Apple Cinnamon Oat High Protein Breakfast Loaf

55 mins
Serves 9
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Directions

  1. 1Preheat the oven to 180°C (fan), then grease and line a standard loaf tin (about 900 g / 2 lb).
  2. 2Preheat the oven to 180°C (fan), then grease and line a standard loaf tin (about 900 g / 2 lb).
  3. 3Preheat the oven to 180°C (fan), then grease and line a standard loaf tin (about 900 g / 2 lb).
  4. 4Grate the apples and squeeze out excess water.
  5. 5Grate the apples and squeeze out excess water.
  6. 6Grate the apples and squeeze out excess water.
  7. 7Dice one medium apple into small cubes.
  8. 8Dice one medium apple into small cubes.
  9. 9Dice one medium apple into small cubes.
  10. 10In a large bowl, whisk together the Greek yogurt, eggs, melted butter, honey, and vanilla extract.
  11. 11In a large bowl, whisk together the Greek yogurt, eggs, melted butter, honey, and vanilla extract.
  12. 12In a large bowl, whisk together the Greek yogurt, eggs, melted butter, honey, and vanilla extract.
  13. 13Add cinnamon to the wet ingredients.
  14. 14Add cinnamon to the wet ingredients.
  15. 15Add cinnamon to the wet ingredients.
  16. 16Mix the wet ingredients until combined.
  17. 17Mix the wet ingredients until combined.
  18. 18Mix the wet ingredients until combined.
  19. 19Stir in the grated apple into the wet mixture.
  20. 20Stir in the grated apple into the wet mixture.
  21. 21Stir in the grated apple into the wet mixture.
  22. 22In a separate bowl, mix the flour, oats, cinnamon, baking powder, bicarbonate of soda, and salt.
  23. 23In a separate bowl, mix the flour, oats, cinnamon, baking powder, bicarbonate of soda, and salt.
  24. 24In a separate bowl, mix the flour, oats, cinnamon, baking powder, bicarbonate of soda, and salt.
  25. 25Fold this dry mixture into the wet ingredients until just combined.
  26. 26Fold this dry mixture into the wet ingredients until just combined.
  27. 27Fold this dry mixture into the wet ingredients until just combined.
  28. 28Gently stir through the diced apple chunks.
  29. 29Gently stir through the diced apple chunks.
  30. 30Gently stir through the diced apple chunks.
  31. 31Pour the batter into the prepared loaf tin and smooth the top.
  32. 32Pour the batter into the prepared loaf tin and smooth the top.
  33. 33Pour the batter into the prepared loaf tin and smooth the top.
  34. 34Sprinkle brown sugar over the top of the loaf.
  35. 35Sprinkle brown sugar over the top of the loaf.
  36. 36Sprinkle brown sugar over the top of the loaf.
  37. 37Bake 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.
  38. 38Bake 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.
  39. 39Bake 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.
  40. 40Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  41. 41Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  42. 42Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  43. 43Slice into pieces and serve with a dollop of yogurt, honey, and a sprinkle of cinnamon.
  44. 44Slice into pieces and serve with a dollop of yogurt, honey, and a sprinkle of cinnamon.
  45. 45Slice into pieces and serve with a dollop of yogurt, honey, and a sprinkle of cinnamon.
  46. 46Store remaining slices in an airtight container for meal prepping.
  47. 47Store remaining slices in an airtight container for meal prepping.
  48. 48Store remaining slices in an airtight container for meal prepping.

Ingredients

  • 2 medium apples
  • 2 medium apples
  • 2 medium apples
  • 1 medium apple
  • 1 medium apple
  • 1 medium apple
  • 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
  • pinch salt
  • pinch salt
  • 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

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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.