I first saw this on Bill Granger’s old show, the one set in his beautiful beach side home in Sydney.
I have changed a few things though (sorry Bill) – instead of just milk, I used 1/2 Greek yoghurt and 1/2 milk, I used a few more cherries and because I have an aversion to dried apple (hippy mother who used to make me take it to school for morning tea, sorry mum) I left that out. I also used macadamia nuts this time because I didn’t have any almonds.
It’s a healthy, dense loaf, much more of a bread really in texture than cake, with lovely sweet, chewy cherries and the added crunch of nuts – I recommend having it toasted with butter and a drizzle of honey and a spoonful of ricotta cheese for breakfast.
50g rolled oats
150ml Greek yoghurt (I used one with slight honey flavour)
240g self raising flour
1 tspn baking powder
1 tspn ground cinnamon
150g dried cherries (cranberries go well too)
75g soft brown sugar
3 x 20ml tblspns honey
1 lightly beaten egg
60g chopped and toasted macadamia nuts or almonds, reserving about a 1/3 to sprinkle on the top
Soak oats in milk and yoghurt for 30 minutes at room temperature (unless it’s a super hot day, then place it in the fridge and take it out ten minutes before the 30 minutes are up).
Preheat oven to 180 degrees Celsius. Lightly grease and line a 20cm loaf tin with baking paper.
Sift flour, baking powder and cinnamon into a bowl and stir in the rolled oats mixture, dried fruit, sugar, honey, egg and nuts. Combine well.
Spoon the mixture into loaf tin, level the top with a knife or spatula and sprinkle with extra macadamia nuts. Bake for 45 minutes or until golden brown on top and cooked through.
Leave in tin for 5-8 minutes before turning out onto wire rack to cool.
Makes 8-10 slices
Note: this loaf freezes well.
Adapted from: Lifestyle Food