Now you can enjoy a proper tasty Bagel for breakfast or lunch. The hardest part will be deciding what to add for your filling.
Having certain types of bread 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.
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.
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.
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.
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 keeps its shape when baking. If you don't do the rest overnight, they will spread out really flat and lose the famous hole that you expect with a bagel.
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.
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.
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.
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 NEED TO MAKE THESE Oat BagelS?
LET’S CONNECT!
Find me ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, don’t forget come follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES 🙂
You can also subscribe to Slimming Eats to keep up to date on all new recipes.
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM
Recipe Card
Oat Bagels
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
- Add the oats, baking powder, a pinch of salt and Greek Yoghurt to a bowl, mix together cover and refrigerate overnight.
- Preheat oven to 180c/350f (gas mark 4)
- Add the egg and fold until combined.
- Line a baking tray with parchment paper.
- Mix together the poppy seeds, sesame seeds and onion granules in a small bowl.
- Using a large metal spoon, spoon 4 equal amounts onto the parchment lined tray.
- Spray clean hands with spray oil and form roughly into 4 rolls. Don't over touch or it will stick to your hands.
- 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.
- Wipe clean and repeat with the other 3 bagels.
- Sprinkle each bagel with the seed mixture and place in the oven and bake for approx 40-45 mins until golden all over.
- Allow to rest for at least 10 minutes before slicing.
- 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.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Trader Joe's Everything but the Bagel Sesame Seasoning Blend 2.3 oz (65g) -
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack -
Baking Tray Set of 4, HaWare Stainless Steel Baking Sheet –Rimmed Pan Baking Sets -Healthy & Non Toxic, Easy Clean & Dishwasher Safe (Large Size)
Nutrition Information
Yield 4 Serving Size 1 bagelAmount Per Serving Calories 210Total Fat 5.1gSaturated Fat 1.1gCholesterol 46mgSodium 422mgCarbohydrates 28.3gFiber 3.7gSugar 0.5gProtein 12.9g
Alison says
These look fab, definitely be trying these, do you think can you make these in a a silicon donut mould?
Shevy (Slimming Eats) says
I found they Cooked unevenly in a mould. The best results were cooking this way
sara humphreys says
I made the almost syn free bagels today and they are great ! The ingredients worked perfectly, great texture.
They taste really good and I enjoyed every mouthful. I will be making more definately ! Thanks for sharing x
Shevy (Slimming Eats) says
Hi Sara, thanks so much for commenting. It's appreciated
Debbie says
OMG, I can enjoy a sandwich using this recipe. Thanks you so much for sharing.
Christy says
These look amazing Shevy! Im definitely going to try these over the weekend.
Lin Lawrence says
I made some of these yesterday for our taster session but I wonder if they can be frozen when baked or how long can they be kept for?
They taste anazing by the way x
Shevy (Slimming Eats) says
hey Lin, so glad to hear you took them to your taster and they went down well. They should keep about 2-3 days if wrapped up well and can indeed be frozen.
Cleardee says
I followed the recipe but either my oven is hotter than yours because they were dark brown after 30 mins so I turned the oven off to stop them burning and they weren’t cooked enough. My oven is fan and set to 180 c.
Shevy (Slimming Eats) says
I’d say it’s possibly the fan oven. Did you follow all steps exactly? Definitely used Greek yoghurt? Try a slightly lower temp next time.
Lorna Sullivan says
Just made these bagels, and had them with 2 turkey rashes, an egg cooked in spray oil, some spinach and a dash of siracha hot sauce. Absolutely delish!
Shevy (Slimming Eats) says
Hi Lorna, I am so glad you enjoyed these. Thanks so much for coming back and leaving a comment. 🙂
Amanda says
These are SO SCRUMMY! I had one for my lunch today while it was still warm from the oven, and it was delicious! I filled it with chicken, lettuce, tomato and a slice of cheese. I’m not keen on seeds so I sprinkled the tops with Garlic & Herb Twist (Schwartz) and a smattering of Parmesan cheese. Yum! It felt so much more substantial than s regular sandwich and the house smelled amazing while they were baking! Thank you for another wonderful recipe - I’ll be making it regularly!
Shevy (Slimming Eats) says
That sounds like a great alternative for topping. They are living and filling right? So much more substantial then two small slices of light whole wheat bread. Thank you for taking the time to come back and comment, it is really appreciated.
Terry Lewis says
These really are easy to make and so yummy and filling. Will definitely make again. I filled mine with spinach, tomatoes and ham. I added extra onion granules to my wet mixture and used black onion seeds instead of poppy seeds.
Stephanie Thompson says
We had them for lunch today and I am so stuffed, no way could I have eaten 2 (if given a chance) they were so filling. I used onion granules and a sprinkle of parmesan instead if seeds as hubby not keen on seeds. They do taste a lot like sour dough bread and I am looking forward to trying some more lovely bread recipes .
Shevy (Slimming Eats) says
Sounds amazing with the Parmesan. Yummy!!
Lauren Scarlett says
Amazing! I’ve really missed bagels and this definitely fills the gap. Tasted delicious and like a real treat!
Shevy (Slimming Eats) says
so glad you enjoyed them Lauren - thanks for taking the time to comment.
Suze says
Absolutely delicious a great bagel recipe, filling and "bread" like..thank you so much for this gem xx
Sherri Lutwyche says
Hello! I would like to make these & freeze them for later use.. Is it possible to double this recipe with success— or am I better off making two separate batches? Thank you.
Shevy (Slimming Eats) says
Hi Sherri, yes this recipe is fine for freezing. You might be better to make two separate batches, as I know the mixture has to be precise from thorough testing.
Sherri says
Thank you for your reply. I will make them in two batches, as advised!
lynn says
how long do i have to wait to make the bagels once the mixtures been made and in fridge
Shevy (Slimming Eats) says
Hi Lynn - I would let the mixture to soak for at least 4 hours, before attempting to make the bagels.
Julie says
Just made and tasted the bagels. They were fabulous. Will definitely be making them on a regular basis. My husband was really impressed (and he is funny about bagels). Well done Siobhan!!!
Shevy (Slimming Eats) says
Thank you Julie 🙂
Justine says
I bought all the ingredients to make these for work next week but forgot to prep them before bed . How many hours should i let them rest for if i make them this evening and prep now? Thanks for the help....tbey look gorgeous and can't wait to try them!!
Shevy (Slimming Eats) says
Hi Justine, so long as the mix has soaked for at least 4 hours, I would say the mixture will be okay to bake.
Laila says
Hi
Can’t wait to try these!
if you don’t use them as your healthy b option how many syns are they per bagel?
Shevy (Slimming Eats) says
Hi Laila - 6.5 syns per bagel 🙂
Jayne says
Just made these. I really wasn’t sure what they would be like, but they were lovely. Will be making again for whole family. I had however used my HEB already so what would the syn for 1 be please? Thank you
Shevy (Slimming Eats) says
so glad you enjoyed them Jayne - thanks for commenting 🙂
Angela says
Just cooking these are they freezeable? How long do they stay fresh if not ? Thank you
Shevy (Slimming Eats) says
Hi Angela - these should keep for about 3 days once baked and will freeze fine.
Krystyna Doyle says
I love these bagels , they make great sandwiches and are really filling.
Shevy (Slimming Eats) says
thanks Krystyna for commenting - so glad you enjoy them 🙂
Carla baker says
These were delicious! Thank you! I made six instead of four because apparently I can't read properly! The house smelled amazing too thank you!
Karon says
Sorry for the stupid question but can you have 2 as your 2 heb and 1 syn for both?
Shevy (Slimming Eats) says
Hi Karen, one bagel is your HEb and the 1 syn.
Mikayla says
Hi there,
Do you need to blitz oats in a blender or just add them in?
Shevy (Slimming Eats) says
Just add them, they are not blitzed for this recipe. Enjoy!!
Emily says
Hi there! I’m new and absolutely love your website so much. I’m just starting this way of life and you are inspiring and so generous with information! Quick question.. are the porridge oats quick cooking oats ? Steel cut oats? I’m in ontario too can you tell me the brand you are using or a picture? Thank you so much!
Shevy (Slimming Eats) says
Hi Emily - I use either Quaker quick oats or the Loblaw No Name ones.
Beth says
Hi, I’m just about to make the bagels & have blitzed them by accident, will they still be okay?
Shevy (Slimming Eats) says
They will end up a little flatter, but otherwise should be okay.
Jan says
They sound so yummy I have saved this recipe to make later. We are having a taster at my Saturday morning class in a couple of weeks but I'm sure I will try before then thanks for sharing your wonderful recipes. xx
Vic says
Made these last night and baked them this morning.... mmm they are soooo yummy 🙂 My kids loved them also so it looks like I'll be making these daily. Thanks sooo muche for the great recipe.
Clare says
Hi. So...im on sw my second week and LOVE bread..These look amazing. Am i right in saying they make 4. I can have 1 bagel for my HEB and that has 1 syn in that one bagel? So if I decide to have 2 bagels 1 as HEB is the value of another 6.5 syns??? Im a bit lost.
Shevy (Slimming Eats) says
That’s correct, 1 bagel is a HEb and 0.5 syns so if you had a second bagel on the same day you would need to syn it.
Gill says
Love these. I also tried some with spoon of cinnamon and a few sultanas. Very tasty. Thanks
Kerry says
I love these. Find they don’t last many days so freeze them individually and defrost when needed. Delicious toasted.
Shevy (Slimming Eats) says
so glad you enjoy them, thanks for commenting.
Daryll Bailey says
Made these today - delicious! Thanks!
Kate says
These bagels are AMAZING! Sooo easy to make. My hubby enjoyed them also! We have had them for lunch the last two days! Thank you!
Siobhan (Slimming Eats) says
they are a really great item to make, so glad you enjoyed them.
Debra Roberts says
Made these this morning love them... Will definitely do them again thanx :-))
Orla says
I've just recently found this receipe and I can only so "OH MY GOD". I'm always dubious about people proclaiming that the quality and taste of food like this made with porridge oats would actually result in a tasty bagel - but I could not be more wrong!
These are a weekly bake here at home and go amazingly well with Patrami, rocket, cheese and mustard! Only thing is that I've started to do double the quantity to make 6 good size bagels as the original amounts only gave me very small bagels but still just at tasty.
I am going to share the link to this recipe far and wide with my friends and family!
Jo Bryan says
Hi,
These look amazing. The only thing is back on Slimming World and new to all the different Hex B's.
I read through the comments and you mentioned Quaker Quick Oats and I cannot find those.
Are they called something else now or is there another oats brand I can use. I am in the UK, so maybe you are in a different country.
We have Quaker Oat So Simple which are in the microwave and Q rolled oats and a Gluten Free version.
Siobhan (Slimming Eats) says
Rolled oats is what you want 🙂 - enjoy
Sara Walker says
Omg these are so yummy!
Great when not eating bread, I had mine with chives, nigella seeds & mustard seeds sprinkled on top, then topped with a cheese triangle. You've changed my breakfast and lunches ahead!
Thank you!