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Your new favorite bread: 3 Ingredient Oat Flax Skillet Bread ! Made with 3 ingredients, it is vegan, oil-free, easy-to-make and so delicious, plus only 91 calories per big wedge.
Forgive me for sounding like Oprah, but I love bread.
At present, only one bread has my undivided attention and affection. I cannot get enough (although 1 big wedge is gratifying), and I love that I can whip up a batch with the most minimal effort.
It is my 3 Ingredient Oat & Skillet Bread.
Table of Contents
- Recipe Benefits
- Ingredients
- How to Make the Oat Flax Skillet Bread
- Step One: Soak the Oats & Flaxseed Meal
- Step Two: Preheat Oven and Prepare Pan
- Step Three: Finish Making the Batter
- Step Four: Add Batter to Hot Skillet
- Step Five: Bake the Bread
- Step Six: Cool & Invert the Bread
- What is the Texture of 3-Ingredient Oat Flax Skillet Bread?
- Related Recipes
- 3 Ingredient Oat Flax Skillet Bread (V, GF, Oil-Free) Recipe
Recipe Benefits
- Vegan
- Oil-free
- Sugar-free
- High in fiber
- Gluten-free
- Frugal
- Only 91 calories per big wedge
No doubt about it, this was inspired by my 3-ingredient Oat Pancakes post. At present, I have an excess of oats on hand (I keep grabbing quick-cooking oats instead of old-fashioned oats at the store), so I decided to play around and see what other kinds of minimalist oat recipes I could conjure. At the very least, I would use up some of my oat surplus.
Good fortune and inspiration were on my side, because after only a few rounds of experimentation, I had a brand new bread that is worth more than a few hallelujahs.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
You likely have the ingredient on hand:
- rolled oats (old-fashioned or quick-cooking), certified gluten-free, as needed
- flaxseed meal
- baking powder
You will also need some water, as well as (optional) salt.
How to Make the Oat Flax Skillet Bread
Note that the complete directions are also in the recipe card below.
Step One: Soak the Oats & Flaxseed Meal
Begin by combining the oats, flaxseed meal, and 2 cups water in a medium to large bowl. Do not add the baking powder.
Let the oat-flax-water mixture soak for at least 30 minutes, or for up to 12 hours.
Step Two: Preheat Oven and Prepare Pan
During the last 15 minutes of soaking, preheat the oven to 400F (200C).
Place a (well-seasoned) 9- to 10-inch cast iron skillet in the oven to preheat, too. If you do not have a cast iron skillet, use a 9-inch high-sided cake pan or a 9-inch square metal or glass baking pan (you will need to rub with a bit of oil if they are not nonstick).
Step Three: Finish Making the Batter
Vigorously stir the soaked oat mixture, breaking up most of the oats. Old-fashioned oats will need about 30-60 seconds more stirring than quick-cooking oats. Hurray, you just made a bowl of mush! (Ha-ha, that was my husband’s (unsolicited) comment as I powered my spoon.)
Stir in 1 tablespoon of baking powder as well as the salt, if using. I found that 1/8 teaspoon salt was just about right for me, but use the amount you prefer.
Step Four: Add Batter to Hot Skillet
Pour the batter into the hot skillet, spreading evenly.
Step Five: Bake the Bread
Bake in the preheated oven for 25 to 30 minutes until golden brown, set at the center, and the top has some fine cracks on top.
The bread has a natural springiness, so when testing for doneness, use your fingertips to see if the bread springs back, or insert a toothpick near the center. The toothpick should come out with nothing more than a few moist crumbs attached.
Step Six: Cool & Invert the Bread
Cool the bread, in the skillet, for 10 minutes. Invert the bread directly onto the cooling rack. Ta-da! A smooth, beautiful round of bread! Let the bread cool completely.
Cut the bread into 8 big wedges and enjoy!
I di not call this a flatbread, because it isn’t a flatbread. When baked in a 9-inch skillet, the wedges are about 1-inch (2.5 cm) thick. I baked this loaf in my 10-inch skillet and the wedges are still over 3/4-inch (2 cm) thick.
Best to call this Oat & Flax Skillet THICKbread.
What is the Texture of 3-Ingredient Oat Flax Skillet Bread?
The texture of this bread reminds me a LOT of English crumpets (yum), which, likewise, have a light, springy texture, and a neutral flavor that goes with just about everything.
Splitting and toasting the bread is an option, as is slathering with orange marmalade :). Use the bread for all kinds of sandwiches, too.
May you fall head over heels for this easy bread, too!
Related Recipes
3 Ingredient Oat Flax Skillet Bread (V, GF, Oil-Free)
Ingredients
- 2 cups rolled oats (certified gluten-free, as needed), (certified GF as needed)
- 1/4 cup flaxseed meal
- 2 cups water
- 1 tablespoon baking powder , (certified GF as needed)
- Optional: 1/8 teaspoon salt
Instructions
- In a medium to large bowl, combine the oats, flaxseed meal and water until blended. Let soak for at least 30 minutes or for up to 12 hours.
- During the last 15 minutes of soaking, preheat the oven to 400F (200C). Place a 9- to 10-inch (22.5 to 25 cm) well-seasoned cast iron skillet in the oven to preheat, too (see notes for pan options). This is a very important step, do not skip the preheating (the pan needs to be very hot).
- Vigorously stir the oat mixture for 30 to 90 seconds (with a wooden spoon or rubber spatula) until the oats are mostly broken down (but batter is not entirely smooth). Stir in the baking powder and (optional) salt.
- Spread batter into hot skillet, smoothing the top.
- Bake in the preheated oven for 25 to 30 minutes until golden brown, set at the center, and the top has some fine cracks on top. Transfer skillet to cooling rack and cool at least 10 minutes. Invert bread onto rack and cool completely. Cut into 8 wedges.
Notes
Nutrition
For a quick, absolutely no work gluten free healthy flat bread it works! I have made it three times. Definitely added salt and that helped the flavor a lot. I doubled the batch and put in 9×13 metal pan that I heated up. I bake it for an hr and then turn off the heat and leave it in there until the oven is just warm. We like it crispier! Thanks for the recipe.
Glad you enjoyed it, Bob!
Please redo the nutrition value of this recipe. The sodium value is wrong.
Hi Marilyn,
The sodium is correct, given salt is optional. There can be slight variation from one nutrition calculator to another. I’m not sure why you think it is off target. Cheers.
1 teaspoon of salt = 2300 mg of sodium
1/8 teaspoon of salt = 2300 mg / 8 = 287.5 mg of sodium
The whole pan is equal to 287mg of sodium.
Each Wedge is 287mg/8 wedges = 35.9 mg of sodium
Marilyn,
The salt is an optional ingredient. Other ingredients, beyond salt, have sodium. Especially the baking powder. But the oats and flaxseed meal also have small amounts of sodium. Cheers.
The 1/8 tsp of salt in your recipe is equal to 287.5 mg of sodium for the whole pan of Bread. So if you divide that pan by 8 slices (287.5/8slices), then each slice is only about 36mg of sodium.
I have my oats, flax, and baking powder soaking right now. I am going to use a 10 inch springform pan. I’m anxious to make it today and don’t have a cast iron. But will grab one this week. I have made breads similar to this in a springform before, so prayers it’ll hold up. I so prefer homemade breads as even the gluten free breads from the store have so much in them that flares me up…..Thanks for the recipe
I hope you like it and it turned out ok, Tracy!
Is there a healthy substitute for the baking powder in the bread recipe? Baking soda is not healthy at all.
Hi Lillian,
Baking soda is used as a leavener in all kinds of quick breads. It is only unhealthy if multiple spoonfuls of plain baking soda are consumed.
Please feel free to share citations for any research on the negative effects of using baking soda as a leavener in baked goods. All that I could find was some warnings by a chiropractor (no medical or scientific training) who sells a slew of supplements. He provides no scientific research to back his claims.
Cheers 🙂
@Camilla,
Hi there, you mention baking powder in the recipe….just about to try. Is it best to stick with that or try baking soda as mentioned above.
Will crack on with baking powder for now.
Sounds a really great (and simple) recipe
Thanks so much
Hi Jg!
I have only made the recipe with baking powder, but I think you could use baking soda if that is all you have. Just be sure to DECREASE the baking soda (3/4 teaspoon to 1 teaspoon max) and add some acid (a teaspoon or two of lemon juice, vinegar, or teaspoon of cream of tartar to activate the baking soda). Cheers 🙂
My husband and kids did not like this bread at all…but I LOVE it! The dense texture is very satisfying. I always toast my wedges (split in half first), to make the edge crisp and also to dry out the bread further. The toasted oat flavor is great for toast and sandwiches. Did I mention how easy this is to make? Thank you for creating this simple, nourishing bread.
Millicent, you made my day, so glad you are digging the bread. My husband and son do not eat many of my breads, so I understand about heavy breads not being for everyone. More for us, right? 😉
I failed. The inside is very mushy. I already baked it for 45 minutes, it’s still mushy inside.
Hi Kitty,
Oh no, I am so sorry the bread did not cook on the inside. I just want to check: did you preheat the cast iron skillet (in step 2)? It is critical for cooking the bread properly. Also, I want to check that you were using a 9- or 10-inch skillet. If the skillet is smaller, it will be thicker and will not bake properly. I know these seem like small details, but they are both critical for the bread to turn out properly.
I could eat this all day, but I;ll try to resist! So easy and tasty, perfect for hummus or jam or almond butter. Thanks so much for this recipe!
I absolutely love this bread, it is my go-to! Thank you for such an easy recipe
Does this bread freeze ok? Thinking of making it ahead of time before some vegan friends visit.
Hi Diane,
Yes, I have had very good success freezing it. I cut mine into wedges, wrapped tightly, and placed in a freezer container (I did not have one big enough to freeze it whole, but I am sure you could do that, too). How kind to plan ahead for your friends! ❤️
This is great with oats but I also tried this recipe with barley flakes. This grain has gluten but for those that are just wheat free it would be an alternative. It took about 1 cup extra water but otherwise I followed the recipe exactly the same and they were delicious.
That is positively brilliant, Joan! Thank you for experimenting, and even more for sharing how you made it work 😍
A new favorite! Ticks off all the boxes: gluten free, dairy free, healthy, easy AND delicious
😍😍😍
Baked in cast iron for 30min and came out perfect!
I did add tablespoon of maple syrup.
Great recipe!
Wonderful, thank Andrea!!!
Super yummy toasted the next day with dried blueberries on top
Yum yum yum!!! So glad you like it, Mia!
How much water are you all adding for the soak?
@Linnea, The recipe calls for 2 c. water to soak the oats and flax in.
The texture of this bread is a lot like a bread my Irish granny used to make. Here’s had eggs, so I am happy to have something similar that is vegan and so easy , thank you!
I have made this bread several times now and I LOVE it!!!!
Yay, so glad you dig it , Della!!! 🙂
This is so amazing! Do you think I could add some molasses in lieu of water? I’m trying to get more molasses in my diet and wanting to make something that resembles Irish porridge bread … was thinking this could be close!
I think that would be AMAZING, Kelly! I love molasses, too, especially in hearty breads.
Thanks so much for the reply! My cast iron is 10 inch so maybe it’ll be a bit thin but nice and molasses-y :). Has anyone ever tried these in muffin tins instead?
I have not, and I am wondering why! They would be great in muffin form (more crispy edges, check!)
Just made it with molasses and chia and can report its soooo good! Best use of my cast iron skillet ever! I’m going to do it again with more molasses and salt and make it savoury. Thanks so much. Earned an Instagram follower too 🙂
Sounds so good, Kelly! Thanks so much 🙂
Thank you for this very easy recipe. We have been making it regularly since the shutdown. It always comes out perfect.
Happy to hear it, Gena!
If i make half of this recipe. How long would baking time be and the baking temperature? I am hoping to try this out today….Thank you in advance.
Hi Serina,
What size baking pan are you planning to use? If it is a small size skillet or baking pan (about half the size of the one I use), cut the baking time down by haf for the first time check.
Hi camilla, thanks for your quick reply. i was thinking for making it in a small bread loaf pan. Hope that would work…?
Hi Serina,
My one concern is that the batter, even if halved, might be too thick if baked in a small loaf pan. This will not bake into a regular loaf, even a small one (it will not bake through in the middle). I suggest using a pan that allows the batter to come up no higher than an inch.
Make sure your baking powder is good!
So true, thanks Mitch! If it has been ages since you have baked, it is definitely time for new 🙂
can I blend the oats into flour and use it.
I suppose that would work fine, Desiree. We’re you wanting a finer texture? There really is no need to create a flour before using.
My son and I enjoy this recipe very much! I made it as is a few time and then played with it. I have added garlic powder, onion powder, cracked black pepper and red pepper flakes in one batch, and I am currently eating a piece from a batch with added blueberries, pecans, cinnamon and a small amount of brown sugar. Both worked great! Thanks for the recipe!
Michelle, your variations sound SO GOOD! I am just finishing up my (many) test loaves of zucchini oat bread from last week, I am going to have to try one or both of your variations for the skillet bread. Thanks for coming by to share your variations!
Hi! This recipe looks amazing – I just made it but was unable to get the center to firm up – it stayed soft like oatmeal ….any tips? Thanks ! Jen
Hi! Oh, no, sorry to hear that the center didn’t firm up. That definitely should not happen. I am wondering: did you preheat the pan per the instructions? It is very important that it be very hot before adding the batter.
Mine didn’t firm up either. Will try making in muffin tins next time. Or try microwave.
Hi Beth,
So sorry to hear that the bread did not set up. I make this bread weekly, so I am not sure what may have gone wrong. Just checking: (1) did you let the bread soak for the minimum amount of time? and (2) did you preheat the cast iron skillet? Or did you use an alternative style of pan? I have only made this in a cast iron skillet or the metal cake pan (listed in the options section).
Hello Camilla, Thanks for sharing the recipe, I made a somewhat similar variant and tweaked it slightly. I’ve shared to my post page if you don’t mind.
How clever, Mike! Great idea to microwave it.
Haha, been playing with microwave for quite a while. Kinda lazy of me, plus in hope of shortening breakfast timing and applicability in office setting.
I’ve tried again 2nd time. hopefully nothing happens. – Although i usually made these variants before, just without the baking powder. Not very sure if it really makes a difference though.
Hi Camilla, I love your recipes! One question: is 1 tablespoon op baking powder correct?
Many thanks, Lyn
Hi Lyn! Good to check. Yes, it does call for 1 tablespoon (looking at my container, that is 13.8 g). Thanks so much, your note means a lot!
@Camilla, I made it with a tablespoon of baking soda and it tasted EXTREMELY bitter and salty to me. Are you sure it doesn’t only need a teaspoon of baking soda? I don’t think I’ve ever encountered a recipe that called for a tablespoon of baking soda. Thanks.
Hi Patricia,
The recipe calls for baking powder (not baking soda). That would be pretty awful with all baking soda! Or did you mean to write baking powder?
A friend just shared your blog with me and I am so thankful!! I am wondering how this would turn out made in a 9×13 glass pan for square “sandwich bread”? I love baking in my cast iron though. THX
Good idea, Jenn! I bet that would work great. Just be sure to reduce the baking time (by at least half, to start). Let me know if you give it a try!
Hi just trying get to sign up!
Hi Linda–would love to have you sign up! There are sign-ups via email located on the side and at the bottom of the posts. Let me know if you need more help, I can always sign you up manually (no problem)
I get so excited when I get your email with a new recipe. You never disappoint!!. Can’t wait to try this one. Yum!
Thank you SO much, Susan! That means a lot. I hope you like this one 🙂