Apricots are in season and their sweet, juicy flavor pairs perfectly with oats. Oats themselves are a great source of fiber, which helps to lower cholesterol levels and regulate bowel movements. The apricot preserves the bread’s moisture for days after baking, so it is perfect for taking on long car rides or packing into lunchboxes for school kids to enjoy all week! This recipe is vegan-friendly too!
Apricot Oat Bread Recipe: https://www.veganbaking.net/recipes/breads/apricot-oat-bread
prep: 10 mins cook: 30 mins additional: 45 mins total: 85 mins Servings: 12 Yield: 1 loaf
2 tablespoons honey, warmed
2 teaspoons active dry yeast
â…” cup rolled oats
4â€‰Â¼ cups bread flour
1â€‰â…” cups orange juice
1â€‰Â½ teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon white sugar
Â½ cup diced dried apricots
2 tablespoons butter, cut up
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
Remove the bread promptly from the machine when it’s finished, and glaze with the warmed honey. Allow to cool completely before serving.
Per Serving: 80 calories; protein 1.3g; carbohydrates 14.4g; fat 2.3g; cholesterol 5.1mg; sodium 306mg.