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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 for 3-Ingredient Oat Flax Skillet Bread
- 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 for 3-Ingredient Oat Flax Skillet Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
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)
Your new favorite bread: Oat Flax Skillet Bread ! Made with 3 ingredients, it is vegan, oil-free, easy-to-make, and only 91 calories per big wedge.
Ingredients
- 2 cups (200 g) rolled oats (certified gluten-free, as needed)
- 1/4 cup (26 g) flaxseed meal
- 2 cups (500 mL) water
- 1 tablespoon (15 g) baking powder
- 1/8 teaspoon salt (optional)
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
Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Tip: Use either old-fashioned or quick-cooking oats. They are nutritionally the same (quick-cooking oats are simply cut into smaller pieces after they are rolled).
Flaxseed substitute: 3 tablespoons of ground chia seeds can be used in place of the flaxseed meal.
Skillet/Pan Options: If you do not have a cast iron skillet, use a high-sided cake pan or a 9-inch (22.5 cm) square glass or metal baking pan. Two considerations if using one of these alternatives: (1) you will need to grease the pan a little bit, since it is not nonstick like a well-seasoned cast iron skillet; (2) if you choose not to preheat the pan, you will need to bake the bread longer, a minimum of 5 to 8 minutes more.
Nutrition Information
Yield 8 Serving Size 1 wedge (1/8 of loaf)Amount Per Serving Calories 91Total Fat 2.8gSaturated Fat 0.1gCholesterol 0mgSodium 182.9mgCarbohydrates 15gFiber 3gSugar 0.5gProtein 3.3g
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 🙂
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
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