Easy Oat Bread

This oat bread recipe is a household staple. It doesn't need any yeast, and works well for sandwiches and toast. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 163kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

TO STORE: Store the leftover bread in an airtight container in the refrigerator for up to one week. You can keep it at room temperature (in a sealable container with a paper towel to absorb moisture), but eat it within 3 days.

TO FREEZE: Store leftover slices (or a whole loaf) in a freezer-safe container and freeze for up to two months. Let the bread thaw overnight in the fridge.

Nutrition