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Healthy Blueberry Oatmeal Bread

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This moist and healthy Blueberry Oatmeal Bread is made with creamy yogurt, plump blueberries and warm cinnamon. It’s ideal for freezing and perfect for breakfast or even dessert!  

Sliced Blueberry Oatmeal Bread

Healthy Blueberry Oatmeal Bread is an excellent option for a fast and nutritious breakfast. We love to use leftovers for french toast the next day. It’s not too heavy and has just the right amount of sweetness.

Liz Adding Oats

As we head into the blueberry season, this moist, hearty, and delicious bread recipe is the perfect way to use up any fresh or frozen berries you have on hand. Want to throw in raspberries or strawberries? Be my guest. The more variety the merrier.

Liz mixing ingredients for Blueberry Oatmeal Bread
Liz combining blueberries

Benefits of using yogurt for baking

When it comes to healthy baking, yogurt is your friend. Not only is yogurt an excellent source of calcium, protein, and Vitamin D,  it also adds moisture and texture to pancakes, muffins, and more.  Additionally, the acidity in yogurt helps activate baking soda, which can make baked goods fluffy and light. You can substitute it for sour cream, mayonnaise, or crème fraîche. Get the same taste but with less guilt!

Liz mixing ingredients

Using whole wheat pastry flour for baking

Whole Wheat Pastry Flour is 100% stone ground from the finest soft white wheat. In addition, it has a lower protein content than regular whole wheat flour, and it makes tender wholegrain baked goods like breads, pie crusts, muffins, and pastries. It retains the nutrients of the bran and germ.

liz pouring batter into pan

Freezing and storing for later

If you wrap it in plastic wrap and keep it air-tight in a freezer bag, you can store Blueberry Oatmeal Bread for up to 3 months in the freezer.

Liz adding blueberries to pan

Feel free to use either fresh or frozen blueberries. They add natural sweetness and flavor. They’re also packed with antioxidants, fiber, and minerals.

Liz holding blueberry oatmeal bread

Whether you’re giving it as a gift or enjoying it yourself, Blueberry Oatmeal Bread is truly healthy enough for breakfast but tasty enough for dessert.

Fresh Baked Blueberry Oatmeal Bread

Your skinny jeans are waiting.

Blueberry Oatmeal Bread on a plate

Healthy Blueberry Oatmeal Bread

4.55 stars average
This moist and healthy Blueberry Oatmeal Bread is made with creamy yogurt, plump blueberries and warm cinnamon. It's ideal for freezing and perfect for breakfast or even dessert!  
PREP: 15 mins
COOK: 1 hr
TOTAL: 1 hr 15 mins
Save
Servings: 14

Ingredients
 

  • 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 Flax seed meal ((add 1/2 cup more flour if you don't have flax seed meal))
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups low fat plain yogurt (such as Stonyfield)
  • cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup blueberries (fresh or frozen)

Instructions
 

  • Pre-heat oven to 350 degrees and grease a bread pan with non-stick spray or butter.
  • In a medium bowl, whisk together dry ingredients: whole wheat flour, flax seed meal, oats, sugar, baking powder, cinnamon, baking soda and salt.
  • 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.
  • 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.

Nutrition

Calories: 194kcalCarbohydrates: 29.1gProtein: 5.6gFat: 6.7gSaturated Fat: 0.6gPolyunsaturated Fat: 6.1gCholesterol: 26mgSodium: 223mgFiber: 3.1gSugar: 14.1g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

70 Comments

  1. This recipe looks fantastic! Do you think I could use a gluten free all purpose flour blend in it? Or is the batter to heavy? I would also sub applesauce (or maybe banana) for the oil.

  2. I was wondering if you have any suggestions for a wheat germ substitute? Would flax meal work? Or maybe the 10 grain mix from Bob’s Red Mill? I have both of those, but I don’t have wheat germ and I don’t really want to go buy it unless I’m sure I’ll use it a lot..

  3. 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?

  4. 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.

  5. 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. 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.

  7. 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!

      1. I substituted an equal measure of applesauce in place of the oil and no one could tell. That includes my husband who hates healthy cooking. He actually requests this bread. As a side note, I also used 2 cups of blueberries in it. All I can say is Wow!

        1. Thanks for this! I’m going to make this for breakfast this week and was wondering how much applesauce to substitute. Can’t wait to make it!!

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