After almost a week in Utah, I am almost finished unpacking my kitchen, and starting to feel settled in. We are still waiting for a few boxes to arrive, but the important things are here, and we have managed to move in to our new apartment in record time.
Being back in my own kitchen after extended travels and the holidays feels really good. I have tried out some new veggie recipes this week, and my husband concocted a healthy slow-cooker feast last night, but I am especially excited about getting back to my baking experiments.
This bread recipe started with a muffin craving after my run yesterday. It wasn’t until I had mixed the batter that I realized my muffin tins are still en route, and so I ended up with a tasty loaf of bread.
Steel cut oats are one of my favorite breakfasts. I could never find them in Germany, so it has been nice rediscovering an old standby here. Chopped apples are one of my favorite oatmeal additions, so adding them to this bread seemed natural.
This is not a very sweet bread. Most of the sweetness comes from the apple, but feel free to add more sugar if you would like. The oats and avocado keep this loaf moist, but a generous helping of baking powder also keeps it light.
Why avocado? Because I had half of one laying around…and because I was curious. You don’t notice the flavor at all, but if the thought of avocado bread bothers you, substitute about 1/4 cup of butter or a neutral flavored oil.
I loved this bread straight out of the oven, but after storing in in the refrigerator I would recommend toasting it and adding some nut butter.
1 cup cooked steel cut oatmeal
1.5 cups flour (I used 1 cup whole wheat, 1/2 cup all-purpose)
2 tablespoons brown sugar
2 tablespoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 avocado, mashed
1/2 cup almond milk
1 teaspoon vanilla extract
1 apple, finely chopped
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees. Spray a loaf pan or 12 muffin tins with nonstick cooking spray.
2. In a large bowl, mix together the dry ingredients. In a smaller bowl, whisk together the wet ingredients.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the apples and stir to incorporate. Pour batter into prepared loaf pan or spoon into muffin tins.
4. Bake for 50 minutes (bread loaf) or 20 minutes (muffins), or until top is browned and a tester inserted at the center of the loaf/muffins comes out clean. Remove from oven and cool on a wire rack.
Recipe adapted from: http://www.playingwithflour.com/2014/02/leftover-oatmeal-muffins.html