Healthy Blueberry Oatmeal Breakfast Bread

This Healthy Blueberry Oatmeal Breakfast Bread is a 1-bowl recipe with hearty oats, bursts of blueberries, and warm cinnamon notes! This recipe is vegan and kid-approved with a gluten-free option. 

I'm a fan of laid-back, easy breakfasts. I'd rather throw together a quick Parfait with Blueberries & Granola than anything too complicated. That's why I love this blueberry breakfast bread. It's easy to throw together at the beginning of the week and serve for a healthy breakfast all week long. 

Plus, kids and adults love this sweet, dense bread. It's also vegan, full of fiber and protein, and easy to make gluten-free!

How to Make Blueberry Oatmeal Bread

This quick bread recipe comes together in one bowl with pantry-staple ingredients. So grab the best berries you can find, and get baking!

Ingredient Notes

Here's what you need to make this vegan blueberry oatmeal bread:

• Flaxseed meal. Use this to make a flax egg, a vegan egg substitute. Mixed with water, it gels together like a real egg. 
• Coconut oil. This gives your bead its super-dense texture. 
• Agave. You can use honey (if not vegan), bee-free honey, or maple syrup instead of agave if you prefer.
• Almond butter. Choose smooth natural almond butter that doesn't include added sweeteners. 
• Vanilla. For a nice warming note in the bread.
• Almond milk. Use any plant-based milk you like, such as oat, soy or cashew. 
• Bread flour. I use King Arthur flour. You can swap it for all-purpose if you can't find bread flour. 
• Oats. Choose whole rolled oats for the most flavor, fiber and nutrients.
• Baking powder. This helps the bread rise and lighten in the oven. 
• Cinnamon. A delicious flavor pairing with oats and blueberries.
• Blueberries. You can use fresh or frozen berries for this bread. 

Tips for Success

Follow these tips when making your blueberry oatmeal bread:

• Make sure you don't overmix the dough after you add the flour. This can make the bread tough. 
• Line your loaf pan with parchment paper for easy removal. If you don't have parchment, use plenty of melted butter, oil or cooking spray to grease your pan. 
• If you're using frozen berries, toss them with a thin coating of arrowroot or cornstarch. This keeps them from falling to the bottom of the bread. 

Health Benefits of Rolled Oats

Oats are super nutritious! They are a great source of carbs, dietary fiber (the soluble kind!), protein, and fat. In addition, they are loaded with important vitamins, minerals, and antioxidants.

Other benefits of oats include:

• They can help to lower cholesterol.
• Improve and balance blood sugar levels.
• May help with losing weight.
  
• Helps to relieve constipation.

Sweetener Options for Vegan Baking

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Gluten-Free Blueberry Oat Loaf

To make this bead gluten-free, swap the flour for an all-purpose flour blend. I use Bob's Red Mill. 

Nut-Free Blueberry Bread

I love the almond flavor in this bread. But you can have the same effect by using sunflower seed butter for a nut-free version. If you're allergic to almonds, you can also use peanut butter or cashew butter. 

Maple Syrup vs. Agave

I often use maple syrup and agave syrup interchangeably in baking. Although I love to use pure maple syrup mostly. Agave has a lower glycemic index, which is important for people with diabetes. On the other hand, pure maple syrup is full of antioxidants and has a delicious maple flavor. 

More Easy Breakfast Bread Recipes

SunButter Chocolate Chip Quinoa Banana Bread is a healthy way to enjoy the subtle sweet flavors of banana and chocolate chips. It has plenty of protein from sunflower seed butter and quinoa.

Almond-Cinnamon Crunch Blueberry Banana Bread is both fluffy and crunchy. Enjoy it for a healthy breakfast, as a snack, or for dessert. This banana bread is made with both whole wheat and all-purpose flour, toasted almond nuts, organic blueberries, coconut oil, and plant-based milk.

Vegan Apple Cinnamon Crumble Bread has a decadent streusel topping and a fall-spiced flavor. Apples add crunch and plenty of moisture to this dairy-free breakfast bread. 

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If you make this Healthy Blueberry Oatmeal Breakfast Bread or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Healthy Blueberry Oatmeal Breakfast Bread

5 from 6 votes

This Healthy Blueberry Oatmeal Breakfast Bread is the best 1-bowl breakfast bread with hearty oats, bursts of blueberries, and warm cinnamon notes! It so easy to make and makes for a great healthy alternative for a little sweetness in the morning for breakfast or even as a healthy snack. All vegan ingredients, entirely kid-friendly, and a gluten-free option available.

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Serves: 8 servings

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Ingredients

• 2 cups organic Artisan bread flour (See Notes!)
• 1 cup Thick-cut rolled oats, GF certified
• 2 tsps baking powder
• 1 tablespoon ground cinnamon
• ½ teaspoon sea salt
• 2 Tbsps flaxseed meal + 6 Tbsps WARM water!  (This creates '2 flax eggs')
• 1 teaspoon vanilla extract
• ¼ cup almond butter, softened
• 3 Tbsps coconut oil, melted (See Notes!)
• ¼ cup Agave syrup or Maple syrup (See Notes!)
• ⅓ cup Almond milk + 1 Tbsp!  (You can use your favorite plant-based milk)
• 1 cup Blueberries, frozen or fresh (See Notes!)

US Customary - Metric

Instructions

• Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard size loaf pan with vegan butter or coconut oil, then lining it with parchment paper (hanging on the sides).
• In a small bowl, add the flaxseed meal and water together to a bowl, stirring and letting it set + thicken for 5 minutes; This makes the 'flax eggs'.
• In a large bowl, whisk together the flour, rolled oats, baking powder, cinnamon, and salt until combined.
• Add in the flax eggs, coconut oil, almond butter, vanilla, Agave, and milk to the dry ingredients, stirring everything together using a rubber spatula until combined and moist, but thick enough to have scoop. NOTE: If too dry, add additional milk, 1 tablespoon at a time. Fold in blueberries, setting aside ¼ cup for the top.
• Scoop batter in the prepared loaf pan (evenly spreading it out), add the remaining blueberries to the top (lightly pressing them in), and sprinkle a bit of oats, and bake it for 55-60 minutes, or until the centers come out clean once tested using a toothpick.
• Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
• Slice and enjoy!
• To serve, slice, top with almond butter (optional) and enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziplock).
• SWEETENER: You can always use maple syrup, Vegan honey, or date syrup, date syrup or nectar as a substitute for maple syrup. For vegan honey—-Bee Free Honee, click link.
• GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
• BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1 tablespoon or so in arrowroot starch or flour before folding them into the batter. This controls the moisture while cooking and ensures that muffins bake thoroughly through.
• OIL: Instead of coconut oil, you can also use vegetable oil or melted vegan butter, if preferred.

  MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.

  NUT BUTTER: If preferred, you can always substitute Almond butter with Peanut butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.

   

Nutrition

Calories: 294kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 166mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg

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Healthy Blueberry Oatmeal Breakfast Bread.

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