Fig, yogurt oat bread

Fruit sweetened and packed with fibre.

Do you love fruit loaf? Well, here’s a variation on our seeded, oat and yogurt bread, featuring little chucks of dried figs, pecans, and cinnamon. Figs and pecans go hand in hand together, so you’ll love them in this sweeter version that packs nutrition and flavour into every bite.

Warm, hearty, and rustic, fig, yogurt oat bread couldn’t be any easier to prepare. Just like the original, fig, yogurt oat bread is mixed in one bowl, and since there’s no yeast, there is no waiting around or kneading. With dripped homemade yogurt on hand, you will have a breakfast bread in no time.

Fig, yogurt oat bread is naturally fruit sweetened, nutty, and absolutely amazing toasted and slathered with butter, soft goats cheese or a drizzle of honey. Great for breakfast, as a snack or any time of day!

Once cool, store fig, yogurt oat bread in an airtight container for up to 3 days. To freeze, slice the loaf up and place in an airtight container or bag in your freezer then toast as required.

Keep in mind that you cannot replace rolled oats with quick oats or steel-cut oats in this recipe and choose certified gluten free oats for a gluten free bread.

WATCH HOW HERE

INGREDIENTS

2 cups (200g) of rolled oats
1 heaped teaspoon baking powder
1 teaspoon vanilla
1½ teaspoons ground cinnamon
¼ teaspoon salt
1 cup dried figs, finely chopped
1/3 cup pecans (or walnuts) finely chopped
1 cup (250g) dripped yogurt
2 eggs
Poppy seeds to sprinkle on top

METHOD

1.   Preheat the oven to 180°C/350°F and line a tray with baking paper.
2.   Combine all the ingredients into a large bowl and mix well.
3.   Turn the batter out into the centre of the lined tray and shape into a tidy dome with a spatula.
4.   Sprinkle with poppy seeds
5.   Bake for 45-50minutes. Check with a skewer, if it comes out clean then it's cooked.
6.   It's lovely warm but leaving it to cool will make it easier to slice.

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