This oat flour bread recipe is a healthy, gluten-free, and protein-packed alternative to traditional bread. It's loaded with fiber and protein, and the best part? It's super easy to make - no rising time required!
If you’re looking for a quick, nutritious, and delicious bread recipe, this oat flour bread is just what you need! It's gluten-free, yeast-free, and incredibly easy to make with just a few simple ingredients. Packed with fiber, protein, and wholesome goodness, it's perfect for breakfast, sandwiches, or toast.
Thanks to the combination of Skyr yogurt and eggs, this oat bread has a soft, slightly nutty flavor while providing an extra boost of protein and fiber-ideal for anyone looking to eat healthier or lose weight without sacrificing flavor.
Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Plain Skyr Yogurt: Creates a moist and fluffy texture while adding a protein boost. I recommend plain Skyr yogurt from Painterland Sisters or Siggi’s. The recipe also works with quark cheese, but do not use Greek yogurt, as it has a higher moisture content and may alter the texture.
- Rolled Oats: Provide fiber and a mild, nutty flavor. I blend them in my stand mixer until they turn into fine oat flour for the perfect bread texture. The recipe also works with store-bought oat flour, but the homemade version is a cheaper alternative.
- Eggs: Help bind the ingredients together and add extra protein.
- Baking powder: Helps the bread rise without the need of yeast.
- Salt: Enhances the overall flavor.
Visual Step-by-Step Instructions
- In a large bowl, whisk together Skyr yogurt and eggs until smooth.
- Blend the oats in a high-speed blender until you get a fine flour.
- In a separate bowl, combine the oat flour, seeds, baking powder, and salt. → Since the dough is quite thick, it's important to mix these dry ingredients separately first to ensure even distribution.
- Add the dry ingredients to the wet ingredients and stir well.
- Transfer the dough to a 9-inch loaf pan lined with parchment paper, smooth out the top using a silicon spatula or spoon, and sprinkle with oats (or seeds) for decoration.
- Bake in the preheated oven for 45-50 minutes. Remove from the oven, lift the bread out using the parchment paper, and let it cool completely on a wire rack before slicing.
Tips for Success
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📖 Recipe
Oat Flour Bread
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Ingredients
- 2 cups plain Skyr yogurt, or quark cheese
- 2 eggs
- 3 ½ cups rolled oats, or 3 cups oat flour, see notes
- 3 tablespoon sunflower seeds, optional
- 3 tablespoon pumpkin seeds, optional
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon rolled oats, for decoration
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch loaf pan with parchment paper.
- In a large bowl, whisk together Skyr yogurt and eggs until smooth.
- Blend the oats in a high-speed blender until you get a fine flour.
- In a separate bowl, combine the oat flour, seeds, baking powder, and salt. → Since the dough is quite thick, it's important to mix these dry ingredients separately first to ensure even distribution.
- Add the dry ingredients to the wet ingredients and stir well.
- Transfer the dough the prepared loaf pan, smooth out the top using a silicon spatula or spoon, and sprinkle with oats (or seeds) for decoration.
- Bake in the preheated oven for 45-50 minutes. Remove from the oven, lift the bread out using the parchment paper, and let it cool completely on a wire rack before slicing.
Notes
- Grinding Oats: You'll need to blend the oats into a fine flour. A high-speed blender works best, but you can also use 3 cups of store-bought oat flour.
- Gluten-Free: Not all oats are gluten-free! If you have gluten sensitivities, make sure to use certified gluten-free oats to avoid cross-contamination.
Equipment
Nutrition
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Questions: I’m allergic to eggs; what would be the best egg replacement? I used Bob’s Red Mill as an egg replacement & found the fully cooked loaf a bit “gummy”. Perhaps a different replacer would take care of that?
Nutrition info. states a serving is “1 bread” – out of how many slices per loaf? Or gram weight of a slice?
The loaf had great taste & otherwise great texture! I’d love to try it again after your suggestions so I can change my 4.5 to a 5 rating 😃
Hi Diana,
Thanks for your message! I’m really sorry, but I’m not super familiar with egg replacements, so I’m afraid I can’t give you any helpful suggestions here. In this particular recipe, the eggs are quite essential for the texture, and I don’t think they can be easily substituted.
Wish I could be more helpful!
The bread yields about 15 slices, depending on how thick you cut them.
This came out really well! I think I would use an 8×4 pan to get more height out of the bread. This toasts very nicely and is perfect for any spread, salad (like tuna or chicken) and avocado toast! I sliced it and put it in the freezer to stay fresh
Happy to hear Nina! 🙌❤️