Cinnamon & Raisin Oat Bread

England Rugby International, World Cup winner & former Player of the Year Rachael Burford was the very first person to step into the studio; she treated us to two meals. Watch the full episode here.

This is really quick & simple to make, it is just a case of throwing everything into a bowl & mixing it together, you pop it in the oven for 45-ish minutes & then you’re done. You should keep an eye on it, you don’t want to the top of the bread to be burnt, just wait until it’s gone a lovely golden brown colour & you can smell the cinnamon & pumpkin seeds.

I like bread like this, as it can be a good snack to have; I tend to make something like this when we go travelling to away games, it’s something I like to make that can be dished out to the girls on the plane or on the coach. The last thing you want to do on your way to games is to be snaking on something unhealthy.

Because it is so easy to make, you can make loads of it quite quickly, which is ideal from when you’re travelling.

I also really like to add cranberries sometimes, or different types of seeds, and sometimes nuts as well. As long as you have the base of yoghurt and oats, you can really throw whatever you like in. You can also add some protein powder in as well, if you’re going to have a snack like this after a game or training. 

Cinnamon & Raisin Oat Bread

330g Oats
500g Greek Yoghurt
4 Tbsp Pumpkin Seeds
5 Tbsp Raisins
1-2 Tbsp Ground Cinnamon
1 Tsp Baking Soda
1 Tbsp Flax Seed
1/2 Tsp Salt

1. In a large bowl, mix all the ingredients thoroughly.
2. Pour the mixture into a bread or baking tin.
3. Bake at 190C for 45 minutes.
4. Let it sit for 10 minutes, slice & serve.