I often have a hard time getting breakfast into my kids – and now that two out of three are back in school, having a good breakfast has become even more important.
Like all kids, mine would happily eat a big breakfast every day – if that breakfast comprised of sugary cereals and pancakes with chocolate spread. I'm all for the odd treat, but I'm also pretty strict about keeping the junk food for special occasions only.
This breakfast loaf is a recipe I came up with recently and it's been a big hit with everyone in the family. I recieved some Durrow Mills sprouted flour as a press sample and am really impressed with it. I like using wholemeal flours in bakes, but my kids usually notice and refuse to eat them. However, Durrow Mills' sprouted flour is very finely milled, making it much less obvious – and the resulting bakes are really tasty.
This loaf tastes like a cake, but it's much more wholesome. It's loaded with oats, banana, blueberries and Greek yogurt. For sweetness and flavour, I added in some dark brown sugar and lots of aromatic vanilla.
For those watching calorie intake, a hefty serving of this loaf comes in at less than 300 calories. Because it's got lots of protein and fibre, it will keep you feeling full until lunchtime, which is great news for both us and our kids.
Double or triple the batch, make into muffins and freeze for the mornings when you're really short on time. They will keep in the freezer for up to three months.
Makes two loaves (serves 10)
2 medium sized bananas, mashed
2 large eggs
200g dark brown sugar
100g softened butter
125g Greek yoghurt
1 tbsp vanilla extract
100g oats (plus more for sprinkling on top)
200g wholemeal flour (can also use plain flour)
1 tsp baking powder
1 tsp salt
1. Preheat the oven to 180°C. Line two loaf pans with parchment paper and set aside.
2. In a large mixing bowl, mash the two bananas with a fork. Add the eggs, softened butter, brown sugar and vanilla. Mix well.
3. Add in the flour, baking powder, salt and oats. Mix slightly, just enough to moisten the dry ingredients.
4. Add the Greek yoghurt and blueberries. Gently fold into the batter until everything is well-combined.
5. Evenly divide the batter into the two loaf pans and sprinkle some more oats over the tops.
6. Bake in the preheated oven for 35-40 minutes; until a skewer poked into the centre comes out clean.
7. Let the loaves cool in the tin for 10 minutes, then gently remove from the tins (use the parchment as a handle). Cool completely on a wire rack.
8. Slice each loaf into five thick portions. These can be wrapped in parchment and handed out as the kids leave, they can be frozen or enjoyed right away. Keep in an airtight container for up to five days.