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.
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.
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.
Storage instructions
To store: Store the leftover bread in an airtight container in the refrigerator for up to one week. 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.
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
More recipes using oat flour
Oat flour pancakes Oat flour cookies Oat flour banana bread Oat flour muffins
