Battenburg inspired Baked Oatbran…


Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Ramekin dishes, make great sauce pots too, serving baked beans, tomatoes, dips etc. Always handy to have in the cupboard.

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Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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** DISCLAIMERBAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.


Chocolate & Orange

Strawberry & Vanilla



  • 45g oatbran – HexB or 7.5 syns
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder**
  • 1 egg
  • 70g quark
  • Flavourings of your choice. I chose orange, chocolate, strawberry and vanilla. Just a small amount of each.
  • 1 teaspoon choc shot – 0.5 syn
  • Fillings of your choice. I chose chocolate spread and jam. 2 teaspoons jam – 1 syn, 2 teaspoons chocolate spread – 3 syns. (Check your own brands as they all vary).
  1. Preheat oven 180°C.
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg and add the quark and whisk together.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Divide the mix equally between 4 bowls.
  6. Add the flavourings and food colouring if you wish to use them into each bowl and give a good mix.
  7. Pour your mixtures into ramekin dishes.
  8. Bake in the oven for 20-25 minutes.
  9. When cooked allow to cool and cut into 4. “Glue” the pieces together with the fillings you chose, I used chocolate spread and no added sugar strawberry jam.
  10. Also can be made the day before and stored in an air tight container.

Blueberry & Lemon

Lime & Coconut



  • 45g oatbran – HexB or 7.5 syns
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder**
  • 1 egg
  • 70g quark
  • Flavourings of your choice. I chose lime, coconut, lemon and blueberry. – Just a small amount of each.
  • 3g desiccated coconut – 1 syn
  • 25g blueberries – 1 syn
  • Fillings of your choice. I chose lemon curd and lime marmalade. 2 teaspoons curd – 1 syn, 2 teaspoons marmalade – 1 syn. (Check your own brands as they all vary).
  1. Preheat oven 180°C.
  2. Add the oatbran, sweetener and baking powder to a bowl and give a quick mix.
  3. In another bowl whisk the egg and add the quark and whisk together.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Divide the mix equally between 4 bowls.
  6. Add the flavourings and food colouring if you wish to use them into each bowl and give a good mix.
  7. In your coconut mixture add the desiccated coconut and mix, and add the blueberries to the blueberry mixture and mix.
  8. Pour your mixtures into ramekin dishes.
  9. Bake in the oven for 20-25 minutes.
  10. When cooked allow to cool and cut into 4. “Glue” the pieces together with the fillings you chose.
  11. Also can be made the day before and stored in an air tight container.