I always get into a rut for breakfast. When I was a kid I would eat Cheerios every morning until I got sick of them and switched bagel with American cheese until I got sick of that. It’s been yogurt for several weeks now — I go in and out of my yogurt phases. I love Chobani plain 0% yogurt which I mix with exactly 4 cut up dried apricot halves. But I need a break. I feel an oatmealy period coming on. But I am not in the mood for oatmeal in a dish because I hear this little satanic voice calling for me to have sugar and half and half cream on top (oh YUMMMMMM).

But I won’t because that’s just too indulgent for January, when I need to shed the 3 pounds gained over the holiday season.

I’m going to have some oatmeal bread. Just a slice (with a little butter or cream cheese) and a pear, for breakfast.

That’s healthy isn’t it?

Anyway, it is really delicious. Here’s the recipe:

Oatmeal Buttermilk Bread

• 1/4 cup butter

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 3/4 teaspoon baking powder

• 3/4 teaspoon salt

• 2/3 cup brown sugar

• 2 tablespoons honey or molasses

• 1 large egg

• 1 cup plain yogurt (or use buttermilk)

• 3/4 cup quick cooking oats

• 1/2 cup chopped pecans or raisins

Preheat the oven to 350 degrees. Lightly grease an 8-1/2-inch x 4-1/2-inch loaf pan. Melt the butter and set it aside to cool. Sift the flour, baking soda, baking powder and salt into a bowl and set aside. Mix the brown sugar and honey together. Stir in the melted butter and egg, blending them in thoroughly. Stir in the flour mixture and blend in thoroughly. Stir in the yogurt, alternating with the oats until all has been incorporated. Stir in the nuts or raisins. Spoon the batter into the prepared pan. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert the bread on a cake rack to cool completely. Or serve warm.

Makes one loaf