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!
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.
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.
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!
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.
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.
Feel free to use either fresh or frozen blueberries. They add natural sweetness and flavor. They’re also packed with antioxidants, fiber, and minerals.
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.
Your skinny jeans are waiting.
Healthy Blueberry Oatmeal Bread
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)
- ⅓ 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
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How can I incorporate ripe banana? Should I replace the yogurt with it?
1 ripe banana could replace one of the eggs in terms of moisture and binding.
Dough way too dry so I had to add coconut milk. Otherwise very good
I made your modified recipe using the flax seed that I ground up in my coffee grinder and no other substitutions. (I see your old recipe used wheat germ?) I had a dark metal pan so I baked at 325°F and it was done in 50 mins. Let it cool in the pan overnight and brought it to work for our ‘breakfast club’ and it was a hit! I loved it and so did everyone else. It was a nice change from co-workers bringing in donuts and bagels all the time. Thanks for the healthy alternative!
well I must thank you for this healthier version of blue berries oatmeal bread! Took your basics with a few changes instead of white sugar used organic blue agave, added pumpkin seeds, along with walnuts just tasted it ,YES! yummy non sweet just like i had hoped for. Gracias from Napa,CA
I substituted buttermilk for the yogurt. Came out moist and fluffy. You can make buttermilk by adding 1 tablespoon vinegar to 1 cup milk.
I tried assembling this monstrosity of a recipe and ended up with a loaf for 30 people. If you’re baking use the metric system because not every cup is the same size. The ratios just seem off. My batter turned out more like a dough than a batter. This just doesn’t make sense. A waste of ingredients.
Not sure where the ratios went off for you, as I’ve had many people make it with no trouble, but I’m sorry the bread didn’t turn out correctly!
I made this recipe and it was delicious! Thank you for posting. I’m making it again tonight for a yummy breakfast tomorrow!
I’m baking this now and it smells absolutely delicious! I wanted to know how long it would keep in the refrigerator?
The other half will go in the freezer!
Good in the fridge for up to a week!
Hi! Looking forward to trying this recipe. Do you think Greek yogurt could be used in place of a traditional low fat yogurt?
Yes, Greek yogurt would work great as well!
So whether I follow the recipe for 1/2x, 1x, or 2x , it still fits into 1 standard-size loaf pan?
Doubling the recipe will require 2 standard loaf pans, and halfing it, you could use a smaller loaf pan.
I made this today and it is delicious! I was a little worried because it took about an hour and 20 minutes to cook but it came out perfectly! It is beautifully brown, moist and so tasty! I will definitely make this again.
I’m so glad you enjoyed it! One of my favorites too!
½ cup Flax seed meal flour would work as well Hi! Being a novice baker , this (see above) was confusing. Also confused when I read “wheat germ” in the directions. Thanks!
Hi Patricia – Thank you so much for bringing this to my attention. I revised the recipe and added in a note to make it easier to follow! I hope you still make it – it’s AMAZING!
Liz, than YOU! Saving it for a special occasion next weekend. It’s going to be the perfect healthy treat with Sunday brunch.
Oh good enjoy!!
Hi Liz, I’m about to make this a second time! So good. So much so I’m serving it to company for breakfast! Serving it “french toast” style. But we also loved it just as it is. Really good, thank you!
Jennifer
Oh great what a good idea!!!!
Hello,
May yku use any other kind of oil than vegetable. Vegetable oil needs to be outlawed.
Thank uku!
You can use any oil you wish!
hi, just made 1 loaf with a few changes: used crushed walnuts instead of the seed meal or flour, 1/2 of brown sugar, and applesauce to replace oil, and vanilla yogurt!
it took only 44 minutes to bake, looks beautiful but haven’t tasted it yet??
u don’t mention if cooling inside pan or not, so i may for now..thx:):
You can cool it either way!! How was it?!
Thank you for sharing the suggestion of walnuts in place of flax meal. I’m definitely going to try this.
Made this for my family. No one was impressed. Threw away half of it. Won’t be making again.
So sorry this wasn’t a hit. I’m curious – did you make any substitutions? We make this all the time and everyone always loves it – I’d love to help brainstorm ways for making it a success for you as well!
So good! I made a streusel topping with 3 T. rolled oats
3 T. flour
1 1/2 T sugar
1 1/2 T butter melted
Thanks for the yummy recipe! Also, I only had a cup of yogurt so I used sour cream for the remainder and it worked great:)
Oooo that sounds so good!
Hi Liz
My husband is the blueberry fan so I made this specifically for him. He said the flavor was great but it was a little too dense. I’ve never baked with wheat germ before. Is it possible to bake this without it?
Yes you can certainly skip it!!
Liz, I finally had time to make the blueberry oatmeal bread!! Husband and I love it and have it for breakfast! Also, I made mini loaves so I could give them as gifts to family and friends! I used flax meal too and it worked great–moist and delicious!! It’s a keeper!! Thanks!! Your #1 fan!!❤️????❤️
Oh I’m so glad you liked it! One of our favorites too!!
Send information how to cook it oatmeal bread recipe to my email