Blueberry Oatmeal Bread

Yogurt is the secret to this moist and delicious breakfast bread. Leftovers make a fantastic french toast!

When it comes to healthy holiday baking, yogurt is your friend.  Not only is yogurt an excellent source of calcium, protein and Vitamin D but it adds moisture and texture to pancakes, muffins and more.

If you’re looking for an easy edible holiday gift or a homemade treat to give as a hostess gift, Blueberry Oatmeal Bread is the answer.  In a time of year when we often find ourselves knee-deep in fudge, cookies, and egg nog, it is nice to receive a gift that you can dive into without any guilt.

Another idea? Make a few loaves ahead of time and freeze to get a head start on the season.  Not giving it away? Slice and freeze individually wrapped servings in plastic to pop in the microwave when you need a fast and nutritious breakfast or snack to go.

Your skinny jeans are waiting.

5.0 from 5 reviews
Blueberry Oatmeal Bread
Prep time
Cook time
Total time
Yogurt is the secret to this moist and delicious breakfast bread. Leftovers make a fantastic french toast!
Recipe type: Breakfast
Serves: 14
  • 1 ½ cups whole wheat pastry flour or white whole wheat flour
  • 1 cup oats – old fashioned or quick cooking
  • ¾ cup sugar
  • ½ cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups low fat plain yogurt such as Stonyfield
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup blueberries – fresh or frozen
  1. Pre-heat oven to 350 degrees and grease a bread pan with non-stick spray or butter.
  2. In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, wheat germ, baking powder, cinnamon, baking soda and salt.
  3. Using an electric stand mixer, beat together yogurt, oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
  4. Carefully fold in the blueberries then pour batter into the bread pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool completely before serving or wrapping as a gift.
Recipe adapted from The Frugal Girl
Nutrition Information
Serving size: 1 slice Calories: 194 Fat: 6.7 g Saturated fat: .6 g Unsaturated fat: 6.1 g Trans fat: 0 Carbohydrates: 29.1 g Sugar: 14.1 g Sodium: 223 mg Fiber: 3.1 g Protein: 5.6 g Cholesterol: 26 mg

For more breakfast ideas, check out my Healthy Breakfast Recipes board!
Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.


  1. says

    I tried something similar to this in a cookie once–oatmeal and blueberry. They were good but this looks even better! Can’t wait to try!

  2. Rebecca says

    Sounds heavenly & healthy. I’d love to try subbing applesauce for the oil, do you think that might make it too gooey?

  3. Carol says

    I made this bread for the first time for a breakfast meeting at work. I hadn’t even tasted it yet and people were waving at me during the meeting to tell me how good it was. I finally took a piece before it was all gone and it was great. I’ll be making this again, thanks!

  4. leah says

    What type of whole wheat flour do you recommend for baking? The ones I’ve used seem so heavy and don’t produce a nice texture in baked goods.

  5. Nicola says

    To save on calories, I cut the sugar down to 1/4 cup (but doubled the vanilla to 4 tsp and cinnamon to 2 tsp to compensate) and instead of 1/3 cup oil I used 1 Tbsp oil and a mashed banana.
    I didn’t have wheat germ so I subsituted 1/2 cup ground sunflower seeds.
    I also used ~2 cups blueberries.
    Tasted great!

  6. Jodie Cady says

    I made this for our staff meeting and it was a huge hit. Easy to make, very moist and great tasting.

  7. Marianne says

    This looks amazing. I am always looking for healthier versions of my favorite foods. My question for you is if I can substitute fat free plain Greek yogurt in the recipe. Thanks! Can hardly wait to make it.

  8. Paige says

    This is awesome bread, I made it and had it every day for breakfast! I substituted the brown sugar and used unsweetened applesauce instead of oil. So moist!! I was curious about how you think they would turn out if I put the batter into muffin cups?


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