Breads & Bakingdeliciouslyella
Raspberry Almond Oat Loaf
This recipe is a take on our hugely popular blueberry oat loaf. We’ve used wholemeal flour for a nuttier flavour and added almond extract for extra fragrance. A firm favourite, we love to enjoy it for breakfast, brunch or afternoon tea.
👥 10 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
Grease and line a 10 x 20 x 6cm / 4 x 8 x 3” loaf tin.
2
Preheat oven to 160°C fan / 180°C / 350°F.
3
Place the oats into a blender or NutriBullet and blitz until fine.
oats5.6 oz
4
Place the ground oats into a large bowl with the ground almonds, flour, baking powder, bicarbonate of soda and fine sea salt. Whisk until no lumps remain.
oats5.6 ozground almonds5.6 ozsmall handful of flaked almondsbaking powder1 teaspoonbicarbonate of soda1 teaspoonfine sea salt0.125 teaspoon
5
Place the soya milk, melted coconut oil, maple syrup and coconut sugar into another bowl or jug. Whisk to combine.
coconut oil2.8 ozmaple syrup3.5 tablespoonscoconut sugar3.5 oz
6
Place most of the raspberries (reserving a small handful for the top of the loaf) into a medium bowl; dust with a little flour and toss to coat. This ensures that the berries don’t sink to the bottom of the loaf during baking; the raspberries reserved for the topping don’t need it.
raspberries3.5 oz
7
Pour the wet ingredients into the dry ingredients and stir until just combined. Then stir through the flour-dusted raspberries and gently mix until incorporated.
raspberries3.5 oz
8
Pour the mixture into the prepared loaf tin. Top with the reserved raspberries, plus a sprinkle of flaked almonds.
raspberries3.5 ozground almonds5.6 ozsmall handful of flaked almonds
9
Place into the preheated oven for 55–⏱️ 60 minutes until risen and golden brown.
10
Remove from the oven and leave to cool completely before serving (this takes 2–⏱️ 3 hours).
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