Oat Flour Bread
Published
Oat flour bread is a soft, hearty, quick bread made with blended oats, eggs, and yogurt for a moist, tender texture. This easy oat flour bread recipe is naturally gluten-free and made without yeast, so it comes together quickly with simple ingredients. It bakes into a slightly dense but sliceable loaf that’s perfect for breakfast or snacking.
I always make homemade bread, but there are some days I just want a reliable, quick loaf with no yeast or proofing needed. This oat flour bread has become my go-to because it’s simple, consistent, and made with ingredients I always have on hand. I usually make my own oat flour by blending rolled oats until fine, which gives the bread a softer texture and more even crumb. The combination of Greek yogurt, eggs, and butter keeps it moist, while the psyllium husk helps create structure so it slices cleanly. It is a naturally denser loaf, but in a hearty, satisfying way that makes it perfect for toasting or topping. I’ve tested this a few times to get the texture just right, and I’ve found that letting the batter rest before baking and fully cooling the loaf makes a big difference. It’s the kind of bread I’ll reach for in the morning with coffee or as a quick afternoon snack.
What I Learned While Testing
- Blend oats very finely. I always blend the oats into a very fine flour so the texture stays soft and smooth. If the oats are too coarse, the bread can turn out slightly gritty instead of tender.
- Let the batter rest before baking. I always let the batter sit for about 10 minutes before baking, so the oats have time to fully absorb the liquid. This step makes a big difference in preventing a gummy texture and helps the bread bake more evenly.
- Bake until fully set in the center. I bake this bread until the internal temperature reaches around 200°F to make sure it’s fully cooked through. Oat flour breads can look done on the outside before the center is set, so this takes the guesswork out.
- Cool completely before slicing. I never slice the bread while it’s still warm. It might seem done, but cutting too early will make it feel dense and gummy. Letting it cool completely helps the crumb set properly and gives you clean slices.
Oat Flour Bread
Equipment
- 1 4×8-inch loaf pan
Ingredients
- 2 ½ cups rolled oats
- 1 tbsp psyllium husk
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup Greek yogurt
- ¼ cup melted butter
- 2 tbsp honey, substitute with maple syrup
Instructions
- Preheat oven to 350°F. Line a 8×4-inch loaf pan with parchment paper and lightly grease.
- Process oats and psyllium husk in a food processor or high-speed blender into fine flour.
- In a large bowl, whisk together the processed oat-psyllium husk flour, baking powder, baking soda, and salt. Add eggs, milk, yogurt, melted butter, and honey and whisk until smooth. Let sit for 10 minutes to let the dry ingredients absorb the moisture. The batter will be thick and sticky.
- Spoon batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Notes
- For add-ins: Use about 1/3 to 1/2 cup total mix-ins (nuts, seeds, or dried fruit) so the bread doesn’t get too heavy or dense. Stir them in after the batter has rested for 10 minutes, right before transferring to the pan. This keeps the batter from getting too thick too early.
- Dairy-free substitutes work well in this recipe. Use a thick dairy-free yogurt, vegan butter, and dairy-free milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Oat Flour Bread Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F (180°C). Line an 8×4-inch loaf pan with parchment paper and lightly grease it to prevent sticking.
Mix the dry ingredients: Add 2½ cups (250g) rolled oats and 1 tbsp (10g) psyllium husk to a food processor or high-speed blender. Blend until you have a very fine, flour-like texture with no visible oat flakes. Transfer the oat flour mixture to a large bowl. Add 2 tsp (8g) baking powder, ¼ tsp (1.5g) baking soda, and ½ tsp (3g) salt, then whisk until evenly combined.
Add the wet ingredients: Add 2 large eggs, ½ cup (120ml) milk, ½ cup (120g) Greek yogurt, ¼ cup (54g) melted butter, and 2 tbsp (40g) honey. Whisk until the batter is smooth, thick, and sticky. It should not be pourable. Let the batter sit for 10 minutes so the oats can absorb the liquid. The batter will become even thicker as it hydrates.
Spoon into a loaf pan: Spoon the batter into the prepared loaf pan and smooth the top evenly.
Bake the loaf: Bake for 45–50 minutes, or until the top is golden brown, the center is set, and a toothpick inserted in the middle comes out clean. For best accuracy, the internal temperature should reach about 200°F (95°C).
Cool and set: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely (about 2 hours). Do not slice while warm, as the texture will be gummy before it fully sets.
Serving Suggestions
A toasted slice of this oat flour bread in the morning with a pat of salted butter is divine. I also enjoy it with a drizzle of honey or vegan nutella. It’s delicious alongside eggs for breakfast or gluten-free potato soup for a cozy lunch. It’s one of those breads that works for both sweet and savory toppings, depending on what you’re in the mood for.
Storage Instructions
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days for longer freshness.
For freezing, I like to slice the loaf and wrap each piece individually, then store them in a freezer-safe bag for up to 2 months. The texture will stay soft but may be slightly denser after thawing. To reheat, toast slices directly from frozen or warm them in the microwave for 20–30 seconds until heated through.
More Gluten-Free Oat Recipes
- Banana Oatmeal Muffins: These banana oatmeal muffins are soft, moist, and packed with sweet banana flavor and hearty oats, making them a great grab-and-go breakfast or snack. If you love the wholesome texture of oat flour bread, these muffins offer a slightly lighter, more portable option with the same cozy flavor.
- Banana Oatmeal Pancakes: These banana oatmeal pancakes are light, fluffy, and made with simple ingredients like oats and ripe bananas blended into a smooth batter. They’re a great alternative if you want the same oat-based flavor as this bread in a quicker, breakfast-style recipe.
- Oat Flour Banana Bread: This oat flour banana bread is soft, moist, and naturally sweetened with ripe bananas, making it a perfect companion recipe to this oat flour bread. It uses similar ingredients but has a sweeter flavor and more tender crumb, ideal for breakfast or dessert.
- Oat Flour Chocolate Chip Cookies: These oat flour chocolate chip cookies are soft, chewy, and made with simple pantry ingredients for an easy gluten-free treat. If you enjoy baking with oat flour, this is a fun way to use it in a dessert while keeping that same wholesome texture.
