Apricot and Almond Breakfast Loaf

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The sun is shining and it is officially summer, plus check it out…my little tomato flowers I posted about last week withered and in their place perfectly formed, pale green spheres are growing.  Not long before we will be tasting the sweet, juicy fruits of our labours.  Very exciting!

As well as marking the start of summer the 1st of December also marks the beginning of the  craziness leading towards the festive period.  I normally enjoy the build up but this year I just want to curl up in a ball and wake up in January.  I am totally frazzled and it is only the very beginning.  Time to get organised, starting with make ahead breakfast.  This loaf is packed full of oats, apricots and almonds and can be eaten on the go, ensuring you don’t skip the most important meal of the day.

Begin by preheating the oven to 170’C and measure out all of the dry ingredients.

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Roughly chop the apricots and almonds.

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In a large bowl combine all of the dry ingredients then measure out the wet ingredients.

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Pour the wet into the dry and crack a couple of eggs into the mix.

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Stir the whole lot together until all the ingredients are incorporated.

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Pour the batter into a loaf tin, which has been greased and lined on the bottom.

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Then pop them in the oven to bake for about an hour or until a skewer comes out clean when inserted in the centre.  If you find it is browning on top too much, you can cover the loaf with tinfoil and continue to bake until cooked through.  Allow it to cool in the tin for 10 minutes before transferring to a cooling rack.

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It is delicious on its own or with a smear of butter or serve it alongside a small bowl of fruit and some greek yoghurt.


Apricot and almond breakfast loaf

prep time: 10 minutes, bake time: 1 hour
Serves: 10, cost per serve: $1.30

Ingredients:

  • 100g/1 cup oats
  • 115g/1 cup fruit muesli
  • 180g/1 1/2 cups self-raising flour
  • 140g/1 cup almonds, roughly chopped
  • 170g/1 cup dried apricots, roughly chopped
  • 100g butter, melted
  • 230g/1 cup greek yoghurt
  • 125ml/1/2 cup milk
  • 125ml/1/2 cup honey
  • 2 eggs

Method:

  1. Preheat the oven to 170’C/340’f and grease a loaf tin, lining the base.
  2. Measure out the dry ingredients and combine them in a large bowl.
  3. Measure out the wet ingredients and add them to the dry.
  4. Stir them together until completely combined then pour the mixture into the prepared loaf tin.
  5. Bake for about an hour, or until an inserted skewer comes out clean.  You may need to cover the loaf in tinfoil if it starts brown too quickly.
  6. Once cooked leave in the tin for 10 minutes before transferring to a cooling rack.

The loaf will keep in an airtight container for 3-4 days but I usually slice and wrap it, then freeze the individual portions.  It will last quite happily in the freezer for a month.

 

 

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