This recipe is incredibly easy - it takes about 5 minutes to put together and tastes amazing! I found a recipe for oatmeal bread online (of course, now I can't find the original but I think it was from Betty Crocker) and I lightened it up quite a bit by substituting Splenda for some of the sugar and replacing the oil with applesauce. I have about 10 pounds of blueberries sitting in my freezer and was desperate to use them in something other than smoothies, so I tossed a cup into the batter. Good decision.
I know you're not supposed to eat the batter, but it is really delicious. The less you mix, the better - it should only take a few seconds to combine the ingredients together.
The Hubs and I experimented with making our own fresh butter - it was a workout but it was completely worth it. Top hot slices of the bread with butter or cream cheese for a life-changing experience!
Ingredients
2/3 cup sugar (or 1/3 c sugar, 1/3 c Splenda)
3/4 cup milk or almond milk
2 1/4 cups all purpose flour
1 cup quick-cooking oats
1 tbsp baking powder
1 full tsp ground cinnamon
1/4 tsp salt
3/4 cup unsweetened applesauce
2 eggs
1 1/2 c frozen blueberries
Directions
Preheat oven to 350 degrees. In a large mixing bowl, combine the dry ingredients and stir to mix. Add applesauce and eggs and mix the batter with a fork until it is sticky and moist - about 1 minute. Fold in the blueberries and scoop the batter into a greased loaf pan.
I used quick cooking oats instead of regular oats and really liked the texture - they disappear into the bread but make it very filling and dense.
You can make this bread any way you like your oatmeal! The next time I make this, I think I will substitute in diced apples for the blueberries, or perhaps chopped strawberries. Chopped pecans or walnuts would be a welcome addition as well.
Enjoy!
- Maggie White
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