Description
This Healthy Oatmeal Lemon Poppy Seed Bread is a delicious and nutritious quick bread that combines wholesome oats and Greek yogurt with bright lemon flavors and crunchy poppy seeds. Sweetened naturally with honey or maple syrup and made with whole wheat flour, this moist bread is perfect for a healthy breakfast or snack. The added lemon zest and juice provide a refreshing citrus tang, balanced by subtle sweetness and texture from the oats and seeds.
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 the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Soften oats: In a medium bowl, combine the rolled oats with the Greek yogurt. Let the mixture sit for 10 minutes to allow the oats to soften, ensuring a tender texture in the bread.
- 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 well combined.
- Combine oats with wet mixture: Stir the softened oat and yogurt mixture into the wet ingredients, ensuring an even distribution.
- Prepare dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and poppy seeds to evenly distribute the leavening agents and seeds.
- Mix batter: Gradually add the dry ingredients to the wet ingredients. Stir gently but thoroughly until just combined, being careful not to overmix to maintain a light texture.
- Transfer to pan and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents sogginess and allows the bread to firm up properly.
Notes
- For extra lemon flavor, consider adding a lemon glaze made from powdered sugar and lemon juice once the bread has cooled completely.
- Use gluten-free oats and gluten-free flour to make this recipe gluten-free.
- This bread is best stored in an airtight container and can be refrigerated for up to 5 days or frozen for longer storage.
- Adjust the sweetness by varying the amount or type of sweetener (honey or maple syrup) to suit your taste.
