Oatmeal Yogurt Bread (0 personal points)

8 servings (1" slice)

Ingredients

3 3/4 cups rolled oats

2 tsp baking soda

1/2 tsp table salt

2 eggs, beaten

2 cups plain fat free greek yogurt

Directions:

Preheat oven to 350F. Spray an 8"x 4" loaf pan. Set aside.

In a medium bowl, combine the oats, baking soda and salt. Set aside.

In another bowl, combine the eggs with the yogurt. Mix well.

Add the wet ingredients to the dry ingredients and mix until combined.

Add the batter to the prepared loaf pan. Smooth the top and mound it in the center.

Bake at 350F for 50-60 minutes.

Store bread in the refrigerator or slice and freeze. These can also be made into 12 bagels using a donut pan and baking at 350F for 25-30 minutes.

Variations:

Cranberry - add 1 tbsp ground cinnamon + 1/2 cup reduced sugar craisins + 1/2 cup pepitas.

Pumpkin - replace 1 cup of yogurt with 1 cup of pumpkin puree + 1 tsp pumpkin pie spice + 1 tsp ground cinnamon + 1 cup splenda + 1 cup cranberries (fresh ot thawed from frozen).

Peanut Butter - add 1 cup of peanut butter powder to the recipe.