These Oat Bagels are an easy homemade alternative to traditional bagels, made with just a handful of simple ingredients. Soft, chewy and perfect for breakfasts, lunches or meal prep, they're simple to make and bake beautifully in the oven.
They're incredibly versatile and can be filled with your favourite sweet or savoury toppings. They also freeze well, making them perfect for keeping on hand for quick and easy meals throughout the week.
Calories in Oat Bagels
This recipe serves 4 and is 210 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Porridge Oats: Regular porridge oats work best for this recipe. If you'd like the bagels to be gluten free, be sure to use certified gluten-free oats.
- Salt: Just a pinch helps enhance the flavour of the bagels.
- Baking Powder: Gives the bagels a lighter texture and helps them rise as they bake.
- Fat-Free Plain Greek Yogurt: Creates a soft, chewy texture while adding moisture to the dough. Be sure to use thick Greek yogurt rather than regular natural yogurt.
- Egg: Helps bind the dough together and gives the bagels structure.
- Sesame Seeds, Poppy Seeds and Onion Granules: These create a delicious savoury topping with plenty of flavour and texture. Feel free to adjust the quantities or omit them if preferred.
- Olive Oil Spray: Lightly spraying your hands makes the sticky dough much easier to shape, and a light spray over the top helps the bagels turn beautifully golden as they bake.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Serving Suggestions
These Oat Bagels are perfect for breakfast, lunch or as a satisfying snack, and can be filled with just about anything you enjoy.
My favourite filling is a simple omelette, sliced ham, mature cheddar, tomato, fresh greens and a little light mayonnaise. They're also great with bacon, sausage, smoked salmon, chicken, turkey, avocado, cream cheese, cottage cheese or hummus.
If you prefer something sweet, spread with butter, peanut butter, almond butter or cream cheese and top with sliced banana, fresh berries, honey or your favourite jam. They can also be toasted and enjoyed simply with a little butter for an easy breakfast or snack.
Storing, Freezing and Reheating
To Store: Allow the bagels to cool completely, then transfer them to an airtight container. Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To Freeze: Once cooled, place the bagels in a freezer-safe bag or container and freeze for up to 3 months. For convenience, you can slice them before freezing so they're ready to toast straight from frozen.
To Reheat: Defrost at room temperature if preferred, or toast straight from frozen until heated through. You can also warm them in the oven or air fryer for a few minutes to refresh the crust. I recommend toasting them under the grill (broiler) rather than in a pop-up toaster, as the exterior can brown too quickly.
More Oat Recipes
Looking for some more recipes to make with oats? Check out these:
See more Oat Recipes →
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Oat Bagels
These easy homemade Oat Bagels are soft, chewy and perfect for filling with your favourite sweet or savoury toppings.
Ingredients
- 160g (5.6oz) of rolled oat
- pinch of salt
- 1 tablespoon of baking powder
- 300g (10.5oz) of Fat-Free Plain Greek Yoghurt
- 1 large egg
- 1 teaspoon of sesame seeds
- ½ teaspoon of poppy seeds
- ½ teaspoon of onion granules/flakes
- olive 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 olive oil spray 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.
- Gluten Free Friendly - use gluten free oats
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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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
4Serving Size
1 bagelAmount Per Serving Calories 210Total Fat 5gSaturated Fat 1gCholesterol 46mgSodium 422mgCarbohydrates 28gFiber 3gSugar 0.5gProtein 12g
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!