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Breakfast Loaf

Do you ever need a break from your regular breakfast?

This loaf is made with fruit, nuts, seeds and vegetables too! What could be better than a delicious all in one to give you a healthy, nutritious start to the day!

Cooking time: 45 minutes

Oven temperature: 190 C

Lined loaf tin

Ingredients: 1

  • 2 cups spelt wholewheat flour*

  • 1 cup rolled oats*

  • 1 tablespoon baking powder*

  • 1 tablespoon ground cinnamon*

  • 1 teaspoon ground cardamom*

  • 1/4 teaspoon sea salt*

Ingredients: 2

  • 1/2 cup melted coconut oil

  • 1/2 cup maple syrup or honey

  • 1/2 cup non dairy milk of your choice

  • 2 tsp vanilla bean paste*

Ingredients: 3

  • 1 cup of fresh berries (I used blueberries)

  • 1 cup chopped spinach

  • 1 cup of grated carrot

  • 1 medium apple grated (including skin)

  • 1/4 cup of raisins*

  • 1/4 cup dried cranberries*

  • 1/4 cup of mixed pumpkin and sunflower seeds* (or nuts* chopped finely)

  • 1/4 cup of chopped dried apricots*

*ingredients available at SO Sustainable


  1. Mix all the dry ingredients from the first list (1) in a mixing bowl.

  2. In a larger separate bowl mix all the wet ingredients (2) together.

  3. Add the dry ingredients (1) to the wet ingredients (2).

  4. Add the ingredients from the last list (3) and roughly work in, making sure not to overwork.

  5. Transfer the loaf mix into the loaf tin and press out with a spoon until evenly distributed.

  6. Place in oven and cook for 45 minutes until the top has browned.

  7. When cooked turn out the loaf and leave to cool.

  8. Eat either plain or with a non dairy/dairy spread of your choice.

So tasty and filling too!

Mel x

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