A healthy, gluten-free strawberry oat bread that's naturally sweetened with honey, gluten-free, made without butter or oil, and dotted with chocolate chips for a delicious breakfast or snack!
Strawberry season, how I love thee. It doesn’t get much better than a perfectly ripe strawberry. Particularly fresh from the farm.
I took my little girl strawberry picking for the first time this year with a couple of friends and their little girls. Why haven’t we done this before?! We had such a fun time picking our box of strawberries, doing a tractor ride and playing on the playground.
She said she was going to eat ALL of the strawberries, but even though she (and her brother) made a good dent, I had loads left to play with.
And this is a lovely, healthy bread to bake up. Strawberries, bananas, oats and Greek yogurt- it’s loaded with goodness, but it tastes so indulgent! It’s kinda like a cake in bread form.
Plus, it’s naturally sweetened with bananas and honey instead of sugar and it can be gluten-free if you use certified gluten-free oats. Everyone can feel good about this one!
We love this for breakfast or an afternoon snack, cold from the fridge or warmed in the microwave. And you could definitely double the recipe and give a loaf to a friend or stick the extra loaf in the freezer.
Enjoy!
Strawberry oat bread with chocolate chips
A healthy strawberry-banana oat bread that's gluten-free, made without butter or oil, and tastes so indulgent!
Ingredients
- 2 cups oat flour (see notes)
- ½ cup old fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large bananas, mashed
- ⅓ cup honey
- 2 large eggs
- 1 cup plain Greek yogurt (nonfat, 2% or 10% all work well)
- 2 teaspoons vanilla extract
- 1 ½ cups strawberries, diced
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350.
- In a large bowl, combine the oat flour, oats, baking powder and salt.
- In a separate bowl, mash the bananas and add the honey, eggs, Greek yogurt and vanilla. Stir until well combined.
- Add the wet ingredients to the dry and mix until just combined. Add the strawberries and mini chocolate chips, if using, and stir until combined.
- Pour the batter into a greased 9x5 bread pan.
- Bake at 350 for 1 hour, until a toothpick comes out clean. Note: Check after 45 minutes and cover with aluminum foil if it's browning too quickly.
- Cool for 10 minutes before turning out of the pan to cool completely.
- Store in the fridge. Serve cold or warm up a slice in the microwave. We love it both ways!
Notes
You can easily make your own oat flour in a food processor. Just add two heaping cups of oats and pulse until its ground up into a flour-like consistency. Done!
Adapted from Whole Foods New Body.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 193mgCarbohydrates: 34gFiber: 3gSugar: 16gProtein: 7g
Vicki @ Boiled Eggs & Soldiers
Yum, this looks great. I'm finding that the strawberries we get in North Queensland go off straight away so this is a good way to use them. Love the pics of your kids enjoying the strawbs.
Kathryn
Thanks Vicki! This is definitely a good way to "store" your strawberries 🙂
Jhuls
I am into finding healthy/skinny snack/breakfast recipes and I think you are the answer. 😀 This looks really good and tastes amazing. I am saving this recipe and need to make it soon. 😉
Kathryn
Thanks so much! I hope you poke around - I've got lots of healthy, easy snack and breakfast ideas here for you 🙂