Apple Cinnamon Oat High Protein Breakfast Loaf

Name: Apple Cinnamon Oat High Protein Breakfast Loaf
Total time: 50 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 apples; 1 apple; 250 g Greek yogurt; 3 medium free-range eggs; 50 g unsalted butter, melted; 120 g plain flour; 130 g rolled 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

50m

Serves 9

instagram.com

Apple Cinnamon Oat High Protein Breakfast Loaf

instagram.com

50m

Serves 9

Directions

1Grate the apples and squeeze out excess water.
2Dice one apple into small chunks.
3In a large bowl, whisk together the yogurt, eggs, melted butter, honey, cinnamon, and vanilla extract.
4Add the grated apple to the wet mixture and mix.
5In a separate bowl, mix the plain flour, oats, baking powder, bicarbonate of soda, and salt.
6Fold the dry ingredients into the wet mixture until just combined.
7Gently stir through the diced apple.
8Tip the mixture into a lined or non-stick loaf tin.
9Sprinkle brown sugar over the top for a crumbly crust.
10Bake until risen and golden.
11Once cooled, cut the loaf into slices.
12Serve with an extra dollop of Greek yogurt and a drizzle of honey.
13Store remaining slices in an airtight container for meal prepping or freeze for later.

Ingredients

2 apples
1 apple
250 g Greek yogurt
3 medium free-range eggs
50 g unsalted butter, melted
120 g plain flour
130 g rolled 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 tinspatula

Tips

This recipe is cost-effective, freezer-friendly, and provides a balanced breakfast with protein, fiber, and slow-release carbs.
Serve with an extra dollop of yogurt for a protein boost and a drizzle of honey to sweeten.
Add a crumbled brown sugar topping for a gorgeous crust.
Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
Freezes well for up to 3 months—slice before freezing and defrost individual pieces as needed.

Apple Cinnamon Oat High Protein Breakfast Loaf

50m

Serves 9

instagram.com

Apple Cinnamon Oat High Protein Breakfast Loaf

instagram.com

50m

Serves 9

Directions

1Grate the apples and squeeze out excess water.
2Dice one apple into small chunks.
3In a large bowl, whisk together the yogurt, eggs, melted butter, honey, cinnamon, and vanilla extract.
4Add the grated apple to the wet mixture and mix.
5In a separate bowl, mix the plain flour, oats, baking powder, bicarbonate of soda, and salt.
6Fold the dry ingredients into the wet mixture until just combined.
7Gently stir through the diced apple.
8Tip the mixture into a lined or non-stick loaf tin.
9Sprinkle brown sugar over the top for a crumbly crust.
10Bake until risen and golden.
11Once cooled, cut the loaf into slices.
12Serve with an extra dollop of Greek yogurt and a drizzle of honey.
13Store remaining slices in an airtight container for meal prepping or freeze for later.

Ingredients

2 apples
1 apple
250 g Greek yogurt
3 medium free-range eggs
50 g unsalted butter, melted
120 g plain flour
130 g rolled 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 tinspatula

Tips

This recipe is cost-effective, freezer-friendly, and provides a balanced breakfast with protein, fiber, and slow-release carbs.
Serve with an extra dollop of yogurt for a protein boost and a drizzle of honey to sweeten.
Add a crumbled brown sugar topping for a gorgeous crust.
Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
Freezes well for up to 3 months—slice before freezing and defrost individual pieces as needed.