Oatmeal blueberry mini loaves

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: is the time for home. Edith Sitwell.

I agree winter is simply a blessing for us. The serene and subtle snowflakes drift the land into a winter wonderland. Everything seemed like a picture perfect portrait, a beautiful art done by none other than winter itself. Hitting that sun rays on us, even better

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As the forecast predicted, hint of sunshine seeped through the cold air shining in glory, slowly but steadily. That seemed a fantastic opportunity to capture few delicious images. Baking mini loaves with blueberries and oatmeal had been in my mind for quite some time. Today seemed perfect for such an interesting idea. I’m not sure if I sugar coated it too much 🙂 Bit of excitement and fear of failure may be the reason. Because, the oatmeal craze, could ruin the whole thing. I’m talking about the two super foods; oatmeal and blueberries. Even though, the thought process feels bit overwhelming, the desire to deliver it successfully kicked in.

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I thought, one to one ratio of oatmeal and all purpose flour and a generous amount of frozen blueberries would be the ruse. Measure a full cup of quick oats, pulverize it and then add it to the all purpose flour. Combine the flours well. And follow the recipe as normal as you would. Instead of adding the blueberries directly to the batter, try blending it in half portion of the flour first. That will avoid the unpleasant sinking of berries while baking.

The oatmeal blueberry mini loaves were a success. The best way to enjoy the treat is with fresh blueberries and a cup of cold milk. In the morning, an ideal for a breakfast and great treat as a snack as well. Enjoy!



¾ cup all purpose flour
1 cup of quick oats
1 tsp baking powder
½ tsp salt

3 eggs
¾ cup granulated sugar
1 stick of butter
1 tsp vanilla
 1 full cup of frozen blueberries

Grease the mini loaves pan with cooking spray. Cut the parchment paper in small rectangles and line it in each mold. That will avoid the dreary tendency to stick half portion of the loaves at the bottom of the mold.

Pulverize the measured one cup of oats and add it to ¾ cup of all purpose flour. Combine the flours, baking powder and salt. Add the frozen blueberries in half portion of the flour mixture and dredge them well.

In another bowl, cream the butter and sugar. Beat eggs adding vanilla to it. Add the cream mixture and the flour mixture. Gently incorporate everything.

Mix everything together with a wooden spatula. Fill ¾ cups full. Bake in 325°oven for about 20 – 25 minutes or until a wooden pick inserted into the centre of the muffin comes out clean. Enjoy,


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