1. Touch the rose bushes (which I wasn’t allowed to do but I did anyways and always got pricked by a thorn and then cried because I was a huge BRAT).
2. Pick off all the raspberries and sit on the ground near the bush stuffing them into my face like it was my last meal (and then couldn’t eat the meal that my mom made because I was too full from the obnoxious amount of raspberries I consumed).
The taste, sweetness and smell from these berries and the roses were intoxicating. I love raspberries in salads, sauces, baking and just about anything you wouldn’t think a raspberry was compatible with. That’s usually the way I cook – stick an ingredient that you wouldn’t normally put into a recipe for an instant surprise.
Okay, let’s focus on this raspberry oatmeal bread for a second. I have made a ton of banana breads in my lifetime. I put a little twist on my standard recipe and instead of adding in bananas, which I’m sure would be fine to do, I added in fresh razzies.
- 1 cup fresh raspberries
- 2 cups flour, plus 1 tablespoon
- ½ cup white sugar
- ½ cup light brown sugar + 2 tbls
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 2 eggs
- ½ cup (1 stick) butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- zest of one lemon
- ½ cup rolled oats + 2 tbls (I use quick)
- Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour.
- In a small bowl, toss raspberries with 1 tablespoon flour to keep the berries from sinking. In a large bowl, whisk 2 cups flour, white sugar, ½ cup brown sugar,baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter, vanilla and lemon zest together and then fold into the dry ingredients. Add the ½ cup oats and gently combine.
- Place half the mixture into loaf pan and sprinkle raspberries down the centre length of the batter. Top with remaining batter.
- Take 2 tbls brown sugar and 2 tbls oats and combine.
- Gently press the sugar mixture on top of the loaf batter. This will give it a nice crunchy oat crust.
- Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack.
- Serve warm or at room temperature. Freezes well!