Make our triple berry breakfast bread for a simple, whole-grain breakfast that’s made with berries, oats, applesauce, Greek yogurt, and maple syrup.
Make this Breakfast Bread!
This triple berry bread reminds us of a big berry pancake, but in cake form. Speaking of, have you tried our sheet pan pancakes? Another great option for serving a crowd or meal prepping.
- All you need is a bowl and a pan to make this bread!
- This recipe is fool-proof! It is forgiving if you over mix, or need to make substitutions.
- It is easy to make at the beginning of the week and eat it all week long!
Best Berries for Berry Bread
What I love most about this recipe is that you can use whatever berries you have on hand in this recipe. We used three different kinds (hence the triple-berry), but you can you 1 kind, 2 kinds or 5 kinds!
Watch out for this–> Try your berries before you use them! Some berries may be really tart! If your berries are super tart, feel free to add a little extra maple syrup to balance out the sweet + tart!
Frozen berries are an excellent choice! Feel free to swap in frozen triple berries or any kind of frozen berries.
How to Freeze Berries
Freeze berries at home and have them on hand for everything from smoothies to baking! This how to freeze berries tutorial will walk you through how to freeze strawberries, blueberries, blackberries and raspberries in 5 easy steps!
Everything You Need to Know
Though this breakfast bread is super easy to make, here are a couple of questions you may have, ANSWERED!
We do recommend using an 8×8-inch pan for this bread! You could try a 9×9-inch or loaf pan, but the bake time would change so you would need to keep a very close eye on the bread!
You can top your breakfast bread with anything you fancy! Here are a couple of great options!
- Nut butter (cashew, peanut butter, almond)
- Greek yogurt
- Coconut whip
- Fresh berries
If you don’t have berries, feel free to substitute chopped apples!
Yes, you can freeze breakfast bread! We recommend letting the bread cool completely before wrapping it in plastic wrap to seal out air and then tin foil!
The breakfast bread can last up to three months in the freezer.
- maple syrup/honey
- nut butter
First, preheat oven to 350ºF and spray an 8×8-inch square baking dish with nonstick cooking spray.
Combine all dry ingredients minus the berries in a large bowl and whisk to combine. Next, add wet ingredients into the dry ingredients and mix with a wooden spoon to combine. Finally, add berries and lightly mix to combine.
Transfer batter into baking dish and sprinkle on additional berries and oats, if desired. Bake at 350ºF for around 40 minutes or until the center is fully cooked.
Let breakfast cake cool for at least 15 minutes before slicing and serving.
Calories: 236kcal Carbohydrates: 44g Protein: 9g Fat: 3g Fiber: 5g Sugar: 16g
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!