Oatmeal Blueberry Bread Recipe

Snack, breakfast, or late night meal, this healthy blueberry bread recipe is worth saving!

If you know me at all, you’d know that I love BREAD!  All breads. Yeast breads, rolls, flat breads. But what I really love the most is sweet breads.  Not only do they taste amazing, but you can create a thousand combinations of flavors and have some very unique breads.  In the fall we love chocolate zucchini and toasted coconut pumpkin bread.  During the holidays, Gingerbread bread, chocolate orange bread.  In the spring, lemon bread, or any type of berry bread. And in the summer, cherry bread, peach or apricot!

But today, it’s all about blueberries!  And for a bit of heartiness and fiber, we’ve added oatmeal to this recipe! We recently purchased 50lbs of oats for food storage after all, so I’m looking for all the ways to incorporate it.

healthy blueberry bread sliced into pieces

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 .

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How to select fresh blueberries at the grocery store

The great thing about blueberries, is you can see easily if they are good or bad.  If I’m purchasing a clamshell container of blueberries in the produce department, I first give the container a little shake. If the blueberries move freely and rattle around,  that’s a good sign. Moldy, squishy, and punctured blueberries will stick to eachother or the bottom of the container and not move around independently.

Then, I turn the container over to inspect the bottom.  If moldy, the mold usually starts on the bottom, and you can visually see the white, fuzzy growth.  Another thing that will be obvious is if the blueberries are still full of juice inside their skin, as opposed to deflated like a raisin.

How to select fresh berries when picking them

First of all, if you live in Oregon, I’m jealous! I want nothing more from life than to be able to grow blueberries in the wild, see them on the side of the road, and eat them all day!  But, since I live in a dessert, I’ll just have to keep going to farmers fields for my berries, who know what they are doing! If you are like me, and need to locate a local berry picking farm, check out Pick Your Own for locations.

May through August is picking season, so if you are in the season, and you find a place to pick, or grow your own, color is the next thing to check. Blueberries should be a deep blue or purple, all the way around the berry before picking.   If they are green or white, they are not ready to pick.  With a soft tug, they should release from the plant easily.  If you have to pull too hard, it’s not ready.

How to store blueberries

Blueberries have a VERY short shelf life.  The flavor is best when they are stored at room temperature, but they will only be fresh for 1-3 days.  If you aren’t eating right away, put your container in the fridge. If you have just gone berry picking and want to freeze your harvest, freeze in a single layer on a cookie sheet, to keep the berries individually frozen, and then pour into a freezer safe bag or container.

 

 

And with any leftover berries after you eat all you can, make this BREAD!

Oatmeal Blueberry Bread

Oatmeal Blueberry Bread Recipe
4.77
Serves: 12
Prep Time: 15 m
Cook Time: 1 h

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. Preheat the oven to 350 degrees F. Grease an 8x4-inch bread pan with cooking spray; set aside.
  2.  Whisk together dry ingredients (flours, oats, sugar, baking powder, soda, allspice, and salt).
  3. Add milk, coconut oil, and eggs; stir just until combined.
  4. Gently fold in blueberries.
  5. Bake for 1 hour or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing from the pan to cool completely.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 243 12%
  • Fat: 11 g 17%
  • Carb: 32 g 11%
  • Fiber: 2 g 8%
  • Protein: 5 g 10%
  • Sugar: 11 g
written by
Amy Roskelley

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Comments(58)
Sarah says:

Thanks so much for this! It’s blueberry season here and I am nesting in the last few weeks of pregnancy. I made 5 loaves to freeze and enjoy in those first few weeks that we’re running on no sleep! Came out perfect! it’s a hit all around, and get my picky toddler to eat some oatmeal. Thanks again!

Yeah! Thanks Sarah. Good luck with that baby!

Christen says:

This bread was an instant hit with my 5 kids and my husband, too! Even my 3 year old who rarely likes quick breads or muffins gobbled up this blueberry bread! We will be making this on a regular basis.

Jennifer McDonald says:

Good and kids loved it!

Penny says:

Can i use frozen blue berries ?

Yes, as long as they aren’t to wet. I like to thaw,rinse, and pat them dry.

Selena says:

Have you made this bread without oats? Would you add more flour??

I haven’t tried it. But I would definitely add more flour!

Karen Taggart says:

Surupa Cuffman says:

This was a hit with the whole family. Lightly sweetened. Really good.

Amy harmon says:

This is a substantial bread that satisfied the whole family.

Julia Reed says:

I found this a bit dry.

Kati Konoff says:

So good! I didn’t have enough fresh blueberries so I used a mix of blueberries and chopped strawberries and it’s so good!

Joanne S says:

Could this be cooked in the slow cooker? If anyone knows, how long and what setting, thanks 🙂

I’ve never tried a bread in the slow cooker before, so I’m not sure! If you try it, let us know how it goes!

Porshia says:

What can you use veg oil instead of Coconut? My Little one is allergic

Yes- vegetable oil works, or grapeseed oil!

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!

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.

Deanna says:

This was SO dry. I couldn’t even get the ingredients to combine. I added a banana, more milk, and some yogurt until I got the consistency I usually see with a quick bread.

Sam says:

Can you make this with all whole wheat flour?

Yes you can! It should still turn out great!

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.

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.

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

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.

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.

Amy says:

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

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:

Thanks for sharing Quanita!!

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.

Kim says:

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

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!

Nicolette says:

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

aubrey says:

I subbed veggie oil for coconut oil

[…] ~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 […]

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

Nicole-Lynn says:

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

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!!

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!

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

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

Sunday Baker says:

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

Beth says:

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

Kendra says:

I am making this today, looks delish!!

Jamie says:

Baking this tonight! Thanks Amy

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

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!

hayley says:

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

Amanda says:

Any oil should work…0

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