This Hearty Breakfast Loaf has everything you need for a healthy, balanced breakfast: oats, yoghurt, egg and blueberries and some honey and lemon zest for sweetness and flavour.
This loaf is nice and moist and full of flavour – a delicious start to any day!
This makes one loaf – roughly 8 slices.
Hearty Breakfast Loaf
Course: BreakfastDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
200g oats
250ml natural yoghurt (this was 2 small pots)
60ml honey
1 teaspoon vanilla extract
1 egg
1 teaspoon baking powder
Zest of one lemon
125g blueberries (fresh or frozen)
Directions
- Heat the oven to 180 degrees Celsius and line a loaf tin with parchment paper.
- Blend the oats into a fine powder in a blender / food processor.
- Add the oats to a large bowl with the baking powder, blueberries, lemon zest and a pinch of salt.
- In another bowl, whisk together the yoghurt, honey, egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix to combine.
- Pour the mixture into the prepared loaf tin and sprinkle the top with some oats (just a little bit).
- Bake in the oven for 40 – 45 minutes. Once baked, remove from the tin and leave to cool on a wire rack.
Can you use ready brek as the oat meal flour??
Hi there, I have never used ready brek before so I’m afraid I can’t say for sure. If ready break is the same as oats, then of course it would be fine.
Made this today with my 5 year old Siún ! We are both tucking into it now – yum !
So glad to hear that you both like it Emma! 🙂
Hi there, can you tell us please how many calories are in each loaf. Thank you.
Hi Patricia, I don’t calculate calories but can use my fitness pal to calculate them very easily.
Hi, how long does this stay fresh for please?
Hi Norma, it would be its best up to 3 – 4 days kept in the fridge.
Thank you, cannot wait to make it.
Hi, just put in the oven it’s looking very purple maybe it’s because I used frozen blueberries, will let you know how it goes
Hi Tina, hmm I used frozen blueberries as well but it didn’t turn purple! Maybe they defrosted a bit before you added them to the mixture causing the colour to run. Hope it tastes good in any case!
Hi Diane been on over an hour still gooey must of done something wrong. I’ll try again tomorrow 😊
Hi Tina, did you use too many blueberries maybe? Its 250mls not 250g – I know a few people made this mistake. This is way to much moisture for the loaf so it won’t set. Hope that helps!
Hi there, just about to make this recipe, looks delicious, just wondering how you measured 250 mls of blueberries?
Hi Carmel, you can use a measuring jug or a measuring cup. If yo uare using fresh (not frozen) blueberries, it’s 125g of blueberries (a regular sized punnet). Hope that helps 🙂
Hi, would using fat free natural yogurt work do you thin? Thank you.
Yes!
Hey Siun, I used 250ml blueberries and measured the rest of the measurements to a tee and cooked for 50 mins. It turned out completely sunk in the middle and very dense. Do you think this could be because I used fat free yoghurt? thanks
Hi Cliona – if the measurements were all correct then it should have worked out fine – I don’t think fat free yoghurt would make a difference. generally the mistake people have been making is that they used 250g of blueberries instead of 250ml (which is approx. 125g).