Skip to Content

Rustic Irish Oat Scone Bread {Vegan, Gluten-Free}

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

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

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

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

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

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:

Yield: 8 wedges

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

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

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.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 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



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?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 4th of February 2022

This bread is great loving soda breads. I have a cloche, do I leave it covered? My cloche is 11" so I made 1 1/2 recipes. Also, I thought to try adding a few pits of dried fruit to dress it up. Great recipe, Love it thanks so much. Deborah


Thursday 17th of February 2022

Hi Deborah, so glad you like it (I, too, love soda bread. So darn easy!). I envy you your cloche. I had one and then broke it on my last move. Must. Replace. 😊. Yum yum yum re: adding dried fruit. We are seriously taste twins.


Sunday 22nd of August 2021

I can't find steel cut oats where I live. Can I replace it with something else?


Saturday 7th of August 2021

Yummy, but mine fell apart. Not enough liquid?


Wednesday 2nd of June 2021

This bread is outstanding - exactly what I have been looking for. Nutrient dense, low WW points, and VERY tasty, especially with a nice cup of tea. Thank you so much for sharing this!


Wednesday 2nd of June 2021

I am so glad you like it, Jenny!


Saturday 15th of May 2021

I love baking different scones. I have a square scone pan which makes 16 mini scones. Any suggestions as to how long to bake them? When I make mini scones, I bake them at 400° for about 15 minutes. Would I still refrigerate the dough overnight before baking? Thank you for your input.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe