February 2, 2016

Raspberry, Coconut, and Almond Oatmeal Breakfast Loaf

Lately, I've been working on my fitness game. Five days a week at 7:50 am I walk a couple of  blocks down the street to the Orange Theory studio where I get a major sweat on. I've been doing this for around 8 weeks now, almost immediately following the go-ahead from my GP after the whole baby/surgery/can't feel my abs thing. It's been absolutely amazing to have a whole hour all to myself. An hour that is all about me. I remember being 7 months pregnant and just counting down the days until I could workout again - and I don't mean walking from the couch to the fridge. I mean legs burning, heart pumping, sweat dripping, workouts.

I have this whole routine in the morning. I wake up at 6:45 am, feed the baby, change the baby, feed the dog, feed myself, let the dog outside to pee, and then get dressed. I leave the house at exactly 7:50 am to make it to the studio at 7:55 am with enough time to put my stuff in the locker and grab my station.

For breakfast the baby has breast milk, the dog has chicken and Burbank potato dog kibble, and I have oatmeal. The baby and the dog seem pretty content with their situation, but after eating oatmeal for breakfast for a couple of weeks straight, I'm getting pretty sick of it.

Through trial and error, I have found that oatmeal is the best pre-workout meal for me. It gives me plenty of energy to get through a workout without leaving me feeling too full or sluggish, and bonus, soluble fibre! I've seen a few recipes pop up in my feed over the last few weeks for baked oatmeal which inspired me to take my oatmeal game one step further, and transform it into a super healthy loaf of sorts. And this way I'd be able to slather a generous portion of almond butter and raspberry jam on top, which is a good enough reason in itself.

This loaf is made with all sorts of good stuff like whole wheat flour, oats, applesauce, coconut oil, flaked coconut, almonds, and raspberries. It's thick and moist and hearty and flavorful and everything that I am looking for in a breakfast loaf. It's not too sweet. The raspberry and coconut flavors are the main attraction. It's relatively high in fibre, low in sugar, slightly sour and a little nutty. And absolutely amazing.

makes 1 - 9" loaf
adapted from Dorie Greenspan's Oatmeal Breakfast Bread
prep time: 15 minutes
cooking time: 60 minutes

2 large eggs
1 1/4 cup unsweetened apple sauce
1/2 cup granulated sugar
1/3 cup coconut oil, melted
1/4 cup buttermilk
1 tsp vanilla
1 1/4 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup old fashion oats
1/2 cup flaked coconut
1/3 cup slivered almonds
1 cup frozen raspberries

Preheat the oven to 350ºF.

Butter and then flour a 9-inch loaf pan.

In a medium bowl, combine the eggs, applesauce, sugar, coconut oil, buttermilk, and vanilla with a wire whisk.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir in the oats, coconut, and almonds.

Add the wet ingredients to the dry and stir until just combined.

Stir in the frozen raspberries.

Pour the batter into the loaf pan and bake for 1 hour. Remove from oven and let cool.

Can be stored in an airtight container for a week.


  1. Do what do you do with the baby when you go to the gym?

  2. YES! This bread looks like a major win win all around. I love the flavor combo!

  3. Yep, this is pretty similar to the kind of bread loaves I need to have for my breakfast, while my husband and son are all about the baguette and the bijoux breads, I need a bread that is quite rich and filling, with different types of flour - buckwheat has been my latest craze! - with dried fruits and nuts, with oats... and no sugar at all!

  4. I'm a huge oatmeal in the morning person, much for the same reasons! This loaf looks like a fantastic way to mix it up. And yay for finding your groove - an hour doesn't sound like a lot but it seriously is everything!!

  5. This sounds great! And I love that it's made with buttermilk. So delicious!

  6. OMG this is fantastic... everything I want in a breakfast/snack/dessert loaf! I've been looking to switch up my daily greek yog-granola-berry game, and I think is it!

  7. what a gorgeous and hearty loaf of bread! I love loaf breads made with whole wheat flour. The dense texture makes my tummy happy in the mornings.

  8. This loaf sounds divine! I love all the flavours and textures going on here. I haven't been making enough loaves lately. I've also been trying to carve out some "me time" at the gym, although this is a very new development and thus also a very painful one, haha! Good on you for making time for yourself, not enough people do!

  9. THIS LOOKS AMAZING! I love it when a loaf is healthy and overflowing with yummy mix-ins...definitely adding this to my list, trying asap!

  10. This looks fantastic. Not to resort back to oatmeal, but I have a new favorite recipe that is a game changer. The night before I boil water and pour it over my steel cut oats in a pot, cover, and let sit on the stove. The next morning, I cut up a couple of apples into tiny chunks and cook with water until soft, and at the same time I start cooking my oats. When the apples are soft I combine and add honey and cinnamon. Top with maple syrup, raisins, and chopped walnuts. So good!

  11. I need to make this, looks so delicious and those photos with almond butter and jam are just mouthwatering! Gorgeous!

  12. YUM! This loaf looks so gorgeous and delicious!

  13. I seriously CANNOT wait to try this! You're carrot/zucchini loaf is still one of my all time favorite quick breads and this looks like some major competition.

  14. Hey Heather,
    I was wondering what I could replace the apple sauce with?
    Thanks! :)

  15. Great post, thank you for the share

  16. This looks like a great grab and go breakfast! Yum.

  17. Yummy this sounds really good. Never tried this before, thanks for sharing this..


  18. I had to try this recipe,it has such a tasty ingredient list. But, it had too much liquid and the end result was a nice tasting crust with the rest of the loaf consistency- mushy. My conclusion was the recipe has too much liquid. I checked the recipe again, and there was no error, so end result-not edible.

    1. I'm sorry that this recipe did not turn out for you. I'm not sure what could have happened, because I've made this loaf over a dozen times and it always turns out great.

    2. Delicious! Made this today and it turned out perfectly first attempt. I didn't have buttermilk or regular milk so substituted almond milk and it was still great.

  19. Can I make this with gluten free flour?

    1. I don't see why not. What flour are you planning on using?