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Evie’s Oat Bread

Today we have another guest post from my sister Evie. I am so glad that Evie has agreed to share some of her favorite recipes with us. She does not have the issues with gluten and nuts that some in my family do, so I really appreciate her sharing her gluten and nut filled recipes with us. Next month she will be sharing a peanut butter dessert that looks so good. But for now she is sharing one of her new favorite bread recipes. Thanks Evie! (And I am a little jealous that you live so close to Bob’s Red Mill.)

I love Bob’s Red Mill and use a variety of their products, especially their flours. The products are sold at grocery stores nationwide, but there is only one factory store. The Bob’s Red Mill Factory Store happens to be located less than an hour from my house. I love to go there once every few months and stock up on my essential Bob products.

On my last trip, I bought some oat flour (rather than making it, like I normally do). I originally planned to use the oat flour for a hot cereal recipe I’ve been working on. However, my husband read the back of the package and saw a recipe for Oat-Y-Licious Wheat Bread. He gave me his “pretty please” look and asked if I’d make it for him.

Since he really wanted this bread, I figured it wouldn’t hurt to give this recipe a try. The oat, whole wheat, and white flour blend sounded like a good combination. I also liked this bread recipe because it doesn’t contain any eggs or milk.

I tweaked the recipe a little and it turned out great. It smelled so good right out of the oven I didn’t even get a picture before my husband cut into the loaf!

After making this bread, I found that it had a lighter, more airy texture than a lot of whole wheat loaves I’ve made. The faint oat flavor is wonderful and not overly ‘oaty.’

Oat flour is also extremely easy to make, if you don’t want to buy it. All you have to do is put old fashioned oats in a blender or food processor and process until oats look like flour. For me, I have found that this works better in my food processor, than my blender. I’m sure that is all depends on the type of blender and/or food processor you have. To make oat flour:  blend oats well, stir them and blend some more. Repeat as needed until oats are ground into flour. In my food processor, it takes 4-5 minutes of blending to get the right texture.


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  1. what a delicious loaf of bread 🙂 I LOVE oats — this one might have to be on our to-try list soon. Thanks, Evie.

  2. Curious what kind of oats you used since you made your own … steel-cut, old-fashioned? My head spins with all the options.

  3. Silly ? I guess, but self rising or all-purpose flour ? I see it doesn’t call for baking powder or soda so I think it’s self rising but wanted to be sure. Sounds great and I can’t wait to try it. Thanks.

  4. Thanks.

  5. Hi, I came across your site a couple of days ago and LOVE it. One of my new favorite sites to browse. Tried the baked pumpkin oatmeal, plan on doing Oven Tacos this weekend :). Questions about the Oat Bread-how long does it generally last? And where do you store it fridge or counter? I Really want to try this! Thanks:)

    • Homemade bread usually last a few day and you can freeze it also. You can put it in the fridge, but I think that tends to dry it out some. I hope that helps. I am glad you found my site and have enjoyed it.

  6. is it possible to double the receipe so you can make 2 loaves and how about fast acting yeast? and or using honey instead of sugar?

    • I have not tried those things so I am not sure. I am guessing doubling the recipe would work and sometimes honey works and sometimes it doesn’t so I am not sure on that one. Changing yeast can really change a recipe and since I have not tried it I am not sure. Sorry I could not be more help. I would love to hear if you try it and it works.

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