Apple Cinnamon Oat High Protein Breakfast Loaf

50 mins
Serves 9
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Directions

  1. 1Preheat the oven to 180°C (fan) and line a standard loaf tin (about 900g / 2lb).
  2. 2Preheat the oven to 180°C (fan) and line a standard loaf tin (about 900g / 2lb).
  3. 3Preheat the oven to 180°C (fan) and line a standard loaf tin (about 900g / 2lb).
  4. 4Grate two medium apples, squeeze out excess water, and dice one medium apple into small cubes.
  5. 5Grate two medium apples, squeeze out excess water, and dice one medium apple into small cubes.
  6. 6Grate two medium apples, squeeze out excess water, and dice one medium apple into small cubes.
  7. 7In a large bowl, whisk together Greek yogurt, eggs, melted butter, honey, and vanilla extract.
  8. 8In a large bowl, whisk together Greek yogurt, eggs, melted butter, honey, and vanilla extract.
  9. 9In a large bowl, whisk together Greek yogurt, eggs, melted butter, honey, and vanilla extract.
  10. 10Stir in the grated apple into the wet mixture.
  11. 11Stir in the grated apple into the wet mixture.
  12. 12Stir in the grated apple into the wet mixture.
  13. 13In a separate bowl, mix together the plain white flour, oats, ground cinnamon, baking powder, bicarbonate of soda, and a pinch of salt.
  14. 14In a separate bowl, mix together the plain white flour, oats, ground cinnamon, baking powder, bicarbonate of soda, and a pinch of salt.
  15. 15In a separate bowl, mix together the plain white flour, oats, ground cinnamon, baking powder, bicarbonate of soda, and a pinch of salt.
  16. 16Fold the dry mixture into the wet ingredients until just combined.
  17. 17Fold the dry mixture into the wet ingredients until just combined.
  18. 18Fold the dry mixture into the wet ingredients until just combined.
  19. 19Gently stir through the diced apple chunks.
  20. 20Gently stir through the diced apple chunks.
  21. 21Gently stir through the diced apple chunks.
  22. 22Pour the batter into the prepared loaf tin and smooth the top.
  23. 23Pour the batter into the prepared loaf tin and smooth the top.
  24. 24Pour the batter into the prepared loaf tin and smooth the top.
  25. 25Sprinkle brown sugar over the top of the loaf for a nice crust.
  26. 26Sprinkle brown sugar over the top of the loaf for a nice crust.
  27. 27Sprinkle brown sugar over the top of the loaf for a nice crust.
  28. 28Bake 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.
  29. 29Bake 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.
  30. 30Bake 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.
  31. 31Leave the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  32. 32Leave the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  33. 33Leave the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  34. 34Slice the cooled loaf into 9 pieces.
  35. 35Slice the cooled loaf into 9 pieces.
  36. 36Slice the cooled loaf into 9 pieces.
  37. 37Serve slices with a dollop of Greek yogurt and a drizzle of honey.
  38. 38Serve slices with a dollop of Greek yogurt and a drizzle of honey.
  39. 39Serve slices with a dollop of Greek yogurt and a drizzle of honey.
  40. 40Store remaining slices in an airtight container in the fridge or freeze them for later.
  41. 41Store remaining slices in an airtight container in the fridge or freeze them for later.
  42. 42Store remaining slices in an airtight container in the fridge or freeze them for later.

Ingredients

  • 2 medium apples, grated and excess water squeezed out
  • 2 medium apples, grated and excess water squeezed out
  • 2 medium apples, grated and excess water squeezed out
  • 1 medium apple, diced into small cubes
  • 1 medium apple, diced into small cubes
  • 1 medium apple, diced into small cubes
  • 250 g Greek yogurt
  • 250 g Greek yogurt
  • 250 g Greek yogurt
  • 3 medium free range eggs
  • 3 medium free range eggs
  • 3 medium free range eggs
  • 50 g unsalted butter, melted
  • 50 g unsalted butter, melted
  • 50 g unsalted butter, melted
  • 120 g plain white flour
  • 120 g plain white flour
  • 120 g plain white flour
  • 130 g oats
  • 130 g oats
  • 130 g oats
  • 2 tsp ground cinnamon
  • 2 tsp ground cinnamon
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 60 g runny honey
  • 60 g runny honey
  • 60 g runny honey
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • brown sugar
  • brown sugar
  • 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.