tasty treats: blueberry breakfast loaf.

I have a confession: I am terrible when it comes to eating breakfast. I’m well aware that it’s detrimental to my health to go unfed until noon most days, but mornings are just not my thing. More often than not they consist of multiple snooze button pushes resulting in a mad dash out the door when I eventually force myself up. In an effort to hone in on my health and wellbeing, I’ve been making a conscious effort towards a few lifestyle changes. Knowing very well that the likelihood of finding additional time in the morning to fuel my body is quite slim, I’ve been on the hunt for breakfast alternatives that I can quickly grab on the go (generally munching on en route to work). When a friend introduced me to this blueberry breakfast loaf (recipe below) I knew it would work well with my current habbits. The loaf itself is moist and dense, void of any overpowering flavour and pairs perfectly with a small pad of butter and a heaping spoonful of jam as I run out the door. The fact that the recipe is customizable to suit your tastes is quite appealing as I’m one to tire of the same meal too often. I generally throw the ingredients together on a Sunday evening, and the results are enough to last me throughout the work week ahead.(Recipe Below)
::what you’ll need:
1 cup rolled oats
1 1/2 cup flour (of your choice)
1 tsp. baking soda
2/3 cup plain yogurt
1 cup milk (soy/rice/cows)
4 tbsp. sweetener (honey/maple syrup/apple sauce)
1 egg
2 tsp. vanilla
1/2 cup blueberries (or fruit of your choice)

::what you’ll do::
.Preheat oven to 425 degrees F
.Grease or line a bread loaf pan with parchment paper
.Combine oats, flour, baking soda, yogurt, milk, sweetener, the egg and the vanilla
.Fold in blueberries
.Bake for 20-25 mins or until toothpick, inserted into centre, comes out clean


update: a few of you have written mentioning that your loaf has come out brown on the outside, but uncooked on the inside after baking for the recommended amount of time. If you find this is happening to you, try lowering the temperature of your oven (to 375-400) and baking the loaf for an additional 5-10 minutes or so! 

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CATEGORIES | Recipes, Tasty Treats
30 Responses to “tasty treats: blueberry breakfast loaf.”
  1. Charlotte says:

    I’m an awful breakfaster – but these DO look delicious.. maybe it’s time for me to break the habit of a lifetime and eat a healthy breakfast :)

  2. I’m exactly the same, my breakfast this morning is a mug of peppermint tea – woops. That loaf does look incredible – I’d happily have a slice of that with my tea. I love the shot of the blueberries.

  3. rachsmith says:

    I’m not good at breakfast either, and can always do with some tempting…this looks delicious! And beautiful photos.

  4. Karen says:

    I’ll try your loaf as I am like you as well and usually skip breakfast.

  5. Mommy says:

    These look good..and healthy too…Use steel cut oats for the maximum nutritional benefit and whole wheat flour….add a piece of low fat cheese and voila….a perfect breakfast…carb, protein…maybe add a little butter so you get the fat benefit as well…or use yogurt or milk with a bit of fat in it…

  6. Mommy says:

    Forget my fat comments…the fat int he cheese will be good enough!!

  7. Chelsea says:

    Um this looks delish. I feel a little cooking coming on since the wedding…xo

  8. Casey says:

    This looks so good and easy to make! I wonder how it would fair using gluten-free flour? I will have to try it and let you know how it goes.

    Thanks so much for sharing lovely x

  9. Anything with blueberries is delicious in my opinion and this loaf looks especially tasty.

  10. I would eat breakfast every day if this was waiting for me. I usually grab a banana.

  11. You dont even know me and you’ve managed to read my mind! I am a 2 cups of coffee for breakfast type, but for reasons I wont go into here, eating breakfast is no longer a matter of choice, so I have been seeking out easy baked breakfast items to do the grab and go thing too. This is exactly the kind of thing I am looking for – as you said, not too overpowering, and probably not too sweet. Thank you – I’ll be making this over the weekend!

    • Jacquelyn says:

      definitely not to sweet! That’s the best part. The flavours are actually quite subtle which are perfect for first thing in the morning (in my opinion) and could be bumped up a notch or two should you require it.

  12. This looks delicious! Lovely photography :)

  13. Elena says:

    Ladies please help! I followed directions exactly but after taking out the loaf after 25 minutes it was runny inside and baked brown on the outside!!??? I set my oven to 425 degrees just as it said and used a medium loaf pan…wat am I doing wrong?

    • Jacquelyn says:

      Hi Elena,

      That’s very strange! That did not happen to me. I do know that oven’s do vary from place to place. Maybe next time try a lower temperature and bake it for longer. I’m sorry the recipe gave you trouble!

    • Amanda says:

      Elena, unfortunately the exact same thing happened to my loaf. :( I was going to try it again maybe lowering the oven rack and leaving it in an additional 5-10 minutes. I am not giving up!

      • Jacquelyn says:

        Oh no! I hate hearing this!

        I’m going to update the recipe and make sure it doesn’t keep happening. Thanks for letting me know, ladies!

        • Amanda says:

          No worries! I have found my oven to be off from recipes’ recommended times/temperatures before. I have to get better at judging “doneness” – the toothpick trick never seems to work for me! I am a novice baker with a lot to learn. :)

  14. […] and eat en route to work (me? morning person? ha!) While this recipe may not be as healthy as the breakfast loaf I’ve been known to make, it does make for a wonderful alternative. The addition of oats and […]

  15. Bridget says:

    I was so excited to try this recipe but even after baking for an hour it was just a gloopy mess in the middle. Are you sure all the measurements are correct? Would love to know if anyone baked it successfully and receive some tips!!

    • Jacquelyn says:

      Hey Briget! I’m so sorry to hear that. I’ve made it a bunch of times and never had any problems but you’re the second person to mention this to me. Next time maybe try lowering the temperature of your oven (to 375-400) and baking the loaf for an additional 5-10 minutes or so!

  16. […] my hand to these healthy blueberry banana muffins (via Martha Stewart) or this gorgeous-looking blueberry breakfast loaf (via Lark and […]

  17. […] weekend I’d love to make; this summer spice bircher for breakfast, or perhaps this blueberry breakfast loaf then maybe a wholegrain cherry almond crisp and at some point squeeze in a plate of Crispy polenta […]

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