Ingredients
1 1/2 cups plain Greek yogurt (non-fat or full-fat)
1 cup oat flour
3 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together Greek yogurt, eggs, honey, vanilla extract, baking powder, and salt until smooth.
Gently fold in blueberries until evenly distributed.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice into 8 pieces and serve at room temperature or toasted.
Notes
Blueberries may cause the loaf to brown more quickly—cover with aluminum foil halfway through baking if needed.
Freeze loaf slices in an airtight container for up to 3 months.
Substitute 1/3 cup ground flaxseed mixed with 1/3 cup water for dairy-free binding.
Use frozen blueberries without thawing for cleaner batter mixing.
- Prep Time: 15
- Cook Time: 50
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg