January is National Oatmeal Month. If you're not already eating the healthy grain regularly, here's an intriguing way to add it into your family's diet. The recipe is from Driscoll's, the name you see on lots of fresh berries in your grocer's produce department.
-- June Naylor, Special to the Star-Telegram
Blueberry banana oat bread
1 cup low-fat buttermilk
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2 large eggs
1 cup mashed ripe banana, about 2 medium bananas
2/3 cup packed dark brown sugar
1/3 cup canola oil
2 cups all-purpose flour
1 cup old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
11/2 packages (6 ounces each) Driscoll's blueberries
1. Preheat oven to 375 degrees. Coat a 9-by-5-inch loaf pan with cooking spray and dust lightly with flour. Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended.
2. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir into wet ingredients, mixing just until combined. Gently fold in blueberries.
3. Pour batter into prepared loaf pan. Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing.