Blueberry-Oat Breakfast Loaf Recipe

Name: Blueberry-Oat Breakfast Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Fresh Or Frozen Blueberries (thawed And Drained If Frozen); 2 cups All-purpose Flour, Plus A Little More To Flour The Pan; 2 cups Whole Wheat Flour; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Sugar; 2 whole Large Eggs; 2 cups Low Fat Milk; 1/4 cups Canola Oil; 1 teaspoon Pure Almond Extract (or Pure Vanilla Extract); 2 cups Rolled Oats; 4 Tablespoons Coarsely Chopped Raw, Unsalted Almonds; 3 ounces, weight White Chocolate; 1 teaspoon Coconut Oil (or Butter Or Vegetable Shortening); 1 Tablespoon Butter, To Grease The Pans

Servings: persons

2 cups Fresh Or Frozen Blueberries (thawed And Drained If Frozen)
2 cups All-purpose Flour, Plus A Little More To Flour The Pan
2 cups Whole Wheat Flour
2-1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Sugar
2 whole Large Eggs
2 cups Low Fat Milk
1/4 cups Canola Oil
1 teaspoon Pure Almond Extract (or Pure Vanilla Extract)
2 cups Rolled Oats
4 Tablespoons Coarsely Chopped Raw, Unsalted Almonds
3 ounces, weight White Chocolate
1 teaspoon Coconut Oil (or Butter Or Vegetable Shortening)
1 Tablespoon Butter, To Grease The Pans

1
Preheat oven to 350F; butter and flour 2 standard loaf pans, or line them with parchment paper.
2
Only if you're using fresh blueberries, measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they're evenly coated. (Skip this step if you're using frozen blueberries.)
3
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.
4
In a large bowl, whisk together the sugar and eggs, then whisk in the milk, oil, and almond extract. Gradually stir dry ingredients into the wet ones, being careful not to over-mix. Fold in the oats and then the blueberries, pour the batter into the prepared pans, and sprinkle the chopped almonds on top.
5
Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool before glazing.
6
Melt the white chocolate in a double boiler or in the microwave (if you heat it in the microwave, heat it for 30 second intervals, stirring in between each). Then stir in the coconut oil until smooth. Drizzle glaze on top of bread and let it harden before cutting.

1405

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups Fresh Or Frozen Blueberries (thawed And Drained If Frozen), 2 cups All-purpose Flour, Plus A Little More To Flour The Pan, 2 cups Whole Wheat Flour, 2-1/2 teaspoons Baking Powder, and more.

Yes, Blueberry-Oat Breakfast Loaf falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blueberry-Oat Breakfast Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions