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Oat & Walnut Blender Bread {vegan, gluten-free}

Quick, easy, and nutritious oat & walnut blender bread made in mini loaves (or muffins). The breads are oil-free, gluten-free & flourless, but 100% delicious and versatile.

mini loaf of walnut oat blender bread, sliced, on a wooden cutting board

Healthy, Wholesome, Gluten-Free Bread

Good morning, everyone, and Happy Halloween!

My 6th-grader doodle is costumed (Han Solo; I must resist bragging about the felt vest and pleather holster I constructed, as well as my mad hot glue gun skills, which made this costume happen) and off to school.  My costume today is clown, made possible by a sudden bout of allergies that have me bright nosed and sneezing with hilarious force.

In the spirit of this haunting day, my recipe du jour is bread. Because bread is terrifying.

For example, a participant in my spin class recently confessed that she is afraid of bread. She’s been reading horror books at night, all of which detail the misery and havoc it causes to any and all. It can make adults and children quadruple in size, deform their bellies, make them vulnerable to other ailments and poisons. At worst, she confided, bread kills.

I was so shaken by her tale of doom that I went home and ate two pieces of toast.

They were made from this loaf: my Oat & Walnut Blender Bread.

mini loaf of walnut oat blender bread, sliced, on a wooden cutting board

Bread shouldn’t be a four letter word. Especially since it’s five letters :). I eat bread every day (most typically slathered with nut butters, plant butter, or some variety of homemade hummus).

You can, too. If I don’t replenish with carbohydrates after spin class or a long run, I am for more frightening than bread can ever be. Just ask my husband and son for eye-witness accounts!

True, not all breads are created equal, but such is true for almost every food category. I love making small batches of  breads and muffins to control what goes in. However, I am also impatient, so fast and easy are key.

Important: Make the Loaves Small

These little loaves are ideal. They are perfection with both sweet and savory toppings or fillings, can be sliced thick or thin, and are packed with wholesome goodness, Best of all, the loaves can be assembled and ready to bake in roughly 3 minutes!

Yes, I am saying loaves, not loaf. This bread batter cannot be baked in a regular 9×5 inch loaf pan (it will rise and fall). Instead, bake the breads in three 5×3-inch mini loaves or in a 12-cup standard muffin tin.

Use your Blender to Make the Batter

If you’ve made my Blender Oat Muffins, this recipe will look familiar: place oats, nuts, water, and a few other basic ingredients in a blender and blend until smooth. Easy!

walnut oat blender bread batter

I wanted this loaf to be savory, with a deep, full flavor similar to a whole wheat yeast loaf (I have in mind one that my mother used to make). I accomplished this with a few tweaks:

  1. Cut the amount of sweetener
  2. Use unsulfured blackstrap molasses for the sweetener
  3. Add flaxseed meal, both for a rich “grain” texture to complement the oats (it also adds extra body and structure; important since these are small loaves instead of muffins).
  4. Swap in toasted walnuts for the nuts (Walnuts have great umami flavor; adding to the savory goodness of this bread. The toasting is optional, but it adds so much if you have the time).

Mission accomplished!

In parting, dear readers, be brave on this day, the spookiest of the year.

Bake some mini loaves of bread. Eat a slice (or two). Vanquish your fears.  Cheers!

walnut oat blender bread, sliced

More Healthy Bread Recipes to Love:

Chickpea Flour No-Corn Cornbread {vegan, grain-free}

Chickpea Flour Sandwich Bread {vegan, grain-free}

Almond Flour Soda Bread {vegan, oil-free, grain-free}

Chickpea Flour Beer Bread {vegan, 3 ingredients}

mini loaf of walnut oat blender bread, sliced, on a wooden cutting board

Oat & Walnut Blender Bread {vegan, gluten-free}

Yield: 21 slices (7 per loaf)
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 43 minutes

Quick, easy, and nutritious oat and walnut mini breads, made in minutes with a blender. It is oil-free, gluten-free & flourless, but 100% delicious and versatile.


  • 3 cups (270 g) rolled oats (certified glutenfree as needed)
  • 1 cup toasted walnuts
  • 2 tablespoons flaxseed meal
  • 2 tablespoons  molasses
  • 2 cups (500 mL) water
  • 2 teaspoons vinegar or lemon juice
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt


  1. Preheat oven to 375F. Grease 3 small (I used 5 inch by 3-inch) loaf pans (or line with parchment paper & grease or spray the exposed sides). Alternatively, grease 12 standard size muffins cups.
  2. Place all of the ingredients into a blender (food processor will work, too); blend until smooth. Spread batter evenly in prepared pans or muffin cups..
  3. Bake in the preheated oven for 30 to 35 minutes (for loaves) or 20 to 22 minutes (for muffins) until browned and a toothpick inserted in the center of a loaf or muffin comes out clean.
  4. Cool in pans set on a cooling rack for 15 minutes. Remove loaves from pans and cool completely.


Sweetener: An equal amount of maple syrup, or honey (if not vegan) can be used in place of the molasses. It will result in a lighter-colored bread.

Nuts: Other nuts, such as pecans, almonds or cashews, or seeds, or pepitas (green pumpkin seeds) can be used in place of the walnuts.

Loaf Pan Size: This bread will not work in a regular size (i.e., 9x5-inch) loaf pan; it will collapse. The bread needs to be made in small loaves. If you do not have small loaf pans, bake the bread in muffin tins (cut the baking time by about half).

Storage: Store the cooled bread in an airtight container at room temperature for 2 days, the refrigerator for 1 week or freezer for 6 months.

Nutrition Information
Serving Size 1 slice
Amount Per Serving Calories 51Total Fat 2.7gSaturated Fat 0.14gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 140mgCarbohydrates 7.2gFiber 1.1gSugar 0.2gProtein 1.5g

Did you make this recipe?

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Monday 6th of February 2023

Thank you for offering this recipe to all looking to eat a healthier lifestyle.I love this recipe so much I created a new pin for mainstay recipes that are true to their claim.I will be making this in muffin cups to keep on hand weekly.I cut ingredients back to one loaf and substituted one fresh date for the molasses and to my surprise was very successful. I will now be exploring more of your recipes. Love Love Love Thank you


Thursday 9th of February 2023

I am so happy that this recipe was such a success for you, Linda! I love the sound of your substitutions.


Sunday 11th of April 2021

Hello dear, Can I use only oats for this bread? Thank you


Wednesday 28th of April 2021

Hi Tanya, Alas no, not for this recipe; it will not hold together or rise properly.

I do have a number of other oat bread recipes (my oat skillet bred and my rustic oat scones, which are more like a bread). If you type OAT BREAD into the search, you will find some other options :)


Wednesday 6th of May 2020

Hi Camilla, thank you so much for this recipe. This is the 1st bread I have had in many, many years. it was awesome. I think I did something wrong though. Can you please let me know what kind of loaf pans you used? I bought disposable aluminum foil 3x5 loaf pans, about 5" high, but the filing did not come to the top as you mentioned, of course, and the bread did rise, but it sank back down again to only to a loaf about the size of 3"x5"x1" high. It still tasted great, but I am guessing it should have been more than 1" high. The only modification I made was the maple syrup instead of molasses. Do I need to make any other changes when using maple syrup? I can't wait to try to make this recipe again, but want to make sure I get it right! Thanks so much!


Friday 24th of April 2020

I have been playing with this recipe for the past week and tweaking it ever so slightly. So far I have made only a half batch at a time, which makes two hamburger bun sized portions. I'm making it in mini spring form pans.

I am using ground chia seeds and maple syrup and mixing the ingredients in my small vitamix jar. I am now tweaking the amount of water in each batch, less water, better texture, but more difficult to scrape out of the vitamix jar!

So hungry for bread and this really hits the spot!

Thank you for the recipe!


Wednesday 29th of April 2020

Ooh, I love that you used this for hamburger buns, Cathy, you have inspired me! So happy that this has inspired you to experiment (hooray for bread!). Oh my goodness, I know what you mean about scraping thick mixes out of the vitamix--often I just reach in with my whole hand when husband and child are not looking !


Saturday 14th of December 2019

Instead of using 3 smaller pans could it be made in a lager loaf pan so I could achieve a full size sandwich bread?


Monday 16th of December 2019

Hi Elaine, I tried this (several times) in a full size pan with unsuccessful results (it rose, it fell, and the center was gooey). For sandwich slices, I slice the mini loaves lengthwise. ?

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