Quick & Healthy Gluten-Free Oatmeal Bread (No Flour, No Butter!)
I’ve perfected this game-changing oatmeal bread recipe that’s revolutionizing healthy breakfasts. Drawing inspiration from traditional Irish oat bread while keeping modern dietary needs in mind, this recipe transforms simple oats into a hearty, nutritious loaf that’s both gluten-free and protein-rich. The combination of oats and yogurt creates a perfectly moist texture while providing sustained energy throughout your morning.
Why You’ll Love This Bread
This bread isn’t just quick and easy – it’s a nutritional powerhouse. Oats are rich in beta-glucans, which help maintain healthy cholesterol levels and promote gut health. Combined with protein-rich yogurt and eggs, this bread provides sustained energy release and keeps you feeling satisfied longer than traditional wheat bread.
Ingredients
Base Ingredients:
280g (3¼ cups) old-fashioned oat flakes
250g (1 cup) plain yogurt
2 large eggs
2 tablespoons baking powder
Add-ins:
1 tablespoon sesame seeds
1 handful (about 30g) chopped walnuts
1 pinch salt
1 pinch black pepper (optional)
Equipment Needed
Loaf pan (plumcake mold)
Parchment paper
Mixing bowl
Measuring cups and spoons
Spatula
Wire cooling rack
Step-by-Step Instructions
Preparation (10 minutes)
Preheat the Oven:
Set temperature to 356°F (180°C)
Position rack in middle of oven
Prepare Your Pan:
Line loaf pan with parchment paper
Leave overhang for easy removal
Lightly grease exposed sides
Making the Batter (15 minutes)
Mix Wet Ingredients:
In a large bowl, combine yogurt and eggs
Whisk until smooth and well integrated
Ensure no egg streaks remain
Combine Dry Ingredients:
Add oat flakes gradually while stirring
Incorporate baking powder
Add salt and pepper if using
Mix until well combined
Add Texture Elements:
Fold in chopped walnuts
Incorporate sesame seeds
Reserve some for topping if desired
Baking Process (30-35 minutes)
Transfer to Pan:
Pour batter into prepared loaf pan
Smooth top with spatula
Sprinkle with reserved seeds if using
Baking:
Place in preheated oven
Bake for 30-35 minutes
Check at 25 minutes with toothpick test
Look for golden-brown top
Cooling & Storage (15 minutes)
Initial Cooling:
Remove from oven
Let rest in pan for 10 minutes
Lift out using parchment overhang
Complete Cooling:
Transfer to wire rack
Cool completely before slicing
Wait at least 1 hour for best texture
Storage Tips
Room temperature: 2-3 days in airtight container
Refrigerator: Up to 1 week
Freezer: Up to 3 months (slice before freezing)
Toast slices before serving for best results
Nutrition Information
Per slice (8 slices per loaf):
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