9 Tasty Low-Calorie Baked Treats Under 200 Calories
Craving something sweet but watching your calories? These amazing baked treats prove you don’t need to skip dessert to stay on track.
Each recipe delivers incredible flavor while keeping portions perfectly sized for guilt-free indulgence any time of day.
01. Berry Oat Crumble Squares
Buttery oat dough creates both the base and crumbly topping for these fruity bars. The sweet strawberry filling makes every bite absolutely irresistible.
Ingredients: 1½ cups old-fashioned oats, 1 cup all-purpose flour, ½ cup brown sugar, ½ cup cold butter (cubed), 1 cup strawberry jam, 2 tablespoons cornstarch, ¼ teaspoon salt, ½ teaspoon vanilla extract.
How To Make Berry Oat Crumble Squares
1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper. In a large bowl, combine oats, flour, brown sugar, and salt, mixing well to distribute everything evenly throughout.
2. Cut cold butter into small cubes and work into the oat mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some larger butter pieces remaining for extra texture.
3. Press two-thirds of the oat mixture firmly into your prepared pan, creating an even layer that will hold the filling. Mix strawberry jam with cornstarch and vanilla in a small bowl until smooth.
4. Spread the jam mixture evenly over the crust, then sprinkle the remaining oat mixture on top. Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
02. Banana Walnut Breakfast Cups
These portable oatmeal cups combine the comfort of warm oatmeal with muffin convenience. Perfect for busy mornings when you need breakfast on the go.
Ingredients: 2 cups old-fashioned oats, 2 ripe bananas (mashed), ½ cup chopped walnuts, ¼ cup maple syrup, 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon salt.
How To Make Banana Walnut Breakfast Cups
1. Preheat oven to 375°F and grease a 12-cup muffin tin thoroughly. In a large bowl, whisk together eggs, milk, maple syrup, and vanilla until completely smooth and well combined.
2. Add mashed bananas to the wet ingredients and mix well. Stir in oats, cinnamon, and salt until everything is evenly distributed and the oats are fully coated.
3. Fold in chopped walnuts gently, then divide the mixture evenly among the muffin cups, filling each about three-quarters full for perfect portion sizes.
4. Bake for 18-20 minutes until the tops are set and lightly golden. Let cool in the pan for 5 minutes before removing. Store covered in the refrigerator for up to one week.
5. Reheat individual cups in the microwave for 30-40 seconds before serving for that fresh-baked warmth and texture.
03. Five-Ingredient Peanut Butter Cookies
These incredibly simple cookies skip the flour entirely while delivering amazing peanut butter flavor. Soft, chewy, and naturally gluten-free for everyone to enjoy.
Ingredients: 1 cup creamy peanut butter, ¾ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, ½ cup mini chocolate chips, ¼ teaspoon salt.
How To Make Five-Ingredient Peanut Butter Cookies
1. Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, mix peanut butter and brown sugar together until the mixture is smooth and creamy.
2. Beat in the egg and vanilla extract until fully incorporated, creating a thick, glossy dough that holds together beautifully without any flour needed.
3. Stir in chocolate chips and salt, making sure the chips are evenly distributed throughout the dough for chocolate in every single bite.
4. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart since they’ll spread slightly during baking.
5. Bake for 10-12 minutes until the edges are just set but centers still look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
04. Chocolate Chip Oat Mini Muffins
Ground oats replace flour in these dense, fudgy mini muffins packed with banana sweetness. Two-bite treats that satisfy chocolate cravings without the guilt.
Ingredients: 1½ cups old-fashioned oats, 2 ripe bananas, 2 large eggs, ¼ cup brown sugar, 3 tablespoons coconut oil (melted), ½ cup mini chocolate chips, ½ teaspoon vanilla extract, ¼ teaspoon salt.
How To Make Chocolate Chip Oat Mini Muffins
1. Preheat oven to 350°F and grease a 24-cup mini muffin tin well. Place oats in a food processor and pulse until they form a fine flour-like consistency.
2. Add bananas, eggs, brown sugar, melted coconut oil, vanilla, and salt to the processor. Blend until the mixture is smooth and thick like traditional muffin batter.
3. Transfer the batter to a bowl and fold in chocolate chips gently, ensuring they’re evenly distributed without overmixing the delicate batter.
4. Fill mini muffin cups about two-thirds full using a small spoon or cookie scoop for consistent sizing and even baking throughout.
5. Bake for 12-15 minutes until the tops spring back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs.
05. Simple Canned Peach Cobbler
This effortless cobbler transforms canned peaches into a comforting dessert year-round. Fluffy cake batter creates the perfect topping for tender, juicy fruit beneath.
Ingredients: 2 cans sliced peaches in juice (drained), 1 cup all-purpose flour, 1 cup sugar, 1 cup milk, ½ cup butter, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract.
How To Make Simple Canned Peach Cobbler
1. Preheat oven to 375°F and place butter in a 9×13 baking dish, then put the dish in the oven to melt the butter completely while you prepare the batter.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined. Add milk and vanilla, stirring just until smooth without overmixing the delicate batter.
3. Carefully remove the hot dish from the oven and pour the batter directly over the melted butter without stirring, allowing it to create natural layers during baking.
4. Distribute drained peaches evenly over the top of the batter, again without stirring, letting everything settle naturally for the best texture and appearance.
5. Bake for 35-40 minutes until the top is golden brown and the cobbler is bubbling around the edges, creating that perfect contrast of textures.
06. Fresh Fig Quick Bread
This moist, tender bread captures the essence of Fig Newton cookies in loaf form. Very ripe figs work best, creating natural sweetness throughout every slice.
Ingredients: 2 cups fresh figs (chopped), 1¾ cups all-purpose flour, ¾ cup sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract, ½ teaspoon salt, ½ teaspoon cinnamon.
How To Make Fresh Fig Quick Bread
1. Preheat oven to 350°F and grease a 9×5 loaf pan thoroughly. Remove stems from figs and chop them into small pieces, including the skin for added texture and nutrients.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon until evenly combined and no lumps remain in the dry ingredients.
3. In a separate bowl, beat eggs with oil and vanilla until smooth and well blended, creating the wet base that will keep your bread incredibly moist.
4. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix which can make the bread tough and dense.
5. Gently fold in the chopped figs, then pour batter into the prepared loaf pan, spreading it evenly from corner to corner for uniform baking.
6. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean and the top is golden brown and springs back when touched.
07. Maple Mini Pecan Tarts
These bite-sized pecan pies deliver all the decadent flavor in perfectly portioned mini tarts. Maple syrup creates rich sweetness without corn syrup.
Ingredients: 1 refrigerated pie crust, 1 cup chopped pecans, ½ cup maple syrup, 2 large eggs, 2 tablespoons butter (melted), 1 teaspoon vanilla extract, ¼ teaspoon salt.
How To Make Maple Mini Pecan Tarts
1. Preheat oven to 350°F and spray a 24-cup mini muffin tin with cooking spray. Roll out pie crust and cut into 24 small circles using a round cookie cutter or glass.
2. Press each circle gently into a mini muffin cup, making sure the dough comes up the sides slightly to hold the filling without any gaps or tears.
3. In a medium bowl, whisk together eggs, maple syrup, melted butter, vanilla, and salt until the mixture is smooth and completely combined throughout.
4. Divide chopped pecans evenly among the pastry cups, then pour the maple mixture over the pecans, filling each cup about three-quarters full to prevent overflow.
5. Bake for 15-18 minutes until the filling is set and the pastry edges are golden brown. Cool in the pan for 10 minutes before carefully removing each tart.
08. Blender Morning Glory Muffins
Ground oats replace flour in these fruit and nut-packed muffins with incredible texture. Everything blends together effortlessly for the easiest muffin prep ever.
Ingredients: 2 cups old-fashioned oats, 2 large eggs, 1 ripe banana, ½ cup unsweetened applesauce, ¼ cup honey, ½ cup shredded carrots, ½ cup raisins, ¼ cup chopped walnuts, 1 teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt.
How To Make Blender Morning Glory Muffins
1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Add oats to your blender and pulse until they form a fine flour consistency.
2. Add eggs, banana, applesauce, and honey to the blender with the ground oats. Blend until the mixture is smooth and creamy with no lumps remaining.
3. Add cinnamon, baking soda, and salt to the blender and pulse just until combined, being careful not to overmix the delicate batter at this stage.
4. Pour batter into a large bowl and fold in shredded carrots, raisins, and chopped walnuts gently until everything is evenly distributed throughout the mixture.
5. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake for 18-20 minutes until tops are golden and spring back when lightly touched.
09. Three-Ingredient Cloud Cookies
Aquafaba from canned chickpeas creates these magical airy cookies that melt in your mouth. Save the chickpeas for another recipe and transform the liquid into treats.
Ingredients: ½ cup aquafaba (liquid from canned chickpeas), ½ cup powdered sugar, ¼ teaspoon vanilla extract, pinch of salt, food coloring (optional).
How To Make Three-Ingredient Cloud Cookies
1. Preheat oven to 200°F and line two baking sheets with parchment paper. Make sure your aquafaba is at room temperature and strain out any foam or particles for best results.
2. Using an electric mixer, whip aquafaba on high speed for 8-10 minutes until it forms stiff peaks that hold their shape just like traditional egg white meringue.
3. Gradually add powdered sugar one tablespoon at a time while continuing to beat, allowing each addition to fully incorporate before adding more sugar to the mixture.
4. Beat in vanilla extract and salt, then add food coloring if desired, mixing just until the color is evenly distributed throughout the fluffy meringue.
5. Drop spoonfuls of meringue onto prepared baking sheets, creating small mounds that will hold their shape during the long, slow baking process ahead.
6. Bake for 2-3 hours until the cookies are completely dry and lift easily from the parchment paper without sticking or leaving residue behind.
Final Thoughts
These lighter baked treats prove that watching calories doesn’t mean sacrificing flavor or satisfaction in your favorite desserts.
From quick breakfast cups to elegant mini tarts, you’ll always have a delicious reason to turn on your oven.
