Oatmeal Blueberry Banana Bread is a wholesome, naturally sweetened quick bread that’s perfect for breakfast, a snack, or even a light dessert. Made with rolled oats, ripe bananas, and juicy blueberries, this loaf is soft, moist, and packed with nourishing ingredients the whole family will enjoy.
Why You’ll Love This Recipe
- Naturally sweetened with ripe bananas and pure maple syrup
- Moist and tender with bursts of fresh blueberries
- Made with oat flour for a hearty texture
- Great for meal prep and grab-and-go breakfasts
- Easy one-bowl recipe with simple ingredients
- Gluten-free when using certified gluten-free oats
- Family-friendly and freezer-friendly
Ingredients
- 2 cups rolled oats (or 1¾ cups oat flour)
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 3 tablespoons avocado oil
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ teaspoons ground cinnamon (optional)
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- Blend the rolled oats in a high-speed blender until a fine flour forms. Skip this step if using oat flour.
- In a large bowl, mash the bananas until smooth.
- Whisk in the eggs, avocado oil, maple syrup, vanilla extract, and apple cider vinegar until fully combined.
- Add the oat flour, baking powder, baking soda, sea salt, and cinnamon. Stir until a thick batter forms.
- Gently fold the blueberries into the batter.
- Transfer the batter to the prepared loaf pan and top with extra blueberries if desired.
- Cover loosely with aluminum foil and bake for 40 minutes.
- Remove the foil and continue baking for 20–35 minutes, or until the Oatmeal Blueberry Banana Bread reaches an internal temperature of at least 190°F (88°C) or a toothpick inserted into the center comes out clean.
- Cool in the pan for 30 minutes before transferring to a wire rack. Slice and enjoy.
Tips & Tricks
- Use very ripe bananas for maximum sweetness.
- Toss blueberries in a little oat flour to prevent sinking.
- Frozen blueberries work well without thawing.
- Do not overmix the batter to keep the loaf tender.
- Cover with foil if the top browns too quickly.
- Let the bread cool completely before slicing for the best texture.
Details
- Prep Time: 15 minutes
- Cook Time: 60–75 minutes
- Total Time: 75–90 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Naturally sweetened, refined sugar free, gluten-free with certified gluten-free oats
Notes
- Substitute coconut oil for avocado oil if desired.
- Add chopped walnuts or pecans for extra crunch.
- Sprinkle rolled oats over the top before baking for a rustic finish.
- Delicious served warm with butter, almond butter, or Greek yogurt.
Nutrition (Approximate Per Slice)
- Calories: 185
- Protein: 5g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 3g
- Sugar: 10g
FAQ
Can I make this healthy banana bread ahead of time?
Yes. It stays fresh for several days and freezes beautifully.
Can I use frozen blueberries?
Absolutely. Add them directly from frozen without thawing.
Can I replace the maple syrup?
Honey or date syrup both work well if preferred.
Is this oat flour banana bread gluten-free?
Yes, provided you use certified gluten-free oats.
Why is my banana bread dense?
Overmixing the batter or using underripe bananas can create a heavier loaf.
Storage
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 6 days.
Freeze individual slices for up to 3 months. Wrap each slice tightly before freezing.
Reheat slices in the microwave for 20–30 seconds or toast lightly before serving.
Similar Recipes
Oatmeal Blueberry Banana Bread
Ingredients
- 2 cups rolled oats or 1¾ cups oat flour
- 2 ripe bananas mashed (about 1 cup)
- 2 large eggs
- 3 tablespoons avocado oil
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ teaspoons ground cinnamon optional
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- Blend the rolled oats in a high-speed blender until a fine flour forms. Skip this step if using oat flour.
- In a large bowl, mash the bananas until smooth.
- Whisk in the eggs, avocado oil, maple syrup, vanilla extract, and apple cider vinegar until fully combined.
- Add the oat flour, baking powder, baking soda, sea salt, and cinnamon. Stir until a thick batter forms.
- Gently fold the blueberries into the batter.
- Transfer the batter to the prepared loaf pan and top with extra blueberries if desired.
- Cover loosely with aluminum foil and bake for 40 minutes.
- Remove the foil and continue baking for 20–35 minutes, or until the Oatmeal Blueberry Banana Bread reaches an internal temperature of at least 190°F (88°C) or a toothpick inserted into the center comes out clean.
- Cool in the pan for 30 minutes before transferring to a wire rack. Slice and enjoy
Notes
- Substitute coconut oil for avocado oil if desired.
- Add chopped walnuts or pecans for extra crunch.
- Sprinkle rolled oats over the top before baking for a rustic finish.
- Delicious served warm with butter, almond butter, or Greek yogurt.
Conclusion
This Oatmeal Blueberry Banana Bread is the perfect combination of wholesome ingredients and comforting flavor. Whether you’re looking for a healthy banana bread, an easy breakfast loaf, or a moist blueberry banana bread made with oat flour, this recipe delivers delicious results every time. Bake a loaf today and enjoy a nourishing homemade treat that’s perfect any day of the week.