Prep time15 minsCook time13 minsTotal time28 mins This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy – 1 HEb and 2 syns
Green – 1 HEb and 2 syns
Original – 1 HEb and 2 syns
WW Smart Points – 7
Gluten Free/b] – use gluten-free oatsAuthor: Slimming Eats

Serves: 3


  • 120g/4oz Oats – 3 HEb’s
  • ⅓ cup of fat free vanilla yoghurt
  • ¼ cup of sukrin:1 (or other sweetener of choice) – 2 syns
  • 1 tsp of vanilla extract
  • 1 tsp of baking powder (ensure gluten free, for this recipe to be gluten free)
  • ¼ tsp of baking soda
  • 2 eggs
  • 3 tablespoons of no added sugar Raspberry Jam – 3 syns
  • 1.5 tsp/5g of icing sugar – 1 syn
  • Spray Oil


  1. Preheat oven to 180c/350f (gas mark 4)
  2. Add the oats to a blender and blend till fine.
  3. Stir in the baking powder and soda
  4. In a separate bowl whisk together the eggs, fat free vanilla yoghurt, vanilla extract and sukrin.
  5. Mix into the oat mixture until all combine.
  6. Grease 9 holes of the whoopie pie tray with spray oil (although if you tray is non stick, you shouldn’t need to grease it)
  7. Add the mixture evenly to the 9 holes on the whoopie tray.
  8. Place in the oven and back for 13 mins, until lightly golden (test with a wooden skewer to make sure cooked through)
  9. Allow to cool.
  10. Then using the opposite end of a spoon make little pocket holes on one end.
  11. Pipe in a little bit of jam (1 tsp per doughnut), (if you don’t have an icing piper, you can add the jam to a ziplock bag and make a small slit on one corner, it will work similar)
  12. Dust with the icing sugar
  13. Enjoy!!

NotesNote: No added sugar jam, may vary in syns, so you may need to adjust syns accordingly

The baking powder and soda is negligible when divided into 3, so for that reason I haven’t synned it.

Nutritional information is an estimate and is to be used for informational purposes only.

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Nutrition InformationServing size: 1 Calories: 236.1 Fat: 6.6g Saturated fat: 1.7g Carbohydrates: 33.3g Sugar: 7.5g Sodium: 335.5mg Fibre: 3.6g Protein: 9.8g Cholesterol: 125.1mg

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