Spiced Oat & Berry Breakfast Loaf

Serves makes 1 loaf

Time 1 hour

Ingredients

1 cup rolled oats

1 cup wholemeal flour

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

Pinch sea salt

2 eggs

½ cup plain, full-fat Greek yoghurt

⅓ cup extra virgin olive oil

¼ cup maple syrup or honey

1 tsp vanilla extract

1 cup mixed berries (fresh or frozen – if using frozen, don’t thaw first)

¼ cup chopped nuts (e.g. walnuts, almonds, pecans)

2 tbsp pepitas 

Extra oats plus berries, for topping

Method

Preheat oven to 170°C (fan) and line a 1 litre loaf tin with baking paper.

In a mixing bowl, combine the rolled oats, wholemeal flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

In a separate bowl, whisk the eggs, yoghurt, extra virgin olive oil, maple syrup/honey and vanilla.

Add the wet ingredients to the dry and mix gently until just combined.

Fold through the berries, nuts and pepitas.

Spoon into the loaf tin, scatter extra oats and berries over the top, and bake for 45–55 minutes until a skewer comes out clean.

Cool for 10 minutes in the tin, then turn out onto a rack to cool fully.