Blueberry Oatmeal Nut Bread
A moist, flavorful blueberry banana bread packed with oats and almonds, perfect for breakfast, snack, or brunch, offering a delightful combination of fruity sweetness and nutty crunch.
Ingredients
Instructions
- Cream together the canola oil and sugar.
- Add the mashed bananas, egg, egg whites, and vanilla; mix well.
- Gradually add the self-rising flour and oatmeal, stirring constantly.
- Stir in the slivered almonds; the mixture will be lumpy.
- Gently fold in the blueberries.
- Pour the batter into a greased 9 x 13-inch loaf pan.
- Bake in a preheated 350°F oven for 1 hour and 10 minutes.
- Allow to cool slightly before serving.
Tips & Substitutions
For added flavor, consider substituting half of the canola oil with applesauce to reduce fat while keeping moisture. If you don't have slivered almonds, chopped walnuts or pecans work well. To enhance the blueberry flavor, consider using fresh blueberries when in season. Ensure the bananas are very ripe for optimal sweetness.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a more indulgent treat, serve slices with a drizzle of honey or alongside fresh fruit. It also complements well with yogurt for a balanced meal.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in a toaster or oven until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Oatmeal Nut Bread contains roughly 416 calories, with 12g protein, 69g carbohydrates, and 4g fat. It is an excellent source of iron (39% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before folding into the batter to avoid excess moisture. This ensures the bread maintains its texture and doesn't become too soggy.
Can I make this bread vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy milk instead of canola oil if desired. This will keep the bread moist and delicious while adhering to vegan dietary restrictions.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the bread is ready. If it has batter on it, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).