Cinnamon raisin bread

The amazing smell of this sweet bread is enough of an excuse to make it! This could not be easier to make. Its full of gorgeous, wholesome ingredients that will keep you feeling satisfied for hours. I love this served warm with a spoon of coconut yoghurt and strong cup of coffee.



  • 225g oats, blended into a flour (just under 2.5 cups)
  • 3 medium eggs
  • 2 large bananas
  • 80ml maple syrup/honey (1/3 cup)
  • 80ml coconut oil (1/3 cup), melted
  • 60-80ml almond/soya milk
  • 100g raisins (3/4 cup)
  • 1 teaspoon vanilla extract/essence
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • Pinch of sea salt
  • Topping: 1 level teaspoon of brown sugar + 1/2 teaspoon cinnamon


  • Preheat oven to 180 degrees celsius (170 degrees if using a fan-oven). Grease your loaf tin and set aside.
  • Blend the oats in a blender until you reach a flour-like consistency. Add the baking powder, salt and cinnamon to the cup of the blender and give it a shake to combine.
  • In a large bowl, mash the bananas with a fork. Add in the eggs, maple syrup/honey, melted coconut oil and vanilla essence and mix until you reach an even consistency.
  • In three parts, add in the oat flour mixture to the wet ingredients, stirring after each time. Pour in the almond milk as you add in the last 1/3 of the mixture.
  • Finally, add in the raisins and stir – the mixture should be thick but still runny. You can add in more almond milk here if you need to.
  • Pour into the prepared tin and top with a sprinkling of brown sugar and cinnamon.


  • Bake in the centre of the oven for 40-45 minutes until a skewer inserted into the bread comes out clean.
  • Leave to cool on a wire tray before slicing.


Enjoy x

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