This recipe is:
Great for toddlers and babies
Easily made with whatever ingredients you have on hand (you can use any type of granulated sugar, a gluten-free AP flour instead of whole-wheat, dried blueberries instead of fresh, etc…)
This bread can easily be made vegan by omitting eggs and adding 2 flax eggs. To make 2 flax eggs, combine 6 tablespoons of water with 2 tablespoons of flax meal. Stir well and place in the fridge to set for 15 minutes.
Fun to make with kids
Made with whole-grains
Great for breakfast or as a snack
Easy to make
Blueberry Breakfast Bread
Serves: Approx. 2 dozen squares
1½ cups whole-wheat pastry flour
2 cups whole oats
1 cup coconut sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 very ripe bananas, mashed
2 eggs, lightly whisked
½ cup pure maple syrup
½ coconut oil, melted
½ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 pint blueberries (about 2 cups)
Preheat the oven to 350. Line a 13x9 baking pan with parchment paper or aluminum foil. Lightly coat paper/foil with oil or cooking spray.
In a large bowl, whisk together flour, oats, sugar, cinnamon, baking soda, and salt.
In a separate bowl, whisk together the mashed bananas, eggs, maple syrup, oil, applesauce, and vanilla until combined well. Slowly stir the wet ingredients into the dry mixture. Lightly mix with a rubber spatula until combined. Fold in the blueberries.
Using the spatula, spread the batter evenly into the pan. Bake on the middle rack until golden brown and a toothpick inserted comes out clean, about 30-35 minutes.
Transfer the pan to a wire rack and let cool completely. Once cooled, pull the parchment/foil from the pan and cut into squares.