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Healthy Blueberry Oatmeal Breakfast Bread
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5 from 6 votes

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. All vegan ingredients, entirely kid-friendly, and a gluten-free option available.
Course Breakfast, Brunch, Snack
Keyword baked, blueberry, bread, breakfast, brunch, cinnamon, classic, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, healthy bowl, homemade, indulge, loaf, oats, plant-based, recipe, snack, soft, sweet, sweets, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 2 cups organic Artisan bread flour (See Notes!)
  • 1 cup Thick-cut rolled oats, GF certified
  • 2 tsps baking powder
  • 1 Tbsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 Tbsps flaxseed meal + 6 Tbsps WARM water!  (This creates '2 flax eggs')
  • 1 tsp vanilla extract
  • 1/4 cup almond butter, softened
  • 3 Tbsps coconut oil, melted (See Notes!)
  • 1/4 cup Agave syrup or Maple syrup (See Notes!)
  • 1/3 cup Almond milk + 1 Tbsp!  (You can use your favorite plant-based milk)
  • 1 cup Blueberries, frozen or fresh (See Notes!)

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 Tbsp at a time. Fold in blueberries, setting aside 1/4 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, 1/4 cup at a time.**
  • BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1 Tbsp 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.