This is not your typical breakfast bread. This blueberry oat bread has a delicious crumbly texture and fresh out of the oven, your house will smell like a bakery.
Made without any refined sugars and clean ingredients, this is the perfect recipe when you’re looking for a delicious breakfast bread.
Watch how easy it is to make in this video.
Like this breakfast bread recipe, the other dessert and snack recipes in the book have no wheat flour, no dairy, or refined sugars in the cookbook. And yet, I know you’ have nearly all ingredients in your pantry and can whip up any of the recipes right now.
Grab a copy of the Clean Treats Cookbook here.
Blueberry Breakfast Bread Ingredients
As I mentioned above, this recipe is entirely gluten and dairy-free. So how exactly do you get a moist quick bread without all the classic baking staples?
Here are the ingredients needed to make this recipe:
- Oat flour: store-bought or easily made at home with a blender.
- Blueberries: the star of this bread and so many favorite blueberry breakfast recipes. You can use fresh or frozen.
- Baking powder: to make this bread super fluffy. Make sure it’s fresh!
- Salt: enhances all the flavors.
- Honey: or maple syrup.
- Large banana: ripe or frozen banana brings natural sweetness without adding extra sugar.
- Coconut oil: melted butter works too.
- Eggs: help to bind the ingredients.
- Vanilla extract: for a delicious bakery taste and aroma.
- Lemon zest: combine amazingly well with the blueberry flavor!
- Old fashioned oats: for an irresistible hearty texture.
You’ll find the measurements in the printable recipe card below.
Fresh or Frozen Blueberries
You can use fresh blueberries or frozen for this recipe. If using frozen, they will bake right into the bread and have an amazing jelly-like texture.
Making Oat Flour
You can skip the store-bought oat flour for a homemade version that’s just as good without the steep price tag. I have a recipe for homemade oat flour, and all you’ll need are old-fashioned rolled oats and a food processor or blender!
As simple as it is to make, this flour can yield incredible baked goods and breakfasts. It’s a terrific substitute for wheat flour in many recipes.
How to Make Blueberry Breakfast Bread
While you can get a slice of blueberry bread from the bakery, this breakfast bread version is both incredibly simple and much better for you. The oat flour, banana, honey, and fresh lemon zest add just enough sweetness and heartiness you’d expect from a delicious bowl of oats but by the slice.
The recipe is easy to make and the texture and flavor are worth the minimal effort and exceeds every expectation.
- Preheat the Oven
Preheat the oven to 375F. Line a 9 x 5-inch (23 x 10cm) loaf pan with parchment paper.
- Combine the Dry Ingredients
In a large bowl, whisk together the oat flour, baking powder, and salt.
- Blend the Wet Ingredients
In a blender, place the honey, banana, coconut oil, eggs, vanilla, and lemon zest. Blend on medium speed until the ingredients are combined, and you have a smooth, frothy texture.
Pour the wet mixture into the dry ingredient bowl, and slowly whisk until combined. Add in the oats, and mix, then gently fold in the blueberries into the batter.
Pour the batter into the pan and bake 45 – 55 minutes or until a toothpick comes out clean. If your bread loaf is looking golden around minute 35, cover with a piece of tin foil.
- Cool and enjoy
Remove the loaf from the oven and allow it to cool down in the pan for 10 minutes before lifting the parchment paper out of the pan and slicing the blueberry loaf.
Gluten-Free Breakfast Bread
This blueberry oat breakfast bread is made with oat flour. Oat flour is naturally gluten-free and super easy to make. Of course, if you have celiacs disease, make sure to check the label of your oats to make sure it’s free of no cross-contamination.
Buy using oat flour to make this recipe, the result is a bread with a moist and crumbly texture -unlike using a rice-based gluten-free flour blend that tends to dry out the loaf.
It also has a nutty flavor that is superb when combined with the honey, vanilla, cinnamon, and nutmeg.
This breakfast bread is also referred to as a quick bread because there’s no yeast and it rises immediately when baked. Overall, it’s an epic gluten-free breakfast bread recipe you’ll want to make over and over again.
Making Egg-Free Breakfast Bread
Since this breakfast bread recipe only has 2 eggs, you can use a commercial egg substitute to bind the ingredients or one of the following egg substitutes:
- Flax “egg”: mix 3 tablespoons warm water with 1 tablespoon ground flax. Wait 10 minutes until a gel-like mixture forms and use that in the recipe.
- Mashed banana: ¼ cup mashed banana per one (1) egg.
- Pumpkin Puree: you can use ¼ cup canned pumpkin puree for per (1) egg.
- Chia egg: mix 3 tablespoons of hot water with 1 tablespoon chia seeds. Wait 10 minutes until a gel-like mixture forms and use that in the recipe.
- Commercial Egg Replacers: there are a variety of egg replacers in the market typically made from a starch and leavening agent. The directions are in the box (can vary by type).
My top egg replacers are Neat Plant-Based Replacer, Ener-G Egg Replacer, and Bob’s Red Mill Egg Replacer for achieving consistent results.
- Arrowroot Powder: mix 3 tablespoons warm water with 2 tablespoons arrowroot powder. Wait 10 minutes and use the mixture in the recipe. This is my least favorite.
How to Freeze Breakfast Bread for Later
In the case that you have leftovers, this bread can be frozen and served for a quick treat later. I often do this to have a snack on hand for the kids or when I’m having one of those days.
Start by allowing the bread to cool down to room temperature if it’s not already. Once the bread is cooled, slice it thickly into individual portions.
Wrap each portion with plastic wrap and store in an airtight container; repeat with remaining slices.
The bread will last for up to 2 months in the freezer. Reheat it from frozen in the toaster oven or microwave, no thawing required!
Of course, you can always thaw an entire loaf whole, using the same wrapping process, but individual slices are much easier to grab and go, plus no bread goes to waste.
Can I turn this quick bread into muffins?
The best part about quick bread recipes is that they yield 12 standard-sized muffins! All you have to do is line the muffin pan with cupcake liners or grease it, fill each about ¾ of the way to the top, and bake the muffin batter in the preheated oven for 25 minutes.
Other Quick Breakfast Bread Recipes
I have a few more quick bread recipes like the Chocolate Chip Banana Bread, Double Chocolate Banana Bread, as well as a few gluten-free recipes with oat flour like the Lemon Poppyseed Muffins and Applesauce Bread.
But first, be sure to print this Blueberry Breakfast Bread Recipe below!
Blueberry Oat Breakfast Bread
- 2 cups oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup honey or maple syrup
- 1 cup mashed banana, about 1 large
- ½ cup coconut oil or butter, melted
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- ⅓ cup old fashioned oats
- 1 cup blueberries
- Preheat the oven to 375°F (190°C). Line a 9 x 5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the oat flour, baking powder, and salt.
- In a blender, place the honey, banana, coconut oil, eggs, vanilla, and lemon zest. Blend on medium speed until the ingredients are combined and you have a smooth, frothy texture.
- Pour the wet mixture into the dry ingredient bowl, and slowly whisk until combined. Add in the oats, and mix, then gently fold in the blueberries into the batter.
- Pour the batter into the pan and bake 45 – 55 minutes, or until a toothpick comes out clean. If your bread loaf is looking golden around minute 35, cover with foil.
- Remove the loaf from the oven and allow it to cool down in the pan for 10 minutes before lifting the parchment paper out of the pan and slicing the blueberry loaf.