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Apple pie breakfast loaf recipe

Apple pie breakfast loaf recipe

1 rating

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Turn your morning oats into a fun apple pie-inspired breakfast bake. This loaf is sweetened with apple sauce which also adds a little tartness. Mix with raisins, cinnamon and a little brown sugar for a delicious breakfast that's bursting with autumnal flavours. See method

Ingredients

  • 30ml vegetable oil, plus extra for greasing
  • 150g wholemeal flour, plus 2 tsp
  • 1½ tsp baking powder​
  • 2½ tsp ground cinnamon
  • 50g porridge oats
  • 2 large eggs, lightly beaten​
  • 270g jar Bramley apple sauce
  • 2 Granny Smith apples (about 250g), peeled and cut into 1cm cubes
  • 30g raisins
  • 10g demerara sugar
  • Arla Skyr Natural Icelandic Style Yogurt, to serve

Perfect with:

  • Arla Skyr Natural Icelandic Style Yogurt 450g
    Arla Skyr is a thick and creamy, fresh tasting yogurt that's naturally high in protein

Perfect with:

  • Arla Skyr Natural Icelandic Style Yogurt 450g
    Arla Skyr is a thick and creamy, fresh tasting yogurt that's naturally high in protein
Source of fibre and source of protein

Each serving contains

  • Energy

    665kj
    158kcal     8%

  • Fat

    5g 7%

  • Saturates

    1g 4%

  • Sugars

    11g 12%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 21.8g Protein 5.3g Fibre 2.9g

Method

  1. Preheat the oven to gas 4, 180°C, fan160°C. Grease and line a 900g loaf tin with baking paper. Put the flour, baking powder, 1½ tsp cinnamon and the porridge oats in a mixing bowl and stir together. In a separate mixing bowl, whisk the eggs, apple sauce and the 30ml oil together.
  2. Toss the apples, ½ tsp cinnamon and 2 tsp flour together in another bowl. Fold the wet mixture into the dry until well combined, then stir in the apples and raisins and spoon into the prepared tin. Level the top with the back of the spoon. Mix the demerara and remaining ½ tsp cinnamon together, then sprinkle over the top and bake for 55 mins-1 hr until slightly risen and a knife inserted into the centre comes out clean. Allow to cool in the tin for 15 mins before removing to a wire rack to cool completely. Serve with a dollop of yogurt and honey to drizzle over.

Tip: The loaf will keep in an airtight container for up to 3 days.

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