Directions
- 1Preheat the oven to 180°C (fan), then grease and line a standard loaf tin (about 900 g / 2 lb).
- 2Grate the apples and squeeze out excess water.
- 3Dice one medium apple into small cubes.
- 4In a large bowl, whisk together the Greek yogurt, eggs, melted butter, honey, and vanilla extract.
- 5Add cinnamon to the wet ingredients.
- 6Mix the wet ingredients until combined.
- 7Stir in the grated apple into the wet mixture.
- 8In a separate bowl, mix the flour, oats, cinnamon, baking powder, bicarbonate of soda, and salt.
- 9Fold this dry mixture into the wet ingredients until just combined.
- 10Gently stir through the diced apple chunks.
- 11Pour the batter into the prepared loaf tin and smooth the top.
- 12Sprinkle brown sugar over the top of the loaf.
- 13Bake for 50–55 minutes until golden and a skewer inserted into the centre comes out clean, covering the loaf loosely with foil if the top starts to brown too quickly.
- 14Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- 15Slice into pieces and serve with a dollop of yogurt, honey, and a sprinkle of cinnamon.
- 16Store remaining slices in an airtight container for meal prepping.
Ingredients
- 2 medium apples
- 1 medium apple
- 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
- pinch salt
- 60 g runny honey
- 1 tsp vanilla extract
- brown sugar
Equipment
loaf tingraterknifebowlwhiskspatulaplatefork
Tips
- Bake once and have breakfast ready for the week.
- It's cost-effective and freezer-friendly.
- Add a crumble of brown sugar over the top for a gorgeous crust.
- Serve with an extra dollop of yogurt for a protein boost and a drizzle of honey to sweeten.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- The loaf freezes well for up to 3 months; slice before freezing and defrost individual pieces as needed.
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