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Oat Flour Bread Recipe

Oat flour bread sliced on a cutting board
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A quick, no-knead oat flour bread made with yogurt, honey, and rolled oats. Soft, nourishing, and ideal for enjoying any time of day.

Ingredients

Scale

  • 2 ½ cups (235 g) oat flour (blend quick oats if needed)

  • 1 tbsp (11 g) psyllium husk powder (optional, improves texture)

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¾ cup (184 g) plain yogurt (or dairy-free option)

  • ¾ cup (184 g) milk (dairy or plant-based)

  • 2 large eggs

  • ¼ cup (55 g) canola oil (or preferred oil)

  • ¼ cup (85 g) honey

  • 1 cup (104 g) old fashioned rolled oats (gluten-free if needed)

Oat flour bread ingredients on a table

Instructions

  • Preheat your oven to 350ºF. Generously grease an 8×4-inch loaf pan and set aside.

  • If using whole oats, blend 2 ½ cups of rolled oats in a food processor or blender until finely ground to make oat flour.

  • In the blender, add oat flour, psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend until the mixture is smooth. Scrape down the sides as needed.

  • Add 1 cup of rolled oats to the mixture. Pulse 2–3 times—do not overblend.

  • Pour the batter into the prepared loaf pan. For a rustic finish, sprinkle more oats on top.

  • Bake for 50–55 minutes. Tent with foil halfway through and rotate the pan. The bread is done when it reaches 200ºF internally or a skewer inserted comes out clean.

  • Let the bread rest in the pan for 10 minutes. Then remove it and let it cool fully on a wire rack before slicing. For best results, wait at least 30 minutes to slice.

Notes

  • Psyllium Husk Powder: Helps bind the bread for a sturdier slice. While optional, it improves texture, especially for sandwiches.

  • Dairy-Free Version: Substitute ¾ cup applesauce for yogurt and use non-dairy milk. Expect a slightly looser crumb; extend baking time slightly if needed.

  • No Blender? Use store-bought oat flour and mix dry and wet ingredients in separate bowls before combining. Fold in oats and proceed as directed.

  • Storage: Cool completely before slicing. Store airtight at room temp up to 3 days or freeze for up to 3 months.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

 

Nutrition

Keywords: oat flour bread, psyllium husk powder, homemade oat flour, gluten free oats, ground flaxseed, vanilla yogurt, psyllium husk, baking powder, gluten free, baking soda, rolled oats, dairy free, raw milk, soy milk, honey, eggs

Find it online: https://www.joyliciousrecipes.com/no-knead-seeded-oat-bread/