Oatmeal blueberry breakfast loaf is gluten-free, nut-free and made with old fashioned rolled oats. It’s the perfect healthy breakfast cake to serve for brunch or meal prepped for breakfast throughout the week.
Oatmeal Blueberry Breakfast Loaf
I love old fashioned rolled oats! They are so versatile for anyone looking for a gluten-free, nut-free whole grain. Rolled oats can be eaten as morning oatmeal, or used in a variety of baking recipes, including this oatmeal blueberry breakfast loaf.
This recipe is easy peasy. It’s a lovely breakfast recipe to serve for guests or on the weekend for the family. There is no gluten so the loaf is more crumbly than what you’ll be used to with regular gluten flour. Gluten acts like a “glue” that holds the flour together. But it also causes a lot of people digestive upset. So for my family, it’s totally not worth it.
Whole rolled oats contain fiber, protein, magnesium, potassium and omega-3 fatty acids. (source). Choosing healthy ingredients like plain greek yogurt (high in protein), fruit, nuts and seeds will also add nutritional benefits.
What I personally love about oats is that they help to avoid a poorer food choice first thing in the morning. You have breakfast ready to go. You won’t be tempted to grab a sugary pastry or latte mid-morning because you’ll feel fuller longer, all thanks to the fiber in this breakfast. So if you’re used to eating sugary cereal, or a pastry, then substituting for oats is a good upgrade.
I love to serve this breakfast loaf with plain greek yogurt. Especially when it’s warm from the oven. It’s sooo good!
Oatmeal Blueberry Breakfast Loaf Ingredients
This oatmeal blueberry breakfast loaf comes together easily. Everything can be prepped with a few wholesome ingredients:
- Old Fashioned Rolled Oats – I use these sprouted oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies).
- Greek Yogurt – You’ll need plain greek yogurt. You can also use plain regular yogurt or a dairy-free alternative.
- Milk – You can use regular milk, dairy-free milk (oat, almond, hemp, coconut etc) or water.
- Maple Syrup – I used maple syrup for this recipe. You can also use honey.
- Blueberries – You can use fresh or frozen blueberries. Frozen blueberries tend to bleed so when adding them to the batter, fold them in 2-3 times then stop. This will prevent the batter from turning a purple color.
- Other Ingredients – You’ll also need cinnamon, baking powder, baking soda and vanilla extract.
How To Make The Breakfast Loaf
- Make Oat Flour – You’ll need 1½ cups of oat flour. You can easily make your own in a blender using my homemade oat flour instructions. Making your own is much cheaper than buying it from the store. It’s super easy too.
- Dry Ingredients – Add rolled oats, oat flour, cinnamon, baking powder and baking soda to a bowl. Mix together then set aside.
- Wet Ingredients – Add the yogurt, milk, eggs, maple syrup and vanilla extract to a bowl. Mix those together and pour them into the dry ingredients bowl. Stir together to create an oat batter.
- Add Blueberries – Gently fold the blueberries into the batter. Pour into a greased loaf pan and bake at 375°F for 45 minutes. Poke a toothpick in the center. If it comes out clean, the loaf is done. Let cool 15 minutes, then remove from the loaf pan.
- Storage – Add the breakfast loaf to an airtight container and store it in the fridge for up to 1 week.
More Oat Recipes To Try
I’m a huge fan of using oats in my baking recipes. Here are some more favorite oat recipes:
- Banana Cranberry Breakfast Cookies – an easy grab-and-go breakfast cookie idea. My husband loves these with his morning coffee.
- Carrot Cake Bites – These taste just like real carrot cake! Made with healthier ingredients, including oat flour.
- Banana Oatmeal Muffins – A very popular recipe on my blog. These make easy breakfast muffins.
- Chocolate Baked Oat Donuts – These are incredibly delicious. They’re gluten-free and sugar-free too!
- Strawberry Rhubarb Crisp – This classic dessert has a healthier twist with no refined sugar. It’s gluten-free and uses oats as the base of the recipe. I love serving this with greek yogurt. Yum!
Oatmeal Blueberry Breakfast Loaf
Equipment You’ll Need
- 3 cups old fashioned rolled oats - 1 ½ cups whole, 1 ½ cups oat flour
- 2 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup plain greek yogurt - or plain regular yogurt (dairy or non-dairy)
- ¾ cup milk - dairy or non-dairy
- 2 eggs
- ½ cup maple syrup - or honey
- 3 tsp vanilla extract
- 1 cup blueberries - fresh or frozen
- Preheat the oven to 375°F. Lightly grease a loaf pan with oil or non-stick cooking spray.
- In a blender, add 1½ cups of oats and blend until it turns into a flour consistency (see full instructions here).
- In a large bowl, mix together the dry ingredients including, 1½ cups old fashioned rolled oats, 1½ cups of blended oat flour, cinnamon, baking powder and baking soda. Set aside.
- In a medium bowl, Mix together the yogurt, milk, eggs, maple syrup, and vanilla extract.
- Pour the wet ingredients into the oat mixture.
- Gently stir in the blueberries into the batter.
- Pour the batter into the loaf pan. Sprinkle a few extra blueberries on top of the loaf. Bake for 45 minutes, or until toothpick comes out clean when poked in the center.
- Remove from oven and let sit for 10-15 minutes before removing from pan. Use a butter knife to loosen the edges, place a plate on top of the loaf pan and gently flip over to release the loaf. Slice into pieces and serve with plain greek yogurt or butter.
- Storage: Store in an airtight container in the fridge for up to 1 week.
- Serving: Wrap one slice of oatmeal loaf in a paper towel and reheat in the microwave for 20 seconds. Serve with butter or plain yogurt.
- Frozen blueberries can turn the batter a purple color if you mix too much. When adding the blueberries, gently stir them in 2-3 times and then stop.
- This oatmeal loaf will be crumblier than a loaf made with refined flour (ex. white or whole wheat flour). This is normal. I like to eat mine in a bowl with a fork and a big dollop of plain greek yogurt on the side.