Ingredients
– 1 ½ cups whole wheat pastry flour or white whole wheat flour (all-purpose flour or almond flour can be substituted for gluten-free)
– 1 cup old-fashioned or quick cooking oats
– ¾ cup sugar
– ½ cup flax seed meal (add ½ cup more flour if flax seed meal is unavailable)
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 ½ cups low-fat plain yogurt
– ⅓ cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla
– 1 cup blueberries (fresh or frozen)
Instructions
1-First: preheat your oven to 350°F and grease a bread pan to avoid any sticking issues.
2-In a medium bowl, whisk together the dry ingredients: flour, flax seed meal, oats, sugar, baking powder, cinnamon, baking soda, and salt.
3-In a separate bowl, beat the yogurt, oil, vanilla, and eggs using an electric mixer until well blended.
4-Gradually combine the dry ingredients into the wet mixture, stirring gently until just blended to keep the texture light.
5-Carefully fold in the blueberries to distribute them evenly without crushing.
6-Pour the batter into the prepared pan and smooth the top with a spatula.
7-Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8-Let the bread cool completely before serving or storing, which helps it set properly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌾 Whole wheat pastry flour provides great texture; substitutes include all-purpose or almond flour.
🥄 Flax seed meal adds omega-3s without affecting flavor.
🫐 Use fresh or frozen blueberries but avoid excess to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 194 kcal
- Sugar: 14.1 g
- Sodium: 223 mg
- Fat: 6.7 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 6.1 g
- Carbohydrates: 29.1 g
- Fiber: 3.1 g
- Protein: 5.6 g
- Cholesterol: 26 mg