Banana Berry Nut Oatmeal Breakfast Bread
In college, I learned two things.
The first being that you should never, unless your floors are really dirty, substitute dish soap for dishwasher detergent.*
The second thing?
I’m the world’s most indecisive person.
Well, maybe not the world’s very most but I’m pretty terrible at making decisions, sometimes, not all the time…well yeah, all the time.
I can’t even decide on simple things like where to go for dinner. Truly, I need help. I find it works best if I give whoever I’m going to eat with a list of 3 places I would be willing to go and they pick 1 restaurant from those 3. It takes the pressure of me and my indecisive tendencies.
But some days, when I’m real lucky, I have brief moments of decisiveness when I know exactly what I want to eat for breakfast.
These brief moments of decisiveness are actually just food craving in disguise but seriously, without craving certain foods, I’d be indecisive all. the. time. Just one of the many reasons on the why-i-love-food list.
So I started thinking about what I was going to want for breakfast last night and in all of .353463 seconds, I knew what I
A slightly-dough-moist-dense-banana-bread-type thing.
And the decisiveness didn’t stop there. I knew in the morning I wasn’t going to want to wait for such a thing to bake.
So, I made this bread at midnight.
It was the only logical thing to do.
And in the morning, I got to enjoyed the most perfect, decisive breakfast bread.
*My dad was so proud. not.
Banana Berry Nut Oatmeal Breakfast Bread (Gluten Free)
makes 1 loaf
inspired by Daily Garnish
1 cup oat flour (just grind 1 cup old-fashioned oats. Gluten free if needed)
1/2 cup coconut flour
1/3 cup raw oats, unground
1/3 cup brown sugar, not packed
2 tsp baking powder
1/2 tsp salt
1/2 cup plain greek yogurt
1 tsp vanilla
2 large bananas, mashed
heaping 1/2 cup blueberries
1/3 cup strawberries, chopped (5 berries)
heaping 1/3 cup walnuts, roughly chopped
Preheat oven to 350F. In a large bowl, combine oat flour, coconut flour, oats, brown sugar, baking powder, and salt. In a separate bowl, combine eggs, greek yogurt, vanilla, and bananas until there are no lumps left. Pour the wet ingredients into the dry and stir until just combined. Fold in the blueberries, strawberries, and walnuts. Pour dough into a well greased loaf pan. Bake for 50-55 minutes, or until the top of the loaf is golden brown.
Check the loaf around 35 minutes to make sure the top of the loaf isn’t browning to quickly. If it looks like it’s about to burn, tent the loaf with foil for the remaining baking time. Remove the bread from oven and transfer it to a cooling rack. I allowed mine to cool over night and enjoyed this bread for breakfast the following morning. After 3 days, the loaf became slightly crumblier and was hard to cut without it falling apart. Regardless, it’s worth making, just eat it up quick or store it in the fridge for a longer shelf life. Enjoy!