Another case of “let’s name this baked good using half the ingredient list.” This bread is really easy to make as well as healthy enough to not feel bad about going back for more.
- 3 cups ground oatmeal
- 1/4 cup coconut oil
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 eggs
- 3 tsp dark chocolate powder
- 1 1/2 cup blueberries
- Preheat the oven to 350°F (175° C).
- Mix together the coconut oil, vegetable oil, and sugar until as smooth as possible. (Don’t want any weird chunks of coconut oil!)
- Beat/mix in the eggs one at a time and add vanilla extract. Add baking soda and salt.
- Stir in oatmeal and chocolate powder. Fold in blueberries.
- Pour into bread pan.
- Bake for at least 50 minutes. Let cool before cutting (although, let’s be real, does anyone actually do this?).
This recipe is the epitome of our “making it up as you go along/experimenting with random things” mindset, and with the exception of the coconut oil, it’s pretty healthy. No butter, low in sugar, and oatmeal’s good for you!
It all started a few years ago when I wanted to make chocolate chip cookies one night but opened the cupboard to find I was missing chocolate chips, butter, and enough flour. Helpful! It was 11pm so no local grocery stores were open (I lived in the suburbs). Time to arbitrarily substitute things with other somewhat similar things! I ended up forgoing the chocolate chips, using vegetable oil, and grinding up oatmeal. Although the cookies came out being completely different from what I wanted, they were delicious! I brought them to school, and my friends couldn’t get enough of them.
After many batches of experimentation, the current variation is the “blueberries-dark-chocolate-coconut-oil-oatmeal” combination, and I’ve made it into a bread (aka I put it into a bread pan and baked it for longer). If you want to try the cookie version, just add a little less oil, drop large spoonfuls of the batter onto an ungreased cooking sheet, and bake for about 10 minutes. Ultimately, this recipe is something fun to play around with, so feel free to substitute anything of your own or add other things like chia seeds and/or green tea powder. This is as much your experiment as it is mine!
I used a coffee grinder to turn rolled oats into ground oatmeal. Three cups of rolled oats correlates to approximately 2.5 cups of ground oatmeal, so you need to measure out a little more than three cups of rolled oats.
The coconut oil I used is unrefined, extra virgin, and cold-pressed. Fun fact: I also use coconut oil as a deep hair conditioning treatment.
I used Hershey’s Special Dark Cocoa because that was what happened to be in my cupboard, and I have not found anything remarkably different between using frozen blueberries and fresh blueberries. If blueberries aren’t in season, I would go with frozen so that they’re guaranteed to be sweet rather than potentially tiny and sour.
The resulting batter looks a little like sludge because of the oil and rougher texture of the oatmeal, so I photographed it in an “artsy” setup to distract.
Good news: the end result looks a lot like bread!
Try it out, maybe make some changes, or even post a better version of it!