Chia and raspberry breakfast loaf
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Ingredients
Quick oats
2 cup(s), (180g)
White self-raising flour
80 g
Baking powder
2 tsp
Egg(s)
2 medium
Skim milk
½ cup(s), (125ml)
Chia seeds
1 tsp
Frozen raspberries
¼ cup(s), (30g), crushed
Banana(s)
2 large, ripe, mashed
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Fresh raspberries
½ cup(s), (70g), to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 7cm x 19cm (base measurement) WW loaf tin with oil.
2
Place oats in a large bowl. Add flour and baking powder and stir to combine. Whisk egg and milk together in a small bowl. Add egg mixture to oats and stir until just combined. Stir through chia seeds, raspberries and mashed banana.
3
Spoon batter into prepared tin. Bake for 40 minutes or until a skewer inserted into centre comes out clean. Set loaf aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve sliced with yoghurt and fresh raspberries.
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