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Wednesday, 08 February 2017 11:04

Oatmeal Breakfast Loaf: A Hearty Treat for Wintry Days

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Oatmeal Breakfast Loaf Oatmeal Breakfast Loaf Nicole Van Hoey
A year ago on this sunny, near-70-degree day in the DC metro area, we were on an endless string of school snow days. This year, I’m making lemonade and cookies; last year, I was baking satisfyingly thick oatmeal bread to eat, still warm and (vegan-) buttered, with some hot tea. If it's still chilly where you live (or if you just love a good hearty breakfast bread any time of year), check out this recipe from my blog archives.

  • Ingredients: 3/4 cup sugar
    1/4 cup canola oil
    1/4 cup maple syrup
    3/4 cup rolled oats
    1/8 tsp baking soda
    1-1/2 tsp baking powder
    2-1/2 cups flour
  • Instructions: Preheat the oven to 350 degrees F.
    Grease a loaf pan.
    In a medium bowl with a wooden spoon or spatula, combine the sugar, oil, and syrup.
    Stir in the oats slowly; they will absorb some of the liquid as you prepare dry ingredients.
    In a separate bowl, mix the baking soda, baking powder, and flour together.
    Stir the flour mixture into the liquid until a smooth but sticky and thick batter forms.
    Pour the batter into the prepared loaf pan and bake for 50 minutes. (The loaf will dome as it rises but only brown slightly.)
    Turn the loaf out onto a wire rack to cool slightly before slicing.
  • Serves: 8-12
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Quick & easy, Winter favorites
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: I haven't tried this with gluten-free flour and oats, but it's a very sticky batter that probably could work even with the lack of wheat-flour structure. Be sure to show off your pictures and recipes here or on the blog post if you have celiac/wheat allergy/etc and try a variation!
  • Serving suggestions: I like to slather this with our vegan butter, but it's probably healthier and just as tasty with pumpkin butter or a homemade fruit jam.
  • Specialty Diets: Vegan, Vegetarian
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