Sep 18, 2020
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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.
I’d like to make this Wednesday morning for some guests who are gluten free. Can I substitute another kind of oil for the coconut oil?
Absolutely. Use melted butter or vegetable oil, same amounts.
Leigh-Ann Matshidiso Carey
Best recipe ever.
your book states 90 grams of oat flour for two cups. i didn’t think that was correct so i measured the oat flour and 90 grams fit into one cup, not two! good thing i came online to see if you have a website. i’m glad to see you have 2 cups on here so that readers wouldn’t make a mistake and waste their time because of that error in the book. mine is in the oven right now with 180 grams of oat flour – it does smell good! 🙂
this is ASTOUNDINGLY good. i had to bake it for 1.5 hours. i also added 1 teaspoon lemon extract as well as the vanilla extract. a little crumbly but absolutely delicious! thanks Laura
Thank you for sharing how much you enjoyed it!
Thank you for catching that! I will review and notify the publisher immediately!
You were right. it’s 240g of oat flour in this one!
This looks so good. How many slices are you figuring to 1 loaf?
The nutritional calculator is based on 9 slices.
I have a hard time with gluten free baking and this recipe was a success!!! Delicious and easy and healthy. Thank you!!!
Yay! Glad you found this recipe to be a success.
I’m following an oil reduced / oil free lifestyle. Would adding additional banana or applesauce work to sub for the oil?
You can try applesauce or yogurt instead of oil. The bread comes out a bit more dense and less crumbly but still delicious.
Can I use gluten free flour instead of oat flour ?
Yes. I have tried this recipe with Bob’s 1:1 gluten-free flour instead of oat flour. Just don’t omit adding the whole oats at the end.
The flavor and heartiness of this bread is amazing!! The texture is a bit tougher to deal with in that it is so crumbly, but that’s gluten free anything for you. I am going to try subbing applesauce for the banana and chopped apples for the blueberries and add cinnamon next time. This is definitely one of my top breakfast grabs!! So yummy and satisfying!
I”m so glad this breakfast bread has become a top breakfast recipe! It means the world to me that you not only tried it but came back to share. Thank you!
Would it work to use a flaxseed or applesauce substitute for the eggs.
Hi Lori, since this recipe only contains 2 eggs, I’ve updated the post to show you which egg replaces you can use. When I tested it with apple sauce for the cookbook, it was too runny. I recommend banana or pumpkin instead. And definitely a flax egg. Check out the list and I hope it helps!
I know a loaf in my home won’t last long enough to freeze. How should it be stored for a day or two w/o freezing?
You can place the room temperature loaf in an airtight container and leave it at room temperature or refrigerate. Hope this helps!
Is there a substitute for the coconut oil? Olive or canola maybe?
Butter or canola oil will work!
I used Macadamia Oil and it worked fine 🙂
This looks delicious! I am always looking for recipes that use oat flour instead of all purpose flour for it’s greater nutrient content.
My kids turn up their noses at anything with fruit baked into it, so I will try this with chocolate chips instead.
Can the coconut oil be substituted for another oil? I have high cholesterol and the high amount of saturated fat in coconut oil isn’t good for me.
Substitute chocolate chips is a great idea, I do this with my kids too! use butter or canola oil, which ever oil/fat you typically use in your baked recipes. enjoy!
Can I use frozen blueberries? I made it once with fresh. It’s so good, I need another loaf but only have frozen.
Yes you can! They’ll bake right into the bread and have a jelly-like texture you’ll love.
This recept sounds very good! My problem is, I hate bananas! How to replace it?
You won’t taste the banana at all in this recipe -not like banana bread. That said, you can use canned pumpkin instead. Enjoy!
I used unsweetened applesauce …worked great
I love your recipe book. I made this recipe today and it tastes so good but it’s very wet. I stuck exactly to the recipe but had to bake it for 1.5 hours and it was still very wet. What can I do to prevent this happening again?
Hi Ciara, I am glad the bread tasted great for you. There are a couple of culprits for longer baking needs: 1) size of the pan being smaller and taller therefore needing deeper baking. 2) Are you baking at a high altitude? If so, baking time will be slightly longer or ovens need adjustment of 25degrees F. The final question is, was your oven rack too low or is your oven fully calibrated? Even a 20-30F difference will cause baked goods like breads (especially) to take longer to bake. I hope this helps!
Hi Laura we LOVE this bread, but I am wondering if the oat flour can be replaced with something other than normal wheat flour. Perhaps almond or banana flour? Have you tried any other combinations yet?
Hi Lorraine, I have not made this bread with anything other than wheat flour, oat flour, Bob’s 1:1 gluten-free flour, or spelt flour. In all those cases, the ingredients remain the same. Almond flour will need egg adjustment and I have not tested it with banana flour. I hope this helps!
I made this recipe today and it’s DELICIOUS. Best blueberry breakfast bread I’ve tried.
Glad you loved it, Jenna!
Very delicious. I tried making this a few times but it didn’t taste very good, probably because I gave it a lot of blueberries. This time, I followed your recipe. So I have a good breakfast. Thank you!
Would frozen blueberries work here? Where we live the fresh ones are getting sour and not very large…
Absolutely! use frozen blueberries.
COULD the oat flour be replaced with Almond Flour or even regular wheat flour?
The oat flour could be replaced by traditional wheat flour. I have not tested this recipe with almond flour. However, you can make oat flour in your blender too, no need to go out and shop.
We had the loaf and it was wonderful, can we make these as muffins instead?
Absolutely! Bake in the oven for approx 18 minutes at 375F, until the tops are browned and a toothpick comes out clean when inserted in the middle.
Hi, I love the flavor of this recipie! Unfortunately, mine didnt rise at all (though still delicious). I made the muffins, and I replaced the eggs with pumpkin puree – could that be the culprit?
Sadly, my intuition is yes. Although pumpkin puree is often a great substitute, this bread is a bit denser than most. I’ve made it dozens of times (it’s also in my book so it’s been really tested) and in order go get a great lift the eggs are essential here. How much pumpkin did you replace it with?