Blueberry Oatmeal Bread

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

Suggestions


Start your day on a delicious note with our delightful Blueberry Oatmeal Bread! This scrumptious recipe is perfect for those who appreciate the wholesome goodness of oats and the burst of flavor from fresh blueberries. Whether you're looking for a satisfying breakfast, a sweet brunch treat, or a delightful dessert, this bread fits the bill perfectly.

With its moist texture and rich flavor, this vegetarian-friendly bread is not only easy to make but also a crowd-pleaser, serving up to 20 people. Imagine the aroma wafting through your kitchen as it bakes, filling your home with the comforting scent of cinnamon and sweet blueberries. Each slice is a perfect balance of sweetness and heartiness, making it an ideal companion for your morning coffee or afternoon tea.

What’s more, this Blueberry Oatmeal Bread is versatile enough to be enjoyed any time of the day. It’s a fantastic way to incorporate more whole grains into your diet while indulging in a treat that feels like a special occasion. Plus, it stores well, so you can savor it for days to come. So, gather your ingredients and get ready to whip up a loaf that will surely become a favorite in your household!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350°F. 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%