This oatmeal-raisin swirl bread is soft and fluffy with an ooey-gooey cinnamon center. It is made with whole-grain oats for a better breakfast option.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl combine the boiling water, oats, granulated sugar, 1 tablespoon vegetable oil spread, and salt. Stir until spread is melted. Cover and let stand about 45 minutes or until cooled to room temperature. In a small bowl combine warm water and yeast; stir until yeast is dissolved. Stir into oatmeal mixture along with whole wheat flour. Using a wooden spoon, stir in as much of the all-purpose flour as you can.

  • Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

  • Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans or line with parchment paper; set aside. For filling, stir together brown sugar, flaxseed meal, and cinnamon; set aside.

  • Roll each portion of the dough into a 12x8-inch rectangle. Spread 1 tablespoon of the remaining vegetable oil spread over each dough rectangle. Evenly sprinkle with filling and raisins, leaving a 1-inch space on one of the short sides. Roll up each rectangle starting from the short side opposite the space. Pinch dough to seal seams. Pinch together open ends to enclose the filling. Place each roll, seam side down, in a prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  • Preheat oven to 350 degrees F. Bake loaves for 25 to 35 minutes or until tops are golden brown and sound hollow when lightly tapped. Remove from pans and cool completely on wire racks.


Tip: Choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets to substitute for the granulated sugar. Choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown to substitute for the brown sugar. Follow package directions to use product amount equivalent to 2 tablespoons granulated sugar or 1/4 cup brown sugar. Nutrition Facts Per Serving with Substitutes: Same as below, except 97 cal., 18 g carb., 59 mg sodium. Exchanges: 0 carb. Carb choices: 1.

Variation: Raisin Swirl French Toast: Prepare bread as directed above. To make one loaf into French Toast, cut loaf into 12 slices. In a shallow bowl whisk together 3/4 cup refrigerated or frozen egg product, thawed; 3/4 cup fat-free milk; 1/2 teaspoon vanilla; and 1/4 teaspoon cinnamon. Dip the bread slices into the egg mixture, turning to coat both sides. Coat an unheated large nonstick skillet or griddle with nonstick cooking spray. Preheat over medium heat. Place bread, in batches, in hot skillet or on griddle; cook for 4 to 6 minutes or until golden brown, turning once. Serve warm. If desired, top with fresh berries and sprinkle lightly with powdered sugar. Nutrition Facts Per Serving: 123 cal., 2 g total fat (0 g sat. fat), 0 mg cholesterol, 95 mg sodium, 22 g carb., 2 g fiber, 5 g pro. Exchanges: 1 starch, 0.5 carb. Carb choices: 1.5. Nutrition Facts Per Serving with Variation. Same as below, except 110 cal., 19 g carb. Exchanges: 0 carb. Carb choices: 1.

Nutrition Facts

109 calories; protein 2.7g; carbohydrates 20.6g; dietary fiber 1.7g; sugars 5.2g; fat 2g; saturated fat 0.4g; vitamin a iu 63.4IU; vitamin c 0.1mg; folate 44.1mcg; calcium 13.6mg; iron 1.1mg; magnesium 17.9mg; potassium 74.1mg; sodium 60mg.