There are only a few days left to pack. My list has become monster sized with scribble marks for things that I have remembered, red pen outlines for things that I can’t forget to bring, and this impending feeling of heaviness that I’ve forgotten something already.
It’s our first big trip with all three kids, and I’m grateful for the trial camping run I had last week to prep me for this week long trip at the cabin with my husbands whole family.
Quick and easy breakfast meals have become a necessity during the summer, and the kids get tired of plain old cereal. So one morning I surprised them with a sweet breakfast treat. A coffee cake recipe made with whole grain bread and topped with a drizzle of sweetness. You’ll love it so much you won’t even know it’s healthy!
The original version was a sour cream coffee cake and I maintained the sourness by adding plain Greek yogurt in place of the the sour cream which ups the protein and health contents of the bread.
You can also substitute the granulated sugar for coconut sugar too if you want.
Whole Grain “Sour Cream” Coffee Cake Bread
3/4 cup oats (quick or old fashioned is fine), divided
1 1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup granulated or coconut sugar
1/4 cup brown sugar
1/2 cup butter, softened
2 eggs (I used flax eggs: Place 2 tbsp ground flax seed and 3 tbsp water into a small bowl. Mix and let set for five minutes before placing in your recipe)
1 tsp vanilla
8oz plain Greek yogurt
1/4 cup brown sugar or 1/8 cup brown sugar and 1/8 cup coconut sugar
1/2 tsp cinnamon
1 tbsp cold butter, quartered
2 tbsp finely chopped walnuts (optional)
1 cup powdered sugar
1 1/2 tbsp milk
1/4 tsp vanilla
Preheat oven to 350 degrees.
In a blender or food processor, place all but 1/4 cup of the oats, reserving it for later. Pulse 3-4 times, until the oats become finely ground. Place the ground oats, whole wheat flour, baking powder, baking soda, salt and cinnamon in a bowl and mix until blended. Set aside.
In a mixing bowl, place the butter and sugars. Mix on medium speed for 2-3 minutes until mixture becomes light and fluffy. Add in the eggs and vanilla, stopping to scrape the bowl if necessary. Add in the yogurt and continue mixing until well incorporated.
Slowly add in the flour mixture, stopping mixer once flour is blended in and no large lumps remain in batter.
Pour batter into lightly greased bread pan.
To prepare the topping: In a small bowl mix together the reserved 1/4 cup of oats, sugar(s), cinnamon and nuts (optional). Cut in the butter using a pastry cutter until the mixture is coarse. Sprinkle on top of the batter evenly.
Bake at 350 degrees for 45-60 minutes. Remove from oven when a toothpick inserted into the center of the loaf comes out clean. Allow to cool for 10 minutes before removing bread from pan and continuing to cool completely on wire racks.
Once bread has cooled, top with glaze if desired. To prepare glaze, mix together sugar, milk and vanilla in a small bowl. Drizzle evenly over the loaf of bread.
Makes 8 servings