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Banana Blueberry Oatmeal Bread - Low Sugar Option

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“I needed to modify the sugar content of a banana blueberry oatmeal bread for my diabetic husband, but as I started baking I realized that I didn't have half the ingredients called for (like fresh blueberries, enough flour, or any baking powder), & by the time I got though 'modifying,' it was a whole new recipe. And this turned out so well, that I'm going to try it using other dried/rehydrated fruits - this opens up a wide array of options that I can keep on the shelf! :-)”
READY IN:
1hr 20mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease & flour a loaf pan.
  2. In a wide flat bowl, spread out Blueberry-Flavored Craisins & drizzle with honey. Cover loosely & warm in microwave for 30 seconds at low (30%) setting, then stir to cover all blueberries with honey (& add about a teaspoon of water if it seems too dry), then warm again in microwave for 1 minute at 30% setting. Leave in microwave to rehydrate while you complete steps 3 & 4.
  3. In a large bowl mix Bisquick, sugar sub (or sugar) & oats.
  4. In a medium bowl, mash the bananas, then beat in the eggs & oil. Add to the dry ingredients & mix to combine.
  5. Fold in the rehydrated & honeyed Blueberry-Flavored Craisins, & pour the batter into the prepared loaf pan.
  6. Bake at 350 degrees for 1 hour. Cool in the pan for about 10 minutes, then remove from pan & cool on a wire rack.

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