A few tips: for best results, use old fashioned oats not the quick cook kind (or what my English friend calls “oat dust”). If you want to keep it gluten-free, be sure to use oats that say gluten-free on the package. And if you can plan ahead and cook and cool the sweet potatoes ahead of time, it will make this quick bread even quicker.
Next time: I plan to try subbing the egg for chia seeds like I did in this Banana Bread recipe. I also will try mixing in the walnuts rather than sprinkling on top to prevent over-browning the nuts.
If you try this recipe, let me know what you think!
2 cups old fashioned oats (see tip above)
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
¼1/4 tsp sea salt
6 ounces plain yogurt (I used homemade whole milk yogurt...stay tuned for yogurt making post soon)
¼1/4 cup pure maple syrup (don’t skimp here- use the real stuff that comes from maple trees)
2 Tbsp coconut oil, melted
2 tsp apple cider vinegar (this plays nice with the baking soda to create a moist and fluffy baked product. Plus it boosts the nutritional value)
1 cup peeled, cooked, mashed, and cooled sweet potatoes (see tip above)
½1/2 cup chopped walnuts
- Preheat oven to 350 degrees. In a blender, blend the oats completely until they become flour. Add in the cinnamon, nutmeg, baking powder, baking soda and salt. Pulse a couple of times to combine.
- In a medium bowl, whisk the egg, and stir in yogurt, syrup, oil, vinegar and sweet potatoes. Stir until combined. Add dry ingredient mixture to wet ingredient mixture, stirring until just combined.
- Line a loaf pan with parchment paper, sprayed with cooking spray. Pour batter into pan, sprinkle top with walnuts, and bake for an hour or until a toothpick comes out clean.