This moist and chewy gluten free blueberry oatmeal bread is lightly sweetened and packed with whole grains. A huge family favorite!
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.
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!
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.
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.
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
Ingredients
- 1.5 cups Gluten Free 1:1 Baking Flour (Bob’s Red Mill)
- 1 cup oats
- ½ cup flax seed meal (Bob’s Red Mill)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 eggs (large)
- 1 ½ cups plain low fat yogurt
- ⅓ cup coconut oil (melted)
- 1 tablespoon vanilla
- 1 cup blueberries (fresh or frozen)
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.
Hi Liz, is it ok to leave the flax seed meal out in this recipe?
Yes absolutely just swap for more flour!
In your instructions, Step #2 says mix whole wheat flour altho it’s a gluten free recipe. FYI
All fixed thank you!! :)
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.
I’m so happy to hear it Lesley!
This looks delicious! What size baking pan did you use?
I honestly use a different one every time and it turns out fine. Use any bread pan you have!
Can you make this wonderful recipe into muffins?
Yes absolutely! Just cook for less time (Depending on your oven.)
Thank you. I’m on it!
Enjoy!
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?
I would buy dairy free yogurt :)
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
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
I’m wondering if I could use whole wheat or AP flour instead of gluten free? Thank you!!
Yes absolutely!
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.
Isn’t it so good!?!
I love blueberry. This looks fantastic!
Thank you so much!!
I love baking! This is a good looking loaf cake :)
So good and yummy!
Bob’s 1:1 is my favorite thing ever, and this break turned out perfectly with it!
It was so good!!
I haven’t tried that 1:1 mix yet, but this blueberry oatmeal bread would be a very good reason to change that!
It works like a charm!!
I eat blueberry oatmeal for breakfast ALL the time…but never in bread form! This is definitely happening!
It’s so dang good!
Hooray! I am so glad this recipe uses Bob’s Red Mill flour because I always know that if I start with that, I’ll get a great result. The bread sounds so delicious!
Their flour is the best!! xoxo
I loved this and everyone I shared with love this bread too….. and so easy!
That makes me so happy Lisa!