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Blueberry Oat Loaf

Vegan Blueberry Oat Loaf in a Bread Pan

Start your day off right with a cup of coffee and this delicious Blueberry Oat Loaf made with almond pulp from your Almond Cow. It has the perfect amount of sweetness and is easy to make- It's a win, win!

Servings: 9
Prep Time: 10-15 min
Cook Time: 60-70 min


  • 1 batch almond pulp (from almond milk)
  • 1/4 cup light olive oil or avocado oil
  • 3 tbsp flax meal
  • 2 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 1 cup rolled oats
  • 1 cup organic granulated sugar
  • 1 tbsp blue spirulina powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 tsp sea salt
  • 1.5 cups blueberries


  1. Preheat the oven to 350°F. Grease a 9”x5” loaf pan with cooking spray.
  2. Prepare a batch of almond milk and allow the filler basket of almond pulp to drain for at least 10 minutes.
  3. When the pulp is ready, transfer to a small mixing bowl along with the flax meal, olive oil and vanilla extract. Stir and set aside.
  4. Combine remaining ingredients, except for the blueberries, in a large mixing bowl and stir until combined.
  5. Next, add the wet mixture into the dry mix and stir until just combined. Afterwards, fold in the blueberries.
  6. When ready, transfer the batter into the loaf pan (optional: top with castor sugar) and place into the oven to bake for 60-70 minutes or until settled and passes a toothpick test.
  7. Allow the loaf to cool for 15 minutes before removing from the pan and transferring to a wire cooling rack.
  8. Allow to completely cool before slicing into. Enjoy!
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