Oatmeal Breakfast Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 122.7
- Total Fat: 1.0 g
- Cholesterol: 21.3 mg
- Sodium: 117.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of Oatmeal Breakfast Bread calories by ingredient
Introduction
I like the convenience of the breakfast cookies, but not the price or additives. This is full of yummy, good for you ingredients guaranteed to give you a good start on your day! I like the convenience of the breakfast cookies, but not the price or additives. This is full of yummy, good for you ingredients guaranteed to give you a good start on your day!Number of Servings: 20
Ingredients
-
1 1/3 cups whole wheat flour
3/4 cup AP flour
3/4 cups granulated sugar
1/4 cup brown sugar packed
1 Tbs baking powder
1/2 tsp salt
1 cup whole old fashined oatmeal
1/2 cup canola oil
2 large eggs
2 large egg whites
3/4 cup mashed very ripe banana
1 cup blueberries (mash 1/4 cup)
1 Tbl vanilla extract
1/4 cup non-fat milk
Directions
Combine all dry ingredients in bowl. (really mix them well)!
Combine all wets (except the whole berries) ingredients in a large bowl.
Add dry to wet fold with large spatula to combine.
Let sit for 10 min so wets and drys can marry.
Fold in whole berries with large rubber spatula.
Pour into a prepared ( baker spray and parchment) 9x9 pan.
Bake at 350 degrees for about 45 minutes.
Check with toothpick, should have some moist crumbs clinging to the end. If still too wet, bake for about another 5 minutes.
Cool and portion into 20 squares.
This recipe has no preservatives, so store in freezer in a ziplock bag or freezer safe container.
Number of Servings: 20
Recipe submitted by SparkPeople user DILLONSMIMI.
Combine all wets (except the whole berries) ingredients in a large bowl.
Add dry to wet fold with large spatula to combine.
Let sit for 10 min so wets and drys can marry.
Fold in whole berries with large rubber spatula.
Pour into a prepared ( baker spray and parchment) 9x9 pan.
Bake at 350 degrees for about 45 minutes.
Check with toothpick, should have some moist crumbs clinging to the end. If still too wet, bake for about another 5 minutes.
Cool and portion into 20 squares.
This recipe has no preservatives, so store in freezer in a ziplock bag or freezer safe container.
Number of Servings: 20
Recipe submitted by SparkPeople user DILLONSMIMI.