I have made this at least 5 times in the last month adding 2 eggs instead of 1 makes it denser it is delicious not too sweet great for anytime.
This bread is very moist, but a little on the bland side. I'll make this again, but next time I'll add some cinnamon to it, and maybe a bit more brown sugar. Decent starter bread to add things to.
Also, if you don't have buttermilk on hand to make this with, just adding 1 tbs of lemon juice to a cup of regular milk will give you the same effect. Just as tasty, only cheaper. :)
This is a nice bread recipe and a great way to get rid of leftover buttermilk. I added a teaspoon of cinnamon and 1/2 teaspoon of nutmeg and it tasted great!
Easy to make. It tastes good but a bit greasy and too crumble. I tried again with less oil (1/4 cup Canola oil) and use whole wheat flour instead of all-purpose flour in order to have a healthier version. It comes out good but it needs a little bit more sugar when using whole wheat flour (3/4 cup brown sugar). And make sure to get rid of the lumps in the brown sugar before adding into the buttermilk oat mixture.
I have made this 5 times in the last month it is that good and easy to make. I have made changes to the recipe each time and finally perfected it this time around. I use 2 eggs instead of 1 and 1/2 cup of applesauce instead of the oil. Add a little more brown sugar. Also add about 2 tsp. of cinnamon. I also add fruit to it rasins dried cherries apples; whatever you think will taste good.
I added cinnamon and baked it in an 8x8 cake pan. Because it is crumbly it makes a great base for strawberry shortcake. I have served it several times this way to rave reviews.
Quick and easy. I follwed the recipe and baked this in a pie plate. Cut and served in wedges -- ejoyed by all.
This is one of my favorite quick breads! Think cornbread type of taste but made with oatmeal and not sticky like some quick breads can be and you will appreciate this recipe. It is light tender and wholesome with a hint a sweetness. I use a 1/4 c. of melted coconut oil without compromising the recipe and usually sub out 1/2 c. flour with white whole wheat flour (it's lighter than regular whole wheat flour) and leave out the salt. Delicious with a smear of soft butter and very adaptable to the addition of spices or made as muffins (12 regular sized or 6 jumbo).
Oh my goodness, these are YUMMY!!!! The only difference: I used butter instead of oil and I added cranberries and walnuts, plus I made in a 9x13 pan, cut into squares. My husband and I finished off an entire recipe in 2 days! Not sweet, but sweet enough for breakfast or snack. I also added ground flax seed.
Made this recipe to use up some buttermilk. I added raisins nuts and spices as suggested by other reviewers but felt the bread still needed something. Maybe needed to be sweeter? Also although the bread is moist it's very crumbly and had to be eaten with a fork as there was no way you could pick up a slice. This was an okay recipe and smelled great while baking but I probably won't make it again.
