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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes Bread Oat Bran Bread
Oat Bran Bread E-mail
Written by Whole Grain Gourmet   
Monday, 28 January 2008 11:34

oat bran bread

The time I spend on what ultimately becomes the content for this website affords me an opportunity to enjoy some of my favorite things: cooking, eating, photography, and writing. The only thing I would rather do is travel, particularly when it includes cooking, eating, and photography.

My family and I just returned from San Diego, California, where we had the rare luxury of spending 12 days with some of our favorite people in the world. The time and distance which has long separated us immediately vanished from the first embrace we shared. Together we enjoyed many wonderful meals and created new memories to strengthen the bond of our friendship.

I could go on at length about this trip, but I’ll keep it relevant. While I didn’t do much in the way of whole grain cooking or eating during this trip, my breakfast on several days was this oat bran bread. I love this bread and just picked up the necessary ingredients to make it again at home. It makes a great breakfast, particularly if you prepare it in advance for days when you are on the go. It is packed with nutrients. An ounce of oat bran has 6 grams of protein, 150 milligrams of potassium, 20% of the RDA of vitamin B1, and 8% of the RDA of iron. It is also very satisfying, so enjoy a large piece and you won’t find yourself needing to snack much in between meals. It’s a great change of pace if you find yourself reaching for a box of cereal on most mornings.

Give it a try and then join me in thanking Vicki for sharing it with us. Vicki took the time to become a registered member and contribute this recipe. I’m glad she did. Take a moment today to become a member and thank Vicki by posting a message to her in our forum. It’s an easy way to encourage this community to contribute content you might find useful.

Vicki’s Oat Bran Bread


  • 2 cups Oat Bran (e.g., Bob’s Red Mill, Organic)
  • 1/4 cup Wheat Germ
  • 1/4 cup Ground Flax Seed
  • 1/4 cup Firmly packed Brown Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt (optional)
  • 1 cup Skim or 2% Low fat Milk
  • 2 Egg Whites (no yolk), slightly beaten
  • 1/4 cup Honey or Molasses
  • 2 Tbsp Vegetable Oil
  • 1 tsp Cinnamon
  • 1 ripe Banana, mashed
  • ½ – 1 cup Blueberries
  • ½ – 1 cup Nuts (walnuts and/or pecans)


  1. Preheat oven to 400 degrees.
  2. Combine dry ingredients.
  3. Add milk, egg whites, honey, oil and banana; mix just until dry ingredients are moistened.
  4. Mix in blueberries, and nuts.
  5. Spray flat, square baking dish with vegetable oil cooking spray. Do not use a loaf pan.
  6. Place foil around the edges of the baking dish or edges will burn.
  7. Bake for 30-35 minutes.


  • For Muffins, fill 1 dozen prepared muffin cups almost full;
  • Bake 15 to 17 minutes or until golden brown.
  • To freeze, wrap securely; store in freezer up to 3 months.
  • To reheat frozen bread in microwave oven, microwave at HIGH 25 to 30 seconds for each piece

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