Oat Breakfast Loaf

by @eathappyfeelgood 

This is one of our favourite breakfasts and something I bake regularly. It’s incredibly easy to make and the finished loaf tastes of oaty goodness, ready to top with whatever you like. Honey is my personal favourite while the rest of the family love it with peanut butter. I used St Helen’s Farm goats’ yogurt which is beautifully creamy, making the loaf moist and adds all the nutritional benefits of goats’ yogurt ... prebiotics, calcium, protein, minerals, vitamins and lots more. My husband who is sensitive to lactose, happily enjoys a couple of slices of this for breakfast, and then comes back for more for his afternoon snack. It’s that good!



3 cups oats (Important to use whole rolled oats which give a gorgeous texture rather than ground porridge oats) 

1 tsp bicarbonate of soda 

1 tsp baking powder

1 tsp ground cinnamon

1 tbsp linseeds (aka flaxseeds)

1 1/2 tbsp chia seeds 

1 tbsp hemp seeds

1/3 cup raisins

1/2 cup chopped walnuts


2 cups yogurt

2 tsp vanilla

1 large egg

2 tbsp honey


Preheat oven to 175C and line a loaf tin

Mix all the dry ingredients in a large bowl

In a smaller bowl, whisk together the wet ingredients

Pour the wet into the dry and fold together making sure it’s well combined.

Spoon the mixture into your lined load tin and sprinkle a few extra linseeds on top.

Bake for 50 - 60 minutes till an inserted knife comes out clean. At around 30 minutes cover loosely with foil to prevent the top from burning.

Let it cool completely before slicing. 

Enjoy with toppings of your choice.

Oat Breakfast Loaf!