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Healthy Blueberry Oatmeal Breakfast Quick Bread -- easy to make, really moist & tender, and only 118 calories! Perfect for grab-and-go breakfasts! I make this almost EVERY week! It's SO good!! ♡ healthy greek yogurt blueberry oatmeal bread. no yeast oatmeal bread. whole wheat no sugar oatmeal bread. best healthy clean eating oatmeal bread.

Healthy Blueberry Oatmeal Breakfast Quick Bread

© Amy's Healthy Baking
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!)
5 from 6 votes
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Ingredients 

  • 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 liquid stevia
  • 1 ½ cups (210g) fresh blueberries

Instructions

  • Preheat the oven to 350°F, and coat a 9x5” loaf pan with cooking spray.
  • 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 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.
  • 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

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: 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.
 
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: 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.
 
OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick-cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned oats. They're sold in containers right next to the old-fashioned rolled oats, and they only include one ingredient: oats. (They're not the ones sold in those individual packets with flavors like "maple brown sugar" or "cinnamon apple!")
 
To make your own out of old-fashioned rolled oats, add ¾ cup (75g) of old-fashioned rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.
 
Do not substitute steel cut oats; they don't soften properly, even if pulsed in a food processor or blender.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.
 
IMPORTANT EGG WHITES NOTE: 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.
 
If you prefer to use whole eggs, then use 2 large eggs and reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.
 
STEVIA NOTES + ALTERNATIVES: I do not recommend substituting for the liquid 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 liquid 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.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
BLUEBERRIES NOTE: 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.
 
GLUTEN-FREE VERSION: For the gluten-free flour, use the following: 1 cup (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 (I like this one from Bob's Red Milll) will work as well, if measured like this.
 
{gluten-free, clean eating, low fat, low sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.