Get ready for a truly special and wholesome treat: this Blueberry Chia Jam Stuffed Oatmeal Banana Bread! This isn’t your average banana bread – it’s completely flourless, made entirely with ground oats, naturally sweetened with maple syrup and bananas, and features a delicious ribbon of homemade blueberry chia seed jam swirled right inside. I absolutely adore this recipe because it’s healthy enough for breakfast but feels indulgent enough for dessert. This Oatmeal Banana Bread is perfect for a weekend baking project (especially on a holiday like today, May 1st!) or for nutritious on-the-go snacks.
Why You’ll Love This Oatmeal Banana Bread
- Flourless & Gluten-Free: Made entirely with oats processed into flour – perfect for gluten sensitivities (use certified GF oats!).
- Healthy & Wholesome: Packed with fiber from oats and chia seeds, naturally sweetened with fruit and maple syrup, and uses healthy fats. Easily made vegan.
- Delicious Chia Jam Swirl: The quick homemade blueberry chia jam adds a wonderful burst of fruity flavor and beautiful swirl.
- Moist & Tender: Bananas and coconut oil ensure a lovely moist texture.
- Easy Food Processor Method: The oat flour and batter come together quickly in a food processor.
Ingredients for Blueberry Chia Jam Stuffed Oatmeal Banana Bread
Here’s what you’ll need to bake this healthy and delicious bread. The full list with measurements is in the recipe card below.
Blueberry Chia Jam
- Blueberries (fresh or frozen) (Fruit)
- Water (Liquid)
- Maple syrup (Sweetener)
- Vanilla extract (Flavoring)
- Chia seeds (Seeds/Thickener)
Oatmeal Banana Bread Batter
- Gluten-free oats (large flake/old fashioned) (Grain)
- Cinnamon (Spice)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Large ripe bananas, mashed (Fruit)
- Vanilla extract (Flavoring)
- Large egg (Binder) (See Variations for vegan)
- Coconut oil, melted and cooled (Fat)
- Maple syrup (Sweetener)
- Sliced banana (optional topping) (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the blueberry-banana combination in this Oatmeal Banana Bread, but feel free to experiment:
- Different Berry Jam: Use raspberries or strawberries to make the chia jam instead of blueberries.
- Add Nuts or Chocolate Chips: Fold chopped walnuts, pecans, or dairy-free chocolate chips into the batter after processing.
- Make it Vegan: Substitute the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer.
- Different Spices: Add ground ginger, nutmeg, or cardamom along with the cinnamon.
- Different Nut Butter: While not in the original, adding a tablespoon or two of almond or peanut butter to the batter could add extra richness and flavor.
How to Make Blueberry Chia Jam Stuffed Oatmeal Banana Bread
Let me show you how to make this healthy and delicious Oatmeal Banana Bread:
Make the Blueberry Chia Jam
- First, I prepare the quick chia jam so it has time to thicken. I combine the blueberries (fresh or frozen work!), water, maple syrup, and vanilla extract in a medium saucepan.
- I bring the mixture to a boil over medium-high heat.
- Once boiling, I reduce the heat to medium/low and let it simmer for 5-7 minutes, mashing the blueberries a bit with a fork or the back of a spoon as they soften.
- I remove the saucepan from the heat and stir in the chia seeds.
- I transfer the jam mixture to a small bowl and place it in the refrigerator to cool and thicken while I prepare the rest of the bread batter.
Make Oat Flour and Mix Batter
- I preheat my oven to 350°F (175°C). I spray a 9×5 inch loaf pan with coconut oil spray or another cooking spray and line the bottom (and optionally up the sides) with parchment paper for easy removal. I set it aside.
- I add the rolled oats to my food processor and process until the oats turn into a fine flour consistency. This usually takes a minute or two, scraping down the sides if needed.
- To the food processor containing the oat flour, I add the cinnamon, baking powder, baking soda, and salt. I pulse briefly just to combine the dry ingredients. I transfer this oat flour mixture to a medium bowl and whisk briefly.
- In a separate large bowl, I combine the wet ingredients: the mashed ripe banana, vanilla extract, egg (or flax egg), melted and cooled coconut oil, and maple syrup. I whisk these together thoroughly until well combined.
- Gradually, I add the dry oat flour mixture to the wet banana mixture, stirring with a rubber spatula just until combined. Be careful not to overmix!
Assemble the Loaf
- I pour a little more than half of the prepared batter into the lined loaf pan, spreading it evenly.
- I gently spread the chilled blueberry chia jam evenly on top of the batter layer in the pan.
- I carefully add the rest of the batter over the jam layer, gently spreading it to cover the jam completely.
- Optional: I sometimes add a few extra slices of banana arranged nicely on top for decoration!
Bake and Cool
- I bake the assembled loaf in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding the jam layer) comes out clean.
- I let the Oatmeal Banana Bread cool in the loaf pan for about 30 minutes.
- Then, using the parchment paper overhangs, I carefully lift the bread out of the pan and place it on a wire rack to cool the rest of the way completely before slicing. Letting it cool fully helps prevent crumbling.
Tips and Tricks for the BEST Oatmeal Banana Bread
Here are my secrets for making this healthy Oatmeal Banana Bread truly exceptional:
- Use Ripe Bananas: Very ripe, brown-spotted bananas provide the best natural sweetness and moisture.
- Process Oats Finely: Ensure the oats are processed into a flour-like consistency for the best bread texture.
- Homemade Chia Jam: The quick chia jam is easy and much healthier than store-bought jams, acting as a natural thickener. Let it cool and thicken properly.
- Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing can lead to a dense loaf.
- Cool Completely: Be patient! Letting the bread cool completely before slicing helps it hold its shape and prevents crumbling.
How to Serve
This Blueberry Chia Jam Stuffed Oatmeal Banana Bread is fantastic served:
- As Is: Perfect sliced for breakfast, a snack, or a healthy dessert.
- Warmed: Gently warm slices in the microwave or toaster oven.
- With Toppings: Spread with almond butter, peanut butter, yogurt, or a drizzle of honey/maple syrup.
- Toasted: Try toasting a slice for extra texture.
Serve at room temperature or slightly warmed.
Make Ahead and Storage
- Make Ahead: The chia jam can be made up to 3 days ahead and stored covered in the refrigerator. The bread itself tastes great for several days after baking.
- Storage: Once completely cool, store the Oatmeal Banana Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing: This bread freezes beautifully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature or in the refrigerator.
FAQs about Oatmeal Banana Bread
- Can I use a different type of berry for the jam?
- Yes! Raspberries, strawberries, or blackberries would all make delicious chia jams using the same method. Adjust maple syrup slightly based on fruit sweetness.
- Can I make this with regular all-purpose flour?
- This recipe is specifically designed to be flourless using oat flour. Substituting regular flour would change the texture and require adjustments to liquid ratios. It’s best to stick with processed oats for this particular recipe.
- Is this recipe vegan?
- It can easily be made vegan! Ensure you use maple syrup (not honey, though honey isn’t listed as required, just optional), a flax egg instead of the regular egg, and dairy-free chocolate chips if adding variations.
Enjoy this healthy, moist, flavorful, and Blueberry Chia Jam Stuffed Oatmeal Banana Bread! It’s a perfect guilt-free treat.
Print
Blueberry Chia Jam Stuffed Oatmeal Banana Bread (Gluten-Free)
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- Category: Breakfast/Snack, Brunch, Bread, Quick Bread, Gluten Free
- Cuisine: American
Description
This Blueberry Chia Jam Stuffed Oatmeal Banana Bread is completely flourless and made with just oats! It’s sweetened with pure maple syrup and stuffed with a super delicious, quick homemade blueberry chia jam. This bread is a perfect healthy breakfast or afternoon treat!
Ingredients
Scale
For the Blueberry Chia Jam:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons chia seeds
For the Oatmeal Banana Bread:
- 2 cups gluten-free rolled oats (yields approx. 1.5 – 1.75 cups oat flour)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coconut oil, melted and cooled (or other neutral oil)
- 1/4 cup pure maple syrup
Optional Topping:
- Sliced banana
Instructions
1. Make the Blueberry Chia Jam:
- Combine the blueberries, water, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce heat to medium and simmer for 5-7 minutes, mashing the blueberries slightly with a fork or spatula as they cook.
- Remove the saucepan from the heat and stir in the 2 tablespoons of chia seeds.
- Transfer the jam to a small bowl and refrigerate to cool and thicken while you prepare the banana bread batter.
2. Prepare the Bread:
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). Spray a 9×5 inch loaf pan with cooking spray and line the bottom and sides with parchment paper, leaving an overhang for easy removal. Set aside.
- Make Oat Flour: Add the 2 cups of gluten-free rolled oats to a food processor or high-speed blender. Process until the oats turn into a fine flour consistency (this may take a minute or two).
- Combine Dry Ingredients: Transfer the oat flour to a medium bowl. Add the cinnamon, baking powder, baking soda, and salt. Whisk to combine well.
- Combine Wet Ingredients: In a separate large bowl, combine the mashed ripe bananas, 1 teaspoon vanilla extract, egg, melted and cooled coconut oil, and 1/4 cup maple syrup. Whisk thoroughly to combine.
- Combine Wet and Dry: Gradually add the dry mixture to the wet mixture. Stir with a rubber spatula until just combined. Do not overmix.
3. Assemble the Loaf:
- Spoon a little more than half of the banana bread batter into the prepared loaf pan and spread it evenly.
- Gently spread the chilled blueberry chia jam evenly on top of the batter layer, leaving a small border around the edges.
- Add the rest of the batter to the top, gently spreading it over the jam layer to cover it completely.
- Top with extra sliced banana, if desired.
4. Bake: Bake for 40-45 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean (avoiding the jam layer).
5. Cool Completely: Let the bread cool in the pan on a wire rack for 30 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and let it cool completely on the wire rack before slicing. Cooling completely is important for the structure and slicing.
6. Serve: Slice and enjoy!
Notes
- Gluten-Free: Ensure your oats are certified gluten-free if necessary.
- Oat Flour: Processing rolled oats into flour is easy, but ensure it’s a fine consistency.
- Chia Jam: The chia seeds will thicken the jam as it cools. Use fresh or frozen blueberries.
- Bananas: Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness.
- Cooling: Let the bread cool fully before slicing to prevent it from crumbling.
- Storage: Store leftover bread tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to a week.