RASPBERRY, COCONUT, AND ALMOND OATMEAL BREAKFAST LOAF

• 2 large eggs
• 1 1/4 cup unsweetened apple sauce
• 1/2 cup granulated sugar
• 1/3 cup coconut oil, melted
• 1/4 cup buttermilk
• 1 tsp vanilla
• 1 1/4 cups whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup old fashion oats
• 1/2 cup flaked coconut
• 1/3 cup slivered almonds
• 1 cup frozen raspberries

Preheat the oven to 350ºF.

Butter and then flour a 9-inch loaf pan.

In a medium bowl, combine the eggs, applesauce, sugar, coconut oil, buttermilk, and vanilla with a wire whisk.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir in the oats, coconut, and almonds.

Add the wet ingredients to the dry and stir until just combined.

Stir in the frozen raspberries.

Pour the batter into the loaf pan and bake for 1 hour. Remove from oven and let cool.

Can be stored in an airtight container for a week.