Oats are the perfect breakfast food but sometimes I get tired of the same old oatmeal. In this recipe, I used oat flour instead of all-purpose flour and apple sauce for moisture and flavor.

The bread is dense and moist but not super sweet, which I like for a morning meal (although this makes a great mid-day snack as well). The cinnamon glaze sounds and tastes decadent, but it’s made from coconut yogurt.   I top it with chopped pecans for a little crunch to wake you up!  The result is a satisfying yet healthy breakfast option.

Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Level: Easy
Yield: 8 slices

Ingredients
Apple Oat Bread

  • 1. 5 cup oat flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 T. freshly ground flax meal (grind whole flax seeds in high speed blender, then measure 1 T.) mixed with 3 T. water, chilled in fridge for 15 minutes while preparing other ingredients.
  • 1.5 c. applesauce
  • 3/4 c.agave nectar
  • 1/4 c.chopped pecans (optional)
  • Coconut oil (approximately 1/2 to 1 T.)

Cinnamon Glaze

  • 1/2c. agave nectar
  • 1 c. So Delicious Cultured Coconut Milk, UNSWEETENED Vanilla (you can also use any vegan yogurt but this is my brand of choice)
  • 1.5  T. lemon juice
  • 1/2  t. pure vanilla extract
  • 1/4  t. cinnamon

Directions

Cinnamon Glaze

Mix all glaze ingredients until fully incorporated.  Set aside

Apple Bread Recipe

  1. Preheat oven to 350 degrees. Use coconut oil to grease a 4 x 8 loaf pan.
  2. Mix oat flour, baking powder, baking soda and salt until fully incorporated.
  3. Add flax meal mixture, applesauce, and agave nectar to the oat mixture and blend until fully incorporated.
  4. Fill pan with batter and bake for 50 minute or until toothpick inserted into center of cake comes out clean.

Remove cake from pan and slice into 8 – 1” slices.  Drizzle slices with glaze and chopped pecans.

Copyright, 2015,  40-Year-Old Vegan, all rights reserved.