Oat Loaf

I'm not sure if anyone is still reading my blog, but if you are (I love you) and I apologise for it being so long between drinks.  Every time I sit down to write a post lately I run out of time, or get distracted... or my life gets in the way (how very dare it!)  I want to assure you that I'm still cooking and baking my heart out and have a scary amount of photos to edit and posts to publish.  I promise to hang in there until my life untangles itself.  In the meantime, if you want to catch up with me, I always find time to post a photo or two to Instagram, so you can say hi there.  I'd love it if you did.

I did find time to share this healthy loaf with you though.  Throw it together, bake it off, slather it with your favourite spread and breakfast like a boss.

Oat Loaf

adapted from here

6 eggs

90ml maple syrup

60ml olive oil, plus extra for greasing

1 tablespoon ground cinnamon

350g old fashioned rolled oats (not instant or quick cook)

100g medjool dates, halved

75g dried blueberries

80g brazil nuts

50g pumpkin seeds

100g black sesame seeds

Preheat the oven to 180C and grease and line a 31 x 11 x 7.5cm loaf tin with baking paper. Set aside.

Beat the eggs until broken up and frothy.  Add the maple syrup, oil, cinnamon and 250ml water.  Beat until thoroughly combined.  Add the oats, dates, blueberries, brazil nuts, pumpkins seeds and sesame seeds.  Stir until well mixed.

Pour the batter into the prepared pan and leave to rest for 30 minutes.

Bake for 40 - 45 minutes until the centre to firm to the touch.  Remove from the oven and leave to cool in the pan for 20 minutes.  Remove from the pan and leave to cool completely on a wire rack.

I served it generously spread with almond butter and sliced strawberries.  It also makes killer PB & J toast.