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)
  1. 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.
  2. In a large bowl, whisk together flour, oats, sugar, cinnamon, baking soda, and salt.
  3. 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.
  4. 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.
  5. Transfer the pan to a wire rack and let cool completely. Once cooled, pull the parchment/foil from the pan and cut into squares.
Recipe by Red Kitchenette at