This Flourless Oatmeal Bread is a wholesome, gluten-free alternative to traditional bread, made entirely from oats. It’s soft, slightly nutty, and packed with fiber, making it a nutritious choice for breakfast or snacks. Whether you’re avoiding flour or simply looking for a hearty homemade bread, this recipe delivers a delicious loaf with minimal ingredients.
Ingredients
- Rolled Oats – 2 cups (ground into oat flour)
- Baking Powder – 1 teaspoon
- Baking Soda – ½ teaspoon
- Salt – ¼ teaspoon
- Eggs – 2 large
- Milk – 1 cup (or dairy-free alternative)
- Honey – ¼ cup (or maple syrup)
- Apple Cider Vinegar – 1 teaspoon
- Cinnamon – 1 teaspoon (optional)
- Pumpkin Seeds – 2 tablespoons (optional, for texture)
Instructions
- Prepare the Oat Flour
- Place rolled oats in a blender or food processor and pulse until they form a fine flour-like consistency.
- Transfer to a mixing bowl and combine with baking powder, baking soda, salt, and cinnamon (if using).
- Mix the Wet Ingredients
- In a separate bowl, whisk eggs, milk, honey, and apple cider vinegar until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until fully incorporated.
- Rest the Batter
- Let the batter sit for 10-15 minutes to allow the oats to absorb moisture and thicken.
- Prepare the Baking Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle pumpkin seeds over the batter for added texture.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy with butter, jam, or nut butter.
This Flourless Oatmeal Bread is simple, nutritious, and perfect for those looking for a gluten-free option. Let me know if you’d like variations or additional tips!