It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Oatmeal Bread

Source: Food Stamp Nutrition Connection

Simple, but healthy, oatmeal bread.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	134.4

Total Carbs	26.4 g

Dietary Fiber	2.4 g

Sugars	3.1 g

Total Fat	1.7 g

Saturated Fat	0.3 g

Unsaturated Fat	0.9 g

Potassium	153.7 mg

Protein	3.9 g

Sodium	120.2 mg

Dietary Exchanges 1.7 Fat, 0.2 Other Carbs, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 cup old fashioned rolled oats 1.0
1 tsp salt 1.5
1 1/2 cup cold water 1.0
1 each package baker's yeast 0.25
0 1/4 cup cold water 0.25
0 1/4 cup light molasses 1.5
1 1/2 tbsp vegetable oil 2.0
2 cup whole wheat flour 2.5
2 1/2 cup white all purpose flour

Directions

Combine rolled oats and salt in a large mixing bowl.
Stir in boiling water; cool to lukewarm (105 - 115 degrees).
Dissolve yeast in 1/4 cup warm water in small bowl.
Add yeast water, molasses, and oil to cooled oatmeal mixture.
Stir in whole wheat flour and 1 cup all purpose flour.
Add additional all purpose flour to make a dough stiff enough to knead.
Knead dough on lightly floured surface until smooth and elastic, about 5 minutes.
Place dough in lightly oiled bowl, turning to oil top. Cover with clean towel; let rise in warm place until doubled, about 1 hour.
Punch dough down; turn onto clean surface. Shape dough and place in greased 9 x 5 inch pan.
Cover with clean towel and let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 375 degrees.
Bake 50 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly.
Remove bread from pan and cool on wire rack.