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An overhead shot of Gluten Free Blueberry Bread on marble

Gluten Free Blueberry Bread

Sweet, warm, fresh-out-of-the-oven Gluten Free Blueberry Bread to kick off the end of summer and transition to fall! It's SO GOOD, y'all. This one's a staple in my household!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 125kcal


  • 1/2 Cup Rolled Oats
  • 7 Dates
  • 1 tsp Baking Powder
  • Pinch Salt
  • 1 Tbsp Flax Seed
  • 1 Tbsp Chia Seed
  • 1 tsp Cinnamon
  • 2 Eggs
  • 1/4 Cup Almond Butter
  • 1 Banana
  • 1 tsp Vanilla
  • 1/2 Cup Blueberries


  • Preheat oven to 350 degrees.
  • Blend rolled oats in a blender (like this one!) to create oat flour. 
  • Blend the dates in a separate container.
  • Combine all of the ingredients in the blender except for the blueberries. 
  • Pour the mixture into a loaf or cake pan. 
  • Add the blueberries on top of the batter, pushing them into the mixture but leaving them partially exposed on top. 
  • Bake for about 35 minutes, or until toothpick comes out clean. 
  • Let cool, serve, and enjoy!



  • Let the bread cool completely before slicing
  • Check the bread is done by inserting a toothpick into the center and making sure it comes out clean
  • Feel free to mix in other berries (fresh or frozen)
  • You can use fresh or frozen blueberries
  • You can also add nuts and seeds


Calories: 125kcal