Blueberry Oat Breakfast Bread
A wholesome breakfast loaf made with oat flour, ripe banana, and juicy blueberries for a soft, moist crumb and naturally sweet flavor. This easy, nutrient-dense bread is rich in fiber, protein, and healthy fats — perfect for a balanced breakfast or afternoon snack.
Equipment
- 1 9x5 inch Loaf Pan
- 1 large mixing bowl
- 1 blender
- 1 whisk
- 1 rubber spatula
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 cups oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup honey or maple syrup
- 1 cup mashed ripe banana about 1 large
- ½ cup melted coconut oil or butter
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- ⅓ cup old-fashioned oats
- 1 cup fresh or frozen blueberries
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C). This ensures the oven reaches the perfect temperature so your bread bakes evenly and develops a golden crust. While the oven warms, line a 9x5-inch loaf pan with parchment paper, letting the excess hang over the edges for easy lifting later. Lightly grease the paper with a small amount of coconut oil or butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of oat flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk these together thoroughly to ensure the baking powder is evenly distributed. This step is crucial because it guarantees your bread rises evenly and has a uniform texture without dense spots. Set this bowl aside while you prepare the wet ingredients.
- Blend Wet Ingredients: In a blender or high-speed food processor, add ½ cup honey or maple syrup, 1 cup mashed banana, ½ cup melted coconut oil or butter, 2 room-temperature eggs, 1 teaspoon vanilla extract, and 2 teaspoons lemon zest. Blend on medium speed until the mixture becomes smooth, frothy, and homogenous. The blending ensures the banana incorporates fully, and the eggs and honey emulsify with the fat, creating a batter that is both light and moist.
- Combine Wet and Dry Ingredients: Pour the wet mixture from the blender into the bowl with the dry ingredients. Using a whisk or spatula, slowly incorporate the flour mixture into the wet batter. Mix gently but thoroughly, scraping the sides and bottom of the bowl to ensure there are no pockets of dry flour. Be careful not to overmix, as this can make the bread dense.
- Add Oats and Blueberries: Stir in ⅓ cup old-fashioned oats into the batter for added texture and wholesome flavor. Next, gently fold in 1 cup of blueberries using a rubber spatula. Folding, rather than stirring vigorously, prevents the berries from breaking apart and turning the batter purple, while still distributing them evenly throughout the loaf.
- Transfer Batter to Pan: Pour the finished batter into the prepared loaf pan. Use the spatula to gently spread it evenly, smoothing the top to create a level surface. This helps the bread rise uniformly during baking. At this stage, you can give the pan a gentle tap on the counter to release any air bubbles trapped in the batter.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45–55 minutes. Around the 35-minute mark, check the top of the bread; if it is browning too quickly, tent it loosely with aluminum foil to prevent over-browning. Bake until a toothpick inserted into the center comes out clean, indicating that the bread is fully cooked but still moist inside.
- Cool in Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Cooling slightly in the pan helps the bread set and prevents it from breaking when you remove it.
- Remove from Pan and Slice: Lift the bread out of the pan using the overhanging parchment paper. Place it on a wire rack to cool completely, or for slightly warm slices, cut after 10–15 minutes. Use a sharp serrated knife to slice the bread evenly, ensuring clean cuts without crushing the loaf.
- Serve and Enjoy: Serve your blueberry oat bread as a hearty breakfast, snack, or paired with yogurt or nut butter. It is moist, naturally sweet, and packed with fiber and protein, making it a satisfying, nutrient-rich option for any time of day.
Notes
- Use ripe bananas: The riper the banana, the sweeter and moister your bread will be. Overripe bananas with brown spots are ideal.
- Oat flour tips: For a lighter texture, sift the oat flour before mixing. If you don’t have oat flour, blend rolled oats until finely ground.
- Blueberry handling: Gently fold blueberries into the batter to prevent them from breaking and discoloring the bread. If using frozen blueberries, do not thaw them before adding.
- Sweetener options: Honey or maple syrup works well. Adjust sweetness to taste, keeping in mind that the banana also adds natural sugar.
- Mixing caution: Avoid overmixing the batter after combining wet and dry ingredients. Overmixing can lead to a denser bread.
- Baking adjustments: Oven temperatures vary. Start checking the bread at 45 minutes and use a toothpick to ensure it’s done.
- Pan prep: Always line your loaf pan with parchment paper and lightly grease it for easy removal.
