Six Ingredient Oat Bread

As of late Ev has started to protest me feeding him his morning oats, and since babies self-feeding oatmeal is a messy and time consuming process I set out to come up with an alternative. My criteria were that it needed to be simple, easy to make, and represent a balance of macro-nutrients (fat, protein, and carbs). The resulting oat bread was all that and, thankfully, baby approved.

Here’s what you do:

  1. Mix four cups of rolled oats1 cup apple sauce3 eggs, 1 tbsp peanut butter, 1 tbsp coconut oil, and a dash of cinnamon into a bowl.
  2. Heat oven to 350F.
  3. Spoon batter into a loaf pan. Bake for 35-40 minutes.
  4. Because this is a very moist bread, it keeps best in the fridge. I heated up a slice each morning on the griddle, topped with a smear of grassfed butter, and served with a fried egg.
  5. Variations:
    1. add a cup of sliced fruit (we tried strawberries with great success)
    2. halve ingredients and divide between mini muffin tins and bake for 20-25 minutes.

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Processed with VSCO with a9 preset

 

 

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