Blueberry-Oat Breakfast Loaf

Preheat oven to 350F; butter and flour 2 standard loaf pans, or line them with parchment paper.

Only if you’re using fresh blueberries, measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they’re evenly coated. (Skip this step if you’re using frozen blueberries.)

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar and eggs, then whisk in the milk, oil, and almond extract. Gradually stir dry ingredients into the wet ones, being careful not to over-mix. Fold in the oats and then the blueberries, pour the batter into the prepared pans, and sprinkle the chopped almonds on top.

Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool before glazing.

Melt the white chocolate in a double boiler or in the microwave (if you heat it in the microwave, heat it for 30 second intervals, stirring in between each). Then stir in the coconut oil until smooth. Drizzle glaze on top of bread and let it harden before cutting.