Kirbie's Cravings

3 Ingredient Healthy Oat Bread (No Yeast, Flour, Sugar, Oil, or Eggs)

This healthy oat quick bread is easy to make with just 3 ingredients. It’s gluten-free and does not need any wheat flour, yeast, sugar, oil, butter or eggs. The bread comes out tender and soft.
a sliced loaf of oat bread.

I have really enjoyed creating quick and easy breads recently. What I love about this bread is that it is easy and healthy. It only takes about 5 minutes to prepare and then it’s ready to go in the oven.


  • Oat Flour (you can make your own by grinding oats in your blender)
  • Baking Powder
  • Yogurt

Oat Flour

Instead of wheat flour, this bread is made with oats that have been ground up to a flour consistency. Oat flour can be purchased at the grocery store or you can make your own, which I explain more in detail under the “How to Make Oat Flour” section of the post.

Aluminum Free Baking Powder

I recommend using an aluminum-free baking powder (if it is aluminum-free it will say so right on the front of the label). This bread does need almost double the amount of baking powder usually required for a quick bread because it’s made with oat flour. Using an aluminum-free baking powder helps ensure that there won’t be any metallic taste in the bread.


I’ve only tested this recipe with plain whole milk yogurt, however, I do believe that low fat or fat-free yogurt will work as well as dairy-free yogurts like soy, coconut, oat, or almond. You don’t taste the yogurt in the bread, but it does make the bread very tender. The only yogurt I don’t recommend is Greek yogurt, because you will taste the sour flavor in the bread. If you do want a sourdough-type bread then you can use Greek yogurt.

Stick with plain yogurt unless you want your bread to have other flavors. If you want to create a sweet bread you can use a flavored yogurt.
overhead shot of a loaf of oat bread.

How to Make Oat Flour

To make your own oat flour, add rolled oats to a high-powered blender (like a Vitamix) and grind until the oats become a superfine flour. Make sure the texture is superfine, otherwise it will affect the texture of your bread.

Sweet Oat Bread

This basic 3 ingredient recipe makes a good bread base but you can easily customize it for more flavor. You can add honey (or other sweetener) and use a flavored yogurt to create sweet oat bread.
a loaf of bread.

More Easy Quick Bread Recipes

3 Ingredient Healthy Oat Bread

Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
This healthy oat bread is made with just 3 easy ingredients. It doesn't contain any yeast, wheat flour, oil, sugar, or eggs.
4.67 from 15 votes


  • 3 cups (276 grams) oat flour
  • 2 tbsp (14 grams) baking powder aluminum-free
  • 12 oz (1 ½ cups) plain whole milk yogurt


  • Preheat oven to 350°F. Grease and line an 8 x 4 inch baking loaf pan with parchment paper. If you don't have this size baking pan see notes for other options.
  • In a large mixing bowl add oat flour and baking powder. Whisk until baking powder is evenly incorporated into the flour. If desired, you can also mix in 1/2 tsp salt. This will not affect the bread texture but will add a little more flavor to the bread. If you are trying to make a sweet bread, don't add the salt.
  • Add in the yogurt. When adding in the yogurt, make sure to not drain out any of the liquid from the yogurt that may be at the top. You want to use that liquid in the bread. Use a spatula to slowly add the yogurt into the batter. Keep folding in the yogurt until it is evenly and completely incorporated. Your dough should be very thick and very sticky.
  • Scrape your dough into the prepared baking pan. Use the spatula to help evenly spread the dough across the pan. Dampen your fingers with a tiny bit of water and then lightly press on the surface of the bread to smooth out the dough. If desired, sprinkle about 1 tbsp of rolled oats across surface and gently press the oats slightly into the surface of the bread so that they stick when baking.
  • Bake bread for about 40-45 minutes. The bread should be lightly browned on top and when you press on the surface it should bounce back and not sink in. Let bread cool before cutting and serving. Bread can be toasted or eaten as is with your favorite spread.


  • I don't recommend using a loaf pan bigger than 8 x 4 inches because your loaf will be too flat. If you don't have an 8 x 4 inch pan you can do a free form round loaf. You can also make small bread rolls (but you will need to reduce baking time).
  • I have only tested this bread with whole milk yogurt but I think any other yogurt like low fat or fat free should work. I also think dairy-free yogurts should work.
  • I like adding some salt for a little more flavor but it does not affect the outcome of the bread. If you would like to make a sweet bread instead, you can add a little honey or other sweetener to the dough and use a flavored yogurt instead of plain.
  • I used this oat flour.* You can also make your own oat flour with rolled oats. See the post for more details.
  • Recipe measurements are using US measurements.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).


Serving: 1slice, Calories: 101kcal, Carbohydrates: 16g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 173mg, Potassium: 127mg, Fiber: 2g, Sugar: 1g, NET CARBS: 14g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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113 comments on “3 Ingredient Healthy Oat Bread (No Yeast, Flour, Sugar, Oil, or Eggs)”

  1. Hi there! 

    Do you know how long I can store this bread in the fridge/freezer for to keep it good while I eat my way through it? ?

    • It will keep for several days in the refrigerator – as far as freezing, as long as you tightly wrap it, it should keep for a month or so.

  2. I used coconut based yogurt and it comes out amazing!!

  3. In regions where yoghurt is not easily accessible, what replacement can I used instead of yogurt product

    • The only substitute that may work is sour cream but we haven’t tried it so can’t say for sure.

  4. I’m curious. This bread looks so moist, as if it’d have to be possibly toasted some to be used as sandwich bread. Am I wrong? I’ve not tried it yet, but it looks as moist as banana bread or something.

  5. Can I use oat milk instead of yogurt?

  6. Any substitute for yogurt?

    • You could try sour cream but it will give the bread a tangy flavor as Greek yogurt would. We haven’t tried it, so if you do let us know how it works.

  7. Like the taste of the bread. My problem with the recipe has to do with the amount of yogurt. Even though I weight the oat flour in grams as your recipe states, the yogurt amount stated is not enough to incorporate all of the oat flour. I needed to add more yogurt than 12 ounces. What is wrong?

    • We haven’t had that issue. Are you weighing your yogurt? 12 oz refers to liquid volume, not weight. It may also be that your yogurt is too thick. You also want to give time for the yogurt to be absorbed by the flour. That is why it needs to be folded in. It won’t automatically be absorbed at once so it may seem like you need more liquid in your batter, but you should eventually be able to incorporate all the flour and the dough should be very thick and sticky.

  8. Can I use yeast instead of baking powder ?

  9. Oven temperature not stated

    Can I use oat bran only

    • The oven temp is 350°F which is listed in step one of the recipe card. Also, you should use oat flour for this recipe.

  10. I’ve done this bread 3 times…my backing powder fizzes and is fine with all my other bakes (including ones with only oat flour) but mine has never risen… Is it baking powder or baking soda that you use?

    • We use baking powder – if yours is not past the expiration, maybe make sure you really whisk it well with the flour so it’s evenly distributed? We haven’t had an issue with it rising, so not sure what the issue might be other than that.

  11. SUPER QUICK & AMAZING!!!!! Used Unsweetened Vegan Oat Yogurt and added in Unsweetened Apple Sauce to make it more dough like. Very tiny turn of Salt. Added Sesame Seeds on Top. This is a keeper. Thank You ; )))

  12. Hi, Mine didn’t rise either. After reading the other comment I checked the date on my BP and the Best By Date is today, Oct 26, 2021. Ha! What are the odds? Anyway, don’t know if that is the reason or not, just found it interesting. Mine didn’t get done, even though I baked it for 55 min to an hour (lost track). It still kind of gooey. Flavor is delicious though. I will toast individual pieces to finish it off. I will try again another time.

  13. I sent you a message regarding the bread not rising and then found a comment further down that said the baking powder could be out of date which surprised me somewhat. I then did some research and found a simple test to test the baking powder. I have set this out below. Very easy to do I might add. My baking powder was out of date but still full of fizz!

    Baking soda and baking powder are essentially chemical leaveners that react to temperature and other ingredients, so you are testing to see if the chemicals are still active. All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — if there’s fizzing, it’s still good to use!

  14. Cooked exactly to the recipe. Just delicious but did not rise at all even though I used 2 heaped tablespoons of baking powder. Any suggestions other than doubling the quantity to get to load size.

    • If you used 2 tablespoons of baking powder one potential issue could be that it wasn’t fresh and didn’t activate properly.

  15. Awesome! What will be the measurements of I want to try it in a 9×3 loaf pan?

    • If you use that size pan without making changes the bread will be flatter – we recommend the size used in the recipe card. As far as adapting the recipe to make a bigger loaf with a 9×3″ pan we can’t say for sure without testing it.

  16. Hi can this bread be consumed by diabetics

    • Please consult a professional nutritionist or doctor for any dietary restrictions and concerns you may have.

    • ..yes.. but your blood sugar will spike if not accurately covered. Can you handle oatmeal? Same BG reaction. Not ideal food for diabetics, try more egg and almond flour based breads. 

  17. I recently tried this recipe. It turned out great! I love the simplicity of it. There is room to add some of my favorite spices. I used Greek yogurt and added some pumpkin puree, cinnamon, and pumpkin spice. Its almost the Fall season and I try to seek pumpkin into whatever I can. The bread was a little dense, but I made my oat flour in my food processor, so it wasn’t very light and fluffy. I actually like the dense texture anyways. It feels more hardy that way. Thank you. This is definitely going into the save box!

  18. Haven’t made this yet but it looks so delicious, I can hardly wait… I gotta know: could you add frozen blueberries to it?!

  19. I did this once and have really enjoyed it. Finding gluten free and sugar free bread that’s actually good is difficult to do.

    One thing I’ve been personally struggling with is getting the dough to rise enough to be more than half a slice of bread once baked. My partner suggested letting it sit a bit before baking, and I did that too just today, and it really made no difference. I’d really like to eat a whole sandwhich with this bread.

    Is there something I’m missing? Amateur baker, here.

    • Double-check that you use the right amount of baking powder (not baking soda) – it should be two tablespoons. Also, if your baking powder is old it could be expired – if it is, it won’t work right in the recipe. Hope that helps!

  20. Any substitute to make it vegan

  21. Awesome bread. When I slice it, I put it in air fryer to toast then have it with butter.
    Beyond delish. Made your exact recipe.
    Thank you for such goodness !

  22. Hi. Can you please tell me if you can add a very small amount of raisins and cinnamon to make it taste like cinnamon raisin bread? Would bananas make it taste a little like banana bread?
    If so, how much of the cinnamon and/or banana would you add?
    What does this bread taste like without anything added?
    I am trying to make something healthy, high protein and low sugar for someone who needs a lot of nutrition, and they usually put prune and nut butter on their bread, so I’m thinking this might be perfect?
    Thx so much for your help. I appreciate it.

    • We haven’t tried adding other ingredients to the bread – as far as the cinnamon, it would work but we can’t specify an exact amount. Maybe try a teaspoon or so to start?

  23. Hi I’ve made your  gluten free 3oatbread  it came out beautiful but I could taste the baking powder could I reduce the quantity or could I use lemon  juice instead ? Or perhaps half n half please help as ve gee. Trying different gluten free Soya  free egg free bread recipes for years anne from uk  

    • We recommend using an aluminum-free baking powder so you don’t get that metallic taste. We don’t recommend reducing the amount because the recipe might not work.

  24. Have you tried using yeast?

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