As you all know by now, I always try to come up with new ways to “package” my oatmeal in the morning. You can also tell that blueberries are really popular in my house (refer to Blueberry-Almond Oatmeal Muffins & Gluten-free Blueberry Corn Muffins). Here is my latest experiment–it consists of oatmeal and cornmeal and it low in sugar and it gluten-free.
2 cups oatmeal
1 cup stone-ground, yellow cornmeal
1/2 tsp of baking soda
1/2 tsp of baking powder
1/8 cup of sugar + 1 Tbsp for sprinkling
1 cup almond milk
8 oz plain greek yogurt
zest of 1 lemon
juice of 1/2 a lemon
1 cup blueberries
Preheat oven to 350F
Mix yogurt, eggs, almond milk in a large measuring cup (or bowl)
In a separate bowl, mix oats, cornmeal, baking soda, baking powder, lemon zest, and sugar.
Slowly fold in the wet and the dry ingredients. Add the lemon juice and mix in thoroughly. I like to mix the lemon juice at the end because I don’t want the milk or yogurt to curdle when I mix all the wet ingredients together.
The last step is to fold in the blueberries.
In the greased loaf pan, pour in the batter and spread it evenly. Sprinkle the remaining 1Tbsp of sugar over the top. This will create a golden, sugary top which is really nice for an otherwise “not-so-sweet” quick bread.
Bake for 25 mins. After that, you can turn on the broiler to High for 2-3 minutes to encourage the sugar to brown and the blueberries to burst!
Let the loaf cool before using a serrated knife to slice the loaf.