a small circular motion to make the famous bagel hole.
  9. Wipe clean and repeat with the other 3 bagels.
  10. Sprinkle each bagel with the seed mixture and place in the oven and bake for approx 40-45 mins until golden all over.
  11. Allow to rest for at least 10 minutes before slicing.
  12. Add fillings and Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 4Serving Size 1 bagel
Amount Per ServingCalories 210Total Fat 5.1gSaturated Fat 1.1gCholesterol 46mgSodium 422mgCarbohydrates 28.3gFiber 3.7gSugar 0.5gProtein 12.9g

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To ensure precise calculations, we recommend utilizing the official tools provided with your membership to specific plans, as they may undergo regular updates. Values can vary between different brands, so it's essential to calculate recipes using these tools to guarantee accuracy in any recipe you prepare.

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This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Oat Bagels | Slimming Recipes (2024)

FAQs

What is the healthiest bagel to eat? ›

Bagels can be healthy if made with whole grains, contain minimal fat and sugar, and are an appropriate portion size for your health goals. For a healthier choice, look for whole wheat, whole grain, or rye bagels. While bagels with cream cheese are delicious, traditional cream cheese is not necessarily healthy.

Why do you put baking soda in boiled bagels? ›

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

Why are bagels more unhealthy than bread? ›

Most bagels are made from refined flour, which has reduced fiber and vitamins. Flour is often enriched with additional vitamins, but not fiber.

Can you eat bagels and still lose weight? ›

"If you love bagels and want to lose weight, you're in luck because how many calories you eat matters more than where you get those calories from, when you are first beginning to lose weight. While bagels pack a lot of carbs and are more 'refined,' they can fit a balanced plate when paired with protein and fat."

What is a good protein to put on a bagel? ›

Peanut butter is a healthy option, especially low sugar, natural varieties. It offers flavor and protein without weighing you down, and it tastes great on bagels. Try it with a sliced banana! If actual cream cheese isn't your favorite, tofu cream cheese is a delicious alternative.

Is bagel with cream cheese healthier than butter? ›

Cream cheese is healthier than butter; at 2 Tablespoons, the calorie count is just 98, there are only 10 grams of fat, and you do get a tiny bit of protein (less than 2 grams). The real trick here is not guesstimating – it's easy to smear 2 Tablespoons on each half and then you've made it just as bad for you as butter.

Can I eat a bagel on a low carb diet? ›

Everything bagels are famous for breakfast or a quick snack, but they often have a high carb count. Fortunately, low-carb everything bagels are now available, giving you the classic flavor and texture you love without the added carbohydrates; these bagels provide a nutritious source of protein and healthy fats.

Are oat bran bagels healthy? ›

Bagels, oat bran contains 0.1 g of saturated fat and 0 mg of cholesterol per serving. 26 g of Bagels, oat bran contains 0.26 mcg vitamin A, 0.1 mg vitamin C, 0.00 mcg vitamin D as well as 0.80 mg of iron, 3.12 mg of calcium, 30 mg of potassium.

Are bagels unhealthy carbs? ›

Some research suggests that a higher intake of refined carbs, such as those in bagels, may contribute to an increased risk of chronic conditions like heart disease and type 2 diabetes ( 5 , 6 , 7 ).

What happens if you don't boil bagels before baking? ›

One of the most important steps in making bagels. is boiling before baking. Baking the dough right away gives a bagel with a matte. finish and an open interior structure. Boiling the bagel pre gelatinizes the crust.

Does Einstein bagels boil their bagels? ›

Unlike the traditional boiling method, Janelle says Einstein has steam injection ovens that simulate the boiling process. “They're steamed for, I'd say, about 30 seconds,” Janelle said.

Is it better to boil or not boil bagels? ›

The boiling process gelatinizes the starches on the surface, creating a glossy, crackly crust during baking. Additionally, boiling gives the bagel its characteristic dense interior while maintaining a tender crumb. Baking: Once they're boiled, bagels are transferred to the oven for baking.

Is an egg bagel better than a regular bagel? ›

Why is an egg bagel healthier? Because these bagels contain eggs, they are good sources of protein, iron and vitamins A and B12. Regular bagels have about half the amount of protein and iron as egg bagels and have zero vitamin A or B12. Compare the two and choosing an egg bagel is a no-brainer.

Is pumpernickel bagel healthier than regular bagel? ›

Pumpernickel has no crust, and is dense and hearty. It's a healthy choice, too—rye flour packs less carbs than wheat, and supplies a good amount of fiber, vitamins, and minerals as well. It goes well with ingredients that benefit from an extra element of nuttiness.

Which is better for you a whole grain bagel or white bagel? ›

The healthiest types of both bread and bagel are ones made with whole grains, as well as options with limited added sweeteners, sugar, or artificial ingredients. For both bread and bagels, whole wheat, rye, and sourdough bread varieties are the healthiest choice compared to regular white flour alternatives.

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