Maple Oat Bread

Here's what you need:

• 2 1/2 cups oat flour
• 1 Tbsp. psyllium husk powder
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup plain Greek yogurt
• 3/4 cup milk (can use non-dairy coconut or almond, etc.)
• 2 large eggs
• 1/4 cup avocado oil (or other neutral oil)
• 1/4 cup maple syrup
• 1 cup old fashioned rolled oats

Preheat your oven to 350F and lightly grease a bread pan. Set aside.

In a large mixing bowl, add the oat flour, psyllium husk powder, baking powder, baking soda, salt, and rolled oats. Mix to combine well. 

In a medium mixing bowl, add the yogurt, milk, eggs, oil, and maple syrup. Whisk well to fully incorporate. The mixture should be creamy. 

Pour the milk mixture into the dry ingredients and, using a wooden spoon, mix well until everything is incorporated. Batter will be on the thinner side. Be sure to scrape down the sides. 

Pour your batter into your prepared loaf pan and sprinkle a few of the rolled oats on top. 

Bake in your preheated oven for 55 minutes, tenting foil loosely over the top for the last 25 minutes. Your bread should have an internal temp of 200F. If you don't have a thermometer, use a long wooden skewer to test and make sure there is no wet dough when you take it out. 

Cool in the pan for 10 minutes and then remove to a wire rack to cool completely. For best slicing, allow to cool at least 30 minutes first. Enjoy!