Flourless Oatmeal Bread — Simple, hearty loaf ready in about 50 minutes
Short introduction
Flourless Oatmeal Bread is a simple loaf made from rolled oats, yogurt (or applesauce), eggs, and a few pantry staples. It uses blended oats instead of wheat flour. The bread is moist, slightly dense, and great for a quick slice with butter or jam. It is easy to make and kinder to gluten-sensitive kitchens when you use certified gluten-free oats.
Why you’ll love it
- No wheat flour needed. Good for people who avoid regular flour.
- Easy and fast. You blend ingredients and bake.
- Uses simple ingredients you likely have on hand.
- Versatile. Make it sweet or savory with small changes.
- Good texture: hearty and moist, great for toast or sandwiches.
introduction
why make this recipe
how to make Flourless Oatmeal Bread
Ingredients :
2 cups rolled oats, 1 cup yogurt or applesauce, 1/2 cup water, 2 large eggs, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon honey or maple syrup (optional), 1 teaspoon cinnamon (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a loaf pan., 2. In a blender or food processor, blend the rolled oats until they reach a flour-like consistency., 3. Add yogurt (or applesauce), water, eggs, baking soda, salt, and optional sweeteners or spices. Blend until smooth., 4. Pour the batter into the prepared loaf pan., 5. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean., 6. Let cool for a few minutes before removing from the pan. Slice and serve.
how to serve Flourless Oatmeal Bread
how to store Flourless Oatmeal Bread
tips to make Flourless Oatmeal Bread
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 2 cups rolled oats
- 1 cup yogurt or applesauce (choose yogurt for extra tang and protein)
- 1/2 cup water
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup (optional, for mild sweetness)
- 1 teaspoon cinnamon (optional)
Substitutions & key variations
- Yogurt swap: Use applesauce for dairy-free or lower fat. Use plant-based yogurt if vegan.
- Sweetener: Swap honey with maple syrup or leave out for savory bread.
- Add-ins: Stir in 1/2 cup chopped nuts, seeds, dried fruit, or chocolate chips after blending.
- Spices: Add 1/2 teaspoon nutmeg or cardamom with cinnamon for warm flavor.
- Gluten-free: Use certified gluten-free oats if you need a gluten-free loaf.
- Egg-free: For egg-free, try 2 tablespoons ground flax + 6 tablespoons water (let sit 5 minutes) as a binder — results will be denser.
Step-by-step
Step 1 — Preheat and prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2 — Make oat flour
Put the 2 cups rolled oats into a blender or food processor. Blend until the oats look like a fine flour. This usually takes 30–60 seconds.
Step 3 — Blend batter
Add yogurt (or applesauce), water, eggs, baking soda, salt, and optional honey and cinnamon to the blender. Blend until smooth. The batter should be pourable but thick.
Step 4 — Pour and bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake 40–50 minutes, until the top is golden and a toothpick in the center comes out clean.
Step 5 — Cool and slice
Let the bread cool in the pan 5–10 minutes. Then remove and cool more on a wire rack. Slice when it is cooler for cleaner slices.
Success tips
- Texture: The batter should be thick but pourable. If too thick, add a tablespoon or two of water or milk.
- Oven temp: Keep oven at 350°F; higher heat can dry the loaf or burn the edges.
- Toothpick test: A clean toothpick from the center means done. If it has wet batter, bake 5–10 more minutes.
- Do not over-blend add-ins like nuts; fold them in by hand after blending.
- Let it cool: Cooling helps the loaf firm up and slice neatly.
How to serve
Serve warm or toasted. Top with butter, cream cheese, nut butter, or jam. Use slices for sandwiches with sliced turkey, cheese, or avocado. It also pairs well with soups and salads.
Storage & reheating
- Room temp: Keep wrapped or in an airtight container for up to 2 days.
- Fridge: Store in the fridge up to 5 days.
- Freezer: Wrap slices or the whole loaf well and freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheat: Toast slices or microwave a slice 10–20 seconds. For a fresh taste, toast and then spread butter.
Frequently Asked Questions
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“name”: “Is this bread gluten-free?”,
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“text”: “This recipe uses oats instead of wheat flour. Use certified gluten-free oats to make it gluten-free. Note: oats can be contaminated with gluten during processing.”
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“name”: “Can I make this vegan?”,
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“text”: “You can try a flax egg (2 tbsp ground flax + 6 tbsp water) instead of eggs and use plant-based yogurt. The texture will be denser.”
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“name”: “How do I make it sweeter?”,
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Nutrition notes / equivalents
- One slice (from 10 slices) has roughly: 140–180 kcal depending on yogurt and add-ins.
- Oats provide fiber, some protein, and slow energy. Using yogurt adds protein; applesauce adds less protein and fewer calories.
Links to related recipes
- Quick Banana Oat Muffins (#)
- Seeded Oat Flatbread (#)
- Simple Yogurt Pancakes (#)
Conclusion + CTA
This Flourless Oatmeal Bread is an easy, low-fuss loaf you can make with pantry staples. Try it plain or add nuts and fruit for a new twist. For more tips and a similar flourless recipe, see this detailed guide: Flourless Oatmeal Bread – All Nutritious. Try the recipe, then come back and share how you served it!
Flourless Oatmeal Bread
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1 cup yogurt or applesauce Choose yogurt for extra tang and protein
- ½ cup water
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon honey or maple syrup Optional for mild sweetness
- 1 teaspoon cinnamon Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Put the rolled oats into a blender or food processor and blend until they reach a flour-like consistency (about 30-60 seconds).
- Add yogurt (or applesauce), water, eggs, baking soda, salt, and optional honey and cinnamon to the blender. Blend until smooth; the batter should be pourable but thick.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 40-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cooling
- Let the bread cool in the pan for 5-10 minutes before removing it. Cool more on a wire rack before slicing.