Sweet & Savory Oat Loaf

Continuing on from my previous discussion about the versatility of oats, I’d like to hand you another example: oat bread! For anybody who isn’t a fan of baking bread the traditional way, or is warming to the idea but just aren’t quite there yet, I suggest trying this recipe, as it holds low risk of going wrong, it requires only a few ingredients and easy steps, yet it fills you up just like any homemade loaf – without any processed flour included.

I’m always in awe of how beautiful it turns out since the steps to making it are so simple. With a bit of heat, oats seem like they can transform into anything. Once I discovered how well oats bind with yogurt (dairy or vegan), I realized that there were so many different flavor combinations you could create with the loafs. Sometimes I like having it as a sweet snack, or sometimes I just as much enjoy savory with a nice lump of cheese on top. Either way keeps well for days in the fridge. I honestly have never gotten tired of this recipe since first creating it, and I doubt you will either.

This recipe can be made vegan and gives about six generous slices

Ingredients:

Raspberry bread:

  • 210 g of Flahavans oats
  • Glenisk natural yogurt, x3 tblspns
  • Ground Cinnamon, x1.5 tblspns
  • Honey/agave syrup, x1.5 tblspns
  • Medium sized banana, 1
  • Baking Powder, 1 tblspn
  • Sea salt, 1 tspn
  • Fresh raspberries, x1/2 a punnet
  • Vanilla Extract, 1 tspn
  • Olive spread

 Method:

  1. Preheat the oven to 180 degrees Celsius.
  2. Pour the oats into a mixing bowl followed by the baking powder and salt. Mix the contents together well, before adding in the cinnamon, honey, vanilla extract  and the banana (mash very well first).
  3. Mix all ingredients together before adding in the raspberries, followed by the yogurt. 3 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
  4. Line the sides and base of a small loaf tin (I use a silicone one as I find it’s much easier to use) with some olive spread (kitchen paper can be used for this).
  5. Pour the mixture into the loaf tin, patting it down with the back of a tblspn and leaving some room for the mixture to rise.
  6. Bake for approx. 17-20 mins (more if needed). Leave the loaf on a cooling rack for at least 10 mins before serving. The sweet bread goes very well with some olive spread and jam or topped with natural yogurt and berries.

Cheesy rosemary bread

  • 210 g of oats
  • Natural yogurt, x3 tblspns
  • Grated mature cheddar, 60 g
  • Fresh rosemary, x3 tblspns
  • Coriander seeds, x2 tblspns
  • Fresh red currants, x1.5 tblspns
  • Walnuts, 40 g
  • Pumpkin seeds, 40 g
  • Baking powder, 1 tblspn
  • Sea salt, x2 tspns
  • Black pepper, x2 tspns
  • Olive spread

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Pour the oats into a mixing bowl followed by the baking powder and salt. Mix the contents together well, before adding in the cheese, rosemary (chopped and dry fried for 2 mins), coriander seeds (dry fried for 2 mins and ground with a mortar and pestle to infuse flavours), walnuts, pumpkin seeds, and black pepper.
  3. Mix all ingredients together before adding in the red currants, followed by the yogurt. 6 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
  4. Line the sides and base of a small loaf tin  with some olive spread.
  5. Pour the mixture into the loaf tin, patting it down with the back of a tblspn and leaving some room for the mixture to rise.
  6. Bake for approx. 25 mins (more if needed). Leave the loaf on a cooling rack for at least 10 mins before serving. The savoury bread goes very well with some of Lidl’s gorgeous olive spread.

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