Looking for a simple, wholesome bread that doesn’t use any traditional flour? This Flourless Oatmeal Bread is made entirely with oats, making it naturally gluten-free, rich in fiber, and packed with nutrients. It’s perfect for breakfast toast, sandwiches, or a snack with nut butter and jam.

Unlike store-bought gluten-free bread that often contains starches and additives, this homemade version uses clean, simple ingredients you may already have in your pantry.

---

Why Choose Flourless Bread?

Traditional bread is made with wheat flour, but many people now seek flour alternatives due to gluten intolerance, digestive issues, or a desire to eat whole, unprocessed foods. Oats are a great replacement:

• High in fiber – keeps you full longer
• Naturally gluten-free (when certified)
• Affordable and easy to find
• Heart-healthy – oats are known to lower cholesterol

---

Ingredients You’ll Need

• Rolled oats – the base of the bread
• Greek yogurt – adds moisture and protein
• Eggs – for structure and binding
• Baking powder – for rise
• Salt – enhances flavor
• Honey or maple syrup – optional, for a touch of sweetness
• Apple cider vinegar – helps activate the baking powder
• Water or milk – to adjust texture if needed

---

Step-by-Step Instructions

Step 1: Prepare the Oats

Place the rolled oats in a food processor or high-speed blender. Blend until they turn into a coarse flour. If you prefer a chewy texture, blend only half the oats and leave the rest whole.

Tip: Use certified gluten-free oats if you’re sensitive to gluten.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the eggs, Greek yogurt, honey or maple syrup, and apple cider vinegar until smooth.

Step 3: Combine and Rest

Add the blended oats, baking powder, and salt to the bowl. Stir everything together until well mixed. Let the batter rest for 10–15 minutes. This allows the oats to absorb moisture and thicken slightly.

If the mixture is too thick to stir, add 1–2 tablespoons of water or milk to loosen it.

Step 4: Bake the Bread

Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top with a spatula.

Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

---

How to Store Your Oat Bread

• Room temperature: Wrap tightly and keep for 2–3 days
• Refrigerator: Up to 1 week
• Freezer: Slice and freeze up to 2 months. Toast slices straight from the freezer.

---

Serving Ideas

• Toast with butter and honey
• Sandwiches with turkey, hummus, or cheese
• Top with peanut butter and banana for a protein-packed breakfast
• Crumble into yogurt bowls or soups as a hearty topping

---

Tips & Tricks

• Add nuts, seeds, or dried fruit to the batter for extra texture
• Use dairy-free yogurt for a lactose-free version
• Blend the oats finely for a softer crumb
• Let the bread cool fully before slicing to avoid crumbling

---

Notes

• Oats do not contain gluten by nature, but always choose certified gluten-free oats to avoid cross-contamination.
• For a vegan version, use flax eggs and dairy-free yogurt.
• Do not skip resting the batter – it helps the oats bind and thicken.

---

Flourless Oatmeal Bread

This hearty and healthy oatmeal bread is made without any flour. It’s gluten-free, full of fiber, and perfect for breakfast, sandwiches, or snacks.

---

Duration

Prep Time: 15 minutes
Rest Time: 15 minutes
Bake Time: 40–50 minutes
Total Time: ~1 hour 15 minutes
Yield: 1 loaf

---

Ingredients

• 2 ½ cups rolled oats (gluten-free if needed)
• 1 cup Greek yogurt
• 2 large eggs
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp apple cider vinegar
• 1 ½ tsp baking powder
• ½ tsp salt
• 1–2 tbsp water or milk (if needed)

---

Instructions

1. Blend oats into a coarse flour.
2. In a bowl, mix eggs, yogurt, honey, and vinegar.
3. Add oat flour, baking powder, and salt. Stir to combine. Let sit 10–15 minutes.
4. Preheat oven to 350°F (175°C). Line or grease a loaf pan.
5. Pour in batter, smooth the top, and bake 40–50 minutes.
6. Cool before slicing. Enjoy!

---