A quick bread using rolled oats, the loaf ends up resembling a soft fruitcake. Dried cherry tomatoes add a sweet bite to accompany the moist pears.
By Ann Low
After making Overnight Oats a few times lately, I used the leftover rolled oats to make this healthy bread.
This Oat and Pear Bread (tasted like fruit cake) still stayed soft even after the next day. The sweetness came from the dried cherry tomatoes while the chopped pears keep the bread moist and there were oats with every bite.
- 1 cup Milk
- 65g Rolled oats
- 60g Butter, melted, cooled
- 1 Egg, lightly beaten (70g)
- 50g Golden syrup
- ½ tsp Vanilla extract
- 175g Self raising flour
- 1 tsp Baking powder
- 35g Almonds, chopped
- 40g Dried cherry tomatoes/dried cranberries or dried apricot, cut to pieces
- 1 - 1½ Pear, skinned and chopped
- Preheat oven to 180C. Line base sides with baking paper allowing a 2 cm overhang at long ends.
- Combine milk and rolled oats in a large bowl. Set aside for 30 minutes to soak.
- Add butter, egg, golden syrup and vanilla to oat mixture. Stir to combine. Sift flour and baking powder over oat mixture. Add almonds and cranberries. Stir to combine. Add pear. Fold to combine.
- Spoon mixture into prepared pan. Sprinkle extra oats on top. Bake for 45 minutes or until skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Serve.
Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.