Red Meat Allergy Friendly Vanilla Pear Oat Breakfast Loaf
Total time1 hr 25 min
Prep time15 min
Cook time55 min
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Learn more →Ingredients
10 servings
For the batter
- 1 ½ cups oat flour
- 1 cup rolled oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp salt
- 2 large eggs
- ½ cup plain low-fat yogurt
- ⅓ cup pure maple syrup
- ¼ cup canola oil
- 2 tsp vanilla extract
- 1 ½ cups ripe pear, peeled and cut into ½-inch pieces (about 2 medium pears)
For topping
- 2 tbsp rolled oats, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large mixing bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, ground ginger, and salt until evenly combined.
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