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!
Ingredients
- 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
Instructions
-
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.
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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.
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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.
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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.
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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!
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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.
Recipe Notes
*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!