This post may contain affiliate links. See my disclosure policy.
This easy oat bread recipe uses simple ingredients and comes out light, fluffy, and toast-worthy. Best of all, it’s yeast-free AND gluten-free!
Ready for more healthy bread recipes? Try my cottage cheese bread, protein bread, and low calorie bread next.
A hearty, fiber-packed loaf of bread made from oats? Say no more.
My oatmeal bread uses wholesome ingredients, no flour, and minimal hands-on time. You’ll be rewarded with a soft, freshly baked loaf of bread with a golden crust and an addictively nutty taste.
Table of Contents
Why I love this recipe
- Diet-friendly. There’s no gluten or wheat, and you can make it dairy-free with one simple swap.
- No yeast. This means there’s also no kneading or waiting around while the dough rises!
- It’s healthy. We’re talking fiber-rich oats and a decent amount of protein from the yogurt and eggs. It’s basically a meal in and of itself.
- Versatile. I love toasting homemade bread for breakfast with melted butter and over-hard eggs, but you can turn it into sandwiches, croutons, French toast, and so much more.
Ingredients needed
- Oat flour. Our base flour for the recipe. If you don’t have oat flour, you can make your own by blending rolled oats or instant oats. I used gluten-free oats to keep this bread gluten-free.
- Cornstarch. Helps the bread become fluffier without the need for gluten.
- Psyllium husk. Adds a chewy texture and helps the bread rise.
- Xanthan gum. A must for gluten-free baking.
- Baking powder and baking soda. Helps the bread rise and become fluffy.
- Salt. For flavor.
- Greek yogurt. For moisture and to bind the other ingredients. For a dairy-free swap, use coconut yogurt.
- Eggs. Use room temperature eggs if possible.
- Maple syrup. For a touch of sweetness.
- Olive oil. For moisture.
- Rolled oats. To coat the top of the loaf.
How to make oatmeal bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 of the dough.
Step 4- Bake. Reduce the oven temperature to 180C/350F and bake the bread for 10 minutes or until a toothpick comes out clean.
Arman’s recipe tips
- Add mix-ins. To give the bread some texture, fold in chopped nuts, sunflower seeds, raisins, or bacon.
- Make a sweet loaf. Add cinnamon and double the maple syrup.
- Or make a cheesy loaf. Fold in shredded cheese and sprinkle some cheese on top of the loaf.
Ways to use oatmeal bread
As I mentioned, there are endless ways to use homemade oat bread. Here are some ideas:
- Turned into breakfast sandwiches with over easy eggs and air fryer turkey bacon.
- As a side dish for dipping in stuffed pepper soup or cream of asparagus soup.
- Turn day-old bread into croutons or air fryer French toast.
- Toasted with healthy Nutella or honey peanut butter.
Storage instructions
To store: Store the leftover bread in an airtight container in the refrigerator for up to one week.
To freeze: Leftover slices can be stored in a freezer-safe container and frozen for up to two months. Let the bread thaw overnight in the fridge.
Frequently asked questions
I haven’t tested this recipe with egg substitutes, so I can’t say if it will work, but if you give it a try, please let me know how it goes!
I tested this bread using applesauce instead of oil and found the texture to be slightly gummy. I do not recommend substituting it for something else.
When made with gluten-free oats and oat flour, this no yeast bread is suitable for celiacs.
More recipes using oat flour
Easy Oat Bread
Video
Ingredients
- 2 cups oat flour
- 1/4 cup + 3 tablespoons cornstarch
- 1 tablespoon psyllium husk
- 1 tablespoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Greek yogurt or non-fat plain yogurt
- 3 large eggs
- 1/4 cup maple syrup
- 1 tablespoon + 1 teaspoon olive oil
- 1 tablespoon rolled oats for topping
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.
- Reduce the oven to 180C/350F and bake the oat bread for 55 minutes or until a toothpick comes out mostly clean.
- Let the bread cool in the pan for 10 minutes before slicing and serving.
I can’t wait to try this! Gluten free oat bread sounds wonderful!