100 Oats Bread Recipe

Easy-as-can-be 4-ingredient 100% oat flour bread! It is vegan, oil-free, gluten-free, yeast-free, and nut-free. Use pre-made oat flour or grind your own, in seconds, with your blender (using rolled oats).

At last, a quick and easy loaf of bread made with 100% oat flour (no other flours, meals or binders)! And what a hearty, delicious loaf it is to eat–whether solo, in sandwiches, or as accompaniment to dinner.

If you do not have oat flour on hand, not worry: I have instructions below for making oat flour from the rolled oats you already have in your pantry.

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You can use ready-made oat flour in this recipe, but I prefer to make my own from rolled oats. It is less expensive and making it requires almost no time at all.

Use the same weight of oats as the amount of oat flour required for this recipe (360 grams). That is about 3 and 2/3 lightly packed cups of old-fashioned style rolled oats.

Place the rolled oats in your blender, press process or blend, and grind until the oats resemble super-fine flour. Note that you can also use a food processor to grind the oats. However, it will take a little bit longer (i.e., about a minute) to grind them into a super-fine flour.

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Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray. If you do not want to use nonstick spray, use a nonstick baking pan or line the pan in parchment paper.

It is important to have the oven heated and ready to go as soon as the batter is mixed. This is, essential, an oat flour soda bread. The vinegar and baking soda react as soon as the batter is combined. The bread needs to get into the oven immediately to benefit from the full strength of the baking soda reaction.

In a measuring cup or bowl, combine the milk and vinegar. Let stand for five minutes to allow the milk to curdle slightly.

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Get the bread into the oven immediately (as mentioned above, the baking soda and vinegar react as soon as the batter is mixed; the batter will lose some of its rise if it is not place into the hot oven ASAP).

Bake the bread in the preheated oven for 55 to 60 minutes until deep golden brown, the top of the loaf has some cracks, and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Be sure to cool the bread completely before slicing it. The bread is much easier to slice when it is completely cooled. The bread is extremely easy to cut–including very thin slices–in the days after it is baked.

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Store the cooled bread in an airtight container at cool room temperature for two days, the refrigerator for one week or the freezer for up to six months.

The bread has a wholesome, nutty flavor that is wonderful plain and exceptionally delicious when toasted. Enjoy it plain or add your favorite sweet or savory spreads and toppings.

The bread is easier to slice thin after a day of storage (the crust softens). Use the thinner slices to make all manner of sandwiches!

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I have only tested this with oat flour, so I advise sticking with oat flour. I have many bread recipes here on ® if you are looking for a bread recipe that uses a particular flour (use the search function to look up more options).

Yes, that should work. The bread may be marginally tougher, but still delicious. You will still need to add the vinegar (it activates the baking soda).

Storage: Store the cooled oat bread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

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DIY Oat Flour: You can buy oat flour, but I typically make my own from rolled oats. It is easy. Use an equal weight of rolled oats (360 grams), which is about 3.67 cups of lightly packed old-fashioned rolled oats. Blend the dry oats in a blender until they are a very fine flour (it takes seconds).

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Hi Camilla! Does adding seeds (chia, flax, pepitas, sunflower or poppyseeds, etc) to the mix affect the rise or quality of the bread? Thanks! Kind regards, Kristen

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Hi Kristen! I think you could safely add up to 1/3 to 1/2 cup of seeds without having any issues. Perhaps start with the 1/3 cup amount! Great idea, btw, I love seeded breads :)

Lovely! This is very similar to what my Irish gran made all the time! I think hers was part oats part wheat flour, but I am happy to have an all-oats version with such minimal ingredients. This is what authentic Irish oat bread should taste like! It is great with marmalade, just saying :)

I just put this in to the oven but I’m not sure how will it turn out - for some reason my batter turned out extremely thick and I had to add 60 ml water to get it mixed and still it was very thick and not pourable like in the recipe. I made my own oat flour and also used homemade non-dairy milk and measured all in grams carefully so I can’t imagine why did it turn out so thick… we’ll see how it goes

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Im sorry the batter turned out very thick--I hope the bread turns out ok. I am not sure what could be causing the problem, especially since you measured so precisely.Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.

This bread is based on another oatmeal bread recipe in this collection. But this recipe uses ideas from master bakers to create a small loaf with wonderful taste and a crunchy crust.

You can double this recipe, but keep the loaves the same size because the bread is very moist. It requires rising time; starting after dinner the night before, you will bake the loaf the next afternoon.

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Note: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven.

Spray water the sides of the oven with a squirt bottle 2 or 3 times in the first 5 minutes. Turn oven down to 400 F and bake for 30 minutes or more until the internal temperature reaches 190 F.

Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.

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*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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The Best Vegan Maple Oat Bread Recipe

If you love the ease and taste of baking with oat flour only, like in oat flour cookies, then you will love savory oat flour bread! This effortless flourless bread recipe is naturally gluten free, using no flour or yeast.

The taste replicates traditional oatmeal bread, with a slight hint of honey, soft crumb, and slightly nutty taste. However, oat bread comes together handedly faster, without the need for a bread machine, rising, or kneading.

Simply blend all the ingredients together in a blender or food processor, pour into a loaf pan, and bake. In less than an hour you’ll have fresh, homemade gluten free bread using only oat flour.

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This bread is makes a wholesome gluten free breakfast, slathered with peanut butter and bananas, or use it for sandwiches, grilled cheese, or to serve alongside dinner. Or, for a sweeter version, try Oat Flour Banana Bread or Oat Flour Muffins!

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