Friendly Side Dishes: Oatmeal Blueberry Bread

RECIPE
Friendly To: Low-FODMAP, IBS

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!

[[ recipeID=recipe-9l1ascmbw, title=Oatmeal Blueberry Bread ]]

Try these products when making a batch of this delicious bread:

Gluten-Free All Purpose Flour (24 oz)

Gluten-Free Oat Flour (18 oz)

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Oatmeal Blueberry Bread

Servings: 12

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup gluten-free oat flour (or grind 1/2 cup GF oats)
  • 1 cup rolled oats (can also use quick cooking oats)
  • ½ cup sugar
  • ½ tsp cinnamon
  • 1 ½ tsp gluten-free baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup almond milk
  • ½ cup canola, or other neutral cooking oil
  • 2 large eggs
  • 1 ½ cups fresh blueberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prep an 8x4 bread pan by spraying with cooking spray (or butter/oil). You can also line the bottom of the pan with parchment paper, for easy removal.
  3. Mix all the dry ingredients and set aside.
  4. In a separate bowl, combine the milk and eggs and mix well. Add oil and stir to combine.
  5. Pour wet ingredients into dry and mix until just combined. The mixture will be thick and a bit heavy. Fold in the blueberries.
  6. Add to the bread pan and bake for 55-60 minutes.
  7. Let cool, slice and enjoy!