When the mood strikes, Autobot #2 can be an extremely picky eater. Which is funny, because normally he is the one who will try the weird sandwich meats his father eats or even the moose sausages my uncle served at a BBQ. But, when it comes to breakfast... holy cow, is it ever hard to feed that child!
As such, I am constantly trying to find a go-to, no fail option for school mornings - something that he will eat and that will give him the energy he needs to make it through his day.
So a while back, when I stumbled upon this recipe for breakfast bread, I jumped on it (he loves bread)! And, I am happy to report that DS gladly eats a slice or two of this bread, buttered or not, whenever it is served to him. With milk and some apple slices, it makes a nice, quick breakfast and both boys have taken it for lunches as well. Whew!
Unfortunately, I have no recollection who or where I got this recipe from, so if it is yours, please comment and we'll make sure to give credit where credit is due. The recipe calls for a loaf pan or a muffin pan - I used an 8" square stone, and it was great (but I didn't write down the cooking time so you will have to play it by ear if you take that route!).
Oatmeal Breakfast Bread
1/4 c. packed brown sugar
1/4 c. pecans
1/4 tsp cinnamon
2 large eggs
1/4 c. applesauce
1/3 c. canola oil
1/4 c. buttermilk (tip: 1 tsp vinegar or lemon juice and then top up to 1/4 cup w/ skim milk)
1 1/4 c. flour (healthier: 3/4 c. white flour + 1/2 c. whole wheat flour)
3/4 c. sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
pinch of cloves
1/2 c. dried apples, figs, apricots or raisins
1 c. old-fashioned oats
1. Mix topping ingredients, set aside.
2. Mix wet ingredients.
3. In a separate bowl, mix dry ingredients.
4. Coat fruit with 1/3 c dry ingredients.
5. Mix all ingredients from step 2-4 together.
6. Sprinkle with topping (from step 1).
Oven at 350 degrees: Bake in buttered/floured loaf pan (9X5) for 55 to 65 min or until knife comes out clean OR divide batter between 20 muffin -tins and bake 20 minutes.