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High-Protein Greek Yogurt Blueberry Breakfast Bread – Flourless

High-Protein Greek Yogurt Blueberry Breakfast Bread – Flourless

A moist and fluffy high-protein breakfast loaf made with Greek yogurt, eggs, finely ground oats, lemon zest, and juicy blueberries. Made without traditional flour or refined sugar.
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Ingredients

  • 3 eggs
  • 380 g 0% fat Greek yogurt
  • Zest of 1 unwaxed lemon
  • 1 teaspoon vanilla extract
  • 60 g honey
  • 220 g quick oats
  • 12 g baking powder
  • 130 g fresh or frozen blueberries
  • 1 teaspoon coconut oil or neutral vegetable oil
  • Optional: extra blueberries and oats for decorating

Instructions
 

  • Preheat the oven to 180°C using conventional top and bottom heat. Grease a loaf pan and line it with parchment paper.
  • Whisk the eggs, Greek yogurt, honey, lemon zest, and vanilla extract in a large bowl until smooth.
  • Blend the oats into fine oat flour. Reserve approximately 1½ tablespoons for coating the blueberries.
  • Add the remaining oat flour to the wet mixture in two or three additions, stirring well after each addition.
  • Sift the baking powder over the batter and mix until evenly incorporated.
  • Toss the blueberries with 1 teaspoon of oil. Add the reserved oat flour and coat the berries evenly.
  • Gently fold the coated blueberries into the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top. Use a greased knife to make a shallow line lengthwise down the center. Decorate with extra blueberries and oats if desired.
  • Bake for 40–43 minutes. The loaf is ready when a skewer inserted into the center comes out without wet batter.
  • Allow the bread to cool completely in the pan before lifting it out and slicing.

Notes

  • Use certified gluten-free oats when preparing the recipe for someone who must avoid gluten.
  • Blend the oats as finely as possible for a soft, even texture.
  • Do not thaw frozen blueberries before using them.
  • Fold the berries into the batter gently to avoid crushing them.
  • Do not open the oven during the first 30 minutes.
  • Allow the loaf to cool completely before slicing.
  • If the top becomes too dark, loosely cover it with parchment paper or aluminum foil.
  • Weigh the ingredients for the most reliable result.