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

4.93 from 65 votes

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 Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: Irish

Keyword: oat bread, oat flour, rolled oats, skillet oat bread, steel cut oat bread, steelcut oats, vegan gluten-free oat bread, vegan oat bread, vegan skillet oat bread, wfpb, wfpb oat bread, wfpbno, wfpbno oat bread

Servings: wedges

Author: Camilla

Ingredients

1 3/4 cups old-fashioned rolled oats divided use (certified GF, as needed)
1/2 cup steel-cut oats (certified GF, as needed)
2 teaspoons coconut sugar or sweetener of choice
1 teaspoon baking powder (certified GF, as needed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups nondairy milk e.g., almond milk, soy milk, oat milk
1 1/2 teaspoons apple cider vinegar or lemon juice

US Customary - Metric

Instructions

Grease (or spray with nonstick cooking spray) the bottom and sides of an 8-inch (20 cm) baking pan. (If you need to omit all oil, use a nonstick baking pan and omit spray or oiling of 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 (210C).
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 (190C). 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 completely.

Notes

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