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.
- Grease or spray the bottom and sides of an 8-inch baking pan.
- Place 1/2 cup of the rolled oats in a food processor and process into a fine flour.
- 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.
- Spread the oat mixture in prepared pan, smoothing the top.
- Cover the pan and refrigerate overnight (or for at least 8 hours).
- Preheat oven to 425F.
- 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.
- Reduce the oven temperature to 375F. Open oven and (being careful of hot steam and hot pan) remove the foil from pan.
- 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.
- 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).
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Serving Size: 1 wedge
- Calories: 110
- Sugar: 1.4 g
- Sodium: 298 mg
- Fat: 2.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 20.1 g
- Fiber: 2.9 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: oat bread, vegan oat bread, vegan gluten-free oat bread, steelcut oats, rolled oats, oat flour,