Sweet & Savory Oat Loaf
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Serving6
For anybody who isn’t a fan of baking bread the traditional way, or is warming to the idea but just aren’t quite there yet, I suggest trying this recipe, as it holds a low risk of going wrong, it requires only a few ingredients and easy steps, yet it fills you up just like any homemade loaf – without any processed flour included.
I’m always in awe of how beautiful it turns out since the steps to making it are so simple. With a bit of heat, oats seem like they can transform into anything. Once I discovered how well oats bind with yoghurt (dairy or vegan), I realized that there were so many different flavour combinations you could create with the loaves. Sometimes I like having it as a sweet snack, or sometimes I just as much enjoy savoury with a nice lump of cheese on top. Either way keeps well for days in the fridge. I honestly have never gotten tired of this recipe since first creating it, and I doubt you will either.
Recipe reposted with kind permission of Ryan The Food Anatomist https://foodanatomist.com/
Ingredients
Directions
Preheat the oven to 180 degrees Celsius.
Pour the oats into a mixing bowl followed by the baking powder and salt. Mix the contents together well, before adding in the cinnamon, honey, vanilla extract and the banana (mash very well first).
Mix all ingredients together before adding in the raspberries, followed by the yogurt. 3 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
Line the sides and base of a small loaf tin (I use a silicone one as I find it’s much easier to use) with some olive spread (kitchen paper can be used for this).
Pour the mixture into the loaf tin, patting it down with the back of a tblspn and leaving some room for the mixture to rise.
Bake for approx. 17-20 mins (more if needed). Leave the loaf on a cooling rack for at least 10 mins before serving. The sweet bread goes very well with some olive spread and jam or topped with natural yogurt and berries.
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