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.
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.
Ingredients
- 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.
Yogurt
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.
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.
More Easy Quick Bread Recipes
- 4 Ingredient Healthy Banana Oatmeal Bread
- 2 Ingredient Bread Rolls
- 3 Ingredient Banana Bread
- 3 Ingredient Apple Bread
3 Ingredient Healthy Oat Bread
Ingredients
- 3 cups (276 grams) oat flour
- 2 tbsp (28 grams) baking powder aluminum-free
- 12 oz (1 ½ cups) plain whole milk yogurt
Instructions
- 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.
Notes
- I use the spoon and level method to measure the oat flour for this recipe. This means you lightly spoon the flour into a dry measuring cup and then level it off. Because of this, the weighted amount listed in the recipe will differ from what's listed on the package (you can see the brand I use in the 5th bullet point in the notes). When you use the spoon and level method, you end up with less flour. If you scoop the flour directly from the package, you will end up with more which will change the texture of the bread.
- 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).
Nutrition
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.
I have made this 3 times. It doesn’t work for bread for me. It doesn’t raise much if any, and it’s heavy. I have no doubt it’s healthy and easy to make.
This bread shouldn’t be overly dense and heavy. If yours was, maybe check the amount of oat flour you used. When measuring out oat flour, you should spoon it into the measuring cup and level off with a knife. Don’t scoop it directly with the measuring cup. If you add too much, the bread will be a lot heavier. Also, did you use the right amount of baking powder? The measurement is tablespoon, not teaspoon!
Hi. I have high cholesterol. Can I use low fat or fat free plain yogurt to make this?
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
How long do you bake this recipe if making rolls? How many rolls does it yield?
Susan
Hi Susan! This recipe is baked at 350 40-45 minutes. It should give you 12 slices. We have not tried it as rolls
Thank you for sharing this recipe. I used Greek yogurt and it works very well. Definitely follow you for the next recipes
Thank you for sharing!
Hi, if I use Greek yogurt, would I need to thin it out a bit? Like 1.25 cups Greek yogurt and 1/4 cup milk?
I don’t recommend is Greek yogurt for this recipe, because you will taste the sour flavor in the bread. If you do want a sourdough-type bread then you can use Greek yogurt. It sounds like others have tried making it with Greek yogurt and added a little extra liquid.
Hello, Can I make this with steel cut rolled oats and then flour them
We recommend using rolled oats and processing them into a flour!
Can you toast this bread?
Thank you
Yes! This bread can be toasted.
This is a tasty bread with a great texture, as I’ve mentioned in a past review. Recently started using weights instead of volume when measuring ingredients and it has made a great improvement in results. Today I noticed that the metric measurement for baking powder is 14 grams, however, this measurement would be for only one tablespoon… I used 29 grams since a tablespoon of baking powder weighs 14.4 grams. Perfect texture and flavor again! Also added 2 tablespoons of golden syrup and 10 grams more oat flour. Thanks for this great breakfast bread recipe! Finding it made wheat allergy much easier to work around!
So glad you love this recipe Linda!! Using a food scale or weighing ingredients can be very helpful!
Hi~ just curious are we able to half this recipe?
You can! Just cut all of the ingredients in half and use a smaller pan or you can also make small bread rolls (but you will need to reduce baking time).
This recipe is literally on the back of Anthony’s Oat Flour bag. Can you post it as your own?
I can post it as my own because I came up with this recipe on my own in my kitchen. I’ve never used Anthony’s oat flour but if what you are saying is true, then they likely took the recipe from me or from someone else who has made my recipe or shared a variation of it. It’s definitely not the first time I’ve seen my recipe used in this way.
Love, love, love this bread! Thank you for sharing this easy and tasty recipe! I missed the comment about how to measure the flour and ended up having to add a little almond milk to achieve the correct consistency. Still turned out great but will spoon/level measure next time. Going to try the 2 ingredient milk bread next for my husband who can have gluten. So glad to have homemade bread for breakfast!
We’re so glad you are enjoying the recipe!
I really love this recipe and I’ve been making it weekly since I was told I have wheat allergy. I like to add 2 or so tablespoons of golden syrup to the batter for added sweetness, honey would be great too.
This bread is so fragrant and tastes so good plain or toasted, and it lasts 5 days on the counter or in the fridge, toasting it after the second day.
Thanks so much for this ultra-easy delicious bread!
We’re so glad you love the recipe!
This bread is so good! My adult son loves it!
We’re glad to hear that!
I actually really liked this bread!! Thank you ?
You’re welcome – so glad you liked it!
Hi, Thank you so much for this great recipe.. Just wanted to ask, can we use barley flour instead of oat flour?
Thank you & Brgds
Sorry, but we haven’t tried barley flour.
I have a question/suggestion/ maybe i am begging….
Any chance you could do an air fryer option to this recipe and some others. I am new
to being gluten intolerant (finding out what has been wrong anyway)….and summer hit and it way to hot to use oven! (id try to use bbq or outside but wildfire smoke has interfered there)
would love to try this in my air fryer to save some heating up the house. but also new to air fryer.
i have no idea how or if i can do conversions and just read that word so know idea what i am talking about…lol
Would love to hear from you on this.
Thanks so much
Thank you for your suggestion! Sorry we don’t have an air fryer version of this recipe, but we do have other Air Fryer Recipes you might like.
i will love trying your air fryer recipes.
I was wondering about a simple ingredient gluten free oat bread.
do you have a bread like that that can be done in an air fryer?
Sorry, but we don’t have an air fryer version.
Life changing! I’m new to cooking and was looking for simple recipes that I can make a part of my life, and this has become a weekly staple. Thank you!
That’s great! We’re glad you’re enjoying the recipe.
This is my first attempt at making any kind of gluten-free bread. I love how simple and easy the recipe is. This came out delicious and very filling. I didn’t have a loaf pan and probably would bake for a little longer at a slightly lower temperature next time.
We’re so glad you enjoyed it!
I found it bitter and it did not rise and it did not bond together well see the picture i have taken send me your email I will attach photo maybe you can tell me where I went wrong
Did you use aluminum-free baking powder? If you used regular, there will be a bitter flavor. It’s hard to say why the bread did not hold together unless there was an error with the milk measurement or the dough was not well mixed. Also, what size pan did you use? If you used a pan bigger than 8×4″ the bread will be flat.
This is a great recipe that works very well, and is very forgiving towards minor errors. Thank you for creating such a simple but great recipe.
I have made it several times, and found that I do not need a container. I usually make 4 or 5 loaves at a time, using the exact multiple measures of oatmeal flour, baking powder, and yogurt as per the recipe.
The resulting dough can be shaped into raw loaves that can stand on their own on baking trays using either a silicon mat or parchment paper. I rubbed a bit of cooking oil on their bottoms, and sometimes stick some white sesame seeds on their tops.
After baking, each loaf weighs between 560 to 600 grams. I let the loaves cool and dry out in the open overnight before freezing them.
Thanks for sharing your tips! We’re so glad you’re enjoying the recipe.
Do you have any suggestions to substitute the baking powder? I can’t have corn, rice, or wheat so I’m struggling to figure out my breads. I know I can find a baking powder with potato starch instead of corn starch but I’d have to order online so I’d love a substitute that’s easier to get.
Sorry, but we don’t have a good recommendation.
Wouldn’t baking soda work? Maybe add cream of tartar… or a pinch of vitamin C for the acid, or vinegar.
There are some substitutions out there for baking soda but we have not tried them with this recipe!
This is the first time trying any kind of recipe like this. Everything I used is fresh. But I have a question my bread only rose to about 1 and half inches. Is that correct? It does taste good tho! Thanks
That sounds slightly too low but it would depend on the size baking pan you used. If you used a 9×5″ loaf pan it won’t rise as high.
This is so delicious! Since going gluten free in January I’ve had the hardest time finding gluten free bread that actually tasted good and didn’t disappoint! I can’t believe how easy this three ingredient recipe is and delicious at the same time! I doubled my recipe and only had Greek yogurt on hand so I did 1/3 of what was supposed to be yogurt milk instead since Greek yogurt is thicker. Very tasty and love the texture! Definitely going to be a staple in our house now!
We’re so glad you enjoyed it! Thanks for sharing your adjustments, too.
This bread turned out great! I made it into a sweet bread by using low fat vanilla yogurt and adding 1/2 teaspoon cinnamon and 1 tsp pure maple syrup. I have bookmarked many of your recipes! It’s hard to decide which one to try next! Thank you for so many options!
We’re glad you liked it!
This is in the oven, and I hope it turns out. I am a big believer in using a scale to measure dry ingredients. I even used it for the baking powder. When I scooped out one tablespoon and dumped it in, my scale already said 13 grams! I just added enough to make the 14 grams. I can’t believe how much extra baking powder I would have had if I had just measured in 2 T!! I am a little bit worried because I used nonfat Greek yogurt and the dough seemed super dry. I had a hard time mixing in the oat flour and ended up having to add some water. That will teach me to alter a recipe the first time out!! Maybe it will be delicious- here’s hoping. Guess I will know in 33 minutes.
I can’t rate it yet, but am being optimistic that it will be 5 stars :).
We hope you loved it!
Very easy to make and delicious
We’re glad you liked the bread!
Hi!I would love to make this bread but I have a question about the flour. The recipe says 3 cups oat flour, 276 grams. I have Bobs red mill oat flour: 1 cup is 120 grams, so 3 cups would be 360 grams. I have looked up other brands and it is the same. 276 and 360 is a huge difference. Could you clarify the amount? Thank you!
The amounts listed in the recipe are correct. We use the spoon and level method to measure the oat flour into a dry measuring cup and then weigh that amount to get the grams. The amount listed on the oat flour package is the amount you get when you scoop the flour out of the package with the measuring cup. The spoon and level method results in less flour which is why it weighs less. Hope that helps!
I made this and it smelled heavenly while baking. Couldn’t wait to taste it but the consistency of the slice { & entire loaf) is very heavy, not light and fluffy. Did I do something wrong?!
We wouldn’t describe this bread as light and fluffy – as you can see in the photos, the crumb is pretty tight, so it is heartier and denser than a traditional bread. That said, it shouldn’t be overly dense and heavy. If yours was, maybe check the amount of oat flour you used. When measuring out oat flour, you should spoon it into the measuring cup and level off with a knife. Don’t scoop it directly with the measuring cup. If you add too much, the bread will be a lot heavier. Also, did you use the right amount of baking powder? The measurement is tablespoon, not teaspoon
This was my first time ever making any type of bread. Turned out great! I didn’t have regular yogurt on hand, so I used Greek yogurt (and as stated in the recipe, it gave it a tad bit of a sourdough taste, which I personally love). Just had to add a bit of water to the batter. I just ate some of this bread with avocado this morning – YUM. So happy knowing that there is a cheap and easy way to make homemade bread that’s healthy. Thank you!
We’re glad you enjoyed it!
Am impressed with your 3 ingredients oats bread no eggs oil no white flour, giving me the options to make gluten free and vegan.
Will be trying this out.
Can regular baking powder be used.?
any other alternatives for baking powder.?
We don’t recommend regular baking powder because it gives the bread a metallic taste – so we recommend aluminum-free. Many brands of baking powder are aluminum free. Jus make sure it says so on the label. We don’t know of a good substitute for it, either.
if aluminum is not included in the ingredients is it still aluminum free. it neverspecified aluminumcfree on the label. I just checked the ingredients and aluminum was not listed in the ingredients. It did say Gluten fee, and double acting
What brand did you buy?
Did you use aluminum-free baking powder? We discuss this in the post – regular baking powder can alter the flavor of the bread.
This was really good!! I made my own oat flour, as you suggested, and followed the recipe exactly. Tasty and delicious! I don’t want to change a thing!
We’re glad you liked it!
This is genius! I used oat bran that I ground into flour. It is tempting to add more yogurt for a wetter dough, but I resisted, and baked it. Turned out perfect! I cut the next morning, sliced beautifully without crumbling. It reminds me of some of the Dukan recipes, which is what intrigued me to trying. I don’t think I will change with any add ins, only because I appreciate a blank canvas I can add to by smearing it with other things. Just subscribed to your site. Thanks
Thank you for subscribing! We’re so glad you loved the recipe.
Loved this! It came out perfect. So healthy and quick. Thank you so much! Changed my life for better!!!
We’re glad you loved it!
Loved this! Ir came our perfect. So healthy and quick. Thank you so much! Changed my life for better?
I loved this recipe! Made my life better! It’s delicious and super easy! Thank u so much!
Does this bread hold together to make sandwiches with it?
It should! Let us know if you try it.
Too good to be true. I also wasted expensive oatflour. I ended with a loaf of sawdust. I don’t know why? The sawdust was 2nd time made. First time I tried, it worked, but I added an egg n some more oil 🙁
By “sawdust” do you mean it was crumbly? It sounds like you added too much oat flour or not enough yogurt
What is joke. Wasted my organic oat flour, organic yogurt to make a brick of rubbish. Brand new baking powder…..I knew better too.
We’re sorry you had issues – many readers have made this recipe with success, and without knowing more about your challenges, it’s hard to say what might have gone wrong.
This tasted so nice ?? yummy
We’re so glad you liked it!
This is the second recipe of yours I’ve tried and LOVED. We are starting to grow, raise & eat mostly low oxalate foods and this made with sprouted oats is perfect! I made it exactly as written and we tried it with butter and homemade preserves – perfect! Now I’ll try it with additions like eggs, fat, rice flour and all sorts of combos – very good as is and a good base for different type loaves. Thank you so much!
Thanks so much for your nice review! We hope you try more recipes.
Love this! I needed a “no added sugar” and gluten free bread recipe-this is fantastic!!! Thank you!
You’re welcome!
Thanks for a great recipe! Although I tried it first with whole milk yogurt and it was perfect, I now make it with organic cashewmilk yogurt for the dairy-free benefits. The cashew yogurt is more liquid and the resulting loaf is less crumbly. Thanks for the inspiration!
Thanks for sharing your tips!
Great flavor! I added 1/2 tsp of maple extract and sunflower seeds. Excellent!
However, the consistency is very dense and moist, more like a muffin than a bread. How long does it keep on the shelf? Should it be kept in the refrigerator? Seems to crumble more each day. Too crumbly for toaster.
Too dense for sandwiches. Would adding 1/4 tsp of baking soda make it lighter and maybe adding an egg make it less crumbly???
This recipe is great and I will continue making it, but I’m also looking for a sandwich bread, or a sandwich roll recipe. Can you suggest one? Trying to go gluten free – but not obsessed about it! =)
The bread should keep well for a few days at room temperature. Just keep it tightly wrapped. Bread does dry out after a few days which could explain why yours was a little crumbly – tightly wrapping it so it’s not exposed to air should help with that. Regarding subs, we haven’t tried making the adjustments you mentioned – if you do, please let us know how they work! If you are trying to eat gluten-free, you should definitely check out our Gluten-Free Recipes. We have quite a few!
Cool, I followed all the instruction and ended up with edible (barely) play dough.
I mean, 3 ingredients? 45 min cook time? It IS so good to be true.
If you followed the instructions, it shouldn’t have turned out that way. By playdough, if you mean the dough was dense you might want to check the expiration on your baking powder – that might be the problem.
Can’t wait to try this. Just wondering, how do you store this and for how long?
It will keep for a few days as long as it’s tightly wrapped.
Very simple and easy to make. I added 2 eggs, a teaspoon of cinnamon, ginger and nutmeg. I chopped up cashew nuts and added it to the top of the loaf before baking. I love the kind of fluffy, not too dense texture of the one I made. The cashew nuts also added to the nutty- crunch outside layer.
We’re so glad you enjoyed the bread! Thanks for sharing your adjustments, too.
I hv tried this recipe. It is yummy. I love it. Soft n tasty
So glad you enjoyed it!
Is 2 tablespoons of bp correct? Mine tastes a lot like baking powder. The after taste is strong
yes the amount is correct. Are you using an aluminum free baking powder? You shouldn’t be tasting the baking powder but if it has aluminum, you might be tasting that.
I thought I left a review but don’t see it. I’ve made this twice and it came out great. Mine doesn’t rise either despite using the correct ingredients and amount. However it’s not a problem for me. I am used to tiny loaves of gluten free bread so I just shape mine and free form bake it in my Dutch oven uncovered.
Trying someone else’s suggestion to use pumpkin purée. This will cut back on calories and add a bit more fiber so I hope it works. I won’t blame the recipe if it doesn’t, since I know the original recipe works great.
Once cooled, I slice, individually wrap, and freeze them and they toast up nicely for an open faced breakfast sandwich. 🙂
Thanks for letting us know!
Thank you so much for this bread recipe… I’m needing to eat gluten free and was so excited to come across this recipe. Hope to make it today. Question… any idea how long the bread will keep if it’s not refrigerated? I will be leaving for a road trip tomorrow and hope to take the bread with me. But I won’t have access to a refrigerator. Do you think it would last a week? Thanks!
It will keep for a few days as long as it’s tightly wrapped – not sure it will keep for a whole week unless it’s refrigerated.
This recipe makes the most delicious bread. I use no fat greek yogurt, add 1 cup of oat milk (or you could use water or any type of milk) to get the right consistency, and 1/4 cup of pure maple syrup for a tinge of sweetness and classic maple oatmeal flavor. So good and irresistible, it’s hard not to eat a whole loaf at once!
Thanks for sharing your tips!
I’m getting a bread machine. And advice for using this recipe for the bread machine?
Sorry, but we haven’t tested the recipe in a bread machine.
This bread is so delicious, keeps well on the counter for days a time and is super filling!
I haven’t had tolerable bread FOR YEARS since I can’t
eat gluten. What I love about this recipe is that it never had gluten in it to begin with, so we’re not trying to substitute it out of the recipe. Instead, the recipe is an alternative type of bread, created to be delicious because of it’s alternative approach – not in spite of it’s alternative self.
So this bread is both the most delicious thing ever, and probably the best life analogy ever found on a cooking blog ?
Thank you so much! We’re so glad you love the recipe – your comment made our day 🙂
Hi the dough i made was super dry i added more yogurt ended up with a loaf that looked like it was not cooked. I used double thick yogurt please help
The yogurt you used might have been too thick.
I love this bread! I’m just curious (if I want to change things up) if I could make a swap of whole wheat flour for the oat flour.
Thank you so much for responding. (And if you haven’t tried it-what’s your best guess?)
We haven’t tried using whole wheat flour and without testing it, it’s really hard to give you a good estimate.
I used plain Greek yogurt. When using Greek there is not enough moisture to incorporate all the oat flour. I added two tablespoons of water which did the trick. Also I rolled the dough into a log for placement in the loaf pan. I did so with greased hands. In my case soft margarine. I liked the bread and plan to try it with different add. Ins…
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.
Please in the absence of yogurt what else can I use for the bread.
Sorry, but we don’t have a sub for the yogurt.
I used coconut based yogurt and it comes out amazing!!
Thanks for letting us know!
Thanks, Rachael! I was wondering if that would be a 1:1 swap in the recipe. I LOVE coconut yogurt and my body prefers it too. =)
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.
Can I use 8×3 meat loaf pan?
Thanks,
J.
It might be okay, but as mentioned in the notes section in the recipe card we recommend doing a free-form loaf or bread rolls if you don’t have an 8×4″ pan.
My son can’t have dairy so I used pumpkin purée and it worked fine.
Thanks for letting us know!
Coconut yogurt per a reviewer who commented in October of 2022. 🙂 Do you have access to that?
Thanks for sharing the tip!
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.
We haven’t had a problem toasting it!
Can I use oat milk instead of yogurt?
We’re not sure how that will work because oat milk is a lot thinner than yogurt.
Maybe blend oat milk with chia seed to get the thick consistency
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.
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.
Can I use yeast instead of baking powder ?
Sorry, but we haven’t tried making it with yeast.
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.
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.
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 ; )))
We’re glad you enjoyed it – thanks for sharing your adjustments!
When you added in Unsweetened Apple Sauce, what adjustments did you make? How much Apple Sauce?
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.
We hope you give it another try!
I have yet to try this recipe, but I’ve wondered over BP too. When I’ve had GF recipes rise less than I expected from blog pictures, I’ve wondered if my aluminum-free BP might explain it. Aluminum delays the baking powder action. Thus I wonder if my aluminum-free variety ever reacts too soon and thus hurts the rise (because it takes me a bit to make the recipe, and/or I let some things rest since gluten free flours can be slow to absorb moisture).
Just a thought! I plan to keep being aluminum free in my diet and hygiene practices because I think it’s the healthier option.
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!
Thanks for sharing that tip!
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.
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.
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.
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!
So glad you enjoyed it – thanks for sharing your additions, too!
Haven’t made this yet but it looks so delicious, I can hardly wait… I gotta know: could you add frozen blueberries to it?!
We haven’t tried adding blueberries, but if you do please let us know how it worked.
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!
Any substitute to make it vegan
Sorry, but we haven’t tested a vegan version.
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 !
I’m so glad you enjoyed the bread!
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?
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.
Have you tried using yeast?
We haven’t because we specifically developed this recipe to be a no-yeast bread so it’s easier.
Thank you Kirbie for this wonderfully simple recipe. I had my doubts it would work, but gave it a try with Kite Hill Plain Unsweetened Almond milk yogurt to make it vegan. With only 7 oz of yogurt on hand, I mixed in unsweetened almond milk to get to 12 oz. The bread came out great – a bit dense but otherwise nice crumb. And super delicious! I’ll make another one tonite, with the amount of yogurt specified in the recipe.
I’m glad it worked out for you!
i dont have any dairy, soy, wheat or yeast, so can i replace the yoghurt with oil or dairy free margering?
Sorry, but we haven’t tested that substitute.
Hiya Kirbie! I’ve been making alternative bread for many years and have this time added 1 cup ground almond meal to 2 cups oat flour & used Greek yoghurt with a bit of extra water & mistakenly added 3.5 tbsp of baking powder, oops! I’ve got the temp @ 180°C set for 45 mins! I’ll let you know if it works out ok, also in a bigger tin, using dual cook on a Cuisinart oven as we’re caravanning! Thanks for the recipe ideas ? I’ve only recently discovered your blog. Great suggestions.
So glad you’re enjoying the recipes!
I followed the recipe exactly, but my bread came out flat, dense and wet in the middle. Any advice?
If it was wet in the middle it probably needs more time in the oven. As far as it being dense, did you add the baking powder into the flour first? You need to mix it in the oat flour before adding the yogurt which will ensure it is fully mixed into the batter. Also, check to make sure your baking powder is still fresh – if it isn’t it won’t work as well and could make the bread dense.
Are you sure a serving only has 21 mg sodium, or is that a typo? Low sodium is a plus for me but with that amount of baking soda in the recipe, I’m not sure this is accurate. Thanks.
The nutrition calculator we were using had an error for the sodium amount in baking powder. We have now re-calculated it. However, the nutrition is still just an estimate – we recommend using your preferred calculator if you are unsure.
Can you substitute a smaller amount of maple syrup for the yogurt? If so, how much should I use?
There isn’t any maple syrup in the recipe, so if you are asking if you can use it in place of the yogurt, we don’t recommend that. Changing the amount of the yogurt will change the recipe and it might not turn out right.
Very nice tecepies.I liked all.Thanks
I made this bread yesterday because of an illness I cant have yeast and was so craving some bread. Unfortunately I never knew there was an aluminum free baking powder and only had regular on hand. The bread came out moist (did have to add water as this was so dry and needed liquid to combine) great texture but sadly very bitter even adding a tsp of honey. It also is alot of carbs that made my blood sugar go very high:(. But I would make this again if I had aluminum free baking soda and would not use plain non fat greek yogurt again either (would use a regular non fat vanilla yogurt) to get rid of the very very bitter metallic taste. Thank you for a great recipe I can work with! 🙂
Thanks for letting us know!
Can I replace yogurt with buttermilk?
Yogurt and buttermilk have very different consistencies so we can’t say how that will work.
Hello, can I replace the yogurt with buttermilk? Thanks!
We haven’t tried the recipe with buttermilk. The consistency is different from yogurt so can’t say how that might work.
Great simple recipe! Thank you. I modified it and made 11 small bread rolls out of it. Baked them for 20 min and they were done. I also replaced one of the three cups of oat flour with one cup almond flour. Delicious!! How long does it last at room temperature?
Thanks for sharing your adjustments! The bread should keep well for a day or so at room temperature.
I made it. Came out great, I added crushed pumpkin, sunflower and flax seeds to the recipe. Thanks will always make this bread and for a sweet version add dates banana and or carrots.
That’s great! Thanks for letting us know.
What went wrong? Only thing I accidentally did was get Greek yogurt. I had to continue to add yogurt to the mixture, but it never got wet and sticky. It came out dense and “not” like bread. Help!
Please double check that you use the correct amount of oat flour. it sounds like you may have added too much if your dough never got sticky and you had to add extra yogurt.
hi, where in the Oven do you place the 8 x 4 inch baking loaf pan? top, bottom, or middle of the stove.
The middle of the oven is usually best. Hope that helps!
Why couldn’t you use both salt and honey together?
You can, but your roll won’t be very sweet if you are adding salt to the batter. And you can’t add too much honey because your batter will be too wet.
I tried this recipe exactly as described and my loaf came out moist but so crumbly i couldn’t make an intact slice. It seems the recipe needs a binder to hold it together better.
If it’s crumbly, you may have added too much oat flour or didn’t add enough yogurt.
Tablespoon of BS? That’s a lot, isn’t it?
No, it’s the right amount for this recipe. We hope you give it a try!
Kirbie, I do have to replace the yogurt, I cannot have anything that is fermented.
I have coconut milk powder, just mix it with warm water, in different ratios to water, if you want it thin, medium, or thick. I plan to make this during the coming week, and will let you know how it turns out!
We haven’t tried anything but yogurt. If you tried your sub please let us know how it worked!
You mention honey but how much honey do I put in please
It really depends on how sweet you want it, but a 1/2 cup of honey or sugar is a good place to start.
I have just taken it out of the oven and it hasn’t risen??
Double checked I used baking powder and the correct amount.
Looks nothing like the picture.
Not sure what went wrong!
It could be that your baking powder expired?
Hi can I replace the yogurt with milk instead
no your batter will be too wet
How mnay slices from the loaf for the nutrition info?
There are 12 slices and one slice is a serving.
I used 1T. Powder and 1t. Baking soda. Came out fine. Thinking of just replace the powder with about 2 teaspoons of soda. Should react with the yogurt and have no aluminum issue.
Thanks for sharing that!
How much honey or sweetener would you add?
It depends on how sweet you want it. We recommend around 1/2 cup of sugar.
How would adding flax or chia seed affect this recipe?
Without testing it, we can’t say for sure. Let us know if you try it – we’d love to know!
I tried it just as stated. didnt think that I would enjoy, but I actually did. Thanks, will be making again.
We’re glad you enjoyed the recipe!
Can you throw in a handful of fresh/frozen blueberries?
We haven’t tried that, so can’t say what amount would work best. Please let us know if you try it!
I must have done something wrong. I had to keep add Iwater on my hands. Will try again tomorrow.
I made this recipe this morning. Flavorful and so easy, especially with my Vitamix to grind the oats into flour. The dough may have been too firm because of too much oat/not enough yogurt, so it was rather dense, but it was very filling with a little butter and jam. A great, easy way to get your oats without the monotony of oatmeal in a bowl every day. One question for Kirbie: have you tried this with coconut or other plant-based yogurt? We’re not vegan, but our daughter is and we’d like to try making the bread for her using a plant-based yogurt. I’m not sure if it throws off the recipe to make it without regular animal derived yogurt. Thanks for the recipe!
We have only tested this bread with whole milk yogurt but we think dairy-free yogurts should work. If you try it please let us know how it worked!
Can I use coconut milk instead
We haven’t tested the recipe with coconut milk.
I’ve just taken this out of the oven, opted to use honey yoghurt for a little flavour and to have as a sweet bread. Not sure if this may have interfered with the consistency but it is so dense and heavy, sticks to roof of mouth ? I gave this a try as my toddler is always wanting cakes so thought this may be a good trick. We’ve put a bit of honey on and having it as a cake rather than bread
It may have been the honey in the yogurt but it may also be your baking powder. Did you make sure to mix it in with the flour before adding the yogurt?
Can I replace the yogurt with ricotta cheese for higher protein?
I haven’t tried but I think it may work. I was actually thinking of trying it with ricotta but I don’t have any at the moment so I wasn’t able to test it.
Could this be swapped out with coconut flour? I am looking for nut free and grain free bread that is also yeast and egg free. I have nut, corn and grain allergy.
Sorry, but we haven’t tried this recipe with coconut flour.