Rolled Oats and Coconut Loaf

So you’ve made your fill of Anzac Biscuits for Anzac Day but you still have a lot of left over rolled oats and shredded coconut. The problem is, you are slightly over the biscuits and Anzac Day is another year away! What to do with the excess ingredients? I’m one of those who cook/bake for any occasion and Anzac Day is one of them. Not to glorify war but to celebrate the men and women who serve our great nation, so every year I make a batch of Anzacs. Which leaves me with nearly a bag full of rolled oats, begging to be used up. Which gives me an excuse to make Anzac Biscotti or Oat and Coconut Muesli Slice or this luscious Rolled Oats and Coconut Loaf.

The Rolled Oats and Coconut loaf is moist and not overly sweet and perfect to pop into lunch boxes as a treat or something to pair with your tea or coffee. I don’t mind this for breakfast, warmed up and served with lashings of butter. Love coconut? Here’s another tea loaf pretending to be a bread that has coconut, my Mango and Coconut Bread.

What you need to make Rolled Oats and Coconut Loaf

The Oat and Coconut Loaf is a great way to use up left over Anzac Biscuit ingredients. It’s a fact of life that rolled oats comes in 1 kilo packs and although they last long(up to a year when opened), you do have a lot of rolled oats to get through.

• Fridge/Pantry – Self Raising Flour, mixed spice, brown sugar or caster sugar,rolled oats,shredded coconuts, butter,milk,golden syrup and pitted dates.If you don’t have/like pitted dates, you can replace them with raisins or any dried fruit you like. Dried apricots also works well and pairs lovely with coconut. If using dried apricots, there is no need to soak them in water.
• A loaf pan, 10x20cm and some baking paper for lining

Easy does it…

Don’t be put off by the ugly looking batter. It bakes into one delicious tea cake. This is such an easy loaf to make, you don’t even need a mixer for this!

• Place chopped dates in a bowl and pour boiling water enough to cover the dates. Set aside for a few minutes. Drain the water from the dates and use a spoon to squeeze off excess liquid.
  Mix the dry ingredients of flour,mixed spice,sugar,dates,oats and coconut together.
• Whisk the liquid ingredients together and add to the flour mix, and scoop the batter into the prepared pan. Bake for 55 minutes and you’ve got yourself one delicious loaf. Easy Peasy!
• If you don’t have a loaf pan, you can also make these as muffins, just reduce the baking time to about 12-15 minutes. Use muffin liners, and fill 3/4 full. Yields about 10 muffins.

Rolled Oats and Coconut Loaf

Recipe by acmowlaiCourse: Desserts/SweetsCuisine: GlobalDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Easy and Delicious Oat and Coconut Loaf

Ingredients

• 1 1/4 cup Self Raising Flour

• 1 teaspoon Mixed Spice

• 3/4 cup Brown Sugar

• 1/2 cup Shredded Coconut

• 1/2 cup Rolled Oats

• Pinch of Salt

• 3/4 cup Pitted Dates, chopped

• 125g Butter,melted and cooled

• 3 tablespoons Golden Syrup or Honey

• 1/2 cup Milk

• 2 Eggs

• Topping

• Caster Sugar, optional

• Rolled Oats,extra

Directions

• Preheat oven to 180°C. Spray a 10x20cm loaf pan with cooking oil and line with baking paper. Place chopped dates into a small bowl and add enough boiling water to cover the dates. Set aside for a few minutes to soften, then drain the liquid, using a spoon to squeeze out the excess eater.
• Sift flour and mixed spice over a large bowl, then stir in the rolled oats, brown sugar, coconut and drained chopped dates until combined.
• In a separate bowl, lightly whisk eggs, golden syrup then add milk and cooled melted butter and whisk again until combined. Fold this mixture into the flour mix, using a spatula, until just combined.
• Scoop the batter into the prepared loaf pan. Sprinkle a small handful of rolled oats and about 2 teaspoon of caster sugar on top of the loaf. Bake in the preheated oven for about 55 minutes or until middle of the loaf is firm to touch.
• Cool for about 10 minutes and transfer to a serving plate. Serve sliced while warm with lashings of butter or at room temperature.

Notes

• Will last for a week in a covered container. Maybe toasted or warmed up in a microwave.