If you want a nutritious and tasty breakfast that is easy to prepare and doesn’t include flour, sugar, oil, or gluten, this oatmeal breakfast bread is ideal for you. It is full of healthy foods like oats, pumpkin, chia seeds, and dried fruits, which makes it an excellent choice for breakfast. This bread is moist and a bit sweet because of the pumpkin and dried apricots. It is also rich in fiber and important vitamins, making it a healthy choice for breakfast or a snack.
Complete Cooking Instructions:
List of items needed:
1 cup of oats
1 glass of lukewarm water (about 200-250 ml)
Half of a pumpkin, approximately 400 grams, with the skin removed.
1 spoon of sweetener (if desired)
1 small spoon of cinnamon (if desired)
A little bit of salt
3 tablespoons of vegetable oil (you can choose not to use it).
1 tablespoon of sesame seeds
5-6 dried apricots, washed and soaked in hot water.
1 tablespoon of chia seeds
1-2 tablespoons of finely chopped nuts like walnuts, almonds, or pecans.
2 tablespoons of a mix of nuts, seeds, and dried fruits
1 small spoon of baking powder
Paper for baking cookies
Instructions:
Get the oats ready.
Mix the oats with warm water in a bowl. Leave it for 10 minutes so the oats can soak up the water and expand.
Get the pumpkin ready.
Peel and shred half of a pumpkin, which should weigh around 400g. Put aside.
Mix the ingredients together.
After the oats have soaked up the water, mix in the shredded pumpkin, sweetener (if desired), cinnamon, salt, vegetable oil, and sesame seeds. Stir thoroughly.
Get the dried apricots ready:
After putting the dried apricots in hot water for a short time, remove the water and cut them into small pieces. Put the apricots in the mix with chia seeds, chopped nuts, and a combination of seeds, nuts, and dried fruits.
Include baking powder.
Mix the baking powder into the mixture and stir until everything is well mixed.
Make the bread.
Cover the baking dish with parchment paper and dampen it a little with warm water. Pour the mix into the baking dish that has been prepared. Even out the surface using a spatula.
Cook in the oven.
Heat the oven to 180°C (360°F) and bake the bread for around 20 minutes until it is golden brown and fully cooked.
Chill and Serve:
After baking, take the bread out of the oven and allow it to cool. Cut it and add your preferred toppings or eat it as it is!
Nutrition Information (Per Serving, About 8 Servings):
Calories: 180 calories
Proteins: 4 grams
Carbohydrates: 28 grams (including 6 grams of sugars)
Fiber content: 6 grams
Fat content: 6 grams
Fat content: 1 gram
No cholesterol: 0mg
Sodium: 150 milligrams
Calcium: 50 milligrams
Vitamin A: 3000 International Units
Iron: 2 milligrams
Tips for storing items:
Cooling:
Keep any uneaten oatmeal bread in a sealed container in the fridge for 4-5 days. The bread usually keeps its moisture well, so it will remain soft for many days.
Cold:
To freeze, wrap each slice in plastic wrap or put them in a container that can be used in the freezer. You can freeze for a maximum of 2 months. When you’re ready to eat, let it thaw at room temperature or put a slice in the toaster for a quick heat-up.
Tips for Cooking:
Changing the level of sweetness.
The taste of this bread mostly comes from the pumpkin and dried apricots. If you like things sweeter, you can put a spoonful of sugar or honey in the mix. Instead, if you want to avoid sugar, just leave out the sweetener.
Enhancing the Taste:
To make it tastier, you can add a little bit of vanilla extract or a sprinkle of nutmeg to improve the flavor of the pumpkin and cinnamon.
Crunchiness Level:
If you enjoy some crunch in your bread, you can include more nuts such as pecans or almonds. Roasting the nuts before using them can enhance their taste.
Option without gluten:
Make sure to use oats that are certified gluten-free to ensure that this recipe is completely free of gluten. Regular oats may be processed in places that also handle wheat, so it’s crucial to read the label if you are sensitive to gluten.
Preguntas frecuentes:
Can I use a different vegetable instead of the pumpkin?
Yes, you can replace the pumpkin with sweet potatoes, carrots, or even zucchini. Make sure they are shredded or mashed to keep the batter’s texture consistent.
Can I bake this bread without using oil?
Of course! You can choose whether to use vegetable oil in this recipe. You can leave it out, especially if you want a low-fat or oil-free choice. The wetness from the pumpkin and oats will help the bread stay soft and tender.
What are some other options instead of dried apricots?
Dried cranberries, raisins, or chopped dates can be used instead of dried apricots. These other options will also provide the bread with a sweet and chewy consistency.
Can I not use the sweetener?
Yes, you don’t have to add the sweetener if you don’t want to. If you like things sweet, dried fruits and pumpkin can give you all the sweetness you need.
Can I use instant oats instead of regular oats?
Yes, you can use instant oats, but the bread’s texture might change a bit. Instant oats absorb water faster and can result in denser bread.