Blueberry skyr breakfast loaf recipe
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This grab-and-go oat loaf takes just 10 minutes to prepare but sets you up perfectly for the day ahead. Store in slices for a hearty, prep-ahead, homemade breakfast all the family will love.
See method- Makes 8 slices
- 20 mins to prepare and 1 hr 30 mins to cook, plus cooling
- 512 calories / serving
- Freezable
- Vegetarian
Ingredients
- 60ml neutral oil (we used sunflower), plus extra to grease
- 100g ground almonds
- 200g self-raising flour
- 1 tsp baking powder
- 100g porridge oats, plus 1 tbsp
- 30g chia seeds
- 80g light brown soft sugar
- 1 tsp ground cinnamon
- 2 medium, very ripe bananas, mashed until smooth (roughly 180g prepared weight)
- 4 medium eggs
- 50ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
- 300g Arla Skyr Natural Icelandic Style Yogurt
- 150g fresh or frozen blueberries
- 20g flaked almonds
To serve
- 450g pot Arla Skyr Natural Icelandic Style Yogurt
- 200g fresh or frozen blueberries (defrosted if frozen)
- 2 tbsp clear honey, to drizzle
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Shop ingredientsEach serving contains
- Energy
- 2145kJ 512.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 27g
of the Reference intake
Carbohydrate 54.9gProtein 22.6gFibre 6.8g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking parchment.
- In a large bowl, mix the ground almonds, flour, baking powder, 100g oats, the chia seeds, sugar and cinnamon together until evenly combined.
- In a separate large jug or bowl, whisk the oil, bananas, eggs, milk and Arla skyr together until smooth, then pour into the dry ingredients and whisk until evenly combined. Fold through the blueberries, saving a few to garnish. Spoon the batter into the prepared loaf tin, smooth the top with the back of a dessert spoon, then top with the reserved blueberries, the extra 1 tbsp oats and the flaked almonds.
- Bake on the middle shelf of the oven for 1 hr 30-1 hr 40 mins until golden, risen and a skewer comes out clean when inserted into the centre of the cake. Cover with foil if it starts to take on too much colour. Cool in the tin for 10 mins before turning out and transferring to a wire rack to cool fully.
- Cut into 8 slices and serve topped with more Arla skyr, blueberries and a drizzle of honey. Store in an airtight container in the fridge for up to 5 days or freeze in slices for up to 3 months.
- See more Breakfast recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
