Easy Oat Bread

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 163kcal

Author Arman Liew

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

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.
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.

Video

Notes

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.

Nutrition