I got this recipe from blogilates (many more to follow because she is awesome). I deemed the bread at Krogers a little expensive this week, so I opted for the English muffins, which were on a giant sale. I basically have to keep all my food tucked away in the refrigerator or in high cupboards that Kitler can’t reach because apparently, he really has a thing for bread and for playing with/batting at everything else. But…I digress. I kinda wanted something other than English muffins to put my awesome homemade jam (thanks, Tricia! <3) or apple butter (thanks, Adam! <3) on, and this recipe was basically perfect since I have a whole lot of whole wheat flour and oatmeal lying around. This was a super fast recipe, and I made it along with vegan oatmeal cranberry cookies + egg salad (I’ll post those soon) in under an hour. :O
The recipe called for quick oats, but I only had old fashioned rolled oats, which really didn’t make very much of a difference. You’ll be fine either way. :O
Oatmeal Whole Wheat Quick Bread
Ingredients:
-1 cup rolled oats
-1 cup whole wheat flour
-2 tsp baking powder
-1/2 tsp salt
-1.5 tbsp honey (you could also use sugar-free strawberry preserves)
-1 tbsp apple sauce (you could also use vegetable oil)
-1 cup vanilla soy milk
-optional: dash of vanilla extract and touch of cinnamon
Instructions:
1) Preheat oven to 350 degrees. Mix everything together in a bowl.
2) Pour batter into muffin tray. (The one I have is nonstick and awesome and I’m wildly spoiled with it.) Place in the oven and let it bake for ~20 minutes or until it passes the toothpick/fork test!
