Description
This Healthy Oatmeal Lemon Poppy Seed Bread is a moist, flavorful loaf that combines wholesome oats, whole wheat and almond flours with a zesty lemon punch and crunchy poppy seeds. Naturally sweetened with honey or maple syrup and flavored with fresh lemon zest and juice, this bread is a nutritious and delicious treat perfect for breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 cup almond flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp poppy seeds
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1/4 cup milk (dairy or non-dairy)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup warm water (for soaking oats)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Prepare the Oats: In a bowl, combine the rolled oats with 1/2 cup of warm water. Let them soak for 5–10 minutes to soften, which will improve the texture and moisture of the bread.
- Mix the Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon if using, ensuring that all leavening agents and spices are evenly distributed.
- Combine the Wet Ingredients: In another large bowl, whisk together the eggs, unsweetened applesauce, honey or maple syrup, milk, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir gently to combine. Fold in the soaked oats with any remaining soaking water along with the poppy seeds. Stir just until all ingredients are combined—avoid overmixing to keep the bread tender.
- Pour into the Loaf Pan: Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top to ensure uniform baking.
- Bake: Bake the loaf in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy this healthy and zesty bread as a breakfast or snack option.
Notes
- You can substitute almond flour with all-purpose flour if preferred.
- Use either honey or maple syrup based on dietary preference or availability.
- For a dairy-free version, use plant-based milk such as almond or oat milk.
- Make sure not to overmix the batter to keep the loaf light and moist.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Adding a pinch of ground cinnamon is optional but adds a warm flavor dimension.
