2 Ingredient Oat Scones

Published on

These scones are super easy to make and such a convenient breakfast on the go option (paired with some fruit and nut butter). This recipes makes about 12 scones.


  • 450ml tub of yogurt (natural yoghurt or a higher protein version like greek yoghurt)
  • 350g of oats


  • Pre-heat the oven to 180 degrees (celsius) , and grease a muffin tray
  • Empty the tub of yoghurt into a mixing bowl
  • Weigh the porridge oats and add these to the bowl (or fill up the empty yoghurt tub twice with oats as this is around 350g)
  • Mix well together – if it seem to dry add a splash of milk
  • Spoon the mixture into the muffin tray
  • Bake for around 40 minutes – check to make sure the scones are cooked through

Nutrition Information Per Scone:

  • Calories: 148
  • Carbs: 22g
  • Fibre: 2.3g
  • Protein: 5.7g (if using high protein yogurt this increases to about 8g)


  • Savoury cheese scones: add mixed seeds and top with grated cheese
  • Banana bread scones: add 2 mashed ripe bananas and a drop of vanilla essence to mixture before baking
  • Almond and berries: add defrosted frozen berries to the mixture and top with flaked almonds


Maeve has been consulting on The Food Medic Educational Hub for 12 months now and has been a huge asset to the team. Her ability to translate some very nuanced topics in nutrition into easy-to-follow, informative articles and infographics is really admirable.

Dr Hazel Wallace

Founder of The Food Medic

Maeve is incredibly talented at sharing scientific information in an easy to understand way. The content she shares with us is always really interesting, clear, and of very high quality. She’s one of our favourite writers to work with!

Aisling Moran

Senior UX Writer at Thriva Health

Maeve has written extensively for NHD magazine over the last few years, producing a wealth of dietetic and nutritional articles. Always evidence based and factual, Maeve creates material that is relevant and very readable. She provides high quality work with a professional and friendly approach. Maeve is a beacon of high quality knowledge and work within the nutrition writing community; and someone NHD magazine is proud to work with.

Emma Coates

Editor of Nutrition Health Digest

More from Dietetically Speaking

The Ultimate Cholesterol Lowering Plan (UCLP) Β©

This article was written by developed for Nutrilicious as marketing communication. It was written by Dietetically Speaking's fantastic intern, Dietetic …

Food & Mood – Part 3: Drinks

Many thanks to Katie O Callaghan for writing this guest post. Katie is a final year dietetics student based in …

Food & Mood – Part 2: Physiology

This guest post was written by Katie O Callaghan - a final year dietetics student based in London with a …

Food & Mood – Part 1: Diet Patterns & Important Nutrients

This fascinating guest post was written by Katie O'Callaghan. She is a final year dietetics student based in London. Katie …

An Evidence-based Review of ‘The Game Changers’

This fantastic guest post was written by Dietetic student Zachary Wenger. This review summarises some of the main issues related …

My 100th Blog Post!

I started Dietetically Speaking back in September 2015, on a bit of a whim after feeling frustrated about the nutritional …

Binge Eating: Common Causes & Overcoming It

This fantastic article was written by Dr Jake Linardon (PhD). Jake is the founder of Break Binge Eating and a …

Dietary Supplements

Dietary supplements come in many different forms. As the name suggests they are intended to supplement a balanced diet. This post …

Chickpea & Tofu Masala

Ingredients: 400g tin of chickpeas (drained)250ml natural yoghurt (or plant-based alternative like soya or coconut yoghurt)400g tin of chopped tomatoes280g of …

Heart Healthy Chowder

Ingredients: 500ml milk320g fish pie mix1 medium onion1 leek1 large potato1 clove of garlic100g frozen peas1 tsp vegetable oil1 tsp dried …