I posted this Oatmeal Whole Wheat Quick Bread recipe about a year ago. It is still a favorite and I’m making it tonight, so I thought I would repost. I needed some easy, hearty bread to go along with our easy, hearty Roast & Vegetables meal.
I threw Trader Joes Tri Tip Roast in the oven, dumped a bag of Trader Joes Fresh Roasting Vegetables on top (it is a bag of red potatoes, carrots, garlic cloves, onion, sprig of fresh thyme, sprig of fresh rosemary). Way too convenient!! I added a bit of red wine and Worcestershire sauce to the roast.
Of Course, salt and pepper to taste.
I am trying to get back into the swing of making dinner again! I have been so spoiled with my church providing meals for us the last 4 months!! I do enjoy cooking– very much– but I have found I need to stick with meals that are EASY until my energy level is back to normal.
Got any easy recipes for me?
Oatmeal Whole Wheat Quick Bread
1 cup rolled oats 11/2 cups whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 11/2 tablespoons honey 1 tablespoon vegetable oil (I used coconut oil) 1 cup milk
1. Preheat oven to 450 degrees 2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in oil, then stir in the milk. (I mixed the milk, coconut oil and honey in a one cup glass measure and microwaved it until the coconut oil melted (the cold milk made it into a solid state, so I needed to liquefy it). Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball (I had to add a bit more flour) and place on a lightly oiled baking sheet. 3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.