Quick & Healthy Gluten-Free Oat Bread
Soft slices of oatmeal bread that are perfect for spreading with jam, nut butter, or enjoying plain. This gluten-free vegan oatmeal quick bread is simple to make, naturally wholesome, and ideal for busy mornings or relaxed weekend breakfasts.
Why You’ll Love This Recipe
Few things feel as comforting as the smell of bread baking in the oven. It
fills the house with warmth and instantly creates a cozy atmosphere. Unlike
yeast breads, this quick bread doesn’t require rising time or special
techniques. You simply mix, pour, and bake.
This recipe is especially great if you enjoy baking with oats. Rolled oats
add a hearty texture and a gentle nutty flavor, making this bread filling
without feeling heavy. It’s lightly sweet, satisfying, and made with simple
plant-based ingredients.
Another great thing about this bread is its flexibility. You can enjoy it
warm or cooled, plain or topped, for breakfast or as a snack throughout the
day.
What Makes This Bread Different?
·
100% gluten-free and vegan
·
No yeast or kneading
required
·
Made with oats for a hearty
texture
·
Naturally sweetened without
refined white sugar
·
Perfect for meal prep and
freezing
Soaking the oats before baking helps soften them and improves the final
texture of the bread. This small step makes a big difference and ensures the
loaf stays tender rather than dry.
Ingredients
·
1 cup plus 2 tablespoons
gluten-free rolled oats
·
1 cup unsweetened almond
milk or coconut milk
·
1/2 cup coconut sugar (or
brown sugar)
·
1/4 cup ground flaxseed
meal
·
1/4 cup unsweetened
applesauce
·
1/4 cup neutral oil (such
as sunflower or grapeseed oil)
·
1 tablespoon white vinegar
·
1 3/4 cups gluten-free
flour blend
·
1 teaspoon baking powder
·
1/2 teaspoon baking soda
·
3/4 teaspoon sea salt
Instructions
1. Preheat your oven to 375°F (190°C). Lightly
grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine 1 cup of rolled oats
with the plant-based milk. Let the mixture rest for 10–15 minutes
so the oats can soften.
3. Add the coconut sugar, flaxseed meal, applesauce, oil, and
vinegar to the soaked oats. Stir until everything is well combined.
4. Add the gluten-free flour, baking powder, baking soda, and salt.
Mix gently until a thick, even batter forms. Avoid overmixing.
5. Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle the remaining 2 tablespoons of oats evenly over the
surface.
6. Bake for 50–55 minutes, or until the top is
golden and a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes,
then remove it and allow it to cool completely on a wire rack before slicing.
Serving Suggestions
·
Enjoy warm with dairy-free
butter
·
Spread with fruit jam or
nut butter
·
Toast slices lightly for a
crisp edge
·
Serve alongside coffee or
tea for breakfast
This bread also stores well and tastes even better the next day.
Storage Tips
·
Store at room temperature
for up to 2 days in an airtight container
·
Refrigerate for up to 5
days
·
Freeze sliced bread for up
to 2 months
Nutrition Facts (Estimated Per Slice)
Based on 10 slices per loaf:
·
Calories: ~180 kcal
·
Carbohydrates: 30g
·
Protein: 4g
·
Fat: 6g
·
Fiber: 4g
·
Sugar: 10g
·
Sodium: 220mg
Nutrition values are estimates and may vary depending on ingredients
used.
Final Thoughts
This gluten-free vegan oatmeal bread is proof that simple ingredients
can create something truly comforting. It’s easy enough for beginners,
nourishing enough for everyday eating, and versatile enough to fit many
lifestyles.
