Vegan Oat Bread Recipe
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Jump to RecipeThis 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! It’s great for toast, sandwiches, or to enjoy dipped in olive oil.
I decided to take a little break from all my sourdough baking to make a better homemade oat 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, 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!
This Vegan Oat Bread Recipe Is:
- Hearty
- Warm
- Simple
- Earthy
- Wholesome
- Vegan, gluten free, and dairy free
- Ready in a little over an hour!
What’s In This Vegan Oat Bread Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Rolled Oats: I absolutely love rolled oats, they have the perfect texture. They work better than quick oats and hold up well.
- Warm Water
- Extra virgin olive oil – or another neutral oil like vegetable oil or avocado oil. Or even melted coconut oil works well.
- Sea Salt
- Instant Yeast – I used instant yeast to make my breads: it rises quickly (as opposed to active dry yeast) so there’s no need to leave the dough out overnight to rest. My dough rose in about 30 minutes.
- All Purpose Flour – or use whole wheat flour, buckwheat flour, or even a certified gluten-free flour if desired. Use a combination of flours for different textures!
- 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!
Bread Variations
- You can add 1/4 cup of coconut sugar and bake in chocolate chips for a sweeter version.
- Add fresh and dried herbs like rosemary and thyme.
- Add in walnuts, pumpkin seeds, or slivered almonds for a nutty flavor.
- Mix vegan butter, sugar, cinnamon together, and spread it over the bread
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.
I like to store a 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.
Easy Bread Recipes You’ll Enjoy
- Honey Jalapeño Cornbread
- Sourdough Hawaiian Bread
- Vegan Garlic Breadsticks
- Sweet Potato Banana Bread
- Brioche Without Eggs
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Vegan Oat Bread Recipe
Ingredients
- 1 cup old fashioned oats
- 2 cups warm water divided
- 1/3 cup extra virgin 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
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