Oatmeal blueberry breakfast loaf is gluten-free, nut-free and made with old fashioned rolled oats. It's the perfect healthy breakfast cake to serve for brunch or meal prepped for breakfast throughout the week.
Preheat the oven to 375°F. Lightly grease a loaf pan with oil or non-stick cooking spray.
In a blender, add 1½ cups of oats and blend until it turns into a flour consistency (see full instructions here).
In a large bowl, mix together the dry ingredients including, 1½ cups old fashioned rolled oats, 1½ cups of blended oat flour, cinnamon, baking powder and baking soda. Set aside.
In a medium bowl, Mix together the yogurt, milk, eggs, maple syrup, and vanilla extract.
Pour the wet ingredients into the oat mixture.
Gently stir in the blueberries into the batter.
Pour the batter into the loaf pan. Sprinkle a few extra blueberries on top of the loaf. Bake for 45 minutes, or until toothpick comes out clean when poked in the center.
Remove from oven and let sit for 10-15 minutes before removing from pan. Use a butter knife to loosen the edges, place a plate on top of the loaf pan and gently flip over to release the loaf. Slice into pieces and serve with plain greek yogurt or butter.
Storage: Store in an airtight container in the fridge for up to 1 week.
Serving: Wrap one slice of oatmeal loaf in a paper towel and reheat in the microwave for 20 seconds. Serve with butter or plain yogurt.
Frozen blueberries can turn the batter a purple color if you mix too much. When adding the blueberries, gently stir them in 2-3 times and then stop.
This oatmeal loaf will be crumblier than a loaf made with refined flour (ex. white or whole wheat flour). This is normal. I like to eat mine in a bowl with a fork and a big dollop of plain greek yogurt on the side.