Recipe Time: Multi Grain Blueberry Banana Bread

Well moms, my amazing little eating maching has started getting picky.  If the pasta isn't fresh she won't eat it (no microwaved left-overs for my girl.).  Breakfast can be a bust.  She was loving the Pita Break Apple cinnamon pita's but that's no more.  Bananas, grapes, raspberries are hit and miss and forget anything with milk, it flies across the room.  Yogurt, for who knows how long, is still our friend.  God bless Stonyfield!  What does seem to go over well is this recipe I found on the back of the PC frozen blueberries.  I modified slightly because I don't buy processed cereals.  I am an oatmeal girl through and through.  So this is my modified version, it's not too high in sugar and my Belle and her dad love it.


1 1/2 cups all purpose whole wheat flour
1 cup quick rolled oats
3/4 cup granulated sugar
1 tsp baking soda
1 cup wild blueberries, thawed for more flavour
1 cup mashed riped banana, about two
2 eggs
1/4 cup grapeseed oil (I always say I am going to try apple sauce as a substitute but forget to buy it as Belle doesn't eat it)
1/4 cup milk or water

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray (I use a little oil poured onto a tissue and swiped around a non-stick pan personally).

In a large bowl sift together, flour sugar, baking soda.  Stir in oats and blueberries.

In another bowl whisk banana, eggs, and oil.  Using wooden spoon stir banana mixture into flour mixture until just combined.  At this point because the oats absorb all the liquid I add milk or water until I get the desired consistency.  I describe it as a soupy oatmeal.  Try not to overmix.  Spoon into prepared loaf pan.

Bake in the centre rack of the over for 50-55 minutes or until tester comes out clean (toothpick).  Cool in pan for 10 minutes.  Transfer to wire rack to cool completely.