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
Recipe by The Lemon Bowl at