I don’t know about you, but I am one of those people that just HATE throwing food away. I do this to a fault, often leading to the inevitable fridge purge. Sometimes the purge makes me feel even worse – something about seeing once vibrant delicious food coming to such an anti-climatic end (oh the lost opportunities!).
Last week, I enjoyed the delicious hot bowl of oatmeal I had been craving for weeks. It was everything I wished for and more. The cold congealed leftovers that remained – not so much. But it was perfectly good oatmeal so I decided to find a way to give it a second life. My first thought was oatmeal cookies. I made a cookie batter, folded in the cooked oatmeal, plopped tablespoons of batter on a baking sheet and waited. What came out of the oven was closer to bready scones than cookies. It was very disappointing, another confirmation of my lack of baking skills. I still had lots of batter left (and motivation) so I decided, if it’s bready, then I’ll make bread! I grabbed one of the apples that came in my CSA box, chopped it and added that to the batter. Into a pan it all went and out came a moist and delicious Oatmeal Apple Bread. I guarantee you won’t have to worry about leftovers with this recipe!
Oatmeal Apple Bread
Prep Time10 mins
Cook Time45 min
Activity GuideCar Camping, Backpacking, Day Trip, Picnic
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup sugar
- 2/3 cup coconut oil, or shortening
- 3 eggs
- 1 1/2 cups cooked oatmeal
- 1 apple, cored and chopped
- 1 teaspoon butter (to grease pan)
- Large Bowl
- Large Spoon or Flat Spatula
- 9x5x2 inch Pan
- In large bowl sift dry ingredients together.
- Add oil and eggs and beat with a mixer until creamy.
- Stir in cooked oatmeal and chopped apple. The batter will be thick and slightly sticky.
- Pour batter into greased pan. It should be no more than ¾ full.
- Bake at 375˚C until knife comes out clean after piercing the loaf. If top of Oatmeal Apple Bread is getting golden brown but center is still doughy, cover with aluminum foil to prevent burning.