Description
This Healthy Oatmeal Lemon Poppy Seed Bread is a nutritious and flavorful loaf perfect for breakfast or a snack. Made with wholesome ingredients like oats, whole wheat flour, and fresh lemon, it offers a light sweetness enhanced by honey or maple syrup and a delightful crunch from poppy seeds. The moisture comes from unsweetened applesauce or Greek yogurt, making it a wholesome, vegetarian-friendly choice that balances zest, texture, and nutrition in every slice.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients
- â…“ cup honey or maple syrup
- 2 large eggs
- ¾ cup unsweetened applesauce or Greek yogurt
- ¼ cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup olive oil or melted coconut oil
Optional
- 1 tablespoon chia seeds or flaxseed for extra nutrition
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the old-fashioned oats, whole wheat flour, baking powder, baking soda, salt, and poppy seeds until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat the eggs with honey (or maple syrup), unsweetened applesauce (or Greek yogurt), freshly squeezed lemon juice, lemon zest, vanilla extract, and olive oil (or melted coconut oil). Mix until the mixture is smooth and homogeneous.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to maintain a tender texture. If using, fold in chia or flaxseeds now.
- Prepare to bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool the bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve texture and flavor.
Notes
- This bread is lightly sweet and perfect as a breakfast item or a healthy snack.
- Store in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh for longer.
- You can freeze the bread for up to 2 months; thaw it completely before serving.
- For a vegan alternative, substitute eggs with flax or chia eggs and use maple syrup instead of honey.
