Preparation time: 45 minutes
All of the goodness of blueberries and oatmeal baked into this delicious pan bread. Bake this on a Sunday and have leftovers for the beginning of the week.
1 1/3 cup rolled oats
1 2/3 cup low fat buttermilk
2/3 cup brown sugar
1/3 cup vegetable oil
1/3 cup applesauce
2/3 cup all purpose flour
2/3 cup whole wheat flour
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ teaspoon baking soda
2 cups whole blueberries, fresh or frozen
Combine the rolled oats and buttermilk in a mixing bowl. Let stand 1 hour.
Preheat oven to 400 degrees.
Combine eggs, sugar, oil and apple sauce. Add to rolled oat mixture and stir until well combined.
In a separate bowl combine the flour, whole wheat flour, baking powder, salt and baking soda, and stir until well mixed. Add to rolled oat mixture. Stir until dry ingredients are moistened, about 15 seconds. Do not over mix.
Stir half of the blueberries into the batter.
Pour the batter into an 8 x 8 baking pan lightly coated with non-stick spray. Distribute the remaining blueberries evenly over the top of the batter.
Bake until lightly browned and springy when pressed in the center, about 25 – 30 minutes. Remove from oven and cool. Cut 4 by 4 into 16 pieces.
Per serving: 133 calories, 5 g fat, 1 g saturated fat, 212 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.
Recipe adapted from Food for Fifty 11th Edition, by Mary Molt. Prentice-Hall, Inc.
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