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Blueberry skyr breakfast loaf recipe

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This grab-and-go oat loaf takes just 10 minutes to prepare but sets you up perfectly for the day ahead. Store in slices for a hearty, prep-ahead, homemade breakfast all the family will love. See method

Makes 8 slices
20 mins to prepare and 1 hr 30 mins to cook, plus cooling
512 calories / serving
Freezable
Vegetarian

Ingredients

60ml neutral oil (we used sunflower), plus extra to grease
100g ground almonds
200g self-raising flour
1 tsp baking powder
100g porridge oats, plus 1 tbsp
30g chia seeds
80g light brown soft sugar
1 tsp ground cinnamon
2 medium, very ripe bananas, mashed until smooth (roughly 180g prepared weight)
4 medium eggs
50ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
300g Arla Skyr Natural Icelandic Style Yogurt
150g fresh or frozen blueberries
20g flaked almonds

To serve

450g pot Arla Skyr Natural Icelandic Style Yogurt
200g fresh or frozen blueberries (defrosted if frozen)
2 tbsp clear honey, to drizzle

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
Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer

Finely filtered to remove impurities, this fresh milk lasts for longer

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
Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer

Finely filtered to remove impurities, this fresh milk lasts for longer

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2145kj
512kcal 26%
Fat
21g 30%
Saturates
3g 14%
Sugars
27g 30%
Salt
0.6g 11%

of the reference intake
Carbohydrate 54.9g Protein 22.6g Fibre 6.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking parchment.
In a large bowl, mix the ground almonds, flour, baking powder, 100g oats, the chia seeds, sugar and cinnamon together until evenly combined.
In a separate large jug or bowl, whisk the oil, bananas, eggs, milk and Arla skyr together until smooth, then pour into the dry ingredients and whisk until evenly combined. Fold through the blueberries, saving a few to garnish. Spoon the batter into the prepared loaf tin, smooth the top with the back of a dessert spoon, then top with the reserved blueberries, the extra 1 tbsp oats and the flaked almonds.
Bake on the middle shelf of the oven for 1 hr 30-1 hr 40 mins until golden, risen and a skewer comes out clean when inserted into the centre of the cake. Cover with foil if it starts to take on too much colour. Cool in the tin for 10 mins before turning out and transferring to a wire rack to cool fully.
Cut into 8 slices and serve topped with more Arla skyr, blueberries and a drizzle of honey. Store in an airtight container in the fridge for up to 5 days or freeze in slices for up to 3 months.

See more Breakfast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.