1-bowl breakfast bread with hearty oats, banana, almond butter, and lots of blueberries. Gluten-free, oil-free, and refined sugar-free.

Gluten-Free Blueberry Breakfast Bread [Vegan]


Cooking Time




  • 2 flax eggs
  • 2 – 3 ripe bananas, mashed (~1 heaping cup)
  • 1/4 cup almond butter
  • ~1/4 cup unrefined coconut sugar (omit for lower sugar or add up to 1/4 cup more for sweeter bread)
  • 1 1/4 cup Old-Fashioned Rolled Oats
  • 1 1/4 cup Oat Flour
  • 2 teaspoons baking powder
  • 1 heaping cup fresh or frozen blueberries


  1. Preheat your oven to 350°F and line a bread pan with parchment paper.
  2. In a large bowl combine the ground flaxseed and filtered water. Stir and set aside for 5-10 minutes to allow the mixture to gel.
  3. Add in the smashed bananas, almond butter, and coconut sugar and stir to combine.
  4. Add in the oats and sift in the oat flour and baking powder and mix well until no clumps remain.
  5. Fold in the blueberries.
  6. Pour the batter into the parchment paper-lined bread pan and smoothing the top off with a spatula. Add optional additional blueberries on top.
  7. Bake for 50-60 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and cool 30 minutes before slicing.
  8. Store in the fridge for 5-7 days and freeze for longterm storage.

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