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Wholemeal blueberry breakfast bread

Fluffy.

Soft.

Bursting with juicy blueberries.

Super satisfying.

Wholemeal.

Sugar-free.

Butter-free.

Naturally protein and antioxidant packed.


Everything you'd want in your breakfast and snack!


I love when things rhyme unintentionally.


These blueberry breakfast bread bars are A MUST! They're delicious the way they are and even more so when paired with greek yogurt and berries or with a nice slab of peanut or almond butter for the perfect post workout breakfast fuel.


Blueberry breakfast bread

What you need to mix together:


Bowl #1:

- 3/4 cup oat flakes

- 1/2 cup 0% fat natural greek yogurt or dairy-free coconut yogurt

- 1/4 cup coconut or almond milk (or your choice of milk)

- 2 tsp vanilla extract


Bowl #2:

- 2 cups wholemeal flour

- 2 and 1/2 tsp cinnamon

- 1/4 tsp salt

- 1 tsp baking powder

- 1 tsp baking soda


Bowl #3:

- 2 room temperature egg whites

- 1/4 cup honey (or 1/4 cup maple syrup)

- 1 tbsp melted coconut oil


Separately, for the end:

- 3/4 cup of almond or coconut milk (or your choice of milk)

- 1 cup of washed blueberries


Steps:


1 - Preheat oven to 180 degrees C and brush your choice of cake mould with coconut oil (I used a cake bars mould but you can opt for a rectangular shape mould to make a bread-like loaf)


2- Mix the ingredients together in the bowls (as above)


3- Add the ingredients in bowl#3 to bowl #1 and mix well


4- Alternate between adding ingredients in bowl#2 and the 3/4 cup of milk to the mixture, combine the ingredients very well


5- Fold in the blueberries and mix


6- Bake in the oven for 30-35 minutes or until edges and top turn a golden color


7- Let it cool down for 10 minutes before transferring, and dig in to the fluff!

Blueberry breakfast bread

To store: place in airtight container and leave in the fridge for up to 7 days.

If you do give this a shot, be sure to tag me on Instagram or Twitter ;)!

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