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Flourless Oatmeal Bread

A simple and hearty loaf made from blended oats, yogurt or applesauce, and eggs, perfect for those avoiding wheat flour.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Put the rolled oats into a blender or food processor and blend until they reach a flour-like consistency (about 30-60 seconds).
  3. 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.
  4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 40-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cooling
  1. 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.