Baked Berry and YoPRO Yoghurt Breakfast Bread

by Leanne Ward

I LOVE a good baked breakfast loaf and I’ve tried to make this one as healthy as possible by boosting the protein and fibre and by lowering the sugar in it. It’s a quick and easy breakfast on the go if you’re running late or the perfect pre-workout snack! If you don’t eat it all within a few days, consider freezing individual slices and defrosting them then microwaving them for 20-30 seconds before eating (I recommend it warm served with extra vanilla YoPRO!)

Baked Berry and YoPRO Yoghurt Breakfast Bread

I LOVE a good baked breakfast loaf and I’ve tried to make this one as healthy as possible by boosting the protein and fibre and by lowering the sugar in… Recipes Baked Berry and YoPRO Yoghurt Breakfast Bread European Print This
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 215 calories calories 5.5 grams fat
Rating: 3.7/5
( 6 voted )

Ingredients

  • Wet Ingredients:
  • - 160g high protein YoPRO vanilla yoghurt
  • - 3/4 cup of skim milk
  • - 2 free range eggs
  • - 1 cup frozen berries
  • - 3 tbsp honey
  • Dry Ingredients:
  • - 2.5 cups wholemeal self-raising flour
  • - 1/4 cup psyllium husk
  • - 1/2 walnuts (chopped)
  • - 2 tsp cinnamon

Instructions

  1. Pre-heat an oven to 170 degrees Celsius 
  2. Line a  9x 5 loaf tin with baking paper
  3. In a large mixing bowl, combine all the dry ingredients.
  4. In a seperate small mixing bowl, combine all the wet ingredients.
  5. Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir gently to just combined. 
  6. Pour mixture into the baking tin and place in the oven
  7. Allow to cook for roughly 50-60 minutes or until browned on top and cooked all the way through (note: I recommend checking it after 45 minutes then every 5 minutes after that to ensure it doesn't burn. Once a skewer inserted into the centre comes out clean, it should be cooked).
  8. Allow to cool slightly but eat whilst it's still a little warm.
  9. Slice into 10 even slices and store lefts overs in the fridge in an air tight container.
  10. I recommend serving this warm with a large dollop of Vanilla YoPRO and a spoon of chia jam (just frozen raspberries heated with chia seeds then stirred to make a thick 'jam').

Notes

This recipe makes 10 slices. Each slice is roughly 215 calories, 5.5g fat, 34g carbs, 8g sugar, 8g protein and 6g fibre.



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2 comments

Andrea Wicks March 1, 2019 - 4:22 pm

Hi Leanne I made your baked berry yoghurt breakfast bread and it is amazing. Thank you for such a great recipe.

Reply
Leanne Ward March 1, 2019 - 5:41 pm

Hi Andrea, so glad you hear you liked it! It’s one of my fav’s too 🙂

Reply

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