Healthy Blueberry Oatmeal Breakfast Quick Bread
Yields: 1 quick bread, 12 slices
 
I’ve lost track of how many times I’ve baked this breakfast quick bread… It’s that good! Hearty oats, juicy blueberries, a hint of cozy cinnamon—all combined in one incredibly moist and tender loaf. True breakfast (and snacking) perfection! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap. (This is my favorite plastic wrap because it clings so much tighter than other brands!)
  • ¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
  • ½ cup (120g) plain nonfat Greek yogurt
  • 1 cup + 2 tbsp (270mL) nonfat milk, divided
  • 2 tsp vanilla extract
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp ground cinnamon
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla stevia
  • 1 ½ cups (210g) fresh blueberries
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with cooking spray.
  2. In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes: Instant oats are also known as “quick-cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned oats. To make your own out of old-fashioned oats, add ¾ cup (75g) of old-fashioned oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.

For the gluten-free flour, use the following: 1 cups (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.

Remember to measure your oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your quick bread turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.

The quick bread requires 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the loaf maintains its shape and texture while cooling. Without both egg whites, the loaf will collapse while cooling and turn out much denser.

I do not recommend substituting for the vanilla stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here because that's the best price I've found.

However, if you really prefer to omit the vanilla stevia from the cake, substitute ¾ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¾ cup + 1 tablespoon (195mL). You may also substitute ½ cup + 2 tablespoons (150mL) pure maple syrup, honey, or agave and reduce the milk to ½ cup (120mL) instead. The baking time may vary with either of those substitutions as well.

Any milk may be substituted in place of the nonfat milk.

I highly recommend using fresh blueberries! In a pinch, you can substitute frozen blueberries—just remember they typically dye the batter a grayish color. The baking time may also increase when using frozen blueberries.

Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/07/19/healthy-blueberry-oatmeal-breakfast-quick-bread/