Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}

When life gives you lemons, *squeeze* the day and make this lemon blueberry bread!

I’m so excited to finally share this recipe! I’ve been teasing it on Instagram (@thegranoladiaries) and getting TONS of comment asking me to JUST POST ALREADDDYYYY. So I am!

2018-04-08_15-39-25_193I debated calling this a “loaf” or “bread” or “cake” even, but ultimately decided on “breakfast bread”. I decided the breakfast part is important to emphasize that the ingredients are all nutritious, filling, and won’t cause a sugar crash (sweetened with just a touch of honey)! With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!

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The ingredients are all super simple pantry staples, and you can even use frozen blueberries. So there is a good chance you can make this right. now. (GO!!!!)

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The inspiration for this loaf came from a recipe posted on Pinch of Yum posted the other week — you can find that here. BUTTT, Lindsay insisted that white sugar was the best/only way to sweeten this Blueberry Lemon Bread. Challenge accepted. (If you are new to my blog, I love to take traditionally sugar-laden treats and find ways to naturally sweeten them!).

While I am sure The Pinch of Yum loaf is super delicious, I set out to make a gluten and refined-sugar free version, so I could eat the loaf for breakfast, sans sugar crash at 10am. And so now you can have this loaf for breakfast, and Lindsay’s for dessert. Win win!

If you enjoy having oat flour-based baked goods for breakfast (holla!), these are some other great options: my famous Healthified Carrot Cake, Banana Bread Baked Oatmeal, 5 ingredient blender banana bread, or go crazy with some Chocolate Banana Bread.

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Blueberry Lemon Breakfast Bread 
By The Granola Diaries 

Ingredients

  • 1/3 C Coconut oil, melted and cooled
  • 2 – 4 Tbsp honey (more = sweeter)
  • 2 eggs
  • Juice of 1 medium lemon
  • 1/3 C Almond Milk (can sub regular milk)
  • 1.5 C Oat flour
  • 1 tsp Baking powder
  • Pinch of salt
  • ~ 1 C Frozen blueberries

Directions:

  1. Preheat oven to 350 and line a loaf tin with parchment or grease with coconut oil.
  2. Whisk coconut oil, honey, eggs, and juice of 1 lemon in a bowl.
  3. Fold in oat flour, baking powder, pinch of salt, and almond milk and stir until just combined. Lastly, fold in blueberries very gently.
  4. Transfer to loaf pan, top with a couple extra blueberries, and bake for 38 – 40 minutes! Allow loaf to cool and then slice and enjoy! Store in fridge or free
  5. SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!

NOTES:

  • I think this would also be delicious with raspberries!
  • Top with melted coconut butter as a frosting, optional.
  • Store in fridge, or slice and freeze.

Pin this recipe for later!

This Lemon Blueberry Bread is perfect for breakfast; the ingredients are all nutritious, filling, and won’t cause a sugar crash (sweetened with just a touch of honey)! With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!

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