Oatmeal Blueberry Bread is easy and quick to make from scratch! This quick bread is loaded with fresh blueberries and oats giving it an amazing texture and flavor. This healthy oatmeal blueberry bread is delicious right out of the oven, but even better the day after.
We love making all types of bread, but especially quick bread. 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! It gives this blueberry bread an amazing texture with a slight hint of oaty goodness. And just like with a lot of other quick breads, time deepens the flavors and increases the moisture. We love it warm from the oven, but even better the next day!
Health Benefits of Blueberries
- High in nutrients: fiber, vitamin C, vitamin K, manganese
- Blueberries are believed to have one of the highest antioxidant levels of all common fruits and vegetables
- May help improve brain function and memory
How to Select Fresh Blueberries at the 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 each other 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 Blueberries when Picking Them
First of all, if you live in an area where you can pick blueberries, 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 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.
More Favorite Quick Bread Recipes
Oatmeal Blueberry Bread
- 1/2 cup flour, whole wheat
- 1 1/2 cups 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 eggs
- 1 1/2 cup blueberries
- Preheat the oven to 350 degrees F. Grease an 8×4-inch bread pan with cooking spray; set aside.
- Whisk together dry ingredients (flours, oats, sugar, baking powder, soda, allspice, and salt).
- Add milk, coconut oil, and eggs; stir just until combined.
- Gently fold in blueberries.
- 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.
And with any leftover berries after you eat all you can, make this BREAD!