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 Healthy Blueberry Oatmeal 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! Plus, if you're into making quick breads, then this Vegan Blueberry Banana Bread and Vegan Chia Seed Maple Banana Bread are sure to be your family's newest staples!

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 over-mix 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. 

MADE OUR RECIPE(S)?

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

April 2, 2020 •

By Shanika

5 from 7 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.

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

Pin It Print It

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!

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

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!