Oat Bread
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This oat flour bread is our go-to bread for sandwiches, toast, and everything in between. No yeast needed; the bread turns out fluffy and soft, with a golden crumb.
My easy oat bread has become our go-to sandwich bread
Many readers have loved my oat flour banana bread, and the biggest request? To make a loaf without bananas that works as sandwich bread or toast. This is where this oat flour bread was born.
Like many of my other bread recipes here, my version is simplified but without compromising on flavor or texture. Here’s why I love it:
- No yeast. Instead, I use a blend of xanthan gum and psyllium husks for structure, fluffiness, and a gorgeous, tender crumb.
- It actually slices cleanly. I’ve made other oat bread recipes, and most crumble or fall apart. Mine slices easily and doesn’t need to be toasted to be enjoyed.
- Wheat-free. Because oats are the base of the bread, there’s no wheat whatsoever. If I need it to be gluten-free too, I’ll just use gluten-free oats. Easy peasy.
- It freezes beautifully. My partner and I always need ‘emergency bread’ in our freezer. This loaf freezes and thaws really well.
★★★★★ REVIEW
“This is my favorite bread to make for toast, sandwiches, and even freshly baked with butter. Even a bread novice like myself can make it easily.” – Pippa
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Oat flour. My base flour for the recipe. If you don’t have oat flour, you can make your own by blending rolled oats or instant oats (try my homemade oat flour). I used gluten-free oats to keep this bread gluten-free.
- Cornstarch and xanthan gum. They help the bread stay fluffy and give it structure without gluten.
- Psyllium husk. Adds chewiness and helps the bread rise. Please use the powdered kind, not whole husks (to mix into the dough).
- Baking powder and baking soda. Helps the bread rise and become fluffy. I like using both baking agents for rise, structure, and fluffiness.
- Greek yogurt. For moisture and to bind the other ingredients. For a dairy-free swap, use coconut yogurt.
- Eggs. I like using room temperature eggs, as they mix seamlessly into the bread dough. I just remove them from the fridge about 20 minutes before I start the prep work.
- Maple syrup. You need some sweetness for a subtle flavor throughout. I’ve also tried this with honey, which works well if you want honey notes throughout.
- Olive oil. Adds moisture, richness, and promotes a tender crumb. Unsalted butter works well too.
- Rolled oats. Optional, but I like to sprinkle some rolled oats over the top before baking for aesthetics.
How to make oat bread
Step 1- Prep. Preheat the oven to 200C/390F and line a loaf pan with parchment paper.
Step 2- Make the dough. In a large mixing bowl, combine the dry ingredients. Make a well in the flour mixture and add the wet ingredients. Stir until just combined.
Step 3- Assemble. Scrape the batter into the pan and spread it into an even layer. Sprinkle oats on top.
Step 4- Bake. Reduce the oven temperature to 180C/350F and bake for 10 minutes, or until a toothpick comes out clean.
Arman’s recipe tips
- Weigh your oat flour; don’t scoop it. Compared to other flours, oat flour packs down easily in the measuring cup, which can accidentally add more oat flour than needed and can dry the loaf out. I always weigh it on my kitchen scale for consistent results.
- Let the batter rest before baking. I like to let the bread rest in the pan for 5 minutes before baking, to give the psyllium husk time to fully absorb moisture and thicken. It helps it all set properly before it goes in the oven.
- Don’t skip the cooling time. Remember what I said at the top about other oat breads falling apart? Letting it cool completely lets everything finish setting. I usually give it an hour or so.
- Check for doneness using a thermometer. Yes, I know this isn’t a piece of meat, but I find a thermometer a better indicator of doneness than a toothpick. Check that it’s around 200-205°F.
Easy Oat Bread
Video
Ingredients
- 2 cups oat flour 200g
- 1/4 cup + 3 tablespoons cornstarch 55g
- 1 tablespoon psyllium husk 10g
- 1 tablespoon xanthan gum 9g
- 2 teaspoons baking powder 8g
- 1 teaspoon baking soda 5g
- 1 teaspoon salt 6g
- 1 cup Greek yogurt or non-fat plain yogurt, 245g
- 3 large eggs
- 1/4 cup maple syrup 80mL
- 1 tablespoon + 1 teaspoon olive oil 20mL
- 1 tablespoon rolled oats for topping, 9g
Instructions
- Preheat the oven to 200C/400F. Line or grease an 8 x 5-inch baking pan.
- In a large bowl, add the oat flour, cornstarch, psyllium husk, xanthan gum, baking powder, baking soda, and salt, and mix well. Make a well in the center and add the Greek yogurt, eggs, maple syrup, and olive oil. Mix until just combined.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the oats on top. Let the bread sit for 5 minutes to allow the psyllium to absorb.
- Reduce the oven to 180C/350F and bake the oat bread for 55 minutes or until a toothpick comes out mostly clean or the internal temperature reaches 200°F.
- Let the bread cool in the pan completely before slicing.
What can I use instead of psyillum?
It’s needed for this bread, Nancy. It gives it structure and stability.
Does it make a difference if it’s Psyllium husk powder vs. the whole flake?
Hi Laura- great question! The powder is ideal for baking, because it binds the oats effectively and prevents crumbling, whereas the whole flakes can make loaves gummy and/or dense. Let me know how you go with this 🙂
Best Oat Bread recipe I have ever try. The consistency of my bread was more like a muffin but I dont mind. I made my own Oat Flour out of whole grain oats, so its consistency wasnt as smooth as the one you buy. I did not add maple syrup, husk, or gum. It still came out amazing.
Will flaxseed be a replacement xantham
No it won’t, Nancy. Xanthan gum is very unique, and there isn’t a suitable substitute for it.
Is there really 408mg sodium per slice or is that a typo in the nutrition info?
Thanks
Hi Mary, salt, baking powder/soda, yogurt and eggs all contain sodium. This is pretty standard for a homemade quick bread. The easiest thing to do would be to omit the salt (this is the largest contributor of sodium) if you’re looking to lower your intake. Hope this helps!
Does it need to be rolled oats or can I mashed them in flour?
I made this yesterday evening (after my job). In the morning I had the best breakfast. I am really happy when I try and like your recipe.
So last weekend I made this bread. It was so amazing. You are reallly good chief hahaha.
Oats are one of my favourite foods. But I never made oat bread! When I do I tell you how it turned out.
What would you suggest as a replacement for the xanthan gum. I’m allergic to it. Thanks.
I haven’t tried an alternative- it’s needed for structure
You can use chia seeds instead of xanthan gum
Can’t wait to try it. Is one serving one slice?
Thanks!
Yes 🙂
This bread is amazing! I made it exactly as the directions say, except I made a Boule and it came out beautifully! It is gorgeously cake like outta the oven, dipped in a little olove oil….mmmmmm….totally going back for another piece!!
ooooooo love that!!!!
Hi Arman, in the 1st explanation of your recipe it says to bake 10 minutes.
Actually the 10 minutes is about it cooling for 10 minutes.
I have to buy yogurt to try this recipe. You create the most wonderful foods.
Thank you!
5 stars absolutely
Delicious bread! 😍
TIP
1 TABLESPOON CHIA SEEDS SOAKED IN 3 or 4 TABLESPOONS OF WATER is an excellent replacement for the phyllisium husk. Mix into other liquids, then add to dry ingredients.
Question – would 1/4 CUP brown sugar be a reasonable substance for honey or maple syrup?
Hmmm I’d stick with a liquid sweetener just for the balance
Just made a second loaf- it is so good!!
Thanks, Margaret!
Substitute not substance!
I can’t wait to try this! Gluten free oat bread sounds wonderful!