This Lemon Blueberry Oat Bread is the perfect sweet coffee break snack! It’s easy to make and packed with whole grains for a healthy twist!
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Happy Monday friends! I surveyed my Instagram followers yesterday, asking what recipe you’d like to see today. I gave you a choice between my Easy One Pan Honey Garlic Shrimp (coming later this week!!) and this Lemon Blueberry Oat Bread, and this Lemon Blueberry Oat Bread was the clear winner! I’m happy to be sharing this recipe with you today – I know you’re going to love it! And if you’re not already following me on Instagram, head on over and follow me to stay up to date with everything that’s happening in my kitchen and behind the scenes on all my photo and video shoots!
This recipe is a family favourite – it’s perfect for Spring with a lemony twist and it’s packed with deliciously fresh blueberries and whole grain oats. It’s crunchy on the outside and soft and chewy on the inside and it’s truly the perfect snack for school lunches and coffee breaks! We even enjoy it for breakfast on busy mornings!
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I hope you like this recipe as much as we do! Let me know in the comments below, what’s your favourite coffee break snack? I’d love to know!
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Looking for more recipes like this one? Check out these other delicious recipes I know you’ll love!!
- Cranberry Orange Oatmeal Bread
- Best Ever Blueberry Streusel Muffins
- Best Ever Chocolate Chip Banana Bread
- Zucchini Blueberry Muffins
- Healthy Pumpkin Oat Muffins
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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Lemon Blueberry Oat Bread
Recipe: Ingredients
- 2 cups all purpose flour
- 1 cup rolles oats
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of 2 lemons
- 1 cup fresh blueberries
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 eggs
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a standard loaf pan by greasing it well with butter and lining with parchment paper.
- Whisk together the all purpose flour, oats, sugar, baking powder, baking soda, salt and lemon zest.
- Add the blueberries and toss to coat.
- In a glass liquid measuring cup or small bowl combine the milk, oil, and eggs, mixing with a fork to combine.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula just until combined.
- Pour into the prepared loaf pan and bake at 350 degrees Fahrenheit for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Let cool in the pan for 5 minutes and then remove to a wire rack to cool almost completely before slicing and serving.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I will try this one but reduce the sugar drastically, use whole wheat flour, and substitute buttermilk for the regular milk…Thanks for the inspiration and love the idea of oats in a loaf 😊
This looks great! Can I substitute the milk with Greek yogurt?
Yes, but we suggest diluting it with some water to get a similar consistency.
I have made these twice into muffins instead of loaves but they taste so good! The recipe is fantastic! Thank you!
Thank you for your feedback! We’re happy you’re enjoying our recipe.
Delicious! I put mine in a Bundt pan and made it with Gf flour!! Also, I added 2 cups of blueberries as well as replaced the oil with 1/2 cup of butter instead!! The butter made it creamier and definitely improved the recipe 🙂
That sounds delicious!!🙂 Thanks Kristina!
Excellent
Thanks Ryan!
Amazing and so easy to make.
So glad you loved it!
Nice texture, and not too sweet, but a little too bland for my taste (not quite savoury enough to be a bread, reminded me more of a fruit scone). So decided to go more in the cake direction and gave it a good dose of very lemony syrup to give it a zing.
Thanks for the recipe – always good to try new ones.
thanks for your feedback Hal!!
I really loved this recipe! It’s not super sweet and seems a lot healthier than the typical sugar glazed type.
I’m glad you enjoyed it!
It needed 65 minutes to cook through! It turned out delicious. Thanks for sharing.
You’re welcome Theresa!!
I tried this recipe tonight with few modifications…used Bob’s GF 1-to-1 flour, Trader Joe’s GF rolled oats, oat milk, zest of 1 lemon, and reduced the amount of sugar to 3/4 cup. Baked in 3 individual mini loaf pans for 35 minutes and they turned out great…a little crumbly but delicious. Thank you for sharing such a great recipe! 🙂
I’m glad you enjoyed it! ☺️