Apple Cinnamon Oat High Protein Breakfast Loaf (no Protein P

• 分量: Serves: 9
• 総時間: 1 hour 2 minutes

材料

2 apples, coarsely grated and excess water squeezed out

1 apple, diced small (apple chunks)

250 g Greek yoghurt or any yoghurt you like!

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

½ tsp bicarbonate of soda

Pinch of salt

60 g runny honey

1 tsp vanilla extract (optional)

手順

Preheat the oven to 180°C (fan). Grease and line a standard loaf tin (about 900 g / 2 lb). In a large bowl, whisk the yoghurt, eggs, melted butter, honey, and vanilla, then stir in the grated apple. In a separate bowl, mix the plain flour, oata, cinnamon, baking powder, bicarbonate of soda, and salt. Fold the dry mix into the wet until just combined. Gently stir through the diced apple, pour into the tin, and smooth the top. Bake for 50–55 minutes until golden and a skewer comes out clean (cover loosely with foil if the top browns too quickly). Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into 9 pieces.

Storage: 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.