Just 3 ingredients 15 minutes ready to eat

This is my macrobiotic version of a recipe by Harumi Kurihara that was in "LEE" magazine about 10(?) years ago.This bread doesn't keep well, so wrap and freeze any leftovers in ziplock bags. Reheat in a toaster oven for a freshly baked taste.Our small electric oven doesn't get very hot. If the bread does start to get too brown, I adjust the temperature by lowering the heat to 170℃. Recipe by Miyakojika

yummy

gluten free, No egg (using nuts, yogurt)

gluten free, vegan

Gluten free, No egg(this recipe using Nuts and yogurt)

This is delicious ...its a must try for all oatmeal banana lovers !

I wanted to make bread using natsumikan that wasn't overly zesty, and this is what I came up with.I used homemade marmalade that isn't too sweet. Adjust the jam to your liking!Cake flour gives the bread a cake-like texture. Use margarine instead of butter if you want to emphasize the citrus taste.I added sour yogurt, which goes well with jam but use milk instead if you prefer! Recipe by yuko&martin

I was looking for macrobiotic diet foods using okara, and "Miyakojika"'s Oatmeal Breadwas delicious. Referring to this recipe, I adjusted the ratio of ingredients to suit my family's taste.Adjust the amount of cinnamon powder to taste.I love cinnamon, so I always use a lot.Adding cardamon will enhance the flavor. Recipe by tearstar

I'm always looking for new ways to enjoy oatmeal, which means I like to adapt some of my favorite desserts into oatmeal form. This one is subtle in its sweetness and will help keep you full until lunch time. Your house will also smell phenomenal while it's cooking.

So good and easy

Very good!