Description
A simple recipe for a nutritious breakfast bread featuring blueberries and oatmeal.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard loaf pan.
- In a large bowl, mix the rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together the egg, Greek yogurt, maple syrup, melted coconut oil, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- You can substitute honey for maple syrup if desired.
- Store leftovers tightly covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 7
- Cholesterol: 25
Keywords: blueberry, oatmeal, breakfast bread, healthy, quick bread, whole wheat