Breakfast loaf - even if you've never made bread before, try this one! It's so simple, very delicious and full of healthy ingredients like oats, yogurt and fruit. It tastes amazing on it's own or with butter, and even better when toasted.
The fruit gives this bread some sweetness but there are no other added sugars. It has loads of fibre from the oats and seeds, protein from the eggs (and a little from oats and wheat too) and so makes a very balanced breakfast item.
It is also a great recipe for clearing out your baking cupboard - you can add whatever nuts, seeds or dried fruit you like (although leave out nuts if you're planning on sending in lunchboxes!). I've given you suggestions of the seeds and fruits I've used, but you can experiment so long as you keep the measurements the same.
Freezer Tip: Wait until the loaf has fully cooled, slice thinly, place in a sealed container and freeze. Remove a slice at a time and pop in the toaster for a super convenient healthy breakfast
225g Oat Flour*
200g Plain flour
1 heaped tsp baking powder
1/2 tsp bread soda
4 tbsp Mixed seeds (I used 1 spoon each of pumpkin, sunflower, poppy and flax seed)
3 tbsp Dried fruit (I used 2 tbsp raisins and 1 tbsp chopped apricots)
300g Natural Yogurt
2 med or 3 small bananas, mashed
*You can make oat flour easily by adding the desired quantity of porrdge oats to a blender or food processor and blending for a couple of seconds until it becomes a fine powder. You can skip this step and just add plain porridge oats to the recipe. The bread will be a little more dense but still delicious.
Preheat oven to 180C
Prepare a 1lb loaf tin by greasing the inside with a little oil or use a paper liner.
Measure all the dry ingredients in to a large mixing bowl and mix very well to distribute the baking powder and baking soda. Make a well in the centre, add the mashed banana, natural yogurt and crack in the eggs. Mix well to form a thick, wet dough. Spoon the dough in to the tin, smooth over the top and place in the centre of the oven. Bake for approx 50mins until browned on top. Carefully remove from tin while still hot. Tap the base - when fully baked it should have a light, hollow sound. Cool on a wire tray.
Try to be patient and wait until fully cooled before slicing, as it will slice much easier when cold.
Store as per any bread. See freezer tip above for any extras!
If you'd like to learn more cookery tips and tricks, plus family-oriented recipes, why not come along to a Mess Chef Trial Class and check out what it's all about!