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Gluten Free Blueberry Oatmeal Bread

This moist and chewy gluten free blueberry oatmeal bread is lightly sweetened and packed with whole grains. A huge family favorite!

blueberry oatmeal bread

Baking season is well underway and my house has never smelled better! Admittedly, my husband is the head baker in our household (have you tried his famous hermit bars or pumpkin cheesecake?) but I can hold my own.

gluten-free-blueberry-oatmeal-bread-recipe-an-easy-quickbread

Recently my friend’s at Bob’s asked me to create a recipe using their Gluten Free 1:1 Baking Flour. While no one in our family has a gluten allergy, friends and readers frequently ask me for gluten free baking recipes and this mix is my go-to!

gluten-free-blueberry-oatmeal-bread-a-moist-and-delicious-gluten-free-bread-recipe

As a novice baker myself, I love that Bob’s takes the guess work out of gluten free baking. With this gluten free flour blend you simply turn any baked goods recipe into a gluten free recipe by swapping out all-purpose flour with this gluten free flour.

gluten-free-oatmeal-blueberry-bread-recipe

My Gluten Free Blueberry Oatmeal Bread is not only free of gluten but it is packed with whole grains. Made with chewy oats and omega-3 packed flax seed meal, each serving is full of nutrients.

gluten-free-blueberry-oatmeal-bread-a-moist-gluten-free-bread-recipe

For added moisture and protein, I use plain unsweetened yogurt which keeps the loaf light and prevents it from being too dry. Fresh or frozen blueberries give it added natural sweetness and added flavor. Healthy enough for breakfast but good enough for dessert.

Your family is waiting.

Gluten Free Blueberry Oatmeal Bread

Gluten Free Blueberry Oatmeal Bread

3.92 stars average
This moist and chewy gluten free blueberry oatmeal bread is lightly sweetened and packed with whole grains. A huge family favorite!
PREP: 15 mins
COOK: 1 hr
TOTAL: 1 hr 15 mins
Pin Recipe
Servings: 12

Ingredients
 

Instructions
 

  • Pre-heat oven to 350 degrees and grease a bread pan with non-stick spray or butter.
  • In a medium bowl, whisk together dry ingredients: gluten free flour, oats, flax seed meal, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a separate bowl or an electric stand mixer, beat together eggs, yogurt, oil and vanilla until smooth. Slowly add dry ingredients to the wet until just combined. 
  • Gently fold in the blueberries before pouring into prepared bread pan. Bake until a toothpick comes out clean, approximately one hour.  

Nutrition

Serving: 1sliceCalories: 228kcalCarbohydrates: 32.6gProtein: 4.8gFat: 8.9gSaturated Fat: 5.8gPolyunsaturated Fat: 3.1gCholesterol: 30mgSodium: 259mgFiber: 4.8gSugar: 11.1g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

34 Comments

  1. I was very pleased with the result. Often, gluten-free baked goods don’t turn out well, but this was in fact moist without sogginess. I added it to pinterest. And signed up for your newsletter. Delicious and healthy! Thanks.

      1. Would love to try this as it seems easy but am also dairy free. What can I substitute for the yogurt? Would almond milk or coconut milk work?

      2. Liz,
        Thank you for the work and fun you put into sharing your recipes. We stay away from refined sugar at our home and I wonder if you can tell me how to substitute honey or maple syrup? I have done some looking on substitute charts, but this is a new area for me and it may be common knowledge for you.
        So I thought I would ask.

        Thanks!

        Beth

        1. Hi Beth – Thank you so much for your kind words! I’m afraid I’m not very versed on substituting honey for white sugar. I know they have very different properties so you can’t just swap them for one another. Could you try coconut sugar instead? That should be 1:1. http://amzn.to/2uO91TE

        1. It’s been 3 weeks since I bumped into this recipe and I have baked it twice already. Normally, my family never want to taste anything gluten free because of the taste and mostly dry and I have to eat alone. This one here was a favourite at breakfast and 4 o’clock tea. Thanks for this.

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