From Bowl to Bread: The Ultimate Baked Oatmeal Loaf
Introduction
This baked oatmeal loaf turns simple pantry ingredients into a wholesome, sliceable breakfast that is both comforting and nutritious. Perfect for busy mornings, meal prep, or a healthy snack, it combines the goodness of oats, fruit, and nuts in a soft, cake-like loaf that feels indulgent but fuels your day.
Ingredients
2 cups rolled oats (old-fashioned)
1 large egg
1 ½ cups milk of choice (dairy, almond, or oat)
2 ripe bananas, mashed
1 apple, diced small
½ cup fresh or frozen cranberries (or cherries)
½ cup chopped walnuts
1 teaspoon baking powder
1 teaspoon cinnamon
A pinch of salt
1 tablespoon maple syrup or honey (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or coconut oil.
In a large bowl, mix the rolled oats, baking powder, cinnamon, and salt until well combined.
Add the egg, mashed bananas, and milk, stirring until the mixture is evenly blended.
Fold in half of the diced apple, cranberries, and walnuts gently.
Pour the mixture into the prepared loaf pan.
Top with the remaining fruit and nuts for an attractive finish.
Bake for 35–45 minutes until golden brown and a toothpick inserted in the center comes out clean.
Allow the loaf to cool completely before slicing.
How to Make
After mixing all ingredients, let the batter rest for about 10 minutes. This soaking time allows the oats to absorb the liquid, creating a moist and tender texture.
Place the loaf pan on the center rack of the oven for even baking.
If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 10 minutes.
Cooling the loaf fully is essential to help it firm up and slice cleanly.
Variations
Add a scoop of vanilla protein powder and a splash of extra milk for a protein-rich version.
Replace cranberries with dark chocolate chips for a dessert-style breakfast loaf.
Use coconut milk and swap apples for diced mango and shredded coconut for a tropical twist.
Make it vegan by replacing the egg with a flax egg and using plant-based milk.
Tips
Use very ripe bananas for natural sweetness without added sugar.
Cut the loaf into slices and store in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 3 months for quick breakfasts.
Reheat slices in the microwave for 30 seconds or toast lightly for better texture.
Nutrition
Calories: approximately 180 kcal per slice
Protein: about 6 grams
Fiber: around 5 grams
Healthy fats: roughly 7 grams
Natural sugars: approximately 8 grams, mainly from fruit
Healthy Benefits
Oats contain beta-glucan fiber, which supports heart health and helps reduce cholesterol levels.
The combination of complex carbohydrates and fiber provides long-lasting energy and keeps you full longer.
Walnuts are rich in omega-3 fatty acids, supporting brain health and reducing inflammation.
Fruits like apples and cranberries are rich in antioxidants and vitamin C, strengthening the immune system.
Conclusion
This baked oatmeal loaf is a nutritious, versatile, and satisfying alternative to traditional breakfast options. Easy to prepare and endlessly customizable, it’s a perfect way to enjoy a healthy, homemade meal even on the busiest days.
