Jul 30

Banana Berry Nut Oatmeal Breakfast Bread

In college, I learned two things.

The first being that you should never, unless your floors are really dirty, substitute dish soap for dishwasher detergent.*

The second thing?

I’m the world’s most indecisive person.

Well, maybe not the world’s very most but I’m pretty terrible at making decisions, sometimes, not all the time…well yeah, all the time.

I can’t even decide on simple things like where to go for dinner.  Truly, I need help.  I find it works best if I give whoever I’m going to eat with a list of 3 places I would be willing to go and they pick 1 restaurant from those 3.  It takes the pressure of me and my indecisive tendencies.

But some days, when I’m real lucky, I have brief moments of decisiveness when I know exactly what I want to eat for breakfast.

These brief moments of decisiveness are actually just food craving in disguise but seriously, without craving certain foods, I’d be indecisive all. the. time.  Just one of the many reasons on the why-i-love-food list.

So I started thinking about what I was going to want for breakfast last night and in all of .353463 seconds, I knew what I wanted needed.

A slightly-dough-moist-dense-banana-bread-type thing.

And the decisiveness didn’t stop there.  I knew in the morning I wasn’t going to want to wait for such a thing to bake.

So, I made this bread at midnight.

It was the only logical thing to do.

And in the morning, I got to enjoyed the most perfect, decisive breakfast bread.

*My dad was so proud.  not.

Banana Berry Nut Oatmeal Breakfast Bread (Gluten Free)

makes 1 loaf

inspired by Daily Garnish

1 cup oat flour (just grind 1 cup old-fashioned oats.  Gluten free if needed)

1/2 cup coconut flour

1/3 cup raw oats, unground

1/3 cup brown sugar, not packed

2 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup plain greek yogurt

1 tsp vanilla

2 large bananas, mashed

heaping 1/2 cup blueberries

1/3 cup strawberries, chopped (5 berries)

heaping 1/3 cup walnuts, roughly chopped

Preheat oven to 350F.  In a large bowl, combine oat flour, coconut flour, oats, brown sugar, baking powder, and salt.  In a separate bowl, combine eggs, greek yogurt, vanilla, and bananas until there are no lumps left.  Pour the wet ingredients into the dry and stir until just combined.  Fold in the blueberries, strawberries, and walnuts.  Pour dough into a well greased loaf pan.  Bake for 50-55 minutes, or until the top of the loaf is golden brown.

Check the loaf around 35 minutes to make sure the top of the loaf isn’t browning to quickly.  If it looks like it’s about to burn, tent the loaf with foil for the remaining baking time.  Remove the bread from oven and transfer it to a cooling rack.  I allowed mine to cool over night and enjoyed this bread for breakfast the following morning. After 3 days, the loaf became slightly crumblier and was hard to cut without it falling apart.  Regardless, it’s worth making, just eat it up quick or store it in the fridge for a longer shelf life.  Enjoy!

19 comments on “Banana Berry Nut Oatmeal Breakfast Bread”

  1. You have such a way with colors and flavors, Kylie! I love your pictures…Your bread is awesome! I’d love to try soonest…
    Anyhoo, we have just recently launched a food photo submission site, that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  2. This bread looks chock full of goodness!!! Gorgeous photos. Great recipe.

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  4. oh wow… this looks perfect! nice to know i’m not the only indecisive one out there!

  5. I just made this banana bread, and oh my. It is amazing! Will definitely be making it again once this loaf is gone!

  6. I just made this bread and I found that the quantity of dry ingredients was far greater than the wet! I basically had to mold it together with my hands. I think I am going to have a very dense loaf on my hands. Did anyone else encounter this problem?

    • Oh no! I’m sorry about that! It’s awful to take the time to make a recipe and then to have it not turn out!

      The only thing I can think of is maybe my eggs and bananas were larger than yours?

      My dough turned out pretty thick, not as thick as cookie dough and it was definitely not so crumbly and dry that I had to mold it together with my hands. Sorry:( I’m not sure what went wrong:(

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  10. I wanna make this! Asap! But do you think it would work with additional oat flour instead of coconut flour? Or should I invest in coconut flour, is it like a super great ingredient?

    • All oat flour should work fine!! I was just trying to branch out from my excessive oat flour use by adding in some coconut flour haha:))

  11. Wow! This was great! Made it this morning for a houseful of freshman high school girls and they DEVOURED it.

    I substituted a bit, to make it dairy-free and sweetener-free:

    1 1/2 cups oat flour (no coconut flour around)
    1/2 cup applesauce (no brown sugar for us today!)
    1/2 cup coconut cream (no yogurt)
    and sadly, no walnuts (ya know…kids)

    Couldn’t wait for it to cool so it was still pretty wet from the berries. Nobody seemed to mind!

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