Apple Cinnamon Oat High Protein Breakfast Loaf
Directions
- 1Grate the apples and squeeze out excess water.
- 2Grate the apples and squeeze out excess water.
- 3Grate the apples and squeeze out excess water.
- 4Dice one apple into small chunks.
- 5Dice one apple into small chunks.
- 6Dice one apple into small chunks.
- 7In a large bowl, whisk together the yogurt, eggs, melted butter, honey, cinnamon, and vanilla extract.
- 8In a large bowl, whisk together the yogurt, eggs, melted butter, honey, cinnamon, and vanilla extract.
- 9In a large bowl, whisk together the yogurt, eggs, melted butter, honey, cinnamon, and vanilla extract.
- 10Add the grated apple to the wet mixture and mix.
- 11Add the grated apple to the wet mixture and mix.
- 12Add the grated apple to the wet mixture and mix.
- 13In a separate bowl, mix the plain flour, oats, baking powder, bicarbonate of soda, and salt.
- 14In a separate bowl, mix the plain flour, oats, baking powder, bicarbonate of soda, and salt.
- 15In a separate bowl, mix the plain flour, oats, baking powder, bicarbonate of soda, and salt.
- 16Fold the dry ingredients into the wet mixture until just combined.
- 17Fold the dry ingredients into the wet mixture until just combined.
- 18Fold the dry ingredients into the wet mixture until just combined.
- 19Gently stir through the diced apple.
- 20Gently stir through the diced apple.
- 21Gently stir through the diced apple.
- 22Tip the mixture into a lined or non-stick loaf tin.
- 23Tip the mixture into a lined or non-stick loaf tin.
- 24Tip the mixture into a lined or non-stick loaf tin.
- 25Sprinkle brown sugar over the top for a crumbly crust.
- 26Sprinkle brown sugar over the top for a crumbly crust.
- 27Sprinkle brown sugar over the top for a crumbly crust.
- 28Bake until risen and golden.
- 29Bake until risen and golden.
- 30Bake until risen and golden.
- 31Once cooled, cut the loaf into slices.
- 32Once cooled, cut the loaf into slices.
- 33Once cooled, cut the loaf into slices.
- 34Serve with an extra dollop of Greek yogurt and a drizzle of honey.
- 35Serve with an extra dollop of Greek yogurt and a drizzle of honey.
- 36Serve with an extra dollop of Greek yogurt and a drizzle of honey.
- 37Store remaining slices in an airtight container for meal prepping or freeze for later.
- 38Store remaining slices in an airtight container for meal prepping or freeze for later.
- 39Store remaining slices in an airtight container for meal prepping or freeze for later.
Ingredients
- 2 apples
- 2 apples
- 2 apples
- 1 apple
- 1 apple
- 1 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 flour
- 120 g plain flour
- 120 g plain flour
- 130 g rolled oats
- 130 g rolled oats
- 130 g rolled 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 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.