Slices of soft oat bread, ready for your favorite jam or nut butter. This gluten free vegan oatmeal quick bread is sure to be your new breakfast go-to!
The smell of bread baking is one of the most comforting smells. It just warms the house. Banana bread and pumpkin bread are probably two of my favorites to smell baking. Mmmmmm. It’s like a hug for your senses!
Yeast breads are a little more of a commitment when it comes to making bread, that’s why I love a good quick bread recipe. No yeast needed. There is a still a long baking time with the size of the loaf, but of course the time spent waiting for it to finish baking is totally worth it.
Do you love baking with oats as much as I do? I love, love, love using rolled oats. They give muffins, cookies and breads a great texture and nutty flavor. I’m always looking for a way to add oats to my baked goodies!
When making this gluten free vegan oatmeal quick bread, I reached for my favorite gluten free rolled oats from Bob’s Red Mill. I ALWAYS have them in my pantry. My husband eats a bowl of oatmeal almost every morning and I use them to make granola {which my family requests regularly}. For this recipe, I actually soaked the oats in almond milk before adding them to the bread batter. This allows the rolled oats to soften a bit. Just a little trick!
Another Bob’s Red Mill most-used product of theirs is their organic coconut sugar. Coconut sugar is made from the nectar of coconut palm trees. You can use it in recipes as a straight replacement for cane sugar or brown sugar. The flavor is rich and gives a sort of caramel taste. A great sweetener alternative.
Curled up on the couch with my coffee and a slice or two of this gluten free vegan oatmeal quick bread. That sounds like a good way to start the day. It’s a hearty quick bread, without all that sugar and full of healthy grains. I like to enjoy it warm with a little dairy free butter and strawberry jam. Any way you fancy your slice of this soft, tasty bread, you just can’t go wrong.
- 1 cup, plus 2 tablespoons Bob’s Red Mill gluten free rolled oats
- 1 cup unsweetened almond milk or coconut milk
- 1/2 cup Bob’s Red Mill coconut sugar*
- 1/4 cup ground golden flaxseed meal
- 1/4 cup unsweetened applesauce
- 1/4 cup grape seed or sunflower seed oil
- 1 tablespoon white vinegar
- 1 3/4 cups Sarah’s gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- Preheat oven to 375 degrees. Spray 9x5-inch bread pan with cooking spray or line with parchment paper for easy removal.
- In large mixing bowl, mix together 1 cup oats and almond milk. Let sit for 10-15 minutes, allowing oats to soften.
- To oat mixture, stir in coconut sugar, flaxseed meal, applesauce, oil and vinegar. Add gluten free flour, baking powder, baking soda and salt. Mix batter until well combined.
- Scoop batter into prepared loaf pan and spread out evenly. Sprinkle remaining 2 tablespoons of oats over top of batter.
- Bake bread 50-55 minutes, until golden brown and baked through. Allow to cool in pan 10 minutes. Remove from pan and cool completely on cooling rack before slicing.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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My two teens loved this, thank you. They have been missing a nice bread for sandwiches as they cannot have sorghum and most other gluten-free flours which rules out most store-bought GF breads! But they can have rice flour and GF oats, thank you Sarah!
Yay! Thank you for sharing!
I’m just wondering where this recipe for gluten free oatmeal bread went. I made it the other day and loved it but now I can’t find it. Did you remove it from your site? Wish I’d printed it out!
Thanks, Mary
This is really delicious!!
So many gf, vegan recipes for bread ive tried have a strange texture or odd flavor. This bread is a little dense, but TASTY!
I’ve made a dozen loaves so far and have small crumbling problem from the top quarter of the loaf – any suggestions?
Wow for the recipe.
Can I make it without sugar? I mean no sweet at all.
Wow! This is perfect oaty goodness! The texture is right on, not gummy like other oat breads I’ve tried. I had to make a few subs: BRM GF 1-to-1 (blue bag) instead of your blend, soy milk, and apple cider vinegar because that’s what I had in the pantry. Absolutely perfect! Am really looking forward to a toasted slice in the morning.
Thank you!
I’ve made this bread many times since I found the recipe. I do treat it as a dessert because it’s pretty high in calories and carbs, but it’s also quite healthy. Besides, I just love the taste! Thanks for sharing this recipe, Sarah.
this bread turned out really well, i omitted the sugar and changed the ration of oats to flour, still really good, I’m going to put seeds in next time. Thansk.. my previous GF bakes have not been great.
I have recently started using oats in pancakes, but they require egg. Now looking for egg free recipes found this one, and looks great, will try, I ll probably whizz the oats in the blender to make oatmeal. I am likely to also whizz some additional seeds like millet, amaranth, quinoa and add a touch of starch. Maybe a spoon of sorghum or two for cohesion and moisture and instead of sugar, maybe a banana or three or four spoonfuls of dry coconut. Now that I found out the lentil pancake recipe, I may even add half a cup of soaked and blended red lentils. I know, it is going to be a different recipe in the end, but this recipe looks like a good base for a lot of other options.