Berry, Lemon and Yoghurt Loaf made with oats, almonds, olive oil and yoghurt. Deliciously dense and slightly crumbly. Lemon, berries and honey give it lots of flavour, it’s perfect for breakfast or a snack! I developed this recipe for Bertolli Olive Oil.
If you’re thinking it’s about time you had cake for breakfast, then you need this easy recipe for Berry, Lemon and Yoghurt Loaf! This dense, crumbly loaf is made with oats, almonds, yoghurt and berries, so it’s basically like having a bowl of porridge. Kind of?!
I really enjoyed creating this recipe for Bertolli Olive Oil recently who asked me to share some cool olive oil ideas over on my Instagram. Since recipes tend to get lost on there pretty quickly and I didn’t want you scrolling through heaps of posts, I’m popping it on the blog as well.
Did you know that you can bake with olive oil? It’s a great source of healthy fats, flavour and moisture in baking, and you can use it instead of things like butter or coconut oil.
Extra virgin olive oil is our kitchen staple and I use it every single day. Baking, roasting, pan frying or making a salad dressing – it’s nutritious and it’s versatile.
Reasons to love extra virgin olive oil:
- mainly monounsaturated fats
- rich in antioxidants
- contains anti-inflammatory compounds
- supports cardiovascular health
This Berry, Lemon & Yoghurt Loaf has a thick, crumbly texture thanks to the base ingredients of quick oats and almond meal. You can kind of see the crumb effect in the photos. It’s not going to rise significantly during the baking process, so don’t be surprised by that.
The lemon flavour is definitely noticeable but not overpowering – combined with the honey and the berries the overall result is pretty sweet tasting. My favourite way to serve a slice is warmed up, and spread with peanut butter and jam or a big dollop of Greek yoghurt.
Speaking of jam – highly recommend you try my super easy Mixed Berry Chia Jam on this loaf! It’s what you can see in the photos as well.
If you make this delicious loaf, I’d love to know! Leave me a comment below and tell me how it turned out, or take a snap and tag me on Instagram, you’ll find me at @moniquecormacknutrition 🙂
p.s. I often get comments about ingredient substitutions, so here are a few that I can answer for you. I haven’t tried all possible substitutions, so if you try something else leave a comment for others to see as well!
- Dairy free? Use a thick coconut yoghurt e.g. Coyo brand instead of the Greek yoghurt.
- You can just use one type of berry e.g. blueberries instead of mixed berries, if you have a fave.
- Rice malt syrup, date syrup, maple syrup or coconut syrup can be used instead of honey. (Basically, some kind of liquid sweetener)
- I haven’t tried them all, but cornflour, rice flour or even just plain flour can be used in substitution for the tapioca flour. I have tried plain GF flour and this worked for me. The closest substitution is cornflour but the other two options should still produce an OK result.
- I’m sorry, I have NOT tried to make this loaf without eggs! You could try a mashed banana + 2 flax eggs but I can’t guarantee the result.
- 2 cups almond meal
- 1 and ½ cups quick oats
- ½ cup tapioca flour
- 3 eggs
- 1 lemon
- 1 and ½ cups frozen berries
- ½ cup honey
- 4 tbsp extra virgin olive oil
- ⅓ cup Greek yoghurt
- 2 tsp vanilla extract
- 2 tsp baking powder
- Preheat oven to 160 and line a loaf tin with baking paper along base and sides.
- Combine almond meal, oats, tapioca flour and baking powder in a large bowl.
- In a separate bowl whisk together eggs, olive oil, honey, yoghurt and vanilla.
- Combine wet and dry mixtures. Add the zest and juice of the lemon and stir through. Fold in the frozen berries, saving a few for the top of the loaf.
- Scoop the batter into the lined tin, smooth down and press remaining berries into the top. Allow the batter to sit for 15 minutes to allow oats to soak up some liquid before popping into the oven. Bake for 50-55 minutes or until the top is a deep golden brown. The centre may feel slightly soft but will become more firm on cooling. Allow to cool to room temperature before slicing.