Here’s a change of pace to start your day, Apple Oatmeal Bread. One slice of this easy breakfast bread packs just as much fiber as a bowl of oatmeal. The two starring ingredients, old fashioned oats and apple, pack about 8 grams and 3 grams of fiber, respectively.
The Hubs couldn’t wait until I made this. In fact, for two weeks I kept saying I would make it the next day, before I finally buckled down and actually did so. As I was preparing the ingredients, he just happened to walk into the kitchen and noticed the egg and coconut oil mixture had lumps and questioned whether I had melted the coconut oil first (it comes in solid form). I replied “the directions didn’t say to”, which of course he immediately scanned the recipe and pointed out the directions did indeed say “coconut oil, melted”—busted!
In lieu of throwing out the wet mixture, he brilliantly thought of putting that bowl into another container of hot water (not boiling, which would cook the eggs) for several minutes, stirring occasionally until the liquid was smooth. It worked. Just giving you a heads up not to forget this important step…
Another word to the wise. Madison’s original recipe indicates to use two large apples, about two cups. Well, our two large apples, once peeled and diced equaled nearly four cups, so that affects the baking time. Make sure to use a large loaf pan, 5 1/2″ x 9 1/2″, and start checking doneness after 45 minutes. Ours took the full hour.
Basically, this loaf features all of the nutritional wins of oatmeal in the form of a thick slice of bread. To make it even more hearty and mouth-watering, why not slather a slice with your choice of nut butter, fruit, or a combination of both?
Apple Oatmeal Bread
For the crumble topping:
- 1 Tbsp. butter, melted
- 2 tsp. brown sugar
- 3 Tbsp. dry oats
- 1/2 tsp. cinnamon
For the bread:
- 1 cup dry oats, ground into oat flour
- 1 cup whole-wheat flour (can sub white-wheat or all-purpose flour)
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 3 large eggs
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup brown sugar
- 2 cups apples, cored, peeled and diced (about 2 large apples)
- Preheat oven to 350 degrees.
- Spray a loaf pan with cooking spray.
- Make the crumble. Melt the butter. Mix in the oats, cinnamon and brown sugar. Set aside.
- Peel two apples and chop into small pieces. Set aside.
- In a food processor, pulse the cup of oats until the mixture is fine and resembles flour. Place the oat flour in a large bowl.
- Add in the flour, salt, baking powder, baking soda, and cinnamon and stir to combine.
- In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, and brown sugar. Fold in the chopped apples.
- Add the apple mixture into the flour mixture and stir until just combined.
- Pour batter until prepared loaf pan and top with crumble mixture.
- Bake in preheated oven. Check doneness at 45 minutes. The loaf is ready when a toothpick inserted into the center comes out clean, which will take close to an hour.
- Cool bread in loaf pan for 15 minutes, then move to a wire rack to cool enough to slice, about 15 minutes more.
Recipe created by Madison Powers, blogger behind Sugar+Salt