It was a close race, but in the end, POM Wonderful and Deb Schroeder of ChattyGal.com came out ahead in the POM/Coach’s Oats Recipe Battle. We want to thank everyone for voting and making it such a fun close battle. Keeping with the POM theme and in honor of our blogger Brooke of Cheeky Kitchen, check out another one of her recipes featuring Coach’s Oats and POM. It’s a perfect treat for breakfast!
For the Bread:· 1 ½ cup brown sugar
· 4 eggs
· 1 cup olive oil
· 2 cups Coach’s Oats
· 2 ¾ cups white flour
· ¾ cup milk
· Zest of 1 orange
· 1 tsp. of salt
· 2 Tbs. of cinnamon
· 1 cup frozen wild blueberries
For the Streusel Topping:· ¼ cup finely chopped almonds
· ½ cup Coach’s Oats
· 1 tsp. cinnamon
· 4 Tbs. melted butter
For the POM Glaze· 1 cup powdered sugar
· 1 Tbs. butter
· 1 ½ Tbs. POM juice (optional you could use POM Blueberry juice)
· ½ tsp almond extract
Preheat oven to 350°. In a large bowl, combine all quick bread ingredients until smooth. Fold in blueberries. Pour batter into two large bread pans, which have been generously greased and floured.
In a small bowl, combine all streusel-topping ingredients. Mix well until combined. Sprinkle over quick bread batter. Bake 50-60 minutes, or until center of bread springs back to the touch. Cool.
Prepare POM Glaze by whipping together all ingredients with an electric mixer. Drizzle over bread. Enjoy!