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Easy oat walnut blender bread, made in mini loaves (or muffins). The breads are oil-free, gluten-free, flourless, and 100% delicious.
Easy Oil-Free Gluten-Free Vegan 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.
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.
Recipe Benefits
- vegan (egg-free, gluten-free)
- gluten-free
- oil-free
- quick and easy to make
- high in fiber
Baking Tip: 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.
Ingredients
- rolled oats (certified gluten-free, as needed)
- walnuts (see notes for options)
- dark molasses (see notes for options)
- light-colored vinegar or lemon juice
- baking soda
- salt
- whole psyllium husks
You will also need water (I use filtered tap water) and salt (which is always optional or adjustable, according to your needs and preferences).
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F (190C). Line 3 small (I used 5×3-inch / 12.5×7.5 cm) loaf pans with parchment paper. Alternatively, line 12 standard size muffins cups with paper, foil or silicone lines.
- Place all of the ingredients, except the psyllium husks, into a blender and blend until smooth. Add the psyllium husks and blend just until incorporated.
- Immediately spread batter evenly in prepared pans or muffin cups.
- 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.
- Cool in pans set on a cooling rack for 15 minutes. Remove loaves from pans (or muffins from tin) and cool completely.
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:
- Cut the amount of sweetener
- Use unsulfured blackstrap molasses for the sweetener
- 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).
- 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!
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}
Oat Walnut Blender Bread (Vegan, Oil-free, GF)
Ingredients
- 3 cups 270 g rolled oats (certified gluten-free, as needed)
- 1 cup walnuts, toasted
- 2 tablespoons molasses, see notes for options
- 2 cups 500 mL water
- 2 teaspoons light-colored vinegar or lemon juice
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup whole psyllium husks
Instructions
- Preheat oven to 375F (190C). Line 3 small (I used 5×3-inch / 12.5×7.5 cm) loaf pans with parchment paper. Alternatively, line 12 standard size muffins cups with paper, foil or silicone lines.
- Place all of the ingredients, except the psyllium husks, into a blender and blend until smooth. Add the psyllium husks and blend just until incorporated.
- Immediately spread batter evenly in prepared pans or muffin cups..
- 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.
- Cool in pans set on a cooling rack for 15 minutes. Remove loaves from pans and cool completely.
I made this in a loaf on the first go. It is delicious but it dropped some after baking. I made it in muffins (12 count muffin tray) and it came out perfect. I baked for about 25 minutes, more or less. I also added fresh chopped rosemary to highlight the walnut flavor. Great recipe.
delicious recipe. I had to add some more liquid (I did not measure with a scale, I might have overmeasure some of the ingredients). It came out well, really tasty.
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
I am so happy that this recipe was such a success for you, Linda! I love the sound of your substitutions.
Oh my gosh! This is amazing. I made these in a whoopie pie pan since I dread cleaning a muffin pan ?. I top with nut butter and my husband toasts with butter. I’ll be making these weekly. Thanks for yet another amazing recipe! I make your split pea soup and red lentil tortillas every week too. It’s my go to lunch !
Hello dear,
Can I use only oats for this bread?
Thank you
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 🙂
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 3×5 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!
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!
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 !
Instead of using 3 smaller pans could it be made in a lager loaf pan so I could achieve a full size sandwich bread?
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. 😊
Can I cook this in one normal loaf pan to make a sandwich loaf?
Hi Sarah,
Alas, this does not rise properly in a larger loaf pan.
Thank you for sharing this recipe; I am bookmarking it as I am running out of my regular batch of GF bread, and your instructions only require a half hour of baking! (extreme heat over here in France, and no A/C but thankfully a working oven in the basement ^^). I am glad you mention unsulfured molasses. Sulfites have caused my husband a lot of health issues so we avoid them like the plague! Not sure I can find them in my neck of the woods, so I will use honey instead. I will also have to use rice vinegar instead of regular vinegar because of the sulfite issue.
Sounds good, Joelle!I completley understand re: the sulfites, I have a friend who has to avoid them in everything. Oh my goodness, the HEAT in France! Stay cool, friend!
Hello,
This recipe looks too good to be true 🙂 Do you know if granulated erythriol would work instead of themolasses/honey? It would be like using regular white/brown sugar. Thank you!
Or would leaving out the sugar entirely work as well?
I think that the bread would be better without erithrytol–use pumpkin or applesauce instead.
Hi Hana,
Yes, that should be ok. But you will need to add some extra liquid–about 2 tablespoons. Keep in mind that the molasses is adding a lot of flavor, as well color to the bread. The bread will be less browned and may need an extra flavor boost. You might want to consider skipping the sweetener and using something like 2 tablespoons applesauce or pumpkin instead 🙂
Can I use two eggs instead of the flaxseed meal?
That should work well, Nicole!
I can’t have flax seeds! Can I just use two eggs instead?
Yes! Decrease the liquid by about 1/2 cup/.
Sounds yummy! Any suggestions for replacing the oatmeal to make it Paleo friendly?
Hi Pat! It is still a blender bread, but pretty different and still has the wonderful toasted walnut flavor of this one: Here are the ingredients:
6 large eggs
3/4 cup water
1 tablespoon vinegar
12 ounces chopped, toasted walnuts (about 2-3/4 to 3 cups)
1/2 cup coconut flour
3 tablespoons flaxseed meal
2 teaspoons baking soda
3/4 teaspoon fine sea salt
Prepare pan as described in the recipe in this post, but only preheat to 325F. Place all ingredients in blender and blend until completely smooth. Coconut flour can vary in dryness, so if it is too thick, add a bit more water. Spread in pan as directed and bake for about 1 hour! This will lighter in color than the oat-cashew bread, but you can add 2 tablespoons of coconut sugar to darken it ad add that something-something that this bread has from the molasses. All the best, Pat!