Flourless Oatmeal Bread
A simple and hearty loaf made from blended oats, yogurt or applesauce, and eggs, perfect for those avoiding wheat flour.
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.
Notes
Serve warm or toasted. Store wrapped at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for up to 3 months.
