Apple Cinnamon Oat Bread

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Who doesn’t love a good piece of apple cinnamon bread, am I right? Well, I sure do and since I was trying to come up with recipes that didn’t revolve around chocolate or banana, I decided to tackle this flavor combination. If you’ve looked at some of my bread/muffin recipes as of late, I’ve been using a lot of bananas as the base since we always have some leftover each week that didn’t get eaten for one reason or another, but I wanted to try a different base for this recipe: applesauce! Just like the bananas, applesauce provides a dense and moist texture that is relatively low calorie and pretty macro friendly. For some added fiber and substance, I also decided to use a packet of oatmeal (of course, bulk oats would work just as well, but I’m lazy sometimes ;P) within the mix and in my humble opinion, I felt it was just perfect. Depending upon your daily macros, you could always add in diced apples as well, but I opted to keep it more simple here.

As you can see from the photo above, the batter is quite dense and the smell was quite mouthwatering, but it’s a shame I don’t have a way to incorporate smell-o-vision for you LOL!

 

Apple Cinnamon Oat Bread

Yields: 16 servings

INGREDIENTS:

🔸77g FlapJacked Cinnamon Apple Protein Pancake & Baking Mix

🔸84g FlapJacked Oatmeal Protein Cookie & Baking Mix

🔸1/2 package (approximately 16g) sugar free instant pudding & pie filling mix in butterscotch

🔸60mL unsweetened cashew milk

🔸2 whole eggs

🔸138g liquid egg whites

🔸366g (3 servings) natural unsweetened applesauce

🔸1 packet Better Oats OatFit 100 calories oatmeal in cinnamon roll (or any flavored oatmeal packet of choice)

🔸150g plain Greek yogurt (I used 2% here)

🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in white cake

🔸liquid stevia or sucralose to taste, about 30-40 drops

🔸1/2 tsp baking soda

🔸1/2 tsp baking powder

🔸1 tsp (5g) ground cinnamon

DIRECTIONS:

  1. Preheat oven to 375F.
  2. Place all wet ingredients in a bowl and mix until smooth. Add all other ingredients, and stir until well blended.
  3. Spray 2 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
  4. Bake for approximately 30 to 35 minutes or until toothpick comes out clean.
  5. Let cool & enjoy! Refrigerate any leftovers for freshness.
Nutrition Information (approximate per serving):

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