Lately (ok, ever since the Holidays) I have been eating a shit ton of store bought treats for snacks at work. Power bar after power bar and cookies galore.

It’s a lot easier to just buy already made and packaged snacks at the grocery store to take on the go.

This needs to stop asap. 

Remember when I used to bring homemade pumpkin protein bars and vegan scones everywhere?

I need to get back into that habit.

•  It’s healthier – you know exactly what is in your food – all natural, nothing processed.
•  It’s cheaper – each baking episode yields way more food than buying individual bars at the store.

The problem is that I’m tired of the old recipes I used to make.

Cue new delicious and nutritious blueberry bread! I’m definitely taking this as my afternoon snack this week.

Recipe adapted from The Lemon Bowl. 

• 1 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1 cup old fashioned rolled oats
• 1 cup blueberries – fresh or frozen
• 1/3 cup splenda or sugar substitute
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 2/3 cups low fat vanilla yogurt
• 3 eggs (use 2 eggs, 1 egg white)
• 1 tsp vanilla extract

Directions:

Pre-heat oven to 350°F and grease a bread pan with cooking spray.

Mix dry ingredients in a medium bowl: oats, flour, cinnamon, baking powder, salt, sugar, and wheat germ.

Beat together eggs, yogurt, and vanilla extract on medium speed with a mixer. Gently stir in the dry ingredients.

Fold blueberries into the batter and pour into the bread pan. Bake for 50-60 minutes.

Let the bread cool completely before serving.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!