strawberry oat bread

Last week we baked a lovely banana oat bread.  It was delicious.  Grace really enjoyed it and I really enjoyed the fact she was eating a healthy loaf chock full of banana, oats and yoghurt.

Ever since I have been racking my brain for a reason to bake another loaf and with a bench full of fresh strawberries teetering on the edge of over-ripeness I took that as a sign from the food gods this morning and pulled out my mixing bowl to stir together a lovely little strawberry oat loaf.

This recipe is as complicated as mixing dry ingredients into wet and can be easily stirred together and in the oven in less than ten minutes.  And once nestled in the oven the baking loaf fills the kitchen with the delicious fragrance of baked strawberries and cream.  Divine.

For morning tea Grace happily gobbled up a slice of the strawberry and oat studded loaf along with a yoghurt cup adorned with a fresh strawberry.

To create your own loaf of delicious strawberry oat bread simply…

Begin by hulling and chopping into quarters a lovely punnet of fresh juicy strawberries.  Set aside.

Next place the eggs, yoghurt, vegetable oil, vanilla and brown sugar in a large bowl and whisk to combine.

Add the self raising flour and mix to combine.

Next add the prepared strawberries and oats and fold to combine.

Pour the batter into a loaf tin lined with baking paper and top with an extra handful of sliced strawberries, a few extra oats and a good sprinkling of brown sugar.  Bake in a 180°C (350°F) oven for 40-45 minutes or until cooked and lovely and golden.

Remove from the oven and allow to cool slightly before placing on a wire rack to cool completely.

Serve for morning or afternoon tea along with slices of fresh fruit or a lovely little yoghurt cup.

strawberry oat bread

INGREDIENTS

¾ cup (180ml) vegetable oil

2 eggs

1 cup thick natural yoghurt

1 tsp vanilla essence

3/4 cup brown sugar

2 cups self raising flour

1 cup rolled oats

1 punnet of strawberries, hulled and quartered

METHOD

Preheat oven to 180°C.  In a large bowl place the oil, eggs, yoghurt, vanilla and sugar and whisk to combine.  Add the flour and stir to combine.  Fold through the oats and strawberries.  Pour the mixture into a greased and lined loaf tin and bake for 45-50 minutes or until cooked when tested with a skewer.  Allow the cake to cool a little before removing from tin and placing on cooling rack to cool completely.

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 banana oat bread

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