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.
- 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.
- 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..
- 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.
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., 9×5-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.
- Category: Bread
- Serving Size: 1 slice
- Calories: 51
- Sugar: .2 g
- Sodium: 140 mg
- Fat: 2.7 g
- Saturated Fat: 0.14 g
- Carbohydrates: 7.2 g
- Fiber: 1.1 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: blender bread, blender, bread, vegan. flourless, oats, walnuts, gluten-free, gluten-free bread, muffins