- 2 1/2 cups rolled oats
- 4 large eggs, room temperature
- 1 cup full-fat Greek yogurt
- 3/4 cup honey
- 1/4 cup lemon juice
- 3 teaspoons lemon zest
- 1/4 cup poppy seeds
- 2 1/4 teaspoons baking powder
- pinch of salt
|Preheat oven to 350F.
Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
|In a large bowl, whisk the eggs until pale and foamy. This is better done with a electric whisk.
Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
|Add in the honey, lemon juice and lemon zest and whisk until well combined.
|In another bowl, combine the oat flour, poppy seeds, baking powder and salt.
|Fold the ingredients together until no dry oat flour appears.
|Pour the batter into a greased and floured loaf pan.
|Clean the sides of the pan to prevent burning.
Bake for 30 to 35 minutes in the 350F preheated oven until a golden brown crust has started to form and the loaf springs back when touched.
|Let the loaf cool for 15 minutes before removing it from the pan.