Vegan Oatmeal Bread Recipe
This vegan oatmeal bread recipe is a quick-baking bread ready in about an hour, made with whole oats, flaxseeds, all-purpose flour, and yeast. It’s light, fluffy, and so simple to make!
This oatmeal bread bakes quickly and is egg free and dairy free. It’s great for loaded toast, sandwiches, or just to enjoy with a thick spread of plant-based butter or dipped in olive oil.
Want more easy vegan bread recipes? Try our vegan sourdough focaccia, vegan pumpkin sweet bread, and our favorite clay pot sourdough bread recipe!
Kelly’s Note: This recipe was edited on 8/7/2026. I added more ingredient information, additions and substitutions, and a recipe FAQ section to be more helpful.
I decided to take a little break from all my sourdough baking to make a better homemade oatmeal bread! This hearty quick bread recipe is made with simple ingredients and makes 2 loaves of tasty homemade bread, ready in about an hour.
And the flavor is fantastic – we had great success with this recipe and Brett gave this one a 10/10. This bread is great to enjoy with soups, to use for a breakfast sandwich (with silken tofu scrambled eggs!), or just to eat buttered. It makes a great sandwich bread too. Get yourself some rolled oats, and enjoy this easy vegan oat bread recipe today!
Recipe Notes for this Vegan Oatmeal Bread
- It’s hearty, warm, simple, and earthy.
- Is slices great, and is wonderful with vegan butter or olive oil.
- A wholesome recipe made with oats.
- Vegan, gluten free, and dairy free
- Ready in a little over an hour!
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
The base of this bread is whole rolled oats and regular all-purpose flour. The oats are cooked first into oatmeal with a bit of maple syrup, then cooled and mixed with the rest of the ingredients.
The bread dough is also made with warm water and extra virgin olive oil for a bit of flavor. It also has some ground flaxseeds which help thicken the bread and take the place of egg in this bread recipe.
We use Instant yeast to rise the bread, as it’s a super quick bread to make and cooks up fast! We add salt for an extra flavor too.
Additions and Variations
- You can add 1/4 cup of brown sugar or bake in chocolate chips for a sweeter version.
- Add fresh and dried herbs like rosemary and thyme.
- Add in chopped walnuts, pumpkin seeds, or sliced almonds for a nuttier mix
- Mix vegan butter, sugar, and cinnamon together, and spread it over the bread for a sweet crust.
How To Make Oatmeal Bread
- In a small sauce pan, bring 1 cup of water to a boil. Add the oats, olive oil, and maple syrup. 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 mixing 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 mix well to make the wet ingredients. Stir in the dry ingredients: 2 cups flour and salt. 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 bread loaf pans, and divide the dough equally on the pans. Allow the dough ball 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 golden brown and crisp. Remove loaf pans from the oven once finished baking. Cool bread on a cooling rack for at least 30 minutes before slicing, or until it’s room temperature.
Recipe FAQs
I like to store bread on my counter covered in plastic wrap or in a plastic bag. You could also keep leftover bread in an airtight container and refrigerate.
If you have an extra loaf of bread, add it to a freezer bag and freeze for up to 2 months!
This bread will last 4 days, but to keep it longer, you can freeze the loaf for up to 3 months.
You’ll need some basic baking equipment as well: a loaf pan set, a measuring cup for exact amounts of each ingredient, and mixing bowls. And also a small pan to make some oatmeal as the base.
Serving Suggestions
This bread is great as a base for avocado toast with sprouts, or is great toasted with low sugar strawberry jam as it has a great sweet and savory flavor profile.
This bread also makes excellent sandwiches – try it with our pomegranate chickpea salad, tofu egg salad, or as a smashed chickpea and olive sandwich!
If you have leftovers, you can turn them into vegan croutons!
More Easy Bread Recipes
- Honey Jalapeño Cornbread
- Panzanella Salad with Focaccia Bread
- Sourdough Hawaiian Bread
- Sweet Potato Banana Bread
- Brioche Without Eggs
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Vegan Oatmeal Bread
Equipment
- 2 8×4 inch loaf pans
Ingredients
- 1 cup old fashioned oats
- 2 cups warm water divided
- 1/3 cup extra virgin olive oil
- 1/3 cup pure maple syrup
- 1 teaspoon Sea Salt
- 1 tablespoon ground flaxseeds
- 1 tablespoon warm water
- 2 tablespoons instant yeast
- 4.5 cups all-purpose flour Plus more if dough is too sticky
Instructions
- In a small sauce pan, bring 1 cup of water to a boil. Add the oats, olive oil, maple syrup, 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 remaining cup of 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 Fahrenheit 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!
Notes
Nutrition
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A yummy taste