Baking this bread is just like inhaling warmth and happiness.
I love making quick breads because you can mix the ingredients fast and they bake, well, quickly. The flavor combinations are endless, and I can usually create something that everyone enjoys. This quick bread is a great treat for those with IBS and/or those following the Low-FODMAP diet. It is hearty, thanks to the oats and oat flour, and has a light sweetness from the blueberries. (Just enough berries to sweeten the bread without any poor side effects).
To make this recipe GERD and acid reflux friendly- remove the cinnamon from the recipe if it is one of your triggers and it will also be a good choice!
This quick bread makes a great addition to breakfast, is delicious as an afternoon snack, and tastes even better on day two! The oats are a good source of fiber and the blueberries provide vitamins C and K, plus more antioxidants than many other fruits.
Ingredients & Notes:
- 1 ½ cups gluten-free all-purpose flour (Examples: King Arthur Gluten Free AP Flour or Bob’s Red Mill 1-1 Gluten Free Baking Flour)
- ½ C. oat flour (Bob’s Red Mill GF Oat Flour or grind ½ C. GF oats)
- 1 C. rolled oats (can also use quick cooking)
- ½ C. sugar
- ½ tsp. cinnamon
- 1 ½ tsp. GF baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ cup milk or milk alternative (I prefer almond milk. You can also sub soy milk made from soy protein, but I would not recommend oat milk)
- ½ C. canola, or other neutral cooking oil
- 2 large eggs
- 1 ½ C. blueberries (Fresh are best here. Frozen blueberries tend to make the bread too wet.)
I hope you give this bread a try and enjoy every bite! I recommend eating it toasted with a little butter. You could even pair this oatmeal blueberry bread with a nice soup, such as a nice Zuppa Toscana soup or a light Chicken Lemon soup. Enjoy!
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