Easy Oat Bread (No yeast, No Resting)

This oat flour bread is our go-to bread for sandwiches, toast, and everything in between. No yeast needed; the bread turns out fluffy and soft, with a golden crumb. 

My easy oat bread has become our go-to sandwich bread

Many readers have loved my oat flour banana bread, and the biggest request? To make a loaf without bananas that works as sandwich bread or toast. This is where this oat flour bread was born. 

Like many of my other bread recipes here, my version is simplified but without compromising on flavor or texture. Here’s why I love it:

• No yeast. Instead, I use a blend of xanthan gum and psyllium husks for structure, fluffiness, and a gorgeous, tender crumb.
• It actually slices cleanly. I’ve made other oat bread recipes, and most crumble or fall apart. Mine slices easily and doesn’t need to be toasted to be enjoyed. 
• Wheat-free. Because oats are the base of the bread, there’s no wheat whatsoever. If I need it to be gluten-free too, I’ll just use gluten-free oats. Easy peasy.
• It freezes beautifully. My partner and I always need ‘emergency bread’ in our freezer. This loaf freezes and thaws really well.

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

• Oat flour. My base flour for the recipe. If you don’t have oat flour, you can make your own by blending rolled oats or instant oats (try my homemade oat flour). I used gluten-free oats to keep this bread gluten-free.
• Cornstarch and xanthan gum. They help the bread stay fluffy and give it structure without gluten. 
• Psyllium husk. Adds chewiness and helps the bread rise. Please use the powdered kind, not whole husks (to mix into the dough).
• Baking powder and baking soda. Helps the bread rise and become fluffy. I like using both baking agents for rise, structure, and fluffiness.
• Greek yogurt. For moisture and to bind the other ingredients. For a dairy-free swap, use coconut yogurt. 
• Eggs. I like using room temperature eggs, as they mix seamlessly into the bread dough. I just remove them from the fridge about 20 minutes before I start the prep work.
• Maple syrup. You need some sweetness for a subtle flavor throughout. I’ve also tried this with honey, which works well if you want honey notes throughout.
• Olive oil. Adds moisture, richness, and promotes a tender crumb. Unsalted butter works well too.
• Rolled oats. Optional, but I like to sprinkle some rolled oats over the top before baking for aesthetics.

How to make oat bread

Step 1- Prep. Preheat the oven to 200C/390F and line a loaf pan with parchment paper. 

Step 2- Make the dough. In a large mixing bowl, combine the dry ingredients. Make a well in the flour mixture and add the wet ingredients. Stir until just combined. 

Step 3- Assemble. Scrape the batter into the pan and spread it into an even layer. Sprinkle oats on top. 

Step 4- Bake. Reduce the oven temperature to 180C/350F and bake for 10 minutes, or until a toothpick comes out clean. 

Arman’s recipe tips

• Weigh your oat flour; don’t scoop it. Compared to other flours, oat flour packs down easily in the measuring cup, which can accidentally add more oat flour than needed and can dry the loaf out. I always weigh it on my kitchen scale for consistent results. 
• Let the batter rest before baking. I like to let the bread rest in the pan for 5 minutes before baking, to give the psyllium husk time to fully absorb moisture and thicken. It helps it all set properly before it goes in the oven. 
• Don’t skip the cooling time. Remember what I said at the top about other oat breads falling apart? Letting it cool completely lets everything finish setting. I usually give it an hour or so.
• Check for doneness using a thermometer. Yes, I know this isn’t a piece of meat, but I find a thermometer a better indicator of doneness than a toothpick. Check that it’s around 200-205°F.