This quick bread rounds out a meal and is an inexpensive way to fill up growing children :). Start the bread before preparing the rest of your meal and everything should get done about the same time.
3 cups whole wheat flour
1/2 cup rolled oats
1/4 cup sugar
3 teaspoons baking powder
3/4 teasoon salt
1 egg
1 1/2 cups skim milk
3 Tablespoons olive oil
Preheat oven to 350 degrees. In a large bowl mix flour, oats, sugar, baking powder and salt. In a separate bowl beat egg. Add milk and canola oil, mix well. Pour milk mixture into the flour mixture and stir just until combined. Pour batter into a greased 8-9″ round cake pan or pie pan. Sprinkle with 2 Tablesspons of additional oats. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 mins, remove from pan and cut into wedges to serve with butter and jam.
Are rolled oats different than quick oats like you’d use in cookies?
Also, can this recipe be done in a bread machine?
Carrie, They are the same, except quick oats are chopped finer. You can use either in this recipe (the original recipe called for quick oats.) I prefer the old fashioned rolled oat as they are chewier, but my kids perfer quick.
This isn’t a yeast bread, so I’d try it on the quick bread cycle (like you would for banana bread.) I’ve never tried that before, so let me know if it works :).
Sounds good! Olive oil or canola? Olive oil is listed in the ingredients and canola in the mixing instructions.
Whichever you prefer. Oil is oil when it comes to the chemistry of baking, but each one has different health benefits and subtle flavors. Choose what you like.
This sounds sooooo good. Gotta figure out my Weight Watchers Points! LOL!
Sinea, if you are doing weight watchers–replace applesauce for the oil.
I wonder if you could substitute cooked oatmeal for the milk to be able to use up already cooked oatmeal? What is your opinion?
Teresa, Cooked oatmeal isn’t as liquidy as milk, so I wouldn’t replace it all, but if you wanted to use cooked oatmeal, reduce the milk slightly so the batter is still the right consistency. (There is leeway in how thick or runny quick bread batter should be. The runnier it is, the longer it will need to cook and vice-versa.)
We made this with dinner tonight! Yummy! Thanks so much for posting!