IBS-Friendly Blueberry Oat Quick Bread: A Cozy, Low-FODMAP Treat
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 Irritable Bowel Syndrome and/or those following a Low-FODMAP approach. 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.
Why This Recipe Works for IBS
This recipe keeps things simple and balanced:
- Oats are generally well-tolerated and provide soluble fiber, which may support digestive comfort
- Blueberries are considered Low FODMAP in appropriate portions
- Gluten-free flour helps reduce potential triggers for those sensitive to wheat-based products
When to Enjoy This Bread
The oats provide fiber, while the blueberries contribute vitamin C, vitamin K, and antioxidant compounds that support overall health.
Ingredients & Notes
Tips for IBS & Low-FODMAP Success
- Keep portions moderate—serving size matters for tolerance
- Use lactose-free or plant-based milk if dairy is a trigger
- Avoid swapping in high-FODMAP flours or sweeteners
- Stick with fresh blueberries when possible for better texture
Final Thoughts
Simple, comforting, and gut-friendly—exactly how homemade baking should feel.
- McRorie, J. W., & McKeown, N. M. (2017). Understanding the physics of functional fibers in the gastrointestinal tract. Journal of the Academy of Nutrition and Dietetics, 117(2), 251–264. https://doi.org/10.1016/j.jand.2016.09.021
- Monash University. (n.d.). Low FODMAP diet app & food database. https://www.monashfodmap.com
- U.S. Department of Agriculture. (n.d.). FoodData Central. https://fdc.nal.usda.gov
Oatmeal Blueberry Bread
Ingredients
1 1/2 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)
1/2 cup sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoons baking soda
1/8 teaspoon salt
3/4 cup almond milk
1/2 cup canola, or other neutral cooking oil
2 large eggs
1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 350 degrees Fahrenheit.
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!
Nutrition Facts
Per serving
210
9.0g
30.0g
4.0g
2.0g
180.0mg
9.0g
1.0g
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Comments
Kathleen
04/14/2025 at 08:53 AM
Nutritional info would be most helpful!!!
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