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Honey Oat Bread

Honey Oat Bread | Gather & Dine

This recipe was given to me by a dear friend who always brought me homemade treats whenever she came for a visit.   Her dad passed away about a year before mine did and her friendship was so helpful in the grieving process.  She’s a friend that truly listened and showed genuine concern for the struggles of others, even as she herself had her own set of hardships to overcome.  Sadly we’ve moved away and I am no longer in touch with her as frequently, but I will always remember her for her thoughtful ways.  I think of her and the friend that I would like to be whenever I make this bread.

This honey oat bread is a quick bread, but not the breakfast-as-dessert-in-disguise type of bread that so many quick breads often are.  It is only slightly sweet, which is how I prefer our breakfast breads, and is wonderfully hearty and moist.  We enjoy it plain, but sometimes like to spread some extra honey or jam on it as well.

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Honey Oat Bread
 
Ingredients
  • 1 cup rolled oats, plus 2 tablespoons oats for sprinkling on bottom and top
  • 1⅓ cups whole wheat flour
  • 1 cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • ¼ cup melted butter
  • ¼ cup honey
  • ¾ cup milk
Instructions
  1. Preheat oven to 375.
  2. Grease a 9x5 loaf pan with butter and sprinkle one tablespoon oats evenly on the bottom of the pan.
  3. In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
  4. In a medium mixing bowl, whisk together the 1 cup oats, yogurt, egg, vanilla, butter, honey. Add the milk and whisk until well blended.
  5. Add the wet ingredients to the dry ingredients and stir together until well combined, but do not overmix.
  6. Pour batter into prepared baking pan and spread evenly in the pan. Sprinkle remaining 1 tablespoon of oats over the top.
  7. Bake for 45-55 minutes, until loaf is golden brown and tester comes out clean. Cool in the pan for 15 minutes and then transfer to a cooling rack to finish cooling,
Notes
adapted from Eating Well

 

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Coconut Maple Granola

Coconut Maple Granola

I realize the abundance of granola recipes out there and it seems like I myself am always trying a new variety of homemade granola.  This particular recipe is one that I frequently revisit and it remains a favorite.  I love that homemade granola is so flexible and adaptable.  I’ve written the recipe according to how I made this batch, but I often use honey instead of maple syrup, cinnamon instead of vanilla, quinoa instead of sesame seeds, raisins instead of currants… the possibilities are endless.  This granola incorporates an egg white, which helps the granola to maintain its crunchiness after it has been baked.

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Coconut Maple Granola
 
Ingredients
  • 3¼ cups rolled oats
  • ¾ cup chopped almonds
  • ¾ cup chopped walnuts
  • 1½ cups flaked coconut, unsweetened
  • ¼ cup sesame seeds
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 egg white
  • ½ cup dried currants
Instructions
  1. Preheat oven to 300.
  2. On a large 10 x 17 baking pan, mix together the oats, nuts, coconut, and sesame seeds.
  3. In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the maple syrup, salt, and vanilla. Whisk in the egg white.
  4. Pour the syrup mixture over the oat mixture and carefully stir together until the oat mixture is evenly coated.
  5. Bake at 300 for 40-50 minutes, stirring every 10 minutes or so.
  6. Allow the granola to cool completely on the tray, stirring occasionally to prevent clumps. Stir in the dried currants. Store in an airtight container.
Notes
slightly adapted from Bon Appetit

 

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Chocolate Chip Oat Crispie Bars

Chocolate Oat Chip Crispie Bars

Spring soccer season has finally begun around here.  I made a double batch of these Chocolate Chip Oat Crispie Bars for the boys to enjoy after their game.  They played their hearts out and lost their game, but I like to think that these treats helped to cheer them up a little.  They are loaded with whole grains and sweetened with coconut sugar and honey.  I think substituting raisins for the chocolate chips would also be a tasty alternative.

Chocolate Oat Chip Crispie Bars

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Chocolate Chip Oat Crispie Bars
Serves: makes 20-24 bars
 
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup butter, softened
  • ½ cup coconut sugar
  • ¼ cup honey
  • 1 teaspoon vanilla
  • 1 egg
  • 1½ cups old-fashioned oats
  • 1¼ cups brown rice crisps cereal
  • ¾ cups chocolate chips
Instructions
  1. Preheat oven to 350. Lightly grease a 9x13 baking pan or line with parchment paper.
  2. In a medium bowl, mix together the flour, cinnamon, baking powder, and salt.
  3. With a stand mixer, cream together the butter and coconut sugar. Add the honey, egg, and vanilla and mix well.
  4. Add the flour mixture and mix on medium-low speed until just combined. Mix in the oats, and then the brown rice crisps. Do not overmix. Add the chocolate chips last.
  5. Press mixture into the greased baking pan. Bake for 25-30 minutes until top is golden brown. Allow to cool completely before cutting into squares.

 

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