The Ultimate Full Detailed Recipe (Soft • Hearty • Naturally Gluten-Free Option • High Fiber)

A wholesome, nourishing bread made without flour — just oats blended into oat “flour.” Perfect for breakfast, sandwiches, or healthy meal prep.

🕒 RECIPE OVERVIEW

• Prep Time: 10 minutes

• Bake Time: 35–45 minutes

• Total Time: 55 minutes

• Servings: 10 slices

• Difficulty: Easy

• Texture Goal: Moist, slightly dense, soft crumb

🛒 INGREDIENTS (Exact Measurements)

🌾 Dry Ingredients

• 2½ cups (250g) rolled oats (gluten-free if needed)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

🥚 Wet Ingredients

• 2 large eggs (room temperature)

• 1 cup (240ml) plain Greek yogurt (or dairy-free yogurt)

• ¼ cup (60ml) olive oil or melted coconut oil

• 2 tbsp honey or maple syrup

• ½ cup (120ml) milk (dairy or almond)

• 1 tsp apple cider vinegar

🔬 WHY THIS RECIPE WORKS (Food Science)

• Blended oats act as flour substitute.

• Eggs provide structure (since there’s no gluten).

• Yogurt adds moisture & softness.

• Baking soda + vinegar create lift.

• Oil prevents dryness.

Without flour, structure depends on proper mixing and correct baking time.

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

STEP 1️⃣: Preheat & Prep

Preheat oven to 350°F (175°C).
Line or grease a 9×5-inch loaf pan.

STEP 2️⃣: Make Oat Flour

Blend oats in a high-speed blender until fine flour forms (about 30–45 seconds).

Texture should resemble regular flour.

STEP 3️⃣: Mix Dry Ingredients

In bowl combine:

• Oat flour

• Baking powder

• Baking soda

• Salt

STEP 4️⃣: Mix Wet Ingredients

In separate bowl whisk:

• Eggs

• Yogurt

• Oil

• Honey

• Milk

• Vinegar

Whisk until smooth.

STEP 5️⃣: Combine

Pour wet mixture into dry.
Mix gently until just combined.
Do NOT overmix.

Batter will be thick but pourable.

STEP 6️⃣: Bake

Pour into loaf pan.
Smooth top.
Optional: sprinkle oats on top.

Bake 35–45 minutes.

Bread is done when:

• Toothpick comes out clean

• Internal temp reaches 200°F (93°C)

STEP 7️⃣: Cool Properly

Cool in pan 10 minutes.
Transfer to rack.
Let cool completely before slicing.

🔬 Cutting too early = gummy texture.

🌟 TEXTURE GUIDE

🥗 NUTRITION (Per Slice – 10 slices)

Approximate:

• Calories: 160–180

• Carbs: 22g

• Fiber: 3–4g

• Protein: 6g

• Fat: 7g

⚖ WW POINTS ESTIMATE

Whole loaf:
➡ ~38–42 points total

Per slice (10 slices):
➡ 4–5 points each

Lower point version:

• Use nonfat Greek yogurt

• Reduce oil to 2 tbsp

➡ 3–4 points per slice

🌿 IS IT ANTI-INFLAMMATORY?

✅ Mostly Yes

Oats

• Rich in beta-glucan fiber

• Support heart health

Olive Oil

• Anti-inflammatory fats

Minimal sugar

Anti-inflammatory rating: ⭐⭐⭐⭐☆

🔥 DELICIOUS VARIATIONS

🧄 Savory Version

Add:

• ½ tsp garlic powder

• ½ tsp rosemary

• ¼ cup shredded cheese

🍌 Banana Oat Bread

Replace honey with mashed banana.

🥕 Carrot Oat Bread

Add ½ cup grated carrot + cinnamon.

🥜 Protein Boost

Add 2 tbsp chia seeds or flax seeds.

🍞 Sandwich-Style Version

Bake slightly longer for firmer structure.

🧊 STORAGE

Room temp: 2 days
Fridge: 5 days
Freeze: 2 months (slice before freezing)

Reheat: Toast for best texture.

❗ COMMON MISTAKES

❌ Not blending oats fine enough
❌ Overbaking
❌ Slicing while warm
❌ Using quick oats (less structure)

💡 PRO TIPS

✔ Use rolled oats, not steel cut
✔ Let batter sit 5 minutes before baking (hydration improves texture)
✔ Add seeds on top for crunch
✔ Use parchment paper for easy removal