Go Back
–+ servings
Blueberry Oatmeal Quick Bread

Delicious Blueberry Oatmeal Quick Bread for Cozy Mornings

Enjoy this Blueberry Oatmeal Quick Bread for a healthy and indulgent breakfast treat that is simple to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with whole wheat flour for a healthier version
  • 1 cup granulated sugar consider using brown sugar for a richer flavor
  • 2 teaspoons baking powder acts as a leavening agent
  • 1/2 teaspoon salt enhances flavor
  • 1 cup plain Greek yogurt use sour cream if Greek yogurt isn’t available
  • 2 large eggs binds all ingredients together
  • 1/2 cup butter melted; can be replaced with vegetable oil for a dairy-free option
  • 1 teaspoon vanilla extract optional but highly recommended
  • 1 cup old-fashioned rolled oats omit if you prefer a smoother texture
  • 1 cup fresh blueberries frozen blueberries may not yield the same results

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In another bowl, combine 1 cup of plain Greek yogurt, 2 large eggs, and ½ cup of melted butter. Whisk until fully combined and smooth.
  4. Gently fold the wet mixture into the dry ingredients using a spatula until just incorporated.
  5. Fold in 1 cup of old-fashioned rolled oats into the batter.
  6. Gently fold in 1 cup of fresh blueberries.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 45 to 55 minutes until golden brown and a toothpick inserted comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Perfect for breakfast or an afternoon snack. Store in an airtight container at room temperature for up to 4 days.

Tried this recipe?

Let us know how it was!