Quick & Easy Oat Bread

Quick Oat Bread

My new favorite quick bread: very similar to cornbread in taste and texture, but made with grounds oats. It's quick and easy to make - and keeps well in the fridge for slicing and toasting or pan-frying.



Ingredients / Directions: 

2 c rolled oats (for gluten-free use gluten-free oats)
1/4 c tapioca starch (or corn starch)
1/2 tsp salt
1 tsp soda
1/2 tsp baking powder

1 c milk
1 tsp vinegar (I use apple cider vinegar)
3 Tbsp melted butter (or olive oil or coconut oil)
2 med/lg eggs
*optional: 1 Tbsp muscovado sugar (or sucanat or brown sugar)

Mix 1c of milk and 1 tsp of vinegar and set aside. (You could also use 1c of sour milk or buttermilk.) A non-dairy milk substitute would probably work in this recipe - if you try it please let us know how it goes.

Grind oats to a fairly fine flour. I use a clean coffee grinder and grind 1/2c at a time. Put oat flour in a large mixing bowl. Sift in the rest of the dry ingredients. Mix with a whisk until well combined. Form a well in your dry ingredients.

In a blender (or a separate bowl) combine all the wet ingredients along with the sugar and mix well. *You can use 1 - 4 tsp of honey or agave nectar instead of the sugar - or no sweetener at all. I like the hint of sweetness and flavour the muscovado sugar lends to the bread.

Pour your wet mixture into the dry mixture and mix with a large spoon or spatula until just combined. You may have to break-up some larger lumps in your batter towards the end of your mixing - but don't over-mix. Your batter will be runny.

Pour into a loaf pan that has been greased and dusted - I use a glass loaf pan greased with butter and dusted with maseca or rice flour.

Bake in a pre-heated oven at 375. Bake until crust is golden, and a toothpick inserted in the center comes out clean - about 35 minutes. Remove from oven, and allow to rest in pan for 5-10 minutes before removing the bread from the pan. Cool bread on a cooling rack.

Store any leftovers wrapped-up air-tight in the fridge. You can later toast thick slices, or pan-fry slices in a bit of butter or olive oil.

Enjoy ♥



Hey Patty,
I love your site and have tried many of your recipes, your Banana Booty bars are my typical morning breakfast before work!
Was just wondering if you know if corn starch can be used in place of the tapioca, and would I need to adjust the measurements?

happy baking

Hi there, Thanks so much! As

Hi there,
Thanks so much!
As for the corn starch, yes. I've just updated the recipe.
Happy Baking :)

Great Recipe!

This is quick and easy and I have a massive amount of oats kicking around. Going to use my homemade coconut milk in place of the dairy- love this!

Hi Meghan, Yum, coconut milk

Hi Meghan,
Yum, coconut milk - please let us know how it goes. How do you make your homemade coconut milk?

BTW Great website - I love you healthy styles!

Hello! I made this bread the

I made this bread the other day using Oat Bran instead of ground oatmeal. It's wonderful!It has the texture of a cornbread and is a bit crumbly (which I expected).

However, you can taste the baking powder in the bread. This is a common problem for me when I am baking even though I usually lessen the amount of baking powder in the recipes (especially when using spelt flour).

Could it be the oat bran substitution that caused the baking powder taste to come out?

Do you have any suggestions? I've been researching everywhere and can't seem to find an answer!

Thanks, LOVE the site!!


Hi Laura, Thanks for sharing

Hi Laura,

Thanks for sharing your oat bran variation, sounds super-healthy!

Ah - the baking powder/soda taste. I try to use as little as possible too. Since this is a very mild tasting bread, and maybe even milder using oat bran instead of oats, there's more of an opportunity for the soda to be noticeable. Since this is a heavier bread, I used a little more than maybe is necessary - mind you I didn't notice the soda flavor.

For this recipe, you could try reducing the leaveners a bit: 1 tsp soda (no baking powder) OR 1 tsp baking powder and 1/2 tsp baking soda (I find soda is stronger tasting). Please let us know how it goes whatever you try.

Happy you like my blog - thanks! :)

oat bread

Hi Patty,
First, I absolutely love your site. Thank you !!! Have made a few of the other cake/bread recipes and am looking forward to exploring more.

I made the Oat Quick Bread with Hazelnut Milk and it's great, though it didn't rise much (I don't know if it would rise more with dairy milk.) I don't care, it is moist and delicious, and a couple of days later I've just tried it toasted - gorgeous. I don't have a loaf pan so I make it in a square glass pan, more crust that way, which I like a lot.

Anyhow - thanks again! You are wonderful!


You're welcome - and thank

You're welcome - and thank you for the kind words Evelyn! It really makes my day to get such sweet feedback. :)

This bread is pretty dense, even for a quick bread, so it's not a big riser. Good to know it's nice and crusty in a square pan - probably would be nice baked in a cast iron skillet too.

Oat Bread

Hi, I altered it W/ 1 c oat flour 1 c whole spelt and about 1/4 c white spelt to subsitute for the corn starch as I do not want corn in m bread. I will also use, in my next loaf, 1 tsp B P and 1/2 tsp soada as I also got the soada heavy flavor. My substutions made a nice well rised loaf and the batter was runny and turned out a fab soft crusty loaf! My new fav quick bread also! Served it with a wonderfull lamb stew! I also use all organic. I am in awe of the stupendus food we eat! Francie Colby

Thanks for sharing your

Thanks for sharing your wonderful variation Francie!

oat bread variation

Hello again,
Still loving the oat bread. I'm in France at the moment and here's my latest version: the grinder I have here doesn't grind very fine, so I made it with 1 and a half cups medium ground oats and half a cup of rice flour. I used olive oil and corn starch, and being decadent I used both sugar and agave syrup, and added a little mashed banana left in the fridge and a little mashed stewed apple in too. For milk I used rice milk and added a large spoonful of goat yogurt. In France all I can find for baking soda/powder is this stuff called 'levure chimique' which seems to be a combination of the two plus some wheat starch (?'amidon de blé'), but it seems to be fine. It's delicious! The rough grounding of the oats gives it a more chewy texture which I like. Moist, dense and crumbly, it freezes and toasts well. Thank you for the inspiration! Best from Evelyn

Miam miam - merci beaucoup

Miam miam - merci beaucoup pour avoir partager. Amuse-toi en France!

This bread is amazing! Lovely

This bread is amazing! Lovely breakfast... thak´s Patty :)

You're welcome Filipa -

You're welcome Filipa - thanks for the feedback. :)