I made the switch to Swerve natural zero calorie sweetener almost a month ago and have been impressed in how well it has performed in baked goods. Essentially, you really can’t tell the difference between Swerve and standard sugar in most baked goods. It tastes, browns and has the same texture. I’ve also made a couple puddings with it with excellent results.
Here are the other recipes I’ve published made with Swerve:
For this recipe, I wanted it to be an easy healthy and highly giftable baked good, featuring seasonal flavors. I used pretty printed cardboard disposable mini loaf pans & the recipe makes two, risen about even with the top, so tying a ribbon would be no trouble. There is very little sugar in these, just what is in the sweetened cranberries & there is no flour used, just oats. Those following a gluten-free diet should be fine with standard store bought oats, unless they are particularly sensitive (make sure select certified gluten-free oats if they are).
These loaves are gently sweet, making them nice for breakfast or a snack, not just dessert. The apple sauce & oats provide a good amount of soluble fiber, and help keep these moist with less fats. Swerve cuts down the sugar and calories significantly.
More Baking With Oatmeal!
- White Chocolate Cranberry Oatmeal Cookies
- Pineapple Oatmeal Muffins with White Chocolate Chips
- Pumpkin Baked Oatmeal
- Cranberry Oatmeal Breakfast Cookies with Chocolate Chips
- Apple Oatmeal Muffins Recipe
Cranberry Apple Oatmeal Bread Recipe
- 2 cups quick oats
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1 tsp cinnamon
- 1/2 cup Swerve zero calorie sugar substitute
- 1 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 /2 cup low fat buttermilk
- 2 large eggs
- 2 tbs melted butter
- 2 tbs oil
- 2/3 cup dried cranberries*
- Preheat oven to 350 degrees.
- Place oats in food processor, pulse until ground down to a coarse flour, add baking soda, salt, cinnamon & Swerve. Pulse a couple times to sift.
- Place apple sauce, vanilla, buttermilk, eggs, melted butter and oil in mixing bowl. Beat until smooth, then add the dry mixture, and beat until smooth again.
- Fold in cranberries.
- Pour into 2 mini loaf pans (or full size loaf pan or muffin tins)
- Bake 30-35 minutes until pick pulls clean. (longer for full size, less for muffins)