It’s always a good thing to have a good ol’ plain oatmeal bread recipe in your recipe binder. Sometimes I just don’t want to make at pumpkin or banana quick bread recipe, I just want plain bread! Goodness… and that’s exactly what this delicious bread is… so GOOD!!!!
You’d think by now I could come up with a better adjective, but nope. It’s a simple bread, and it deserves a simple adjective to go right along with it. Enough said.
You will not be disappointed with this recipe. It’s chewy, tasty, so very crumbly, and holds together so well in the toaster. Top with butter, mashed avocado, jelly, cream cheese, or whatever you’d like! Enjoy!
This bread recipe can be changed to make different flavors. Just take the sour cream out of the recipe and replace with mashed bananas, pumpkin, zucchini… the options are endless!
Banana Bread:
Replace yogurt with 2-3 mashed bananas and 1/4 cup coconut sugar. 1/4 cup mini chocolate chips are good too!
Pumpkin Bread:
Replace yogurt with 1 cup canned pure pumpkin and 1/4 cup coconut sugar, 2 tsp. cinnamon, and 1 tsp. pumpkin pie spice. 1/4 cup mini chocolate chips are good too!
Zucchini Bread:
Replace yogurt with 1-2 cups shredded zucchini (ring out zucchini in a towel to get out excess water) and add 1/2 cup coconut sugar, and 2 tsp. cinnamon. 1/4 cup chopped nuts is good too!
Quick and Easy Plain Oatmeal Bread
Ingredients
- 3 cups oats blended into a flour
- 3/4 cup milk any kind
- 1/2 cup plain yogurt or applesauce
- 3 eggs (flax seed replacement works too)
- 3 Tbsp. liquid sweetener honey, pure maple syrup, agave nectar
- 1 tsp. vinegar
- 1 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Preheat oven to 350 degrees and grease a loaf pan.
- Grind oats into a flour, then mix all ingredients together.
- Pour batter into your loaf pan, then let the mixture sit untouched for 5 minutes.
- Bake for 35-40 minutes, or until golden around the sides and top.
Arielle says
I’m trying our your recipe, and I’m just wondering what method you used to mix all of the ingredients… did you stir everything by hand or did you use a stand mixer? Also, is the batter supposed to be really thick or is it more pourable? Thanks!
Eating Healthy Spending Less says
Hi! I just use a wire whisk to stir the ingredients together. Also, It’s definitely not thick, but not overly thin either. The longer it sits, the thicker it gets because oats absorb liquid pretty fast.
Meg says
I absolutely love your recipes! They are my “go-to” recipes quite often! Looking forward to making this one to toast with dippy eggs in the morning!
DeAnne says
I made this today and made it vegan. Unfortunately I ran out of the egg replacer I’d had for 12 years so had to use ground flax seed for the first time. It did not congeal. Also did not have the soy yogurt I thought I had so found a recipe for cashew sour cream. Even with these adjustments, this bread was fantastic! It isn’t the consistency of store bread, a little crumbliest & denser but I’ll definitely make again. Hubby liked it to! Thank you, I’ve been looking for an easy oatmeal bread recipe for a long time. This is IT.
Eating Healthy Spending Less says
Since I created the recipe, I have now gone plant-based. I will have to play with the recipe to make a vegan version!
Monique says
I’m so happy to come across your recipe! I’ve been researching healthy bread options. Have you figured out a vegan version yet? I’m sort of new at this and haven’t baked yet using an egg substitute. Was hoping you can give me suggestions. Thank you!
Eating Healthy Spending Less says
Absolutely! So I personally don’t use eggs anymore since going plant-based. I add 3 Tb flaxseed meal to the recipe. I typically use the Bob Red Mills brand. You will LOVE this bread! Also, check out my chocolate chip zucchini bread recipe. It’s the same base as this recipe, with using oat flour. I think you’ll love both!
Dolores says
I also eat plant based. Did you just add the 3 TB flaxseed to the recipe or do the flax with water first? I’m excited to try this recipe!
Eating Healthy Spending Less says
I rarely ever make an actual egg replacement with flax seeds and water. I just add the flax seed meal straight to the dry mix.
Karen says
What size of loaf pan do you use? How many 8×4 loaf pan will this make?
Eating Healthy Spending Less says
This is a single loaf recipe. 8X4 would work perfectly.
Luna says
Can I use sugarless lactose free yogurt? Or lactose free sour cream?
Eating Healthy Spending Less says
Absolutely!
Kay says
What is the proper way to store this bread? And how long can it last after baked)
Eating Healthy Spending Less says
It will last 3-4 days in the fridge, and a few months in the freezer. I store mine in a bread bag in the fridge.
Suzanne says
This looks so good! It is so nice to have a really simple bread so can put different toppings on it!
Eating Healthy Spending Less says
Absolutely! We really enjoy it!
Vanessa says
Thanks for sharing! Is it good with any other mix ins?
Barb Preikstas says
For your easy Oatmeal Bread. I am not sure what you mean by “oats blended into flour”. Is it 3 cups of flour and eyeball the amount of Oats your blending in? A beginner here that needs clarification. Thank you.
Eating Healthy Spending Less says
Measure out 3 cups of oats into a blender. Then, blend the oats into a flour consistency.
Karla says
I already have oat flour. Using this instead of grinding the 3 cups of oats, what amount should I use? Thanks
Eating Healthy Spending Less says
I would use 3 cups. It should work out fine 🙂
Dawn says
Absolutely delicious!
Sanjana Chhabria says
U bake at what temp for how long the bread I mixed all the ingredients using flax seed pd but is was Sticking batter
Eating Healthy Spending Less says
If the batter is too thick, add 1/2 cup of water. Oats are like sponges and absorb liquid fast.
Renae says
I’ve been looking for an easy oat bread and tried this tonight several weeks after trying a very disappointing batch of oat scones. This recipe is amazing. So satisfying to eat such healthy bread with butter
Eating Healthy Spending Less says
I am so glad you enjoyed it!!! May I suggest trying my scones recipe! They are divine 🙂 http://eatinghealthyspendingless.com/index.php/recipe/potato-soup-and-pear-scones/
Amanda says
Hi! I’m looking forward to trying this recipe today. Just wanting a clarification, the alternate suggestions for banana, pumpkin, zucchini bread etc. say to replace the sour cream, but there isn’t sour cream listed in the recipe. Does that mean to replace the yogurt? or the milk?
Eating Healthy Spending Less says
I’m sorry. I revised the recipe a few months back. I must have forgotten to change that. I’m sorry. Yes, you could actually use sour cream or yogurt in the recipe, but I like using yogurt best when making this plain bread. Do not replace the milk. It’s needed.
Cynthia Olson says
Just ran across your recipe and am excited to try it, as sort of alternative to my bowl of oatmeal in the morning. I always have blueberries on my oatmeal, would this recipe still work if I add blueberries ?
Eating Healthy Spending Less says
Blueberries would be absolutely delicious! Enjoy 🙂
Kathy says
I have oat flour would the measurement be the same or a little less since the oats are already in the ground flour form?
Kathy says
If I already have the oat flour would that be the same measurement as measuring the oats prior to making them into a flour?
Eating Healthy Spending Less says
Yes, you should be good to go! 🙂
Michele says
Hi Aimee, Would it work to replace the vinegar with lemon juice?
Eating Healthy Spending Less says
Yes!
Shawna says
I ended up making all sorts of substitutions because I decided to make this on a whim without making sure I had all the ingredients. I needed to make this vegan, as well. I ended up using half oat flour, half all purpose gf, 3TPS flax seed for the egg, and melted gf margarine instead of milk. I should have added the 1/2 cup water you mentioned because my dough was definitely very thick. Hopefully it will work out! 😆 I plan on trying this again with almond milk and the full amount of oat flour.
Robin says
I just made a batch of this oatmeal bread. It is AMAZING! The recipe went together easily and fast. It took a few minutes longer (about 12 minutes) for my loaf to bake as I used duck eggs which are larger than chicken eggs. My husband and I are very pleased with the recipe results and have made this our new favorite go-to bread recipe. It’s such a pleasure to have ‘real’ bread to eat again for those times when a comforting childhood meal to be experienced: toast with butter and homemade apple butter, or soup beans with a side of bread. Perfect!