Description
1-bowl Blueberry Banana Breakfast Bread made with gluten-free oats, banana, almond butter, and lots of blueberries. Perfect for breakfast or snack!
Ingredients
- 2 flax eggs (2 TBSP Bob’s Red Mill Organic Golden Flaxseed Meal + 6 TBSP filtered water)
- 2 – 3 ripe bananas, mashed (~1 heaping cup)
- 1/4 cup almond butter
- ~1/4 cup unrefined coconut sugar (omit for lower sugar or add up to 1/4 cup more for sweeter bread)
- 1 1/4 cups Bob’s Red Mill Gluten-Free Old-Fashioned Rolled Oats
- 1 1/4 cups Bob’s Red Mill Gluten-Free Oat Flour
- 1 tsp baking powder
- 1 heaping cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper.
- In a large bowl combine the ground flaxseed and filtered water. Stir and set it aside for 5-10 minutes to allow the mixture to gel.
- Add in the smashed bananas, almond butter, and coconut sugar and stir everything to combine.
- Add in the oats and sift in the oat flour and baking powder and mix well until no clumps remain.
- Fold in the blueberries.
- Pour the batter into the parchment paper-lined bread pan and smooth the top off with a spatula. Add optional additional blueberries on top.
- Bake the bread for 50-60 minutes, or until the top is golden brown and a toothpick comes out cleanly or with minimal crumbs. Remove the bread from the oven and let it cool 30 minutes before slicing.
- Store the bread in the refrigerator for 5-7 days and freeze for longterm storage.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Bread, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free