With everyone focused on health this month, I may as well admit that I have breakfast blues. I find midweek breakfasts to be a difficult time of the day. First, I’m trying to eek out every possible minute of sleep, followed by a full inbox, a lack of coffee and getting four kids fed, dressed and off to school. Oh, and then there are the school lunches.
To put it plainly, it’s not my favorite time of day. There is too much to do and too much going on for me to really sit down and enjoy even a mere minute of it. Enter the breakfast bread, or in this case, the blueberry banana oat breakfast bread.
I received an email in my inbox reminding me that it’s National Oatmeal Month and that there’s more than one way to incorporate that into my day. Thanks, Driscoll’s for the inspiration.
Blueberry Banana Oat Bread
Banana bread, a perennial favorite, gets a boost by adding rolled oats, which give it texture, a nutty flavor and loads of nutrients; blueberries, a super food bursting with antioxidants, bring sweet tang and moistness.
1 cup low fat buttermilk
2 large eggs
1 cup mashed ripe banana, about 2 medium
2/3 cup packed dark brown sugar
1/3 cup canola oil
2 cups all-purpose flour
1 cup old fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
12 ounces Driscoll’s Blueberries
Preheat oven to 375°F. Coat a 9″ x 5″ loaf pan with cooking spray and dust lightly with flour. Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir into wet ingredients, mixing just until combined. Gently fold in blueberries. Pour batter into prepared loaf pan.
Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing.
Makes 12 slices.
Photo and recipe courtesy of Driscoll’s.
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