Bread baking is still intriguing as there’s sooo many techniques to making a nice, fluffy, chewy loaf. BUT I do need a change for breakfast! There’s loads of frozen blueberries in the fridge and some quick cook oats. It seemed way too obvious: Blueberry Oatmeal Muffins! But, as I mentioned before, I’m still stuck in my bread baking phase, so I ended up using this recipe and baking it into a loaf pan 🙂
Blueberry Oatmeal Loaf (adapted from www.food.com)
Recipe makes 12 muffins or 1 loaf
– 1 1/4 cups uncooked quick oatmeal
– 1 1/4 cups all-purpose flour
– 1/3 cup sugar
– 1 tablespoon baking powder (Tip: If you’re out like I was, just sub with 3/4 teaspoons baking soda + 1 1/2 teaspoon cream of tartar)
– 1/2 teaspoon salt
– 1/2 cup low-fat vanilla yogurt
– 1/2 cup water (Note: Original recipe called for 1 cup milk which can replace the 1/2 cup yogurt & 1/2 cup water- just depends on what you have in stock!)
– 1 egg
– 1/4 cup margarine
– 3/4 cup fresh blueberries or 3/4 cup frozen blueberries
1. Preheat oven to 425 degrees F.
2. Combine oats, flour, sugar, baking powder (or baking soda + cream of tartar) and salt in a large bowl.
3. In another bowl, combine the yogurt & water (or milk), egg and margarine.
4. Add liquid ingredients to the dry ingredients, mix until moist only. Just stir and do not beat.
5. Fold in blueberries.
6. Sprinkle some cinnamon (around 1 teaspoon) on top – optional
7. Fill greased muffin cups 2/3 full or fill greased loaf pan.
8. Bake 20- 25 minutes for muffins and 30 – 35 minutes for loaf.
Serve warm or eat cooled! Equally good- I loved the texture of the oatmeal in the loaf and with the tartness of the blueberries, it was a perfect combination. Not too sweet which makes it amazing for breakfast 🙂
FYI Nutritional Info:
Per Serving (based on 8 servings)
209.4 calories, 4g fat, 34.5g carb, 5g protein, 2.1g fibre