Cranberries were on sale at Aldi for ninety-nine cents so of course I had to grab a couple of bags (even though I still have a few in my freezer from the last time).
I did get around to using them this time in this delicious breakfast bread made with homemade oat flour and Greek yogurt (gotta get that fiber and protein!).
This yummy experiment is 100% going to be a go-to for a tangy breakfast, snack, or dessert and keep my freezer from getting overwhelmed with those on-sale cranberries.
- Per serving, this recipe packs 30 g of carbs, 8 g of protein, and 9 g of fat, and 3 g of fiber.
- Pre-workout: have within 60 minutes of your session (or pair with more protein if >1 hour).
- Post-workout: this recipe has the ideal 3-4:1 ratio of carbs to protein! Have post-workout meal within 1-2 hours of your session.
- 2 cups oat flour (made by blending oats in a food processor)
- 1 cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup margarine, melted
- 1 cup Greek Yogurt
- 3 eggs
- 1 tsp vanilla
- Zest of 1 large orange
- 2 cups cranberries (fresh or frozen)
- Juice of the orange
- 1 cup powdered sugar
- Grease a 9×13 inch Pyrex and preheat the oven to 350 degrees.
- Melt the margarine and then beat in the eggs. Mix in yogurt, vanilla, and orange zest.
- Mix the dry ingredients together.
- Add the wet ingredients to the dry and mix till combined.
- Mix in the cranberries.
- Pour mixture into the pan and bake 30 minutes. Remove and cool.
- For the glaze: Combine juice and powdered sugar until smooth. Pour over bread.
- Have a dope breakfast! Or snack. Or dessert. Or whatever!
*By itself, this bread is lightly sweet. I made it without the glaze and love it as it is! But if you prefer sweeter things, I’d make it with the glaze.
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.