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Lemon Turmeric Blueberry Breakfast Loaf

This delicious anti-inflammatory lemon turmeric blueberry loaf makes for a perfect healthy breakfast or afternoon snack. Made with turmeric, cinnamon, lemon zest, fresh blueberries, and an oat crumb topping, what's not to love!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Course Breakfast, Dessert, Snack
Servings 10

Ingredients
  

  • 1 cup rolled oats
  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground turmeric
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • zest of 1 lemon
  • 2/3 cup almond milk
  • 1 tsp lemon juice
  • 1/2 cup olive oil
  • 1/2 cup unsweetened apple sauce
  • 5 tbsp pure maple syrup
  • 3 eggs
  • 1 cup fresh blueberries
  • 2 tbsp whole wheat flour

Oat Crumb Topping

  • 1/2 cup rolled oats
  • 3 tbsp coconut oil
  • 2 tbsp pure maple syrup

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and grease and flour a loaf pan or line with parchment paper. Combine the lemon juice and almond milk in a small bowl and let it sit to form buttermilk.
  • Add the rolled oats, pecans, and walnuts to a food processor and pulse until it turns into a coarse flour. Transfer this mixture to a large bowl and add in the flour, baking powder, baking soda, turmeric, cinnamon, and salt.
  • To another bowl, pour in the lemon juice and almond milk mixture and add in the olive oil, apple sauce, maple syrup, and eggs. Add the zest of 1 lemon and whisk everything until smooth.
  • Slowly incorporate the wet ingredients into the bowl with the dry ingredients and fold everything until combined.
  • In a small bowl toss 1 cup of blueberries in 2 tbsp of flour. This will help to prevent the blueberries from sinking to the bottom. Add the blueberries to the batter and gently fold them in.
  • Pour the batter into your prepared loaf pan and smooth it over with a rubber spatula. Mix the oats, maple syrup, and coconut oil in a separate bowl to form your oat topping. Sprinkle the oat topping evenly over the batter. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean or with just a few crumbs.
  • Let cool for 20 minutes before taking it out of the pan. Enjoy! Best served warm :)
Keyword blueberry, breakfastloaf, lemon, turmeric