Blueberry Oatmeal Bread

Vegetarian
Health score
1%
Blueberry Oatmeal Bread
200 min.
20
121kcal

Suggestions


Indulge in the delightful flavors of our Blueberry Oatmeal Bread, a perfect addition to your morning routine or brunch gatherings. This vegetarian-friendly recipe is not only easy to make but also packed with wholesome ingredients that will leave you feeling satisfied and energized. With a preparation time of just 200 minutes, you can enjoy a delicious homemade bread that serves up to 20 people, making it ideal for family breakfasts or cozy get-togethers with friends.

Imagine the aroma of freshly baked bread wafting through your kitchen, as the sweet and tangy blueberries meld beautifully with the hearty oats and warm spices. Each slice is a perfect balance of moistness and texture, offering a delightful crunch from the oats and a burst of flavor from the blueberries. At only 121 calories per serving, this bread is a guilt-free treat that can be enjoyed any time of the day, whether as a breakfast staple, a brunch delight, or even a sweet dessert.

So, gather your ingredients and get ready to create a loaf that not only nourishes the body but also warms the heart. Your family and friends will be asking for seconds, and you’ll love how easy it is to whip up this scrumptious Blueberry Oatmeal Bread. Let’s get baking!

Ingredients

  • teaspoons double-acting baking powder 
  • cup blueberries fresh frozen organic thawed drained cascadian farm® ( and )
  • 0.7 cup brown sugar packed
  •  eggs 
  • 2.3 cups flour all-purpose
  • teaspoon ground cinnamon 
  • 0.8 cup milk 
  • cup rolled oats 
  • 0.3 teaspoon salt 
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 350F. Grease bottom only of 8- or 9-inch loaf pan.
  2. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries.
  3. Pour into pan.
  4. Sprinkle with additional oats if desired.
  5. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts

Calories121kcal
Protein9.58%
Fat16.51%
Carbs73.91%

Properties

Glycemic Index
14.5
Glycemic Load
9.37
Inflammation Score
-2
Nutrition Score
4.2743478339651%

Flavonoids

Cyanidin
0.63mg
Petunidin
2.33mg
Delphinidin
2.62mg
Malvidin
5mg
Peonidin
1.5mg
Catechin
0.39mg
Epigallocatechin
0.05mg
Epicatechin
0.05mg
Luteolin
0.01mg
Kaempferol
0.12mg
Myricetin
0.1mg
Quercetin
0.57mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:120.62kcal
6.03%
Fat:2.23g
3.43%
Saturated Fat:0.54g
3.4%
Carbohydrates:22.45g
7.48%
Net Carbohydrates:21.43g
7.79%
Sugar:8.39g
9.32%
Cholesterol:17.47mg
5.82%
Sodium:105.06mg
4.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.91g
5.82%
Manganese:0.29mg
14.59%
Selenium:7.56µg
10.8%
Vitamin B1:0.14mg
9.25%
Folate:29.62µg
7.41%
Vitamin B2:0.11mg
6.56%
Phosphorus:64.15mg
6.42%
Calcium:60.74mg
6.07%
Iron:1.05mg
5.83%
Vitamin B3:0.93mg
4.64%
Fiber:1.02g
4.08%
Vitamin K:3.63µg
3.46%
Magnesium:11.64mg
2.91%
Zinc:0.36mg
2.38%
Copper:0.05mg
2.37%
Vitamin B5:0.23mg
2.28%
Potassium:65.53mg
1.87%
Vitamin B6:0.03mg
1.52%
Vitamin B12:0.09µg
1.48%
Vitamin E:0.21mg
1.4%
Vitamin D:0.19µg
1.26%