“My friend stopped buying bread after I gave her this recipe.”

She texted me a week later and said,
“Why would I ever buy bread again?”

And honestly? I get it.

This Flourless Oatmeal Bread is:

✔ Gluten-free
✔ High in protein
✔ Packed with seeds
✔ Naturally filling
✔ No refined flour
✔ Incredibly easy

It’s hearty, soft, slightly nutty, and satisfying enough to keep you full for hours.

Perfect for breakfast toast, sandwiches, or simply warm with a little butter.

Why This Flourless Oat Bread Works

Unlike traditional bread made with wheat flour and yeast, this loaf uses:

• Rolled oats as the base
• Eggs for structure
• Yogurt for moisture and protein
• Seeds for texture and nutrients

No kneading.
No yeast.
No complicated steps.

Just mix, pour, bake.

Full Ingredient List (Makes 1 Loaf – 8–10 Slices)

PIN IT

Dry Ingredients

• 2 cups rolled oats (certified gluten-free)
• 1/2 cup oat flour (or blended oats)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3 large eggs
• 1 cup plain Greek yogurt (or dairy-free yogurt)
• 1/4 cup olive oil or melted coconut oil
• 1 tablespoon honey or maple syrup (optional)

Seeds (Protein & Texture Boost)

• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon flaxseeds

Plus extra seeds for topping.

Ingredient Tips for Best Results

Use Thick Yogurt

Thicker yogurt gives better structure.

Blend Oats If Needed

If you prefer smoother texture, blend oats into flour first.

Don’t Skip the Seeds

They add protein, fiber, and beautiful crunch.

Step-by-Step Instructions

PIN IT

Step 1: Preheat

Preheat oven to 350°F (175°C).

Line a loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, combine:

• Oats
• Oat flour
• Baking powder
• Baking soda
• Salt

Step 3: Mix Wet Ingredients

In a separate bowl, whisk:

• Eggs
• Yogurt
• Oil
• Honey (if using)

Step 4: Combine

Pour wet into dry ingredients.

Stir until fully combined.

Fold in seeds.

Batter will be thick.

Step 5: Transfer to Pan

Spread into prepared loaf pan.

Smooth top.

Sprinkle extra pumpkin and sunflower seeds on top.

Step 6: Bake

Bake 40–50 minutes.

Top should be golden.

Insert toothpick — should come out clean.

Step 7: Cool Completely

Let cool at least 30 minutes before slicing.

It firms up as it cools.

Texture & Flavor

Moist but hearty
Slightly nutty
Soft crumb
Crunchy seed topping
Filling and satisfying

This is not airy sandwich bread — it’s dense, wholesome, and nourishing.

Nutritional Estimate (Per Slice – 10 Slices)

Nutrient	Amount
Calories	190
Protein	8g
Carbohydrates	20g
Fat	9g
Fiber	4g
Sugar	3g

High protein. High fiber. Naturally gluten-free.

Storage Instructions

Room temperature:
2 days in airtight container.

Refrigerator:
Up to 5 days.

Freezer:
Slice and freeze up to 2 months.

Toast straight from frozen.

How to Serve This Bread

• Toast with avocado
• Spread with almond butter
• Use for egg sandwiches
• Serve with soup
• Top with cottage cheese and seeds

It’s versatile and satisfying.

Make It Dairy-Free

Use:
• Coconut yogurt or almond yogurt
• Maple syrup instead of honey

Related Recipes You’ll Love

• High Protein Banana Bread
https://poulef.com/high-protein-greek-yogurt-banana-bread

• Brownie Baked Oats
https://poulef.com/brownie-baked-oats

• Peanut Butter Banana Pancake Bake
https://poulef.com/healthy-peanut-butter-banana-pancake-bake

• Lemon Protein Balls
https://poulef.com/lemon-protein-balls

Save This on Pinterest

If you love healthy homemade bread, save this to:

✔ Gluten-Free Recipes
✔ Healthy Breakfast
✔ High Protein Recipes
✔ Homemade Bread Board

https://www.pinterest.com/poulefrecipe/

Would you add nuts too? Or keep it seed-packed?

Print