Quick Oatmeal Almond Breakfast Bread

I have never been a big breakfast eater.  I bet nutritionists would frown on that admission.  I have tried eating breakfast and it without fail sits on my stomach all day making me feel sluggish and uncomfortable.  So, coffee is my go to breakfast until mid morning when I feel like having something to eat.  I know I’m not alone in this way of eating or not eating…my mother, my cousin and I share this family gene.  It works for us.  As the saying goes…”if it ain’t broke, don’t fix it”.

My husband Bill is the opposite of me when it comes to breakfast.  He needs food almost immediately after rising.  He doesn’t drink coffee.  In fact he doesn’t like any hot beverages.  He can’t stand cold cereal.  Once in a while he will have hot oatmeal but only if there is nothing else available.  So…I guess it’s fair to say we are both picky about breakfast.

Since Bill’s alarm clock goes off at 4 a.m. I need to make sure there is something pre-made…on the spot…and easy for him to eat in a short amount of time.  I don’t rise at 4 a.m. to make him breakfast !  I try to make up for it on weekends when I might make a puff pancake with fresh fruit or scones.

Over many years I have looked for, found and altered to my liking, a few different types of quick breads that make a healthier breakfast than sugar and cholesterol filled store bought “quick” breakfast foods.

By adding nuts or nut flour/meal, dried fruit or fresh fruits in season,  various seeds, honey and or yogurt, I have found ways to make these a bit healthier for breakfast.  I reduce the sugar in these breads, sometimes by half.  I have adjusted in increments over the years to find what works well in different breads.  Some additions or subtractions have  not been keepers.  This recipe however, has not let me down once.  It’s delicious toasted.  It’s delicious not toasted.  It’s tender, not too sweet, and should be sliced into thick, hearty slices.  Better for toasting that way too!!!  Add jam or jelly or honey and you have a filling quick breakfast.

Children of all ages love this bread.  It’s a favorite in our house.  It’s a go to, easy to put together, easily doubled recipe.  It freezes well, but two loaves don’t last long in our house.  Occasionally I will make two loaves just to freeze.  Knowing they are there as a backup is such a relief when I’ve had a few days of scrambling and haven’t had time to bake.

Of course, this bread doesn’t necessarily have to be for breakfast.  Enjoy it any time you want!!!

Quick Oatmeal Almond Breakfast Bread

Pre heat your oven to 350 degrees.  Butter a 9″ X 5″ loaf pan.

For a single loaf you will need:

1 cup of unsweetened almond milk (vanilla is fine too)

6 TB of melted butter

1 TB honey

2 large eggs  (I use duck eggs when I can get them)

3 TB light brown sugar (packed)

1 cup quick cooking oats

1/4 cup almond meal

2 cups unbleached flour

2 1/2 teas baking powder

1/2 teas salt

Optional:  1/4 cup of finely diced dried fruit or whole raisins.  If you do add dried fruit add a 1/4 cup of unsweetened applesauce as well.  (see below)

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Feel free to add any kind of nuts in place of the almond meal.  Walnuts are my go to… 1/2 cup roughly chopped.

When it comes to dried fruit I typically use 1/4 cup of finely diced dried apricots.  Raisins would work well as would dried cherries or figs.  Anything goes.  When I add dried fruit I also add 1/4 cup of  unsweetened applesauce for a bit of added moisture.

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In a large mixing bowl combine the oats and the almond milk.  While the mixture sits for a few minutes,  melt the butter in a small bowl in your microwave or in a small sauce pan on the stove top.  Do not let the butter burn.  Let the butter cool for a few minutes then add it to your oat and almond milk mixture.

Next add the honey and if you are using dried fruit, add the 1/4 cup of unsweetened applesauce and the diced dried fruit.  Blend these well into the oat mixture.  Add the eggs and again, mix until well blended.  Add the brown sugar.  Mix well.

Now add the almond meal, flour, salt and baking powder. Add chopped nuts if you are using them.  Mix until just blended.  Do not over mix but do make sure the dried ingredients are thoroughly mixed into the wet ingredients.  I usually do this last mixing by hand with a spatula.  This insures I get all the ingredients evenly blended.

The batter will be thick.  Spoon it into the prepared loaf pan with a spatula.  Spread it evenly in the pan.  Feel free to sprinkle a few oats or chopped nuts  over the top of the batter.

Bake in a 350 degree oven for 35 to 45 minutes until a toothpick inserted into the center of the loaf comes  out clean.  Remove from the oven and let cool  for 15 minutes on a wire rack.  Remove the loaf from the pan and let it cool completely before slicing.    If there happens to be any left over store it in a plastic storage bag.

My family’s absolute FAVORITE topping for this bread (preferably toasted) is Peach Paradise Jam.  You won’t find it in any store.  It’s made here from fresh peaches and…a few secret ingredients…  I won’t make you wait too long for the recipe.  Next week perhaps…

Today is the first day of fall.  Enjoy the splendor of this season and as always…

Many Blessings…