Strawberry Oat Bread — A Simple, Moist Breakfast Bread
Strawberry season is one of my favorites, and this strawberry oat bread is a delicious way to enjoy the bright, fresh flavor of berries at breakfast, brunch, or as a snack. It’s a moist quick bread that balances natural strawberry sweetness with wholesome oats and a tender crumb. I love making loaves to slice and freeze so we always have a homemade breakfast or lunchbox treat ready. The recipe is straightforward, requires minimal equipment, and can be adapted with pantry-friendly swaps.
This bread is lightly sweet, not overly sugary, and spreads beautifully with a pat of butter, cream cheese, or a smear of yogurt. Adding rolled oats, coconut oil, and Greek yogurt boosts texture and keeps the crumb moist. It’s easy to prepare by mixing the dry and wet ingredients separately and then combining them — no stand mixer required. A few simple tips below will help you get the best results.
Tips for best results: toss the diced strawberries in a tablespoon of flour before folding them into the batter to help prevent sinking. Use room-temperature eggs for even mixing. If you prefer a finer oat texture, pulse rolled oats briefly in a food processor or blender, or substitute quick oats. For a gluten-free version, try a 1-to-1 gluten-free baking flour in place of all-purpose flour. Avoid overmixing once the wet and dry ingredients are combined; stir just until no large pockets of flour remain.
Storage and serving ideas: Cool the loaf completely before slicing. Store wrapped at room temperature for 2–3 days, refrigerate to extend freshness, or slice and freeze for longer storage — frozen slices thaw quickly and are perfect for busy mornings. Serve warm or at room temperature with butter, cream cheese, nut butter, or a dollop of yogurt. It’s also lovely crumbled over yogurt or served alongside fresh fruit for a simple brunch spread.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup brown sugar
- 1/4 cup coconut oil, melted
- 2 eggs
- 1/4 cup strawberry Greek yogurt
- 1/4 cup milk (or dairy-free milk)
- 1 1/4 cups fresh strawberries, diced
DIRECTIONS
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and set it aside.
- In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: melted coconut oil, brown sugar, eggs, strawberry Greek yogurt, and milk.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined and no large dry pockets remain. Avoid overmixing to keep the bread tender. Toss the diced strawberries with a little flour if desired, then fold them gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
If you want to vary the recipe, try adding a teaspoon of vanilla extract, a pinch of cinnamon, or a handful of chopped nuts for crunch. You can also swap in mashed banana for some of the yogurt for a different flavor and texture. This strawberry oat bread is a flexible, family-friendly recipe that highlights fresh fruit and simple pantry ingredients — perfect for busy mornings and casual gatherings.
