Using oat flour in recipes is a naturally gluten-free and healthybaking alternative. Find all the best oat flour recipes right here, including breads, breakfasts, and desserts, plus many easy tips for baking with oat flour.
Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
2 ½ cups oat flour
To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
1 tablespoon psyllium husk powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup plain yogurt, ¾ cup milk, 2 large eggs, ¼ cup canola oil, ¼ cup honey
Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
1 cup old fashioned rolled oats
Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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Notes
Dairy free adaptations
I have tested the recipe replacing the yogurt with unsweetened applesauce, and the results were good. The crumb binded slightly less, but overall the results were favorable.Use 3/4 cup unsweetened applesauce and 3/4 cup non-dairy milk. Since there is more moisture, the bread may have to bake a few minutes longer.
Making without a food processor / blender
You will have to purchase oat flour. First whisk together the dry ingredients in a large bowl - oat flour, baking powder, baking soda, and salt. In a separate bowl whisk together the liquid ingredients - yogurt, eggs, milk, and honey.Add the liquid ingredients to the dry, mixing well. Stir in the remaining 1 cup oats and pour into a greased loaf pan. Bake as directed.
Storing / Freezing
For best results let the bread cool completely before slicing. Store in an airtight container at room temperature up to 3 days. To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.