Blueberry Oatmeal Bread

Sweet breads and pancakes have been one of my biggest cravings over the past couple of weeks. Luckily, I am in an office with five other dietitians who all share the same passion as me...FOOD! I have been spoiled with homemade baked goods most days of the week. Some of the recent treats include: pumpkin bread, zucchini bread, chocolate sugar cookies, bread pudding, cranberry orange scones and cake batter cookies. Last night i decided it was time for me to get into the kitchen and whip up a treat. After searching Pinterest (because where else would i go to find delicious recipes), i found this recipe for Blueberry Oatmeal Bread. I adapted it a little bit, mostly based on the ingredients i had on hand.

Blueberry Oatmeal Bread
adapted from The Lemon Bowl

• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1 cup old fashioned oats
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 oz yogurt (i used one 6 oz plain Chobani and one 6 oz blueberry Chobani)
• ⅓ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup blueberries (i used a mix of fresh and frozen)

Directions:

1. Pre-heat oven to 350 degrees and grease a bread pan with non-stick spray or butter.
2. In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, baking powder, cinnamon, baking soda and salt.
3. Using an electric stand mixer, beat together yogurt, oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
4. Carefully fold in the blueberries then pour batter into the bread pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool completely.