The Ultimate Flourless Oatmeal Bread: A Nutritious No-Knead Wonder

As someone who’s spent years perfecting healthy breakfast recipes, I’m excited to share this game-changing flourless oatmeal bread. This recipe emerged from my quest to create a nutritious, gluten-conscious alternative to traditional bread that doesn’t compromise on taste or texture. Made primarily with wholesome oats, this bread has become a breakfast staple in countless households, including my own.

Why You’ll Love This Recipe

What makes this bread special is its remarkable simplicity combined with impressive nutritional benefits. Oats, the star ingredient, are rich in beta-glucans, which help maintain healthy cholesterol levels and provide sustained energy throughout your morning. I’ve crafted this recipe to be foolproof – no kneading required, making it perfect for busy mornings or beginner bakers.

Ingredients

For one 8×4-inch loaf:

• 90g (1 cup) old-fashioned oat flakes
• 200ml (¾ cup) kefir or plain yogurt
• 1 medium egg, room temperature
• 2 tablespoons mixed seeds (I use a combination of pumpkin, sunflower, and flax)
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 pinch sea salt (about ¼ teaspoon)
• Additional mixed seeds for topping

Instructions

Step 1: Preparation

1. Position your oven rack in the middle and preheat to 180°C (360°F)
2. Lightly grease your 20x10cm (8×4-inch) loaf pan with oil, then line with parchment paper for easy removal

Step 2: Mixing the Batter

1. In a large mixing bowl, combine the oat flakes, mixed seeds, baking soda, and salt
2. In a separate medium bowl, whisk together the kefir (or yogurt), egg, and apple cider vinegar until smooth
3. Pour the wet ingredients into the dry ingredients
4. Stir thoroughly with a spatula until you have a well-combined, thick batter (about 1-2 minutes)

Step 3: Baking Process

1. Transfer the batter to your prepared loaf pan
2. Use your spatula to smooth the top evenly
3. Sprinkle additional mixed seeds over the surface
4. Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean

Step 4: Cooling and Storage

1. Allow the bread to cool in the pan for 10 minutes
2. Carefully lift out using the parchment paper and transfer to a wire rack
3. Let cool completely before slicing (about 1 hour)
4. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week

Pro Tips for Perfect Results

• Use old-fashioned oats rather than quick oats for better texture
• Room temperature ingredients blend more smoothly and affect rising
• Don’t skip the apple cider vinegar – it reacts with the baking soda for proper rise
• Allow the bread to cool completely before slicing to prevent crumbling

Serving Suggestions

This versatile bread pairs beautifully with both sweet and savory toppings. My favorite combinations include:

• Mashed avocado with cherry tomatoes and microgreens
• Almond butter with sliced banana and a drizzle of honey
• Cream cheese with cucumber and fresh herbs
• Greek yogurt with berry compote

Nutrition Information

Per slice (based on 12 slices):

• Calories: 85
• Protein: 3.5g
• Carbohydrates: 12g
• Fiber: 2g
• Fat: 3g
• Iron: 0.7mg
• Calcium: 45mg

Time Requirements

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 45 minutes

Yield

• 1 loaf (12 slices)

Storage and Make-Ahead Tips

For optimal freshness, I recommend:

1. Room Temperature: Store in an airtight container for up to 3 days
2. Refrigerator: Keeps fresh for up to 1 week
3. Freezer: Slice before freezing, store up to 3 months
4. Thaw frozen slices at room temperature or toast directly from frozen

This flourless oatmeal bread has become my go-to recipe for a healthy, satisfying breakfast. Its versatility, nutritional profile, and ease of preparation make it perfect for health-conscious bakers looking for a reliable, delicious bread recipe.