Ever since creating my Oatmeal Almond Banana Pancakes, I've toyed around with the idea of doing something similar in a bread. This weekend I finally did!
Today's recipe, however, isn't an indulgence. It's a tasty breakfast bread that's packed with nutrients and none of the bad stuff. It contains no refined sugars or flours, and can be made gluten-free. (If you're looking for a breakfast bread that is more of an indulgence, try my Cranberry Orange Bread).
If fresh pomegranates aren't in season, try substituting blueberries or cranberries or some other type of fruit. Fresh or frozen berries should work fine in this recipe.
**Scroll to the bottom of the post for a printable version of the recipe.**
You will need:
Oatmeal (enough to make 2 C oat flour)*
1/4 C chia seeds
1 1/2 t baking powder*
1/2 t baking soda*
1/2 t salt
2 medium bananas
1/3 C unsweetened applesauce
1/2 C plain Greek yogurt
1/4 C honey
1/4 C milk
2 t vanilla
3/4 - 1 C pomegranate arils (or other fruit, such as berries)
*If you want to make this gluten-free, be sure to purchase gluten-free oats, baking powder, and baking soda.
Preheat oven to 350 degrees.
Use a food processor to grind the oatmeal into oat flour.
In a medium mixing bowl, mash the bananas. I like to use a pastry blender for this job, but you can use a fork, too.
Add applesauce, yogurt, honey, milk, eggs, and vanilla to the bananas. Whisk until well combined.
Stir wet mixture into flour mixture and mix well.
Fold in pomegranate arils or berries.
Pour batter into greased loaf pan.
Bake for 40 minutes, or until bread is golden brown.
Cut yourself a hearty slice and enjoy your guilt-free breakfast!
Right click image below to download a printable version of the recipe.