A healthy classic breakfast loaf that’s perfect for any morning. It is packed full of heart healthy seeds, nutritious oats and just the perfect amount of raisins for a touch of sweetness.
Hello hello lovelies. Hope you have all been having a fabulous week!
My week has been insanely busy because I just started my two week school based practicum for my education program! And goodness time has just flying by!
At first I was nervous because it has been so long since I’ve been in front of a class but I’ve been learning so much and things have been going wonderfully.
Besides the dramatic change in classroom environments, another shift to my usual routine is the time I need to wake up in the morning!
Since my days start off much earlier than usual, I have been living off this breakfast loaf. Not only is it extremely portable, but since it’s packed full of superfood goodness, it’s the perfect way to start a long day.
The beauty of a customizable recipe like this breakfast loaf is that you can throw anything you want into it depending on what your taste buds like!
I chose to add raisins, nuts, seeds and oats into my loaf this time around because it’s Fall and I wanted something on the hearty and wholesome side. But from time to time, I’ll add in a couple handfuls of dark chocolate chips.
I have to warn you about overloading your loaves with too many goodies though because it could leave you with a loaf that ends up being less fluffy because the distribution of loaf cake to add-ins becomes unbalanced.
What’s your favorite on-the go breakfast?
Breakfast loaf recipe
- 1 1/2 cup buttermilk
- 1/3 cup coconut oil (or vegetable oil)
- 1 egg
- 1/3 cup maple syrup
- 1 1/4 cup whole wheat flour (can sub AP)
- 3/4 cup oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup raisins
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons sesame seeds
- 1/2 cup chopped walnuts
- Toast the sunflower seeds, pumpkin seeds, sesame seeds, walnuts and oats on a sauce pan on low-medium heat for 2 – 3 minutes until golden brown. Set aside.
- Whisk the buttermilk, coconut oil, egg and maple syrup together in a large bowl until combined.
- Sift in the flour, cinnamon, baking soda, baking powder, and salt. Stir until just combined.
- Add in the toasted seeds, walnuts and oats along with the raisins. Fold everything together with a rubber spatula until just combined. The batter will look quite loose still.
- Refrigerate the batter for 1 – 2 hours or overnight.
- When you’re ready to bake, preheat the oven to 400F.
- Pour the batter into a prepared baking dish (6″ x 8″) or 12 muffin tins.
- Bake loaf at 400F for 20 minutes (10 minutes if making muffins) and then reduce heat to 350F and bake for another 20 minutes (5 minutes if making muffins).
- Let the loaf or muffins stand for a few minutes before removing from the pan.
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This bread looks very healthy and delicious! I am always looking for on-the-go breakfast ideas, so I would like to give this a try!
Thanks Jenny hope you like it! 🙂