Oat and Blueberry Breakfast Loaf

Ingredients

• • Rolled Oats: 1 cup (90 g)

• • All-Purpose Flour: 1 cup (120 g)
  • Baking Powder: 2 teaspoons
  • Salt: ¼ teaspoon

• • Cinnamon (optional): ½ teaspoon
  • Eggs: 2 large
  • Milk (dairy or plant-based): ½ cup (120 ml)

• • Honey (or Maple Syrup): ¼ cup (60 ml)
  • Vegetable Oil (or Melted Butter): ¼ cup (60 ml)
  • Vanilla Extract: 1 teaspoon

• Fresh Blueberries: 1 cup (150 g)
• Chopped Nuts (optional): ¼ cup (30 g)

Directions

• • Prepare the Dry Ingredients
    • • Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
    

    Best Pie Without Crust: Full of Vegetables and Very Tasty!
    • In a large mixing bowl, combine rolled oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
  • Mix the Wet Ingredients
    • • In a separate bowl, whisk together eggs, milk, honey, vegetable oil, and vanilla extract until smooth.

  • Combine and Fold
    • • Gradually add the wet ingredients to the dry ingredients. Mix gently until just combined.
      • Fold in the blueberries and nuts (if using), being careful not to crush the blueberries.

  • Bake the Loaf
    • • Pour the batter into the prepared loaf pan and spread it evenly.
      • Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool and Serve
    • Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

5 Serving Suggestions

• • Spread with cream cheese or almond butter for added flavor and creaminess.
  • Pair with a drizzle of honey or blueberry compote for extra sweetness.
  • Serve with a cup of tea, coffee, or a smoothie for a complete breakfast.

• Enjoy toasted with a dollop of Greek yogurt on top.
• Add a scoop of vanilla ice cream for a dessert twist.

5 Cooking Tips

• • Use fresh or frozen blueberries; if using frozen, do not thaw them to prevent bleeding into the batter.

• • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • Sprinkle extra oats or a few blueberries on top of the batter before baking for a decorative touch.
  • Ensure the loaf cools completely before slicing to avoid crumbling.

• Store in an airtight container to keep the loaf moist for longer.

Nutritional Benefits

• • Oats: High in dietary fiber, promoting digestion and heart health.
  • Blueberries: Packed with antioxidants and vitamin C, supporting immunity.

• Honey: A natural sweetener with antibacterial and anti-inflammatory properties.
• Eggs: Provide protein and essential nutrients like choline for brain health.

Dietary Information

• • Vegetarian: Yes

• • Gluten-Free: No, unless gluten-free flour is used.
  • Dairy-Free: Yes, if plant-based milk is substituted.
  • Refined Sugar-Free: Yes, if sweetened with honey or maple syrup.

Nutritional Facts (Per Slice)

• • Calories: 190 kcal
  • Protein: 5g
  • Fat: 8g

• • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 9g

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days.
• Freezing: Slice the loaf and wrap individual slices in plastic wrap. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat before serving.