Flourless Oatmeal Bread: Simple and Wholesome
If you’re looking for a bread that’s a little different from the usual loaf, this flourless oatmeal bread could be your new favorite! With a lovely chewy texture and a nutty flavor thanks to the oats and seeds, it’s perfect for sandwiches, toasts, or just slathered with butter. Plus, it’s incredibly easy to whip up, making it a fantastic go-to for both breakfast and snacks.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 30-35 minutes
- Total time: 40-45 minutes
- Servings: 8 slices
- Estimated calories: About 120 calories per slice
Ingredients
- 90g oat flakes
- A pinch of salt
- 1 tsp baking soda
- 2 tbsp mixed seeds
- 200ml kefir or yogurt
- 1 medium egg
- 1 tsp apple cider vinegar
- Additional seeds for decoration
Instructions
- Preheat your oven to 180°C (360°F). Prepare a 20 x 10 cm (8 x 4 inches) baking form by greasing it or lining it with parchment paper.
- In a mixing bowl, combine the oat flakes, salt, baking soda, and mixed seeds.
- Add the kefir or yogurt, the egg, and apple cider vinegar to the dry ingredients.
- Mix everything well until you have a sticky batter.
- Pour the batter into the prepared baking form and smooth out the top with a spatula.
- Sprinkle additional seeds on top for decoration.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the bread from the oven and let it cool slightly before slicing and serving.
Why This Recipe Works
This bread works beautifully because it’s packed with wholesome ingredients that come together in a straightforward manner. The oat flakes provide a hearty base, while the incorporation of yogurt or kefir ensures a moist crumb without the need for flour. This quick-to-make recipe offers a healthy alternative for anyone avoiding gluten.
Serving Ideas
Flourless oatmeal bread is deliciously versatile. Enjoy it sliced with avocado and a sprinkle of salt for breakfast, or use it to make tasty sandwiches for lunch. It also pairs wonderfully with soups or salads, making for a well-rounded meal at any time of the day.
Helpful Tips
- Make sure to grease the baking form well or use parchment paper to prevent sticking.
- To store, wrap the cooled bread tightly in plastic wrap and keep it in the refrigerator for up to a week.
- You can experiment with different mixed seeds to customize the flavor and texture.
- For a little extra sweetness, consider adding a tablespoon of honey or maple syrup to the batter.
- If you have leftovers, slice and freeze them for a quick toast option later.
FAQ
Q: Can I use rolled oats instead of oat flakes?
A: Yes, rolled oats work well and will give a similar texture.
Q: Is there a vegan option for the egg?
A: You could try using a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) as a substitute.
Q: How can I make this bread sweeter?
A: You can add honey, agave syrup, or a mashed banana to the batter for a touch of sweetness.
Q: Can I add fruits or nuts to this bread?
A: Absolutely! Adding nuts or dried fruits can enhance the flavor and texture of the bread.
This flourless oatmeal bread is a delightful way to enjoy the goodness of oats in a unique form. Whether you grab a slice for breakfast or make a sandwich for lunch, this easy recipe is a must-try in your kitchen. Happy baking!
Flourless Oatmeal Bread
A healthy and easy recipe for flourless oatmeal bread that is perfect for sandwiches, toasts, or just enjoyed with butter.
Dry Ingredients
- 90 g oat flakes
- 1 pinch salt
- 1 tsp baking soda
- 2 tbsp mixed seeds
Wet Ingredients
- 200 ml kefir or yogurt
- 1 medium egg
- 1 tsp apple cider vinegar
For Decoration
- Additional seeds for decoration
Preparation
- Preheat your oven to 180°C (360°F). Prepare a 20 x 10 cm (8 x 4 inches) baking form by greasing it or lining it with parchment paper.
- In a mixing bowl, combine the oat flakes, salt, baking soda, and mixed seeds.
- Add the kefir or yogurt, the egg, and apple cider vinegar to the dry ingredients.
- Mix everything well until you have a sticky batter.
- Pour the batter into the prepared baking form and smooth out the top with a spatula.
- Sprinkle additional seeds on top for decoration.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the bread from the oven and let it cool slightly before slicing and serving.
Make sure to grease the baking form well or use parchment paper to prevent sticking. Store the cooled bread tightly wrapped in plastic wrap in the refrigerator for up to a week. You can experiment with different mixed seeds for flavor.
