Chia and raspberry breakfast loaf
2 cup(s), (180g)
White self-raising flour
½ cup(s), (125ml)
¼ cup(s), (30g), crushed
2 large, ripe, mashed
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
½ cup(s), (70g), to serve
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 7cm x 19cm (base measurement) WW loaf tin with oil.
- 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.
- 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.