Cranberry Oat & Honey Bread

While I'm typically a creature of habit when it comes to breakfast foods {oatmeal, greek yogurt/fruit}, I do like mixing it up with the occasional slice of bread or scone {have you tried this recipe yet? SO good!}. Using this recipe I made some tweaks and it left me with a healthier version of the original. The bread has a crumbly texture and tastes good just about any time of the day. It's also a wonderful addition crumbled on top of yogurt!

Cranberry Oat & Honey Bread

originally found here

ingredients:

2 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

Dash of nutmeg

1 cup quick cooking oats

3/4 cup honey

1/3 cup vegetable oil

2 eggs

1/2 cup fat-free milk

2 cups fresh cranberries (or 1 cup dried)

**adjustments I made: 

I used 1 1/2 C whole wheat flour and 1 C all-purpose flour

used flaxseed instead of the eggs

used almond milk 

directions:

Preheat oven to 350 degrees F and grease a 9x5 inch loaf pan.  In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats.  

In a large bowl, mix together honey, vegetable oil, eggs and milk.  Mix in flour mixture until just moistened.  Stir in cranberries and pour into prepared baking dish.  Bake for about 40 minutes.

*a baking tip I just recently learned was to spray the measuring cup with non-stick spray before you pour the honey in-- no sticky mess and it slides right out! 

Enjoy!