Healthy Blueberry Oatmeal Breakfast Bread
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.
Servings: 8 servings
Calories: 294kcal
Ingredients
BREAD:
- 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!)
Instructions
TO MAKE THE BREAD:
- 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!
Notes
- 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