Blueberry-Oat Breakfast Loaf

Blueberry-Oat Breakfast Loaf
Staff Writer
Faith Gorsky

Blueberry-Oat Breakfast Loaf

This breakfast bread is basically just muffin batter baked into loaf form. It’s similar to coffee cake, but not at all too sweet and has a tender, slightly chewy crumb. With healthy things like whole-wheat flour, oats, almonds, and blueberries, a cake-like breakfast works for me, and the pretty white-chocolate drizzle makes it special enough for entertaining.

16
Servings
454
Calories Per Serving
Deliver Ingredients

Notes

For more of Faith's delicious recipes, visit her blog An Edible Mosaic.

Ingredients

  • 2 Cups fresh blueberries, or thawed and drained frozen
  • 2 Cups all-purpose flour, plus more for the pan
  • 2 Cups whole-wheat flour
  • 2 1/2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup sugar
  • 2 large eggs
  • 2 Cups low-fat milk
  • 1/4 Cup canola oil
  • 1 Teaspoon pure almond extract, or 2 teaspoons pure vanilla extract
  • 2 Cups rolled oats
  • 4 Tablespoons coarsely chopped raw, unsalted almonds
  • 3 Ounces white chocolate
  • 1 Teaspoon cocnut oil, or butter
  • Butter, to grease the pan

Directions

Preheat oven to 350 degrees.

Butter and flour 2 (8 1/2 inch long by 4 1/2 inch wide by 2 1/2 inch deep) loaf pans, or line them with parchment paper.

If you’re using fresh blueberries, measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they’re evenly coated.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. In a large bowl, whisk together the sugar and eggs, then whisk in the milk, oil, and almond extract. Gradually stir dry ingredients into wet, being careful not to overmix. Fold in the oats and blueberries, pour the batter into the prepared pans, and sprinkle the almonds on top.

Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool completely before glazing.

To glaze, melt the white chocolate in a double boiler or in the microwave; stir in the coconut oil until smooth. Drizzle the glaze on top of the bread and let it harden before cutting.
 

Nutritional Facts

Total Fat
22g
31%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
28mg
9%
Carbohydrate, by difference
42g
32%
Protein
23g
50%
Vitamin A, RAE
274µg
39%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
321mg
32%
Choline, total
25mg
6%
Fiber, total dietary
4g
16%
Folate, total
78µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
95mg
30%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
330mg
47%
Selenium, Se
17µg
31%
Sodium, Na
230mg
15%
Vitamin D (D2 + D3)
2µg
13%
Water
59g
2%
Zinc, Zn
4mg
50%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.