We all have heard time and time again how breakfast is the most important meal of the day, right? The same is true when it comes to oatmeal and all of its heart health benefits. After all, oats contain both soluble and insoluble fiber. Of course that is helpful for lowering cholesterol levels and stabilizing blood glucose levels. It's no wonder why so many doctors recommend starting your day with oats! They really keep your digestion in tact and improve intestinal health. Oats also have a good amount of protein and minerals to add to it's list of qualities.
I could easily eat a bowl of oatmeal every day, no joke. I'm such a creature of habit and rarely get sick of my routine. But I really love oats in a variety of forms. Homemade granola is a serious addiction! Oatmeal cookies are always a satisfying treat. Baking with oats and oat flour are another variation that I absolutely love!
I came up with this recipe when my husband found out he needed to eliminate almonds from his diet, at least for now. Some of our favorite breakfast breads and muffins are almond flour based so I needed to come up with other options. Since we have always enjoyed the results of baking with oat flour, I started experimenting and came up with this delicious raspberry oat version of bread. You can use fresh or frozen raspberries. Make sure you thaw the raspberries under cold water before combining them into the mix. If you use them frozen, they will add too much moisture to the bread batter. It is free of refined sugars and low in sweetener as well. Topped with some coconut chips, this bread makes an awesome breakfast option when a hot bowl of oatmeal is not on the table!
2 cups gluten free oat flour
1 tsp baking soda
1 & 1/2 tsp baking powder
1/4 tsp sea salt
2 ripe bananas, mashed
2 Tbs + 1 tsp pure maple syrup, divided
1 tsp pure vanilla extract
2 eggs (duck eggs work too)
1 1/2 cups fresh raspberries (thaw if using frozen)
1 tsp fresh lemon juice
Optional: 2 Tbs coconut chips for garnish
1. Line a 9x5 inch loaf pan with parchment paper and preheat your oven to 350°F.
2. In a large bowl, mix the oat flour, baking soda, baking powder, and sea salt.
3. In a separate bowl, mix the mashed bananas, 2 tablespoons of maple syrup, vanilla extract, and eggs. Combine the wet and dry ingredients and mix well.
4. Place the raspberries in a small bowl and drizzle them with a teaspoon of lemon juice and a teaspoon of maple syrup. Using a fork, roughly mash them. Gently fold them into the bread batter.
5. Pour the mixture into your loaf pan and garnish with some unsweetened coconut chips or flakes. Bake for about 45 minutes. Test with a toothpick if necessary. Cool, slice, and enjoy!