Imagine your favourite morning oats, but in an irresistible loaf form! This high-protein, fibre-rich, and freezer-friendly bake is bursting with sweet apple and warm cinnamon. Oats are fantastic for gut health and slow-release energy, making this a perfect start to your day or a delightful snack. CHECKED
medium free-range
melted
diced small
or any yoghurt you like
optional
Preheat your oven to 180°C (fan). Grease and line a standard 900g (2 lb) loaf tin with baking parchment. In a small bowl, soak 1 tbsp chia seeds in 3 tbsp warm water for 5–10 minutes, until a gel forms.
Grate two apples coarsely and squeeze out any excess water. Dice one apple into small chunks. Set both aside.
In a large bowl, whisk together the greek yoghurt, egg, melted unsalted butter, honey, and vanilla extract until well combined. Stir in the grated apple.
In a separate bowl, mix the plain flour, rolled oats, cinnamon, baking powder, bicarbonate of soda, allspice and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently stir in the diced apple chunks and chia seed.
Pour the batter into the prepared loaf tin and smooth the top. Bake for 55 minutes, or until golden brown and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover it loosely with foil.
Allow the loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, slice into 9 equal pieces.
To boost the protein content even further, serve a slice with a dollop of extra Greek yoghurt.
For a richer flavour, lightly toast the rolled oats before adding them to the dry mixture.
Store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, slice the loaf before freezing, and defrost individual pieces as needed for up to 3 months.