Looking for an easy and nutritious oatmeal bread recipe that is as delicious as it is simple to make? Well, you have stumbled upon a gem! This Easy Oatmeal Bread Recipe is a winner on all fronts. It is hearty, and wholesome, and did I mention gluten-free if you opt for gluten-free rolled oats like these sprouted ones below that I like to use?
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Plus, it is a bread recipe that does not require any yeast or wheat flour—it is all about those trusty oats. So, if you are on the hunt for the ultimate easy oat bread recipe that is both satisfying and good for you, you are in the right place.
By the way, don’t forget to check out the oatmeal bread video recipe below for a step-by-step visual guide!
Let’s get baking!
Here Is What You Need To Make This Oatmeal Bread Recipe:
- Pumpkin Seeds (⅓ cup, 50g): These seeds add crunch and a nutty flavor to the bread. They’re rich in nutrients too.
- Sunflower Seeds (⅓ cup, 50g): They complement the pumpkin seeds with their texture and slightly different nutty taste.
- Eggs (2, medium-sized): Eggs act as a binder, holding all the ingredients together and adding moisture.
- Gluten-Free Rolled Oats (2 cups, 180g): Oats are the base of your bread, providing a hearty texture and essential fiber.
- Greek Yogurt (1 cup, 245g): The yogurt is key for moisture, ensuring your bread doesn’t dry out and stays pleasantly soft.
- Salt (a pinch): Salt is a flavor enhancer, it’ll balance and bring out the flavors of the other ingredients.
- Ground Black Pepper (a pinch): A pinch of pepper adds a subtle complexity to the oat bread’s taste.
- Baking Powder (2 teaspoons, 10g): This is your leavening agent, helping the oatmeal bread be a bit less dense.
- Extra Oats for Topping: Sprinkling oats on top before baking gives a lovely, artisan-style crust.
Top Tip: I like to use sprouted rolled oats because they’re not only more nutritious but also easier to digest and potentially more allergen-friendly. The sprouting process enhances the nutrient content of the oats, making them a healthy choice for various oat-based recipes like this oat bread, oatmeal, or oat-based energy balls.
Let’s Bake This Oat Bread
Step 1: Toasting the Seeds
Begin by placing the pumpkin and sunflower seeds in a dry pan over medium heat.
Toast them for about 3 to 5 minutes, stirring frequently. You’re aiming for a light golden color and a distinct, nutty aroma. Be careful not to burn them, as that would impart a bitter taste.
Step 2: Preheat the Oven
While the seeds are toasting, preheat your oven to 356°F (180°C) so the oven is ready for baking when the batter is prepared.
Step 3: Add Egg
Crack your eggs into a bowl. Whisk them thoroughly until they’re evenly mixed.
Step 4: Add the Oats
Place your gluten-free oats in a large bowl. They form the bulk of your bread, so make sure you measure them accurately.
Step 5: Combining Wet and Dry
Add the beaten eggs and Greek yogurt to the oats. Stir them together until you have a uniform, moist mixture.
Step 6: Adding the Rest
Now, sprinkle in a pinch of salt, black pepper, your toasted seeds, and baking powder. Mix everything well.
Step 7: Pan Preparation
Line your loaf pan with parchment paper. This really helps the bread from sticking and makes it easy to lift out after baking.
Step 8: Pour the Batter into the Pan
Pour your oat bread batter into the prepared pan. Use a spatula to smooth the top. Then, I like to sprinkle the extra oats over the surface for that rustic farmhouse, homemade look.
Step 9: Baking
Place the pan in your preheated oven and bake for about 35 minutes. Check for doneness by seeing if the top is golden brown and if the loaf feels firm to the touch. Also, your kitchen would smell absolutely amazing.
Cooling and Serving
Let the oat bread cool in the pan for a few minutes before serving it with some butter or anything else you like.
Enjoy your warm homemade Oatmeal Seed Bread, perfect for breakfast or as a wholesome snack!
Make It Seedless
If you don’t like seeds or want a softer texture in your oatmeal bread, you can simply leave out the seeds and use quick oats or oat flour instead of rolled oats. This will give you a smoother and softer oat bread, perfect for those who prefer a gentler, more regular bread-like texture.
However, I just say that this version might have a bit less protein compared to the original seeded oatmeal bread recipe.
How To Storage This Oatmeal Bread
To store oatmeal bread, allow it to cool completely, then tightly wrap it in plastic wrap or foil to seal in moisture. Alternatively, use an airtight container. Keep it at room temperature for 2-3 days or in the refrigerator for about a week.
For long-term storage, freeze the bread in an airtight container or well-wrapped for up to 3 months. Thaw frozen bread at room temperature and refresh it in a preheated oven at 350°F (175°C) when ready to eat.
Check Out Also: Baking 140-Year-Old Date Filled Oatmeal Cookies Recipe (+Video)!
This Oatmeal Bread Recipe is a simple and nutritious delight. Made with gluten-free oats, it’s easy to prepare and doesn’t require any wheat flour. The combination of oats, seeds, and Greek yogurt creates a hearty and moist loaf perfect for breakfast or snacking.
Have a question about this oat bread recipe or a tip to share? Leave a comment below, and let’s chat about this nutritious bread!
Got a bread maker at home? Awesome! You should definitely try my Simple Honey Oat Bread Machine Recipe – It Is Moist and Fluffy!