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Vegan Oat Bread Recipe

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This vegan oat bread recipe is a quick-baking bread ready in about an hour, made with whole oats, flaxseeds, and flour. 

This bread bakes quickly and is egg free and dairy free – and made with delicious ingredients!

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I decided to take a little break from all my sourdough baking to make a better homemade oat and flax bread!  This recipe makes 2 loaves of tasty homemade bread, ready in about an hour. 

And the flavor is fantastic – Brett gave this one a 10/10. This bread is great to enjoy with soups, to use for a breakfast sandwich,  or just to eat buttered.  Get yourself some rolled oats, and enjoy this easy vegan oat bread recipe today!

This Vegan Oat Bread Recipe Is:

  • Hearty
  • Warm
  • Simple
  • Earthy
  • Wholesome
  • Vegan, gluten free, and dairy free
  • Ready in a little over an hour!
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What’s In This Vegan Oat Bread Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Rolled Oats: I absolutely love rolled oats, they have the perfect texture.
  • Warm Water
  • Extra virgin olive oil
  • Salt
  • Instant Yeast – I used this fantastic instant yeast to make my breads: it rises quickly so there’s no need to leave the dough out overnight to rest.  My dough rose in about 30 minutes, so I’d definitely recommend this yeast to anyone… I’ve had really great results.
  • All Purpose Flour: I normally use all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.  If you want to keep it a little wholesome, you can use half whole wheat flour as well.
  • Flaxseed Meal: I always add a scoop in my breads for a little extra nutritional punch!  I add a scoop to breakfasts, lunches, or smoothies!

How Do I Make Oat Flax Bread?

  1. In a small sauce pan, bring 1 cup of water to a boil. Add the oats, olive oil, agave nectar, and salt. Once bubbling, stir and remove from heat.  Allow to cool for about 5 minutes.
  2. In a small dish, mix the 1 tablespoon of flaxmeal with 1 tablespoon of warm water.  It will form a thick paste.  Set aside.
  3. In a large bowl, add the yeast and the warm water together.  Whisk until well combined and allow the yeast to sit for 5 minutes to ferment.
  4. Add the oat mixture into the large bowl with the yeast and add 2 cups flour.  Add the flaxseed meal mixture as well.  Mix well with a wooden spoon, and add the remaining flour until a very thick dough forms.
  5. Grease 2 bead load pans, and divide the dough equally on the pans.  Allow th dough to rise in a warm draft-free space for 30 to 45 minutes, until doubled in size.
  6. Bake the loaves at 375 degrees for 40 to 45 minutes until the tops become brown and crisp. Remove loaf pans from the oven once finished baking and allow them to cool for at least 30 minutes before slicing.  Mangia!
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Vegan Oat Bread Recipe

Kelly Jensen
This vegan oat bread recipe is a tasty quick-baking bread ready in about an hour, made with whole oats, flaxseeds, and flour.  This bread bakes quickly and is egg free and dairy free – and made with delicious ingredients!
5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Rise Time 30 minutes
Total Time 1 hour 10 minutes
Course Baked Goods, Baking, Bread
Cuisine American
Servings 24 slices
Calories 128 kcal

Ingredients
  

  • 1 cup old fashioned oats
  • 2 cups warm water divided
  • 1/3 cup olive oil
  • 1/3 cup agave nectar
  • 1 teaspoon Sea Salt
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon warm water
  • 2 tablespoons instant yeast
  • 4 to 5 cups all-purpose flour I used 4.5 cups for my dough

Instructions
 

  • In a small sauce pan, bring 1 cup of water to a boil. Add the oats, olive oil, agave nectar, and salt. Once bubbling, stir and remove from heat.  Allow to cool for about 5 minutes.
  • In a small dish, mix the 1 tablespoon of flaxmeal with 1 tablespoon of warm water.  It will form a thick paste.  Set aside.
  • In a large bowl, add the yeast and the warm water together.  Whisk until well combined and allow the yeast to sit for 5 minutes to ferment.
  • Add the oat mixture into the large bowl with the yeast and add 2 cups flour.  Add the flaxseed meal mixture as well.  Mix well with a wooden spoon, and add the remaining flour until a very thick dough forms.
  • Grease 2 bead load pans, and divide the dough equally on the pans.  Allow th dough to rise in a warm draft-free space for 30 to 45 minutes, until doubled in size.
  • Bake the loaves at 375 degrees for 40 to 45 minutes until the tops become brown and crisp. Remove loaf pans from the oven once finished baking and allow them to cool for at least 30 minutes before slicing.  Mangia!

Nutrition

Calories: 128kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 99mgPotassium: 41mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 7mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Baking, Breads, Breakfast, Dairy Free, Favorites, Make Ahead, Nut Free, Pantry Recipes, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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