This Blueberry Chia Jam Stuffed Oatmeal Banana Bread is completely flourless and made with just oats! It’s sweetened with pure maple syrup, and it’s stuffed with a super delicious, quick homemade blueberry chia jam. This bread is a perfect healthy breakfast or afternoon treat!
Banana bread will always be one of my favorite treats. There’s something so comforting and nostalgic about the wonderful scent that fills the house when it’s baking. If you’re anything like me and have little to no self control when it comes to banana bread, it’s kinda dangerous to have a whole loaf sitting around. This one is made from just oats, and it’s flourless, so it won’t give you a carb coma/sugar crash kind of like the real deal will. And the CHIA JAM. Oh my goodness. It’s so darn good. The texture of those chewy little seeds and fresh blueberry flavor in between the oat-y cinnamon-y banana bread layers is to die for…and this recipe is gluten free, flour free, and refined sugar free! Magic.
I looove how this bread is naturally sweetened by the bananas and a just touch of maple syrup. No refined sugar at all. It’s perfectly sweet to me, and I love slathering a little peanut butter or almond butter on it.
I don’t have anything against baking with regular old sugar at all, in fact I LOVE it, and there’s nothing truly like it, but every once in awhile, I like making healthier options like this one.
Comes in handy for people like me with zero self control! 😂 What is it about banana bread?! It’s just TOO good!
You should totally make a double batch of the chia jam and save half for topping on toast with nut butter.
This actually makes a ton of chia jam, and it’s a thick layer in the bread, so if you want a less jammy middle, use half or 3/4 of the chia jam for the bread, and save the rest!
I like it super jammy, but that’s totally up to you!
As you can see, the bread to jam ratio is pretty equal!
I haven’t made this recipe with other berries, but it would work with raspberries, or whatever other berry you have on hand for the jam! Now that summer and berry season is almost over (so sad), frozen berries will work as well!
But I am oh-so-excited for all the fig and apple recipes!
I love having this with a mid afternoon snack with some tea or coffee, or for my second breakfast! Does anyone else do that?
Basically, this bread is amazing at any time of the day. Let’s be serious – it’s banana bread. You have to try it!
Blueberry Chia Jam Stuffed Oatmeal Banana Bread
This Blueberry Chia Jam Stuffed Oatmeal Banana Bread is completely flourless and made with just oats! It's sweetened with pure maple syrup, and it's stuffed with a super delicious, quick homemade blueberry chia jam. This bread is a perfect healthy breakfast or afternoon treat!
- For the chia jam:
- 1 1/2 c. blueberries
- 2 T. water
- 1 T. maple syrup
- 1/2 tsp. vanilla extract
- 2 T. chia seeds
- For the bread:
- 2 c. gluten free oats
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 large ripe bananas, mashed
- 1 tsp. vanilla
- 1 large egg
- 2 T. coconut oil, melted and cooled
- 1/4 c. maple syrup
Preheat oven to 350℉. Spray a 9x5 loaf pan with coconut oil spray or cooking spray and line the bottom with parchment paper. Set aside.
- Make the chia jam. Combine the blueberries, water, maple syrup, and vanilla in a medium saucepan and bring to a boil. Reduce to medium/high and simmer for 5-7 minutes, mashing the blueberries a bit with a fork. Remove from heat and stir in chia seeds. Transfer to a small bowl and refrigerate while you prep the rest of the bread.
Add the oats to a food processor and grind until it turns into a fine flour consistency. This will take a minute or two. Add the oat flour, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to combine.
In a separate bowl, combine the mashed banana, vanilla, egg, coconut oil, and maple syrup and whisk thoroughly to combine. Gradually add the dry mixture to the wet and stir until just combined.
Add a little more than half of the batter to the loaf pan. Gently spread the chia jam on top of the batter evenly. Add the rest of the batter to the top, gently spreading over the jam. Add a little extra sliced banana to the top if desired!
Bake for 40-45 minutes until golden and a toothpick comes out clean. Cool for 30 minutes before removing from pan and cool the rest of the way on a wire rack before cutting into slices.
*This bread has a very thick layer of chia jam. If you don't want your bread to be as "jammy", use half or 3/4 of the chai jam and reserve the rest for toast or whatever else your heart desires!
This post was originally published on 5/25/16, but was updated with new photos and text on 9/14/18!
Hello! This looks amazing and I can’t wait to try. If I don’t have a food processor, should I just buy oat flour at the store, or use another flour if I’m able to eat gluten?
Spices in My DNA
Hi Sarah! Thanks so much! So the oat flour at the store is super finely ground, more than it would be if you did it at home, so 2 cups of store-bought oat flour would yield more than 2 cups of oats and grinding it yourself. I haven’t tested it with oat flour from the store, but maybe try reducing by 1/4 cup flour if you use the oat flour? I can’t guarantee it since I haven’t tested it that way, though! Let me know if you try it!
I made this the other night and it was gone within an hour. I just made three more tonight for my friends and family! It’s delicious and nutritious… My question is how do you store it I’ve been putting in the refrigerator and heating it up in the toaster oven is that OK? It doesn’t even matter because it doesn’t last that long because it’s in everybody’s belly before we get a chance to put in the refrigerator 😉
Spices in My DNA
Haha so happy to hear that! To your point, it’s usually gone before I can store it! Fridge is best, and then you can heat it up in the microwave or toaster oven if you wish, but I honestly like it cold too!
What temp do you bake this at??
Spices in My DNA
Oops, sorry about that! 350℉. I updated the recipe. Thanks for catching that – let me know if you try it!