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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.
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