- 1 small apple, 1/2 of a standard pear, or 1 small banana (i.e., 4 oz of fruit)
- 1/2 cup (4.5 oz) egg beaters
- 1/8 cup (20 g) dry (uncooked) oat bran
- 1 T chopped nuts (I use pecans with an apple or pear, and walnuts with a banana)
- 1/4 tsp baking soda
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp artificial sweetener (i.e., 1 packet)
- Preheat the oven to 350 degrees.
- If using an apple or pear, finely dice the fruit. If using a banana, choose an over-ripe one (the browner, the better), and smash it with a fork until mushy and gooey.
- Put all of the ingredients in a medium-size bowl.
Mix well to combine evenly and thoroughly.
- Spray a glass 9×5” loaf pan very liberally with nonstick cooking spray.
(Be sure to spray the corners of the loaf pan extra-well.)
- Pour the batter into the prepared loaf pan. Spread out the batter so that it is distributed evenly in the pan.
- Bake the loaf in the center of the oven for 20 minutes.
- Once the loaf is brown and firm (i.e., it doesn’t jiggle too much when you gently shake the pan, and the loaf has pulled away from the sides of the pan a little bit), remove the pan from the oven, and let the loaf rest in the pan for 10 minutes.
- After 10 minutes, run a knife around the edges of the pan, then gently invert the loaf onto a cooling rack.
- Let the loaf cool at least another 10 minutes. You can also let the loaf cool completely if you prefer.
- Once the loaf has cooled to your liking, you can eat it. Alternatively, if you let the loaf cool completely, you can store it for consumption at a later date. (See note.)
Makes 1 serving.
Nutritional information per serving (approximates): 220 calories, 6 g fat, 30 g carbohydrate, 6.25 g fiber, 12 g sugar, 15.5 g protein.
- If you prefer to use 2 whole eggs instead of ½ c egg beaters you can; just be aware that making that change will alter the nutritional information provided.
- If you don’t like pecans or walnuts, you can use other nuts if you prefer (almonds, hazelnuts, cashews, whatever). Or, you can omit the nuts completely if you don’t like them, or if you are allergic to them. Again, just be aware that removing the nuts from the recipe will alter the nutritional information provided.
- If you prefer to use sugar instead of artificial sweetener, you can replace the 1/2 tsp sweetener with 1-2 tsp sugar. Once again, just know that making this change will alter the nutritional information provided.
- This loaf freezes beautifully. It can be stored in the refrigerator for 2-3 days, or in the freezer for 3-4 months. (When freezing, I wrap the loaf first in cling/plastic wrap, then in tin/aluminum foil. Then I use a permanent marker to write the name of the loaf on the foil, so that I know what the mystery item is several weeks later.) ;)
Mental Cost (ingredient availability): Very Low
Financial Cost (ingredient cost): Also Very Low
Emotional Cost (cooking skill level): Genuinely Low
Time Cost (recipe preparation): Low
Life Cost (clean up time/effort): Truly Low
Worth It? (rate from 1-5): 5!
Miscellaneous suggestions, insights, and/or thoughts:
- This breakfast loaf (along with a blueberry breakfast loaf I have made in the past) are my go-tos when I’m traveling. I just pull one out of the freezer the night before, then grab it off of the kitchen counter before I head out the door. It’s way better than eating some processed breakfast bar. (And much more satisfying, too.)
- I never make just one of these loaves. I own 4 loaf pans, so if I make this recipe, I make 4 versions of it (you guessed it: 1 apple, 1 pear, 1 banana, and 1 blueberry), bake them all at once, and freeze the ones I don’t plan on consuming immediately. Voila – instant future breakfasts. ;)