Apple Cinnamon Oat High Protein Breakfast Loaf (no protein powder!) Think of this as your morning oats in loaf form bake once and you’ve got breakfast sorted for the week. Cost-effective and freezer-friendly, with balanced protein, fibre, and slow-release carbs. Serves: 9 Approx 235 kcal & 9 g protein per slice. Add yoghurt to serve to boost to 19g protein for a complete breakfast. Ingredients 2 apples, coarsely grated and excess water squeezed out 1 apple, diced small (apple chunks) 250 g Greek yoghurt or any yoghurt you like! 3 medium free-range eggs 50 g unsalted butter, melted 120 g plain flour 130 g rolled oats 2 tsp ground cinnamon 1 tsp baking powder ½ tsp bicarbonate of soda Pinch of salt 60 g runny honey 1 tsp vanilla extract (optional) Method Preheat the oven to 180°C (fan). Grease and line a standard loaf tin (about 900 g / 2 lb). In a large bowl, whisk the yoghurt, eggs, melted butter, honey, and vanilla, then stir in the grated apple. In a separate bowl, mix the plain flour, oata, cinnamon, baking powder, bicarbonate of soda, and salt. Fold the dry mix into the wet until just combined. Gently stir through the diced apple, pour into the tin, and smooth the top. Bake for 50–55 minutes until golden and a skewer comes out clean (cover loosely with foil if the top browns too quickly). Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into 9 pieces. Storage: Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Freezes well for up to 3 months—slice before freezing and defrost individual pieces as needed. #healthyrecipes #healthyfood #highprotein #mealprep