Gingerbread 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.
  • These little dishes are great for baked oats, cakes etc and also for doing just one portion of casserole, shepherds pie, chilli etc if you are cooking for one.

Take a pic of your dish and tag us over on Instagram @hickmans_slim_kitchen

Please make sure you credit us when sharing to social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

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.
This blog is unofficial and not part of, or representative of Slimming World. 
We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

Please note some posts contain affiliate links, you can find out what that means here.


** 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.


Gingerbread Baked Oatbran


  • 45g oatbran – HexB or 7.5 syns
  • ΒΌ teaspoon baking powder**
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground all spice (mixed spice will work also if you don’t have all spice)
  • 2 teaspoons ground ginger
  • 1 teaspoon Silver Spoon golden syrup – 1 syn (different brands vary in syns so double check your own syn values)
  • Β½ tablespoon black treacle – 1 syn
  • 50ml whole milk – Part HexA or 1.5 syns (you can use yogurt but using milk gives a better cake like texture for gingerbread, also different milk may give different results)
  1. Preheat oven 180Β°C.
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg and vanilla until pale and fluffy, stir in the syrup and treacle carefully, then add the milk trying not to knock too much air out.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish.
  7. Bake in the oven for 25-30 minutes.
  8. Can be enjoyed hot or cold. Also can be made the day before and stored in an air tight container.