Oat Bagels

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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.

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.

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 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.

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 NEEDTO MAKE THESE Oat BagelS?

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Recipe Card

Yield: 4 BAGELS

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

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Oat Bagels | Slimming Recipes (2024)