What you need:
2 cups rolled oats
2 cups flour (I used gluten free)
1 and 1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
3/4 teaspoon salt
1 egg white
1/2 cup plus 1/3 cup almond milk
1/3 cup brown sugar
1 teaspoon cinnamon
I developed this recipe mostly because I wanted to see if I could use my blender to turn rolled oats into flour (the answer is: yes!). First, put the two cups of rolled oats into a blender and spin them around until they look like powdery flour, like this:
Add the oat flour to the regular all-purpose flour, baking soda, baking powder, and salt. In a separate bowl, mix the eggs, egg white, honey, almond milk, brown sugar, and cinnamon. Combine the wet ingredients with the dry ingredients and mix them all together until combined. Pour the batter into a greased 8x4 bread pan like so:
Bake at 350 degrees for 40 minutes. I have a convection oven that bakes everything pretty fast. If you don't have a convection oven, your bread might take a bit longer to finish.
Remove from the oven and voila! You've got oatmeal bread that's great with butter and a drizzle of honey. I discovered that if I eat this for breakfast, it helped me feel full for a long time. (At lunch, I didn't feel starving like I usually do.)
I hesitated to put this recipe up because one slice can be so filling, but I figured that there must be some folks who could go for some hearty bread when it's cold and wintry outside.
Thanks for making stuff with me!