We just had to repost this blueberry loaf from Get Real Nutrition, LLC. It’s literally everything we’re looking for in a loaf. It’s made from oats, sweetened with bananas, and studded with big ol’ blueberries! It that’s not the perfect sweet treat then we don’t know what is.
This bread can get whipped up in no time with ingredients that you probably already have. You pop it in the oven to bake for just under an hour, do your thang in the meantime, and come back to a delicious smelling baked oatmeal loaf. It would probably be good as little muffins too, but you’d have to adjust the cook time.
We ate ours as a post dinner treat, but since this bread is basically baked oatmeal, having a slice for a quick grab & go breakfast with a hardboiled egg or some other quick protein source would be great too!
3 ripe bananas, mashed
1/4 cup peanut butter
~ 1/4 cup coconut sugar (you can omit this entirely if you want a loaf with no added sugars)
1 1/4 cup old fashioned rolled oats
1 1/4 cup oat flour (made from blending oats in a blender)
2 tsp baking powder
1 heaving cup fresh or frozen blueberries
Preheat oven to 350 degrees F and spray a bread pan with coconut oil spray.
In a large bowl, combine the eggs, bananas, peanut butter and coconut sugar. Stir together with a fork or whisk until well incorporated.
Stir in oats, oat flour and baking powder until batter is incorporated, thick, and free of clumps.
Fold in your blueberries.
Pour the batter into the sprayed bread pan and smooth out the top with a spatula. Sprinkle on some additional blueberries on top for that gorgeous blueberry studded look!
Bake for 50 minutes or until the top is golden and a toothpick comes out cleanly. Remove from the oven and let sit up on a wire rack until cooled. Slice into thick pieces.
Store this beautiful bread in the fridge for up to 1 week or freeze.
*If you don’t like peanut butter or want this baby peanut free, you can sub any natural nut butter instead.
Recipe adapted from Flora and Vino