Sweet and Savoury Oat Loaf

Hi guys, I hope you’re all keeping great! Smiling face with smiling eyes

          When it comes to a traditional loaf of brown bread, I’ve always tip-toed around the process of making it. Why? Because the standard of Irish loaves I’ve tasted from neighbours, family, etc, growing up is at such a high standard that I know I’ll have to get it perfect before I even consider sticking it up on the blog.
          However, as I said, I’ve been tip toeing around a traditional brown loaf, and as a result I’m now big on making oat bread! Ok hand sign
          I made my first loaf over Christmas, and I found that it tasted really well with nutmeg and cinnamon added. To make it a more year-round thing, I’ve recently come up with both a savoury and sweet loaf. They may look complex but believe you me, they’re absolutely simple to make and the clean up is minimal!
          I hope you enjoy and thanks very much for the flattering comments on the loafs already from when I uploaded a taster to Instagram. Thumbs up signFork and knife

Sweet: Raspberry Bread

OB4

INGREDIENTS
  • 210g of Oaticilous Jumno Porridge Oats
  • Coolree creamery/Glenisk natural yogurt, 3 tblspns
  • Kania Ground Cinnamon, 1.5 tblspns
  • Kilderg Squeezy Honey, 1.5 tblspns
  • Medium sized banana, x1
  • Belbake Baking Powder, 1 tblspn
  • Kania Sea salt, 1 teaspn
  • Fresh raspberries, 1/2 a punnet
  • Belbake Vanilla Extract, 1 teaspn
  • Casaburo 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 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.

Savoury: Cheesy Rosemary Bread

OB1

INGREDIENTS
  • 210g of Oaticilous Jumno Porridge Oats
  • Coolree creamery/Glenisk natural yogurt, 3 tblspns, 6.5blspns  
  • Grated Rathdaragh mature cheddar, 60g
  • Fresh rosemary, 3 tblspns
  • Kania Coriander seeds, 2 tblspns
  • Fresh red currants, 1.5 tblspns
  • Alesto Walnuts, 40g
  • Pumpkin seeds, 40g – we don’t stock these continually
  • Balbake Baking powder, 1 tblspn
  • Kania Sea salt, 2 teaspns
  • Kania Black pepper, 2 teaspns
  • Casaburo 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.
As always, thanks so much for taking the time to check this out today guys! If you’re interested in keeping up with future posts, why not check out my Facebook or Instagram pages, or even drop your link into the subs box below? 😉
Until the next time,
Happy healthy eating,
Ryan. 🙂
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