This week feels like it’s an extremely busy week (I am transitioning into my first semi-full work week), but at the same time, I’ve had a ton of free time so far. Yesterday, I wasted away most of my day with reading HP fan fiction (uh huh) and kitty cuddles. The most productive thing I did was schedule Nymeria’s spay surgery for July 12th (eek!), before going into work at 5:30 until close. I did fit in an Asylum workout, too, so I wasn’t entirely lazy, haha.
This week, I’ve also come to notice that my diet has consisted pretty much entirely of oats, fruit, and nuts lately. I’ve squeezed a few carrots in here and there, but other than that, I really haven’t had many veggies. I should probably change that pretty soon – a trip to the farmer’s market is definitely needed!
This bread has been a major part of my diet this week. True to form, I have been using it for my daily two pieces of toast for breakfast – one with coconut oil, truvia, and cinnamon, and one with sunflower seed butter or almond butter. This bread is so moist that I’ve been eating it with a fork and pretending like I’m eating cake for breakfast.. with my regular toppings. This is one of the better quick breads I’ve had, and it really seems like almost a normal sandwich bread, but it takes way less time! Love that.
Don’t be like me and cut it almost as soon as it comes out of the oven – the moistness and heat makes it a bit crumbly when you do that, as you can see from the photos. Have a little patience, and wait until it’s completely cool before cutting into it – I obviously have none.
Quick Oat Bread
adapted from Eating Well
yields 1 loaf (12 slices)
1 cup old-fashioned oats
1 cup white whole wheat flour
1 cup oat flour (oats pulsed in a food processor until in fine crumbs)
1/3 cup equal amounts of wheat bran and wheat germ
2 1/4 t baking powder
1/4 t baking soda
1 1/4 t salt
1 1/4 cups plain greek yogurt
1/4 cup olive oil
7 packets truvia *see note
3/4 cup milk
2 T old-fashioned oats, for topping
In a small bowl, combine the oats, white whole wheat flour, oat flour, baking powder, soda, and salt. Set aside.
In a large bowl, beat together the greek yogurt, egg, olive oil, truvia, and milk. Slowly pour in the flour mixture, and stir until just incorporated (do not over mix).
Into a parchment lined (or well greased) loaf pan, sprinkle 1 T of the oats for the topping. Pour the batter over this, and then sprinkle the remaining 1 T oats on top of the batter.
Bake at 375ºF for 40-50 minutes, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes, and then remove to a wire rack to cool completely, about 45 minutes (be patient!). Slice and serve.
*Note: You can substitute 1/4 cup honey for the truvia – just lower the amount of greek yogurt by 1/4 cup to compensate for the added moisture.