Protein Oat Buns

Upgrade your breakfast with these healthy protein oat buns! 🥯✨ Gluten-free, packed with fiber and protein, and ready in just 45 minutes, they’re perfect for breakfast, snacks, or as sandwich bread.

Author : Aline Cueni

5 from 1 vote

Prep Time :15

Cook Time :30

Total Time :45

Servings : 6 Buns

Calories : 241kcal

Ingredients

2 cups (500 g) plain Skyr yogurt, or quark cheese
2 eggs
3 ½ cups (300 g) rolled oats, or 3 cups oat flour, see notes
4 tablespoon (20 g) psyllium husk
3 tablespoon (30 g) sunflower seeds
3 tablespoon (30 g) pumpkin seeds
2 ½ teaspoon baking powder
1 teaspoon salt
2 tablespoon rolled oats, for decoration

Instructions

Preheat the oven to 400°F (200°C).
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, psyllium husk, 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. Let the dough rest for 5–10 minutes so the psyllium husk can absorb the liquid and swell.
Transfer the dough to a clean surface and knead it into a ball. Divide the dough in half and form each half into a long roll. Cut each roll into three equal pieces.
Shape each piece into a bun and flatten it slightly. Spread 2 tablespoons of oats on the surface and roll the buns in them so the tops are coated with oats.
Place the buns on a baking sheet lined with parchment paper and score them crosswise with a knife.
Bake the buns in the preheated oven for 30-35 minutes, until they are golden brown and cooked through. Remove from the oven and let them cool completely on a wire rack before slicing.

Notes

This recipe makes 6 buns, but you can also make 8 smaller ones, which are great for appetizers!
Psyllium Husk: This helps bind moisture so you can shape the buns better. If you don’t have psyllium husk, you can use a bit more oat flour, or simply follow my oat flour bread recipe, as it’s baked in a loaf pan and doesn’t need shaping, so psyllium husk isn’t required.
Storage: Store the buns in an airtight container in the refrigerator. They will stay fresh for 4-5 days. Due to the dairy and eggs, it’s better not to store them at room temperature.
Freezing: To make the buns last longer, you can easily freeze them in a freezer bag for up to 3 months and thaw them individually in the toaster or oven. Depending on your toaster, you may want to slice them in half before freezing so they fit better when thawing.

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