Oat Bread


5 from 21 votes
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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. 

oatmeal bread, sliced.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make oatmeal bread
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More recipes using oat flour
  8. Easy Oat Bread (Recipe Card)

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. 
sliced oat bread.

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. 

oat bread dough in mixing bowl.

Step 3- Assemble. Scrape the batter into the pan and spread it into an even layer. Sprinkle oats on top of the dough. 

oat bread dough in baking pan.

Step 4- Bake. Reduce the oven temperature to 180C/350F and bake the bread for 10 minutes or until a toothpick comes out clean. 

baked oat bread.

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:

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. 

loaf of oat bread on a wooden board.

Frequently asked questions

Can I make this recipe vegan?

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!

Can I skip the oil?

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.

Is this recipe gluten-free?

When made with gluten-free oats and oat flour, this no yeast bread is suitable for celiacs.

More recipes using oat flour

oat bread recipe.

Easy Oat Bread

5 from 21 votes
This rustic oat bread recipe uses simple ingredients and comes out light, fluffy, and toast-worthy. Best of all, it’s yeast-free AND gluten-free. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes




  • 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.
    oat bread dough in mixing bowl.
  • Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the oats on top.
    oat bread dough in baking pan.
  • 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.
    baked oat bread.


Serving: 1servingCalories: 163kcalCarbohydrates: 23gProtein: 6gFat: 5gSodium: 408mgPotassium: 118mgFiber: 3gSugar: 1gVitamin A: 68IUCalcium: 78mgIron: 1mgNET CARBS: 20g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 21 votes

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Recipe Rating


  1. 5 stars
    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!!

      1. 5 stars
        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!

  2. 5 stars absolutely
    Delicious bread! 😍
    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?

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