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
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.