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Food

Morning Oat Loaf with Salted Date Butter and Spring Toppings

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Morning Oat Loaf with Salted Date Butter and Spring Toppings

This rustic oat loaf is a celebration of spring flavours, soft and hearty with a hint of sweet, nutty dates. Topped with creamy goat cheese, savoury prosciutto, and a drizzle of golden honey, it makes a nourishing brunch or snack that feels both comforting and fresh. Each bite brings the warmth of the season to mind.

Ingredients

Date butter
  • 8 large, pitted Medjool dates (approximately 6 oz/170 g)
  • 3 Tbsp (45 mL) hot water
  • 2 Tbsp (30 mL) unsalted butter, at room temperature
  • 4 tsp (20 mL) blonde miso
  • 1/8 tsp (0.5 mL) cayenne
  • 1/8 tsp (0.5 mL) flaked salt
Soda loaf
  • 2 cups (500 mL) large flake oats, plus more to garnish
  • 2 1/4 cups (560 mL) all-purpose flour, plus more as needed
  • 2 tsp (10 mL) baking soda
  • 1/2 tsp (2 mL) kosher salt
  • 1 1/2 cups (375 mL) buttermilk, divided
  • 1 organic egg, whisked
Other
  • Flaked salt, to taste
  • Thinly shaved prosciutto, heirloom tomato, roasted red pepper, or grilled eggplant slices, to garnish
  • 4 oz (113 g) crumbled goat cheese, to garnish
  • Garlic honey, to garnish
  • Microgreens, to garnish

Directions

01
In small food processor, combine date butter ingredients. Pulse, scraping down sides of bowl until blended but still chunky. Transfer to small jar with tight-fitting lid and refrigerate until ready to serve. Can be refrigerated for up to a month.
02
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper and set aside.
03
For soda bread, in high-speed blender, pulse oats until floury.
04
Transfer to large bowl and add all-purpose flour, baking soda, and salt. Stir to blend. Make a well in centre of flour mixture and add 1 1/3 cups (330 mL) and 1 Tbsp (15 mL) buttermilk and whisked egg,. Using wooden spoon, gently stir together into shaggy dough. Add additional flour gradually if dough is too moist.
05
Lightly dust kitchen surface with flour. Turn dough out and knead briefly, about 1 minute, just until it sticks together. Be careful not to overwork dough, or it will become tough. Shape into oval approximately 10 x 6 inches (25 x 15 cm).
06
Place on prepared baking sheet. Run sharp edge of knife diagonally across top, 1/2 inch (1.25 cm) deep, 3 or 4 times. Brush loaf all over with remaining 2 Tbsp (15 mL) buttermilk. Sprinkle a few flakes of oatmeal on top to garnish. Bake in centre of preheated oven for 25 to 30 minutes, or until loaf is golden and sounds hollow when tapped. Remove to rack to cool. Loosely wrap in parchment paper for up to 2 days.
07
To serve, cut loaf into thick slices. Toast just until slightly crispy. Spread with date butter. Sprinkle with flaked salt, to taste. Garnish with prosciutto or suggested vegetarian options. Scatter with crumbled goat cheese, drizzle with garlic honey, and top with microgreens.

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