Honey Cranberry Oat Bread

A nutrient-dense, fiber-rich loaf that swaps refined sugars for natural honey and incorporates antioxidant-packed cranberries for an insulin-friendly breakfast staple.

Ingredients

• 2 1/2 cups whole wheat flour (organic preferred)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1/2 tsp. ground cinnamon
• Dash of ground nutmeg
• 1 cup quick-cooking oats
• 3/4 cup raw honey
• 1/3 cup plain Greek yogurt (for moisture and probiotics)
• 2 large pasture-raised eggs
• 1/2 cup fat-free or plant-based milk
• 2 cups fresh cranberries (or 1 cup unsweetened dried cranberries)

Instructions

1. Preheat your oven to 350°F.
2. In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and oats until well combined.
3. In a separate large bowl, blend the honey, Greek yogurt, eggs, and milk. Gradually incorporate the dry ingredients into the wet mixture, stirring until just moistened to avoid over-activating the gluten.
4. Gently fold in the cranberries. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for approximately 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.