WW Breakfast Loaf

WW Breakfast Loaf

A loaf to love ♥

A recipe idea by WW Coach Wendy Van Staden featuring our Chia Raspberry Porridge & Loaf Tin.

Chia & Raspberry Breakfast Loaf

4 WW SmartPoints®​ per slice (serves 8)
Prep time 10min | Baking time 40min


  • 4 sachets WW Chia & Raspberry Porridge
  • 80g self-raising flour
  • 2 tsp baking powder
  • 2 eggs
  • ½ cup (125ml) skim milk
  • 2 large ripe bananas, mashed
  • ½ cup (120g) 99% fat-free plain yoghurt
  • 120g fresh raspberries

Preheat oven to 180°C. Lightly spray a 7 x 19cm (base measurement) loaf tin with oil.

Place WW Chia & Raspberry Porridge in a large bowl. Sift in flour and baking powder and stir to combine. Whisk egg and milk together in a separate bowl. Add egg mixture to porridge mixture and stir until just combined. Stir through the mashed banana.

Spoon batter into prepared tin. Bake for 40 minutes or until a skewer inserted into centre comes out clean. Set loaf aside in tin for 5 minutes before turning out onto a wire to cool. Serve with yoghurt and fresh raspberries.

Cut into 8 slices and serve with yoghurt and fresh raspberries. 

Tip: We recommend to use the WW Loaf Tin - no greasing required, and the imprints of the mould make portioning super easy!

Enjoy ♥

Shop the WW products in this recipe

WW Loaf Tin