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My easy oat bread recipe uses simple ingredients and comes out light, fluffy, and toast-worthy. Best of all, it’s yeast-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. I used to spend so much money buying the most ‘healthy’ sliced bread at the grocery store, but ever since I started making my own, I’ve never looked back!
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
- No yeast. This means there’s also no kneading or waiting around while the dough rises! Seriously, I have big issues with breads using yeast!
- Diet-friendly. There’s no gluten or wheat, and you can make it dairy-free with one simple swap.
- 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. 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. 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 oat 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.
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
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!
Looks great!
Thanks, Julie!
Not just for breakfast, but delicious toasted all day long!
Can it be made with dairy free yogurt?
I have made bread for years. I am going to try this. It looks great!
Only few times I made bread. Oats I really like so will try oat bread.
Arman you are a genius- I just made this oat bread recipe and easy is an understatement- It turned out PERFECT!!!!
Thanks so much, Emily!
Looks amazing!! Added!
Thanks, Ginette!
I look forward to making this, looks great.
Please do!
Thank you!!
I love It, thanks!!
Looks like a winner! Yum!
It is super yummy 🙂
I’ve gotta try this one. Looks yummy!
Please do!
Looks delicious
I’m definitely trying this. Sounds great
This is my go-to oat bread that I’ve been making since 2014- I can’t believe it’s taken me so long to share it with you 🙂 Enjoy!
Will definitely try this!