Apple Cinnamon Oat High Protein Breakfast Loaf
Directions
- 1Preheat the oven to 180°C (fan) and line a standard loaf tin (about 900g / 2lb).
- 2Grate two medium apples, squeeze out excess water, and dice one medium apple into small cubes.
- 3In a large bowl, whisk together Greek yogurt, eggs, melted butter, honey, and vanilla extract.
- 4Stir in the grated apple into the wet mixture.
- 5In a separate bowl, mix together the plain white flour, oats, ground cinnamon, baking powder, bicarbonate of soda, and a pinch of salt.
- 6Fold the dry mixture into the wet ingredients until just combined.
- 7Gently stir through the diced apple chunks.
- 8Pour the batter into the prepared loaf tin and smooth the top.
- 9Sprinkle brown sugar over the top of the loaf for a nice crust.
- 10Bake for 50-55 minutes until golden and a skewer inserted into the center comes out clean, covering loosely with foil if the top starts to brown too quickly.
- 11Leave the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- 12Slice the cooled loaf into 9 pieces.
- 13Serve slices with a dollop of Greek yogurt and a drizzle of honey.
- 14Store remaining slices in an airtight container in the fridge or freeze them for later.
Ingredients
- 2 medium apples, grated and excess water squeezed out
- 1 medium apple, diced into small cubes
- 250 g Greek yogurt
- 3 medium free range eggs
- 50 g unsalted butter, melted
- 120 g plain white flour
- 130 g oats
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 1 pinch salt
- 60 g runny honey
- 1 tsp vanilla extract
- brown sugar
Equipment
graterknifelarge bowlwhiskloaf tinbaking paperspatulaforkplate
Tips
- This recipe is freezer-friendly, allowing you to bake once and have breakfast ready for the week.
- Each slice offers a balance of protein, fiber, and slow-release carbs.
- Serve with a dollop of strained Greek yogurt for an extra protein boost and a drizzle of honey.
- Add a crumble of brown sugar over the top before baking for a gorgeous crust.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The loaf also freezes well for up to 3 months; slice before freezing and defrost individual pieces as needed.
Related recipes
Malt Loaf
British · Baked Goods
Long-Fermented Rustic Bread (No Sourdough Starter)
British · Baked Goods
Irish Butter Scones
British · Baked Goods14m
Chocolate Chip Scones
British · Baked Goods20m
Brekky English Muffin
British · Baked Goods25m
Lemon blueberry cake bars
British · Baked Goods30m
Ginger Biscuits
British · Baked Goods10m
Lazy Daisy Cake
British · Baked Goods32m
English muffins
British · Baked Goods
Greek Yoghurt Choc Chip Scone
British · Baked Goods30m
Date & Dark Chocolate Cottage-Cheese Scones
British · Baked Goods15m
Old Fashioned Dark Fruit Cake
British · Baked Goods2h 45m