Recipe: Oat and blueberry loaf

Oat milk is a lovely plant-based alternative to dairy milk and has a mildly sweet oat and nutty flavour. A source of dietary fibre, unlike most other milks/ Mylks. When combined with antioxidant-bursting blueberries (a crowd favourite in our household!) this afternoon treat for the family, balances perfectly with a glass of oat milk or a cup of tea! It is also the perfect companion to a picnic or sliced into small portions for a snack box treat for all, even parents!

Oat and blueberry loaf
Makes: 1 loaf

3/4 cup brown sugar
2/3 cup olive oil
2 eggs
2 1/2 cups self-raising flour
1 cup oat milk
1 x punnet blueberries
1/4 cup rolled oats

Preheat oven to 180C
Line the base and sides of a loaf pan.
Whisk sugar and olive oil for 30 seconds. Add eggs and whisk until combined.
Add flour and stir through. Stir through oat milk and blueberries until combined.
Pour the mixture gently into a loaf pan and sprinkle top with oats.
Bake for 45-50 minutes or until the skewer inserted into the middle of the loaf comes out clean.
Serve with fresh cream or sour cream and extra berries.
Tip 2.1 Any berry variety can be used for this recipe and you can also substitute frozen berries for fresh ones when out of season.
Tip 2.2 For vegan: remove eggs and substitute with apple purée, chickpea juice (aqufaba), flaxseed, mineral water, and banana purée.

A beautiful visual content creator, Amie is also an Author of two children’s recipe books, Baby Pip Eats & Little Pip Eats, and also holds a B.Sc. in Food Science and Nutrition. Amie has over 15 years of experience as a food technologist for some of the world’s largest consumer goods companies and has also worked as a freelance food stylist and recipe writer for magazines, including the Australian Women’s Weekly, Gourmet Traveller and Good Taste

A career highlight for Amie was having the ability to use her varied talents internationally, working as a Food consultant in the USA with food retailers; WholeFoods, Trader Joes and Giant Eagle. On large scale labelling system implementation in accordance with the FDA and USDA regulation nutrition updates for 2020.

More recently, Amie has been involved in managing multiple small and large corporate food projects with more of an ethical purpose, including; Patagonia Provisions range, Cobram Estate, and a small Indigenous food based social enterprise start up.

Amie continues to use her Instagram feed as a means to inspire families to plate up healthy, economical and simple seasonal fare that everyone can enjoy.