Oatmeal Whole Wheat Quick Bread

I posted this Oatmeal Whole Wheat Quick Bread recipe about a year ago.  It is still a favorite and I’m making it tonight, so I thought I would repost. I needed some easy, hearty bread to go along with our easy, hearty roast & vegetable meal.

 I threw Trader Joes Tri Tip Roast in the oven, dumped a bag of Trader Joes Fresh Roasting Vegetables on top (it is a bag of red potatoes, carrots, garlic cloves, onion, sprig of fresh thyme, sprig of fresh rosemary). Way too convenient!! I added a bit of red wine and Worcestershire sauce to the roast.

Of Course, salt and pepper to taste.

I am trying to get back into the swing of making dinner again!  I have been so spoiled with my church providing meals for us the last 4 months!!  I do enjoy cooking– very much– but I have found I need to stick with meals that are EASY until my energy level is back to normal.

Got any easy recipes for me?

Oatmeal Whole Wheat Quick Bread

1 cup rolled oats
11/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
11/2 tablespoons honey
1 tablespoon vegetable oil (I used coconut oil)
1 cup milk

1. Preheat oven to 450 degrees
2. Grind oatmeal in a food processor or blender.  In a large bowl, combine oatmeal, flour, baking powder and salt.  In a separate bowl, dissolve honey in oil, then stir in the milk.  (I mixed the milk, coconut oil and honey in a one-cup glass measure and microwaved it until the coconut oil melted (the cold milk made it into a solid-state, so I needed to liquefy it).  Combine both mixtures and stir until a soft dough is formed.  Form the dough into a ball (I had to add a bit more flour) and place it on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until the bottom of the loaf sounds hollow when tapped