Chia and raspberry breakfast loaf

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.