Good for a healthy recipe. Moist and I like the consistency the oatmeal gives it.
I just finished baking this loaf and it is very good. I follwed the recipe exactly and it came out moist and delicious. I made it into 2 loaves (1 larger and 1 mini), so I could taste it, as I was baking it for a friend who recently came home from the hospital. (I didn't want to give something that I hadn't tried.) Loved it, will make it again. Loved the low fat, the addition of oats, whole wheat flour and yogurt...a new healthier twist on an old school recipe. Thanks Ashley.
We loved this!!! I didn't have plain yogurt so I used fruit yogurt and skipped the sugar (just used the brown sugar), otherwise followed the recipe as is. My family devoured this in one sitting. Love how healthy and delicious it is.
I substituted olive oil for the butter, used 1/2 the sugar (1/2 cup Sugar in the Raw only) and added 1 tsp cinnamon and 1/2 tsp nutmeg. The bread remains moist and is plenty sweet. Next time I'll double the amount of cinnamon (2 tsp). I slice the bread, freeze the individual slices and toast it in the morning for a quick breakfast before dashing to work.
I made a double batch of this recipe to use up some bananas that had gone past the point of kids eating them. I followed the recipe with the theseexceptions: Splenda Brown Sugar Blend for the brown sugar, non-fat vanilla yogurt and AP Flour instead of wheat. Everyone is enjoying the bread and I am sure these loaves will be gone in no time! Thank you, Ashley. I am going to try to substitue light evoo for the butter next time.
I tried this and it was simply amazing! The oatmeal was a very interesting twist to an old classic and I like your energy and penchant for trying new and interesting combination's. Im sure people are always asking for you to bake for them. Keep up the innovation!