Description
This Healthy Oatmeal Lemon Poppy Seed Bread is a nutritious and flavorful quick bread featuring wholesome oats, tangy Greek yogurt, fresh lemon juice, and a delightful crunch from poppy seeds. Sweetened naturally with honey or maple syrup, this moist loaf is perfect for breakfast or a wholesome snack without refined sugars.
Ingredients
Scale
Wet Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Soften oats: In a medium bowl, combine the rolled oats and Greek yogurt. Let this mixture sit for about 10 minutes to allow the oats to soften, which enhances the bread’s texture.
- Mix wet ingredients: In a large bowl, whisk together the eggs, honey or maple syrup, olive oil or melted coconut oil, fresh lemon juice, lemon zest, and vanilla extract until smooth and well combined.
- Combine oat mixture: Stir the softened oat and yogurt mixture into the wet ingredients, mixing thoroughly to incorporate all elements evenly.
- Prepare dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and poppy seeds to ensure they are evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain the bread’s structure and texture.
Notes
- For an extra burst of lemon flavor, drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled bread.
- Use gluten-free oats and flour to adapt this recipe for a gluten-free diet.
