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This blueberry oat bread has a delicious crumbly texture, and when it’s fresh out of the oven, your house will smell like a bakery.
Blueberry Bread
This amazing blueberry oat bread is both incredibly simple and healthier than regular breakfast bread. It’s on page 34 of my Clean Treats Cookbook, and it has been one of my go-to breakfasts for years!
It has no wheat flour, no dairy, or refined sugars, so how exactly do you get a moist quick bread without all the classic baking staples? Oat flour! It makes the bread moist, with a crumbly texture that tastes like your next favorite blueberry breakfast recipe.
Blueberry Breakfast Bread Ingredients
The dry ingredients you’ll need are oat flour, baking powder (essential for fluffiness), and old-fashioned oats for an irresistible hearty texture. The wet ingredients are honey (or maple syrup), coconut oil (or melted butter), eggs, and vanilla extract. Finally, the fruit: blueberries, ripe banana (for natural sweetness), and lemon zest.
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.
How to Make Blueberry Breakfast Bread
As you can see in the following steps and the video below, this blueberry oat bread comes together effortlessly:
- Whisk together the oat flour, baking powder, and salt in a large bowl.
- Blend the wet ingredients in a blender until you have a smooth, frothy texture.
- Combine the wet mixture with the dry ingredients in the bowl, and slowly whisk until well combined. Add the oats, and mix, then gently fold in the blueberries into the batter. Pour the batter into a lined loaf pan.
- Bake in the preheated oven for 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.
How to Freeze Breakfast Bread for Later
Allow the bread to cool to room temperature, and then slice it thickly into individual portions. Wrap each portion with plastic wrap and store in an airtight container. 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!
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?
This quick blueberry oat bread recipe yields 12 standard-sized muffins! Just 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 more quick bread recipes you’ll want to try, like this Greek yogurt banana bread, this chocolate chip banana bread, as well as this gluten-free recipe for applesauce bread.
Blueberry Oat Breakfast Bread
Watch how it’s made:
Ingredients
- 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
Instructions
Prep:
- Preheat the oven to 375°F (190°C). Line a 9 x 5-inch loaf pan with parchment paper.
Make the batter:
- 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.
Bake:
- 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.
Serve:
- 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.
Notes
- Turn this epic blueberry oat batter into 12 muffins by baking them in a 350F preheated oven for 25 minutes.
Laura says
Absolutely delicious! I added chopped walnuts, toasted coconut, a handful of raspberries and substituted the coconut oil for olive oil. This is a great grab and go breakfast during the week, just bring along a hard boiled egg or two and you’re ready for the day! It’s also delicious on a leisurely morning with whipped cream cheese and a hot cup of coffee!
Joan says
Wow. This blueberry bread was incredible
Doreen Porter says
Could the chocolate mug cakes be made in advance ans warmed to serve when my grandchildren arrive for tea.
Laura Fuentes says
I have not tried this. Sorry!
Laurie says
Do you have a suggestion as to what could replace the bananas? I cannot eat them but this looks delicious.
Laura Fuentes says
I’ve made this breakfast bread using pumpkin instead of the mashed banana. Use 1 cup pumpkin puree and an extra tablespoon or two of honey or maple syrup since the bananas add sweetness.
Tricia says
I made the in a muffin tin. They turned out great! I cooked then at 375 for 20min. I am so made my own oat flour . I will be making this again!! Thank you for this recipe ❤️❤️
Shayla says
Healthy breakfast bread. Oh my goodness it was great.
Betsy says
Do you think this would work for cranberries?
Judy says
Excellent! I substitute the honey for applesauce and use avocado oil. The best!!!
Whitney says
This is amazing!! To die for!! I used butter!! Wow wow wow nothing was left not even a crumb!! The lemon zest is so good in this!! I just made the second night in a row. Thank you so much for a wonderful quick childrens breakfast where they can smother it in butter and have smiles on their faces
Laura Fuentes says
Thank you for sharing you enjoyed this breakfast bread!
Ivy Leighton says
Soo good!!
Diana says
I made this today, not fond of the flavor of coconut oil in cooking so I used avocado oil, which has NO side flavor, it was perfect, very moist and so yum. I love this recipe. thanks I will look for more with out wheat. 🙂
Laura Fuentes says
Avocado oil or butter both work! Thank you for sharing how much you enjoy this recipe 🙂
Lucia says
Thanks for the recipe. Is there a substitute for the banana and the coconut. I have allergies
Laura Fuentes says
For the banana, I would substitute canned pumpkin or Greek yogurt. The coconut oil can be regular oil or butter. Enjoy!
Kathy C says
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?
Laura Fuentes says
Absolutely. Use melted butter or vegetable oil, same amounts.
Leigh-Ann Matshidiso Carey says
Best recipe ever.
lisa says
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! 🙂
lisa says
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
Laura Fuentes says
Thank you for sharing how much you enjoyed it!
Laura Fuentes says
Thank you for catching that! I will review and notify the publisher immediately!
Laura Fuentes says
You were right. it’s 240g of oat flour in this one!
Debbie says
This looks so good. How many slices are you figuring to 1 loaf?
Thanks!
Laura Fuentes says
The nutritional calculator is based on 9 slices.
Miranda Steinberg says
I have a hard time with gluten free baking and this recipe was a success!!! Delicious and easy and healthy. Thank you!!!
Laura Fuentes says
Yay! Glad you found this recipe to be a success.
Ang says
I’m following an oil reduced / oil free lifestyle. Would adding additional banana or applesauce work to sub for the oil?
Laura Fuentes says
You can try applesauce or yogurt instead of oil. The bread comes out a bit more dense and less crumbly but still delicious.
Pauline Lim says
Can I use gluten free flour instead of oat flour ?
Laura Fuentes says
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.
Tammy says
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!
Laura Fuentes says
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!
Lori says
Hi Laura,
Would it work to use a flaxseed or applesauce substitute for the eggs.
Thanks!
Laura Fuentes says
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!
Mrs.S says
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?
Laura Fuentes says
You can place the room temperature loaf in an airtight container and leave it at room temperature or refrigerate. Hope this helps!
Kate says
Is there a substitute for the coconut oil? Olive or canola maybe?
Laura Fuentes says
Butter or canola oil will work!
Deb says
I used Macadamia Oil and it worked fine 🙂
DP says
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.
Laura Fuentes says
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!
Lauren says
Can I use frozen blueberries? I made it once with fresh. It’s so good, I need another loaf but only have frozen.
Laura Fuentes says
Yes you can! They’ll bake right into the bread and have a jelly-like texture you’ll love.
Angelika says
This recept sounds very good! My problem is, I hate bananas! How to replace it?
Laura Fuentes says
You won’t taste the banana at all in this recipe -not like banana bread. That said, you can use canned pumpkin instead. Enjoy!
Elida says
I used unsweetened applesauce …worked great
Ciara Burke says
Hi Laura,
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?
Thanks,
Ciara.
Laura Fuentes says
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!
Lorraine says
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?
Laura Fuentes says
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!
Jenna Marie says
I made this recipe today and it’s DELICIOUS. Best blueberry breakfast bread I’ve tried.
Laura Fuentes says
Glad you loved it, Jenna!
Elsa says
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!
Danielle says
Would frozen blueberries work here? Where we live the fresh ones are getting sour and not very large…
Laura Fuentes says
Absolutely! use frozen blueberries.
Shannon says
COULD the oat flour be replaced with Almond Flour or even regular wheat flour?
Laura Fuentes says
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.
Paula says
We had the loaf and it was wonderful, can we make these as muffins instead?
Laura Fuentes says
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.
Julia says
Hi! I currently don’t have a blender nor access to oat flour. Could I use quick oats instead of the oat flour?
Laura Fuentes says
Yes, you can use quick cooking oats instead. add an extra 1/4 cup.
Jarie says
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?
Laura Fuentes says
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?