Baking this bread is just like inhaling warmth and happiness.
I love making quick bread 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).
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!
Oatmeal Blueberry Bread
Servings: 12
Keywords:
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hours 5 mins
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
- Preheat the oven to 350 degrees.
- 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.
- Mix all the dry ingredients and set aside.
- In a separate bowl, combine the milk and eggs and mix well. Add oil and stir to combine.
- Pour wet ingredients into dry and mix until just combined. The mixture will be thick and a bit heavy. Fold in the blueberries.
- Add to the bread pan and bake for 55-60 minutes.
- Let cool, slice and enjoy!
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