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A moist, lightly spiced apple loaf made with oats, wholemeal flour, Greek yoghurt and flaxseed. It makes a great fibre-rich breakfast or a snack, and can be frozen in individual slices for an easy make-ahead option.
1.
Heat oven to 175°C (160°C fan). Line your loaf tin with baking paper.
2.
Whisk together the Greek yogurt, eggs, melted butter, maple syrup and vanilla.
3.
In another bowl, mix the wholemeal flour, oats, flaxseed or chia seeds, baking powder, baking soda, cinnamon, nutmeg and salt.
4.
Fold the dry ingredients into the yogurt mixture until just combined.
5.
Fold in the apple. The batter should be thick and spoonable. If it's very stiff, add 1–2 tbsp milk.
6.
Transfer to the tin and smooth down the top.
7.
Bake for 45–55 minutes, until golden and a toothpick comes out clean.
8.
Cool completely before slicing. This is important because the oats and flax continue to absorb moisture as it cools.
9.
Serve with 150g yogurt of choice and a portion of mixed berries for a balanced breakfast.
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Tip
You could also have a slice on its own for an afternoon or evening snack. This also works well with 0% fat Greek yoghurt for a lower fat option.
Cost-saving tips
Store in an airtight container for up to 1 day on the counter, or for 4-5 days in the fridge (if refrigerated, remove from fridge 15 mins before consuming or microwave for 10 seconds for best texture). If freezing, slice first and then freeze individual slices for up to 3 months. Defrost thoroughly before eating.