This oatmeal almond blueberry bread will become your go-to yummy breakfast treat or after-school snack! It’s made with hearty steel cut oats, crunchy almonds and juicy, tart blueberries.
I’ll tell you what’s important to me during the school year food-wise: homemade meals (whenever possible), practicality of obtaining said homemade meals, make-ahead ability, and (of course) yummyness.
Even when school’s out, my priorities don’t vary much from above. I just have a little more leeway with meal timing. It’s like weekends everyday for my kids, sleeping in, staying up late, and eating meals at odd times … though managing to squeeze them all in by bedtime, of course.
(I can’t wait to get back into the normalcy of a school routine, to be honest.)
I’m a fan of banana bread and similar baked loaves and coffee cakes for all the reasons I listed. I can make a batch on the weekend, freeze some for later, and have some available for gorging in the fridge throughout the school week. It’s practical.
Slices serve as a quick and easy breakfast, warmed few a few secs in the microwave and then slathered with butter. They also act as lunch fodder for my tween daughter, who enjoys two thin slices paired with cream cheese. It’s also perfect for a snack after school OR for a late night treat … with a cold glass of milk … just before I’m ready to hit the hay. Mmm…
Oatmeal Almond Blueberry Bread
I used Bob’s Red Mill® steel cut oats and old fashioned rolled oats for this oatmeal almond blueberry bread recipe. The reason I used both here, is that I wanted a chewy “toothsome” feel for the batter and bread (steel cut oats), but the lighter feel to use as part of the topping (old fashioned rolled oats). The difference between rolled and steel cut oats is in the processing. Rolled oats are rolled flat to produce those flakes you know and love. Steel cut oats are chopped into several pieces for a chewier oatmeal.
Note: Click here for Bob’s Red Mill printable coupons if you’re interested in trying any of their their oats products!
The batter isn’t sweet, which is intentional. I wanted the bread to feel more hearty than dessertish, you know? Like a coffee cake, except even a little more sturdy. Oats are an incredibly versatile whole grain, and I love how they add great texture and more fiber to the mix.
Don’t get me wrong, though. You need a little sweet to mix with the tartness of the blueberries, so the topping (made with old fashioned oats, almonds, butter, and a little sugar) takes care of filling that sugary void.
Baked low and slow until it’s golden around the edges, this oatmeal almond blueberry bread turns out dense in the perfect way … holding up to a slathering of butter, or a smear of cream cheese.
Or simply enjoy a slice all by itself, even if you have to grab it as you’re rushing out the door to the bus stop!
Your stomach’ll thank you (and maybe your family, too)!
[i][b]For the batter[/b][/i]
- 2 large eggs
- 1/3 cup granulated sugar + 2 tablespoons
- 1 teaspoon pure vanilla extract
- 1/2 cup canola oil
- 1 over-ripe banana, mashed (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup steel cut oats
- 1/8 cup crushed almonds
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup fresh blueberries
[b][i]For the topping[/i][/b]
- 1/8 cup crushed almonds
- 1/2 cup old fashioned rolled oats
- 1/2 stick butter, chilled and diced
- 1/4 cup granulated sugar
To get started:
- Preheat the oven to 325°F. Coat a large loaf pan with non-stick spray. Add the blueberries, 2 tablespoons sugar, and a tablespoon of water to a small mixing bowl. Give a stir to coat the blueberries, and then let them sit and macerate while you prepare the batter. You can also prep the blueberries the night before — just cover the bowl and set it in the fridge until you're ready to use them.
For the batter:
- Use a whisk to combine the flour, steel cut oats, almonds, baking soda, baking powder and salt in a large mixing bowl.
- Mash the banana in a separate small bowl and set it aside.
- In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high until they're creamy (about 3 minutes), then add the oil, sugar, vanilla and mashed banana. Continue whisking for 1 more minute.
- Fix the paddle attachment to the mixer. Add the dry ingredients to the wet mixture about a cup at a time, mixing thoroughly before adding the next cupful. Once all the dry ingredients have been added, mix until it's just combined. Fold in the blueberries and their juices gently, by hand.
- Pour the batter into the prepared pan about two thirds of the way up. Set it aside to rest while you prep the topping.
For the topping:
- Add the remaining almonds, old fashioned rolled oats, butter and sugar to a food processor. Pulse until it comes together in pea sized clumps.
To finish the oatmeal almond blueberry bread:
- Sprinkle the topping evenly on the batter. Bake for 60 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. Let it cool for at least 20 minutes in the pan, on a rack, before removing to a rack to cool completely.
Keep the oatmeal almond blueberry bread in a zip top bag in the fridge. It also freezes well — just be sure to wrap it tightly in plastic wrap before placing in a zip top freezer bag to store for the long term.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.