June 17, 2010 | Home >Healthy Kids >Oatmeal Blueberry Bread Recipe
Oatmeal Blueberry Bread Recipe
June 17, 2010 | Home >Healthy Kids >Oatmeal Blueberry Bread Recipe

Oatmeal Blueberry Bread Recipe

If you have been reading this blog for a while, you will know, we love our breads!  Probably my favorite food group in the world.  To work in a bakery for me would be both a dream come true, and a nightmare at the same time (I’m weak, what can I say).

But with Berry season upon us, and my 50lbs of oats, we decided on making Oatmeal – Blueberry Bread!

Oatmeal Blueberry Bread. This bread is simply delicious!

First, the dry ingredients:

  • 1 Cup whole wheat flour
  • 1 cup white flour
  • 1 cup rolled oats
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp allspice
  • ¼ tsp salt (optional)
Oatmeal Blueberry Bread. This bread is simply delicious!
  • ¾ cup low fat milk
  • ½ cup melted coconut oil
  • 2 eggs
Oatmeal Blueberry Bread. This bread is simply delicious! Oatmeal Blueberry Bread. This bread is simply delicious!
  • 1 ½ cup blueberries (fresh or frozen-thawed)
Oatmeal Blueberry Bread. This bread is simply delicious!

Mix dry ingredients (flours, oats, sugar, baking powder, soda, allspice, and salt) using a mixing bowl. Mix wet ingredients into dry. Fold blueberries in gently. Pour into an 8 1/2X4 1/2 inch bread pan. Bake at 350 for 60-65 minutes.

So, what are the health benefits of Blueberries:

Like any dark purple and blue fruits and vegetables they are high in Anthocyanin and phenolics.  The benefits include reduction of age related memory loss, controlling blood pressure and slowing the effects of aging (I like that one).

FOOD - Oatmeal Blueberry Bread. This bread is simply delicious! http://www.superhealthykids.com/oatmeal-blueberry-bread/

Oatmeal Blueberry Bread Recipe

Oatmeal Blueberry Bread Recipe
Serves: 4
Cook Time: 60 m

Ingredients

  • 1 cup – flour, whole wheat
  • 1 cup – flour, all-purpose
  • 1 cup – oats, dry
  • 1/2 cup – sugar
  • 1 1/2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – allspice
  • 1/4 teaspoon – salt
  • 3/4 cup – milk
  • 1/2 cup – coconut oil
  • 2 large – egg
  • 1 1/2 cup – blueberries

Directions

  1. Mix dry ingredients (flours, oats, sugar, baking powder, soda, allspice, and salt).
  2. Mix wet ingredients into dry.
  3. Fold blueberries in gently.
  4. Pour into an 8 1/2 X 4 1/2 inch bread pan. Bake at 350 for 60-65 minutes.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 729 36%
  • Fat: 34 g 52%
  • Carb: 96 g 32%
  • Fiber: 7 g 28%
  • Protein: 15 g 30%
  • Sugar: 33 g
written by
Amy Roskelley

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Comments(38)
hayley says:

Is there anything I can substitute for the coconut oil? That’s the one thing I don’t have…

Tricia Kuchler says:

I think you’re my food twin! I live in Philly and in the winter this year, we got slammed with snow. My boyfriend was working overtime and I had been off from work for nearly a week (work in a school). So, needless to say, I was dying of boredom. I had a bunch of random ingredients around and made almost this exact recipe with the addition of bananas and a little pumpkin. I love baking these breads! I let them cool, slice it into 10-12 pieces, put each slice in a baggie, and then my boyfriend and I eat them for breakfast every day until they run out 🙂 Really good with some peanut butter on top!

Mitzi says:

I bet the pumpkin and banana would be a great addition as I found this recipe to be a little dry. Will add in some ripe bananas next time for added moisture. Thanks!

Great idea – Thanks Mitzi!

Amy says:

Hayley The original recipe called for 1/2 cup melted butter, so the next thing I would probably substitute would be 1/2 cup canola oil.

Hope it turns out 🙂
Tricia: YUM!! We are food twins. I love anything with pumpkin too- especially in the form of

Jamie says:

Baking this tonight! Thanks Amy

Kendra says:

I am making this today, looks delish!!

Beth says:

I actually have all the ingredients for this, so I’m going to make this.

Sunday Baker says:

This looks great! I LOVE oatmeal and blueberries. Definitely trying this one 🙂

This looks delicious! I’ll try to make it this weekend for breakfast next week!

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WOW! I love the looks of those! SO healthy and delicious…perfect for berry season 🙂

Colleen says:

I have been reading your blog for a few months now and I love it!! Thank you so much for all the hard work you put in so that we can benefit from it. 🙂 Just this evening, I made a recipe I got here – the teriyaki chicken – so, thank you!
I have a question though, I was under the impression that coconut oil is one of the worse oils out there because it is saturated fat? Is that wrong? I’m wondering if you prefer coconut oil in this recipe for health reasons or for the taste? I do actually have coconut oil on hand because we use it to make popcorn (YUM!) but we would never use more than a few tablespoons per batch – so the 1/2 cup in this recipe seems like a lot! Just curious what your take on the oil is…
Thank you!

Amy says:

Thanks for your question Colleen. Western science certainly has taught us that the tropical oils were not good for us. However, the holistic view is that they have many health benefits! Research may justify this by saying the fat in coconut oil is comprised of medium chain triglycerides which are readily oxidized by the liver and converted into energy.
So, bottom line is- use everything in moderation! 🙂 Plus that popcorn sounds delicious!!

Nicole-Lynn says:

Yum! I just got some mini loaf pans and this would be fun to try! Thanks!

Tara says:

I was looking for a healthy and yummy blueberry recipe that I could make for my grandmother who is recovering from her last round of chemo. This looks perfect. Can’t wait to try it out today!

keepmovingforwardwithme.blogspot.com

[…] ~Mini Whole Wheat Pumpkin Muffins by Ivory Hut ~Zucchini Blueberry Muffins by Rookie Cookie ~Oatmeal Blueberry Muffins by Super Healthy Kids ~”Real Food” Muffins by I Never Grew […]

aubrey says:

I subbed veggie oil for coconut oil

Nicolette says:

I used applesauce instead of the coconut oil and it turned out great.

Nicole says:

I made this last night and it’s wonderful! I cut back the sugar a bit and added some honey. I also added some chopped walnuts. Thanks for sharing the recipe!

Kim says:

YUM! My family LOVES this bread. Tonight I made it with sucanat instead of sugar. It’s fantastic. Thanks!

Quanita says:

Absolutely awesome. I baked them in cupcake pans so no one gets more than the other.
Unlike you, I don’t have a cereal boy, I have crumb snatchers (they eats EVERYTHING). 3 sons and a husband. I have to hide my goodies at work if I want them to last.
Thanks for sharing.

Amy says:

Thanks for sharing Quanita!!

Erin says:

made hawaiin bread and oatmeal blueberry today, in oven now so we will see. One thing the batter for the oatmeal blueberry was VERY thick, did I do it wrong? just worried as it seemd so thick compared to hawaiin.

Amy says:

I remember it being thick! how did it turn out?

Erin says:

It turned out okay. It was a bit dry, not overly but next time I may add 1/4-1/2 cup applesauce just for moisture.
I took half a loaf of each to playgroup and let the ladies try it out. samples of both were all gone.

I_Fortuna says:

Terrific recipe! I did not see it, but from the amount of ingredients I think this makes 2 loaves, is that correct?
Also, I use regular cultured buttermilk (not low fat) . It makes a more tender and moist loaf. Flax meal can also take the place of oil. (lecithin)
And, I use coconut oil but in the winter I use olive oil (works great) because it does not harden like coconut oil does.
I use partly date sugar because we are diabetic.
Canola oil is genetically modified according to my research.
Thanks for this recipe, I will make it tonight or tomorrow. Looks delicious.

Diane says:

Hello everyone! This looks wonderful, but my problem with recipes nowadays is the size of the baking pan is usually not provided. That throws the times off. Most of the time I try to figure out the times and the center caves in and is gooey inside, even though the toothpick comes out dry. That brings me to another question: How “dry” is the toothpick supposed to be? I ruin more quick breads this way.I try so darned hard to make everything just right and my husband loves his banana bread in the mornings and I hate to disappoint him. Please help. Thanks so much. I love your recipes, Amy

Amy says:

Good point Diane- We’ll try to add the pan size. For this, we used a 8 1/2 X 4 1/2 inch pan. For me, dry means there isn’t any dough on the toothpick when you take it out.

Merrie Mullaney says:

Is there a way to print this?

Sorry about that Merrie! I added it to the printable section, so you should be able to do that now.

Sam says:

Can you make this with all whole wheat flour?

Yes you can! It should still turn out great!

Mitzi says:

I made this yesterday and found it to be a little dry. Seems like it needs more liquid ingredients. My daughter ate it up with a little melted butter on top. Any suggestions? Thanks!

Perhaps you are not high altitude? Most of our baked goods use a little extra flour because we are above 5000 feet. So, perhaps it’s as simple as cutting the flour just a touch.

Carol says:

Hello,
I would think that if your recipes are made for high altitude, you would maybe mention that before every recipe. Just to help us out. I’ve been discouraged by recipes that are too dry. I wish I’d have known about the altitude.
Thanks.

Danica says:

I’d like to make this recipe but as muffins, I’ve got 3 little ones that are four and under and muffins are much easier for them to handle on their own :). Any recommendation on how long to cook and at what temperature with the change? Thanks!

Great idea Danica! I make lots of muffins, generally at 375 for 15-20 minutes!

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