I’ve perfected this game-changing oatmeal bread recipe that’s revolutionizing healthy breakfasts. Drawing inspiration from traditional Irish oat bread while keeping modern dietary needs in mind, this recipe transforms simple oats into a hearty, nutritious loaf that’s both gluten-free and protein-rich. The combination of oats and yogurt creates a perfectly moist texture while providing sustained energy throughout your morning.
Why You’ll Love This Bread
This bread isn’t just quick and easy – it’s a nutritional powerhouse. Oats are rich in beta-glucans, which help maintain healthy cholesterol levels and promote gut health. Combined with protein-rich yogurt and eggs, this bread provides sustained energy release and keeps you feeling satisfied longer than traditional wheat bread.
Ingredients
Base Ingredients:
- 280g (3¼ cups) old-fashioned oat flakes
- 250g (1 cup) plain yogurt
- 2 large eggs
- 2 tablespoons baking powder
Add-ins:
- 1 tablespoon sesame seeds
- 1 handful (about 30g) chopped walnuts
- 1 pinch salt
- 1 pinch black pepper (optional)
Equipment Needed
- Loaf pan (plumcake mold)
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Step-by-Step Instructions
Preparation (10 minutes)
- Preheat the Oven:
- Set temperature to 356°F (180°C)
- Position rack in middle of oven
- Prepare Your Pan:
- Line loaf pan with parchment paper
- Leave overhang for easy removal
- Lightly grease exposed sides
Making the Batter (15 minutes)
- Mix Wet Ingredients:
- In a large bowl, combine yogurt and eggs
- Whisk until smooth and well integrated
- Ensure no egg streaks remain
- Combine Dry Ingredients:
- Add oat flakes gradually while stirring
- Incorporate baking powder
- Add salt and pepper if using
- Mix until well combined
- Add Texture Elements:
- Fold in chopped walnuts
- Incorporate sesame seeds
- Reserve some for topping if desired
Baking Process (30-35 minutes)
- Transfer to Pan:
- Pour batter into prepared loaf pan
- Smooth top with spatula
- Sprinkle with reserved seeds if using
- Baking:
- Place in preheated oven
- Bake for 30-35 minutes
- Check at 25 minutes with toothpick test
- Look for golden-brown top
Cooling & Storage (15 minutes)
- Initial Cooling:
- Remove from oven
- Let rest in pan for 10 minutes
- Lift out using parchment overhang
- Complete Cooling:
- Transfer to wire rack
- Cool completely before slicing
- Wait at least 1 hour for best texture
Storage Tips
- Room temperature: 2-3 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (slice before freezing)
- Toast slices before serving for best results
Nutrition Information
Per slice (8 slices per loaf):
- Calories: 180
- Protein: 8g
- Carbohydrates: 24g
- Dietary Fiber: 4g
- Healthy Fats: 7g
- Iron: 2mg
- Calcium: 150mg
Pro Tips for Perfect Results
- Use old-fashioned oats rather than quick oats for better texture
- Room temperature eggs and yogurt blend better
- Don’t overmix the batter to maintain lightness
- Allow bread to cool completely before slicing
- Toast slices for a crispy exterior
Serving Suggestions
- Top with avocado and eggs for a protein-rich breakfast
- Spread with almond butter and banana for pre-workout fuel
- Toast and top with hummus for a savory snack
- Use as a base for open-faced sandwiches
This versatile bread proves that gluten-free baking can be both simple and delicious. Perfect for meal prep, it’s an excellent option for busy mornings or as a healthy snack throughout the day. Its high protein and fiber content makes it especially satisfying, while the nuts and seeds add wonderful texture and essential nutrients.
