This is an oldie redone into what I had left in the pantry.
Blueberries out, pecans in.
It’s crazy how the same batter can taste so different featuring just one extra ingredient.
My family of beach-goers chowed down on this for breakfast. Heated, served with cream cheese? The best.
- 1 1/2 cups whole wheat flour
- 1/2 cup wheat germ
- 1 cup old fashioned rolled oats
- 1 cup pecans
- 1/3 cup splenda or sugar substitute
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 2/3 cups low fat vanilla yogurt
- 3 eggs (use 2 eggs, 1 egg white)
- 1 tsp vanilla extract
Pre-heat oven to 350°F and grease a bread pan with cooking spray.
Mix dry ingredients in a medium bowl: oats, flour, cinnamon, baking powder, salt, sugar, and wheat germ.
Beat together eggs, yogurt, and vanilla extract. Gently stir in the dry ingredients.
Fold pecans into the batter and pour into the bread pan. Bake for about 50 minutes.
Let the bread cool before serving.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!