YOU MUST TRY THIS Healthy Oat Bread Recipe. This Oat Bread is vegan, super simple, with basic, nourishing ingredients that you probably already have in your pantry. Golden on the outside, fluffy on the inside, this truly is the BEST oat bread you’ve ever had.
There is NO YEAST and NO RISE required. It’s probably the most simple and delicious bread recipe you’ll come across.
It’s packed full of oats which are great for satiety, protein and fibre, keeping you fuller for longer.
When I was in primary school, bread was a staple at lunch time – my Mum would make me sandwiches with a different filling everyday; my favourites were peanut butter, pesto, peanut butter, nutella (rarely though and only as an occasional treat!) and jam. Unfortunately (bless her soul) Mum would always give me the standard supermarket white bread, which pretty much always has unhealthy oils like vegetable or canola oil. The unsaturated fats found in vegetable oils, when they’re heated, tend to oxidize. In this form, they’re more dangerous to our body’s health and can trigger inflammation, a known risk factor for heart attacks and heart problems.
Other nasty ingredients in commercial bread are: processed wheat flour, (hello insulin spike) modified tapioca starch (1413), (genetically modified foods and a bunch of numbers are a big no no!) soy flour, (soy is the highest genetically modified crop in the world – I try to stick to certified organic soy only) acacia gum, cultured wheat flour, vegetable emulsifiers (481, 471, 472e)…a general rule to follow is if your grandparents have never heard of the ingredient, chances are it’s not good for you.
This bread however is PACKED full of the nutritious stuff, no nasties here can be found! I have made this bread countless times already, and don’t see myself EVER buying bread again. It’s golden and crisp on the outside while being beautifully soft and firm on the inside, just like traditional bread – only much healthier for you! While it is delicious on its own, it tastes even better once toasted! The oat flour gives it that perfect denseness and crumb, without being heavy. There’s no yeast or any crazy ingredients, and no fancy kitchen mixers or bread machines, so you have NO excuses not to whip up a loaf or ten!
How do you make oat bread?
- oat flour: made by processing rolled oats or instant oats into flour, use a high powered blender or food processor.
- salt: a little pinch of salt goes a long way in added flavour to this oat bread!
- baking soda: reacts with the vinegar, to give the bread some lovely rise.
- coconut yoghurt or Greek yoghurt if not vegan: coconut yoghurt is made naturally from fermented coconut milk, a great yoghurt substitute for vegans! however if you’re not vegan I recommended non fat Greek yoghut as it’s been strained so it’s nice, thick and creamy and packed with protein!
- flax egg: a vegan substitute for chicken’s eggs! Simply soak 1 tbsp ground flaxseed in 3 tbsp water for 5-10 mins until it is a gelatinous texture. You could use chia seeds aswell, but I prefer the texture and taste of flax.
- olive oil: will help make this bread nice and moist, whilst adding the nutritional benefit of monounsaturated fats and antioxidants. You can also use coconut oil or avocado oil.
- apple cider vinegar: reacts with the baking soda, to give the bread some rise and fluffiness.
- Optional topping: mixed seeds on top – plenty of healthy omega 3 fats, fibre, and crunch! My favourite is a mix of pepitas / pumpkin seeds and sunflower seeds.
- Optional sweetener: add a touch of maple syrup or honey if not vegan, for some added sweetness – I don’t find it needs this.
Begin by mixing your dry ingredients together. Then, form a hole and add in your wet ingredients:the yoghurt of choice, flax egg, olive oil and apple cider vinegar, whisk until combined in the hole. Then combine wet ingredients with the dry ingredients, do not overmix or this can result in tough bread. Transfer into a bread tin and bake at 200℃/400℉ for 45 minutes. Turn off oven and do not open oven door; let sit for another 15 minutes. Slice and serve with Vegan Scrambled Eggs or whatever desired toppings you like! Store in airtight container for 4 days or in the freezer for 1 month.
Tips to make the best oat bread!
- Ensure there are 1-2 inches of baking/parchment paper overhanging the sides of the bread pan. This makes removing the bread from the pan a lot easier.
- Oven brands and models differ. Mine took 45 minutes to make, but I’d recommend checking up at the 30-35 minutes mark by poking a skewer into the middle and seeing if it comes out clean.
- If you’ve made this recipe a lot like I have, try adding some herbs to the batter or even some parmesan cheese for a delicious cheesy flavour!
Ways to use oat bread
- toast – always a classic! Use a toaster or your oven or a pan. Toast a slice or two and slater with my Chia Berry Jam and some peanut butter.
- sandwiches – fill two pieces of bread with some Chicken Salad or even some Buffalo Cauliflower if you’re after a delicious vegan filling!
- Side dish – a crunchy complement for stews, curries, or even some soup. Pumpkin soup is my fave!
- Croutons– slice and toast and make some healthy croutons with them! Great for when it’s a couple days old.
Storing and freezing bread
- To store: bread should always be stored in the refrigerator, covered in an airtight container, at all times. The bread will keep for 5-7 days.
- To freeze: Leftover slices of bread can be stored in the freezer wrapped in plastic wrap, in a ziplock bag, for up to 6 months. To defrost simply pop in the toaster!
More bread recipes you’ll enjoy
Time: 10 minutes + 45 minutes bake time
Serves: 12 slices
- 2 cups (300g) oat flour
- 1 tsp salt
- 2 tsp baking soda
- 250g coconut yoghurt or Greek yoghurt if not vegan
- 1 flax egg (1 tbsp ground flaxseed soaked in 3 tbsp water for 5mins)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Optional topping: mixed seeds on top
- Optional sweetener: add 1-2 tbsp maple syrup
- Mix dry ingredients together. Mix wet ingredients together. Combine wet and dry ingredients, do not overmix. Pour batter into bread pan.
- Bake at 200℃/400℉ for 45 minutes. Turn off oven and do not open oven door; let sit for another 15 minutes. Slice and serve with Vegan Scrambled Eggs or whatever desired toppings you like.
- Store in airtight container for 4 days or in the freezer for 1 month.
Oat flour is just rolled oats processed in the food processor until it is a flour consistency. Use gluten-free rolled oats if you need GF.
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