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Chia and raspberry breakfast loaf

Chia and raspberry breakfast loaf

3
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.

Notes

TIPS: The WW Loaf tin is available for purchase at the WW Online Shop (ww.com/au/shop). You can add ⅓ cup (75g) granulated stevia with the oats in step 1 for added sweetness. Recipe idea by WW Coach Wendy Van Staden.

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