Oat Walnut Blender Bread (Vegan, Oil-free, GF)

mini loaf of walnut oat blender bread, sliced, on a wooden cutting board

4.72 from 7 votes

Oat Walnut Blender Bread (Vegan, Oil-free, GF)

Easy oat walnut blender bread, made in mini loaves (or muffins). The breads are oil-free, gluten-free, flourless, and 100% delicious.

Prep Time3

Cook Time40

Total Time43

Course: Bread

Cuisine: American

Keyword: blender, blender bread, Bread, gluten-free, gluten-free bread, muffins, oats, oil-free gluten-free yeast-free egg-free bread, plant-based gluten-free oil-free bread, vegan gluten-free oil-free bread, vegan oil-free gluten-free muffins, vegan. flourless, walnuts, wfpb bread, wfpbno bread

Servings:

Author: Camilla

Ingredients

3 cups 270 g rolled oats (certified gluten-free, as needed)
1 cup walnuts toasted
2 tablespoons molasses see notes for options
2 cups 500 mL water
2 teaspoons light-colored vinegar or lemon juice
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup whole psyllium husks

Instructions

Preheat oven to 375F (190C). Line 3 small (I used 5x3-inch / 12.5x7.5 cm) loaf pans with parchment paper. Alternatively, line 12 standard size muffins cups with paper, foil or silicone lines.
Place all of the ingredients, except the psyllium husks, into a blender and blend until smooth. Add the psyllium husks and blend just until incorporated.
Immediately spread batter evenly in prepared pans or muffin cups..
Bake in the preheated oven for 30 to 35 minutes (for loaves) or 20 to 22 minutes (for muffins) until browned and a toothpick inserted in the center of a loaf or muffin comes out clean.
Cool in pans set on a cooling rack for 15 minutes. Remove loaves from pans and cool completely.

Notes

Sweetener Options: An equal amount of maple syrup, or honey (if not vegan) can be used in place of the molasses. It will result in a lighter-colored bread.

Nuts: Other nuts, such as pecans, almonds or cashews, or seeds, such as pepitas (green pumpkin seeds) or sunflower seed kernels, can be used in place of the walnuts.

Loaf Pan Size: This bread will not work in a regular size (i.e., 9x5-inch) loaf pan; it will collapse. The bread needs to be made in small loaves. If you do not have small loaf pans, bake the bread in muffin tins (cut the baking time by about half).

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

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