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My rendition of a traditional, rustic Irish oat scone bread, made with rolled oats, steel-cut oats and oat flour. It has a chewy, rustic texture that is wonderful for breakfasts, snacks, or alongside entrees of all kinds.
rustic Irish oat scone bread, separated into pieces, on a black cooling rack

Chances are, you’ve come across recipes for overnight oats (for example, my version here on power hungry :)).

But what about overnight oat bread?

It’s real, it’s wonderful, and it’s based on a traditional Irish recipe.

It’s Rustic Irish Oat Scone Bread.

close up of a piece of Irish oat scone bread on a black cooling rack
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My version of this bread is based on a recipe from a book given to me by my husband years ago, called The Irish Baking Book (by Ruth Isabel Ross). I’ve only made the original version of her oat bread a couple of times, having since adapted it (e.g., US measurements, smaller quantity, and more). But my updated version has the same chewy, hearty oat goodness of the original.

Oats, Three Ways

Oats are the only grain in the recipe, and they are used three ways:

  1. Rolled oats
  2. Steelcut oats
  3. Oat flour (made from the rolled oats)

This trio of oats produce the signature nubby, dense, chewy texture (which is sooo good with a smear of jam, or alongside a bowl of soup or crisp green salad).

How to Make Rustic Irish Oat Scone Bread

Note that the complete directions are also in the recipe card below.

The preparation is easy, but you do need to plan ahead, as the oats need to soak overnight.

Step One: Soak the Oats

Mix all of the oats, along with salt, leavening, a smidge of (brown or coconut) sugar, and buttermilk (nondairy milk + vinegar or regular buttermilk if you prefer/drink dairy), and then spread in a greased or well-sprayed 8-inch baking pan. Loosely cover the pan and let sit overnight.

The next day, it looks like this:

soaked oats in a cake pan, soaked overnight

Step Two: Make Cuts in the Batter

Using a pastry cutter or a butter knife, cut the dough into 8 equal wedges, like so:

soaked oat bread batter, scored into 8 scone-shape pieces

Step Three: Tightly Cover the Pan with Foil

The original version of the bread calls for baking the bread in a cloche (to trap the steam–for a moist, springy bread– and to produce extra-browned edges).

Since a terra cotta cloche is less than standard in most kitchens, I tried several adaptations to create the same texture, including baking the bread in a Dutch oven.

But I figured out an even simpler, less-cumbersome method that renders near-identical results: tightly cover the pan with foil for the first portion of the baking time (also, bake at a higher temperature at the start). Then, remove the foil and reduce the oven temperature for the remainder of time.

This is the golden yield:

close-up of rustic Irish oat scone bread, in a round baking pan

That’s it! Rustic Irish oat bread, made with ease.

Vary the Bread as You Like

Variations for this bread are vast.

If you want a more tender bread, it’s as simple as adding some fat (replace several tablespoons–anywhere from 1 to 8– of the milk with melted coconut oil, avocado oil or vegan margarine, or butter or ghee if you eat dairy).

You can also go sweeter (more sugar, or add dried or fresh fruit to the mix…or chocolate chips!) or more savory (rosemary, black pepper, chopped parsley, you name it).

Happy Saint Patrick’s Day, and happy baking!

close-up of a piece of Irish oat scone bread on a white plate with a small jar of jam

More Oat Recipes to Love:

Rustic Irish Oat Scone Bread {vegan, gluten-free}

Rustic Irish Oat Scone Bread {vegan, gluten-free}

Yield: 8 wedges
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

My rendition of a traditional Irish oat bread, made with rolled oats, steel-cut oats and oat flour. It's easy to make and wonderful for breakfasts, snacks, or alongside entrees of all kinds.


  • 1 and 3/4 cups (175 g) old-fashioned rolled oats, divided use
  • 1/2 cup (88 g) steel-cut oats
  • 2 teaspoons (8 g) coconut palm sugar (or brown sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 and 1/3 cups (325 mL) nondairy milk
  • 1 and 1/2 teaspoons cider vinegar or lemon juice


  1. Grease or spray the bottom and sides of an 8-inch (20 cm) baking pan.
  2. Place 1/2 cup of the rolled oats in a food processor and process into a fine flour.
  3. In a large bowl, stir together the rolled oats, steel-cut oats, oat flour, sugar, baking powder, baking soda, and salt. Add the milk and vinegar, stirring until well blended.
  4. Spread the oat mixture in prepared pan, smoothing the top.
  5. Cover the pan and refrigerate overnight (or for at least 8 hours).
  6. Preheat oven to 425F (210C).
  7. Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges. Tightly cover the pan with foil. Bake, covered for 10 minutes.
  8. Reduce the oven temperature to 375F. Open oven and (being careful of hot steam and hot pan) remove the foil from pan.
  9. Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown. Cool at least 15 minutes on a cooling rack.
  10. Remove bread from pan and cut into wedges. Serve warm or cool completley.


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

Oats: Be sure to use certified gluten-free oats if you have a specific gluten intolerance.

Variation: This bread has a rustic, chewy texture. For a more tender bread, replace some of the milk (anywhere from 1 to 8 tablespoons) with an equal amount of the fat of your choice (e.g., avocado oil, vegetable oil, melted vegan margarine, butter or ghee (if you eat dairy).

Nutrition Information
Yield 8 Serving Size 1 wedge
Amount Per Serving Calories 110Total Fat 2.4gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 298mgCarbohydrates 20.1gFiber 2.9gSugar 1.4gProtein 3.9g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. I am just curious, since I don’t know the science of baking, does baking powder not activate as soon as it gets wet, like baking powder does? I was comparing this recipe with the 3 ingredient skillet oat bread. Both batters soak overnight. That recipes uses baking powder and its stirred in after the soak. This recipe uses baking soda and it goes in with the soaking ingredients. It is my instinct to want to save the baking soda in this recipe and stir it in in the morning. Does it make a difference? I look forward to your reply. I will probably make both breads very soon. I love your recipes. Thank you!

    1. Hi April! The answer is…it depends. I am not a food scientist, so I am ill equipped to explain how soda vs baking powder works in all situations.

  2. I just stumbled upon this recipe and it sounds fabulous! Would 24 hours be too long to sit in the refigerator before baking?

  3. I have been looking for this recipe……similar ingredients to oatmeal pancakes but a different texture/mouth feel. I am going to make these for my meal prep this week. Thank you !!
    Found you on Pinterest but looking forward to scanning your specific website. Your recipes seem user friendly…….I’m more of a cook so baking can be frustrating for me especially gluten free.

  4. I made it this morning and totally forgot to reduce the temperature to 375. It was crispy brown at the top but even so, it was still good. Excited to make it again the right away bc I know it’ll be even better!

    1. Hi Mehie— ooh, crispy, oats top? Sounds like your “mistake” was an excellent one! 🙂 I am glad you like the bread!

  5. I made these last night and finished them this morning. I was too tired to get out my food processor to make the oat flour so I put in half sorghum flour and half buckwheat. I bake the scones this morning and they were delicious and chewy with just a tiny bit of sweetness. I’ve had three today. I’m gluten-free and dairy free and so happy for another recipe that also has just a little bit of sugar in it.

    1. Ooh, Beth, that sounds wonderful! I have a giant bag of buckwheat flour, I am going to try that and follow your lead (also: I completely understand about not wanting to haul out the food processor :)) Thank you for experimenting with the basic recipe and sharing it, too 🙂