Homemade Oat Bread

Homemade Oat Bread

This compact loaf uses oat flour and plain Greek yogurt for a tender, sliceable crumb. Grinding the oats finely and baking in a small loaf pan are important: a standard large pan would spread this modest quantity too thin and shorten the baking time.

Yield: 1 small loaf, 8 slices
Prep time: 15 minutes
Bake time: 32–38 minutes
Cooling time: 45 minutes
Equipment: blender or food processor, two bowls, whisk, flexible spatula, 8-by-4-inch loaf pan, wire rack

Ingredients

• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 cup (225 g) plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 tablespoon rolled oats for the top, optional

Method

1. Heat the oven to 350°F. Grease an 8-by-4-inch loaf pan and line its long sides and bottom with a strip of parchment, leaving enough overhang to lift out the loaf.
2. Process the 1 1/2 cups oats until they resemble fine flour, stopping once to scrape the container. Measure the ground oats into a bowl and whisk in the baking powder, baking soda, and salt.
3. In a second bowl, whisk the eggs until uniform. Whisk in the yogurt, oil, and honey until smooth.
4. Add the dry mixture to the yogurt mixture. Fold until no dry streaks remain, then let the batter stand for 5 minutes so the oat flour can absorb moisture. The batter should be thick enough to mound briefly when dropped from the spatula.
5. Scrape the batter into the pan and smooth the top. Sprinkle with the optional tablespoon of oats. Bake for 32–38 minutes, rotating the pan once after 25 minutes.
6. The loaf is ready when the center is firm, a pick comes out without wet batter, and an instant-read thermometer inserted into the middle registers about 200°F. If the top darkens early, lay a loose piece of foil over it.
7. Cool in the pan for 10 minutes. Lift the loaf onto a wire rack and cool for at least 35 more minutes before slicing into eight pieces.

Cues and troubleshooting

Coarsely ground oats create a more fragile loaf, so process them to a flour-like texture. Do not add extra yogurt to loosen the batter; excess moisture can leave a gummy line in the center. Slicing while hot compresses the crumb. A pan larger than 8 by 4 inches makes a shallow loaf and should not be used with the stated timing.

Substitutions and storage

Use certified gluten-free oats when required. Plain regular yogurt can replace Greek yogurt only if strained until equally thick. For a savory loaf, omit the honey and add 1 teaspoon dried herbs. Cool completely before storing. Keep airtight at room temperature for 1 day or refrigerate for up to 4 days. Freeze individual slices for up to 2 months and toast directly from frozen.