Preheat oven to 375°F. In a food processor or blender, blend oats to the consistency of flour; set aside 2 tsp oat flour. (NOTE: If following our 2-week Meal Plan, grind extra oat flour for use in the Roasted Rosemary & Thyme Pork Tenderloin with Green Bean Casserole.) In a large bowl, mix remaining oat flour, baking powder, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, oil, honey and lemon juice. Fold wet ingredients into dry ingredients, stirring to combine.
Toss reserved 2 tsp oat flour with blueberries. Fold blueberries, walnuts, rosemary and lemon zest into batter, stirring gently.
Line an 8 x 4-inch loaf pan with parchment paper. Pour batter into pan, spreading evenly. Bake for 65 to 70 minutes, until a toothpick inserted into center comes out clean. Let loaf cool in pan for 10 minutes before removing to a wire rack to cool completely.
This lemony roast stuffed with Parmesan and panko takes a bit of attention before it goes into the oven, but you’ll be rewarded with a turkey that avoids the last-minute muss and fuss of carving. After cooking, all you do is slice and serve.
Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!