Blueberry Oat Breakfast Bread

5 from 4 reviews

This is an epic breakfast bread made with blueberries and oats without any refined ingredients.


  • 2 cups oat flour
  • 1 cup blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1 large banana, about 1 cup
  • 1/2 cup melted coconut oil
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons lemon zest
  • 1/3 cup old fashioned oats


  1. Preheat the oven to 375°F (190°C). Line a 9 x 5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the oat flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.



Want to turn this epic bread into muffins? Grease or spray your muffin pan, pour batter about 2/3 full and bake them in a 375F preheated oven for approx. 18 minutes, until the tops are golden brown and a toothpick comes out clean when inserted in the middle.


Keywords: breakfast bread, healthy breakfast bread, gluten-free blueberry bread, oatmeal breakfast bread