The easiest vegan gluten free oat bread made entirely yeast free! This delicious and hearty oatmeal bread is made in one bowl and perfect for sandwiches, French toast, and more!

sliced oat bread

Personally, I’m on the Oprah train with this: I love bread, and I love this vegan oat bread in particular!

I’ve tried to make gluten free vegan bread countless times before, and I haven’t quite mastered the trick just yet…with yeast that is.

whole loaf of oat bread

But yeast free, it’s actually quite simple and you can make a delicious and hearty bread that’s just as delicious as a regular slice of bread!

This bread recipe is one of my favorites and lately, I’ve had it on repeat, so I cannot wait to share!

slice of oatmeal bread with pat of vegan butter

Reasons you’ll love this easy vegan oatmeal bread recipe:

This truly is one of my favorite bread recipes, and I hope it will become one of yours too!

whole oat bread

But I really think you will, since this vegan bread recipe is made from the simplest ingredients. Not only that, but it’s also entirely nut free, gluten free, dairy free, egg free, and yeast free!

What’s more, this gluten free oat bread just tastes wonderful. It’s full of this deliciously satisfying oaty and hearty flavor that works perfectly for both sweet and savory recipes.

overhead of sliced oat bread

Plus it comes together so easily because you don’t need to proof the bread!

Ingredients for gluten free oat bread:

This bread is entirely yeast free, which is amazing because it means that it goes a lot faster!

Of course, I still love yeast-risen breads, like my vegan Challah bread, but sometimes you want more of a quick bread 😉

slices of oat bread staggered

For this vegan oat bread, you’ll need:

  • Rolled oats: we’ll turn this into oat flour! I use sprouted and certified gluten free (please use gluten free if you need to), but you can just use regular rolled oats! I have not tried this with steel cut oats.
  • Buckwheat flour
  • Ground flaxseed
  • Applesauce
  • Maple syrup
  • Dairy free milk: you can use coconut, almond, soy, oat milk, or whichever you prefer!
  • Coconut oil
  • Arrowroot powder: this helps the bread to bind more. Normally, oat flour is enough, but the buckwheat flour is quite drying sometimes. A touch of arrowroot powder ensures that your bread stays together!

Oh, and of course, I like to top my gluten free oat bread with a few extra oats, but that’s totally optional!

slices of oat bread

How to make vegan gluten free oat bread without yeast:

As I’ve mentioned, this bread is entirely yeast free, so the process actually goes quite quickly.

All you’ll need to do is whisk together the dry ingredients. Then fold in the wet ingredients.

slices of gluten free oat bread

Pour the batter into a loaf pan, top with a few oats, and bake!

Then allow the bread to rest before slicing into it. So incredibly easy! The only hard part is waiting for it to bake 😉 It’ll need just under an hour, but it’s totally worth it.

Oatmeal Bread Ingredient Substitutions:

Of course, if you need to make some substitutions, I wanted to go over a few that I’ve approved of and definitely work:

slices of vegan bread

If you’re out of arrowroot powder: you can definitely use cornstarch here- it will achieve the same result!

If you don’t have buckwheat flour: you can also use gluten free 1:1 baking flour, such as the one by Bob’s Red Mill or King Arthur Flour.

If you don’t have dairy free milk on hand: you can make your own in literally 5 minutes! My non-slimy oat milk recipe is ready in under 5 minutes, requires no prep work, and really. WORKS! Just read the YouTube comments 😉

If you don’t have coconut oil on hand: you can also swap in vegan butter! But just keep in mind that if you’re nut free, many vegan butters contain nuts so jus the sure to read the label.

single slice of bread

How to store gluten free vegan bread:

I’ve tested storing this oatmeal bread several times, and it actually stays really well stored at room temperature when covered in an airtight container or wrapped in plastic wrap. It will keep for about 4-5 days just fine. However, I highly recommend toasting it at that point! It tastes sooo good all warm!

Another way to store this vegan bread is in the fridge covered in plastic wrap or sliced in an airtight container. It will keep for about 7-9 days. Additionally, you can also freeze this bread and reheat it in the oven or toaster.

slices of oat bread

Ways to use this yeast free bread:

I’m sure you already know how to use bread, but some of my favorite combos for this vegan gluten free oat bread in particular are:

smear of jam on toast

I hope you love this vegan gluten free oat bread as much as I do! If you make it, let me know down below in the comments section.

As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy bread baking!

breakfast scene

More healthy bread recipes:

Vegan Challah Bread

Vegan French Toast

Paleo Vegan Cinnamon Rolls

Vegan Pumpkin Cinnamon Rolls

Vegan Focaccia

Easy Vegan Belgian Waffles

The Ultimate Vegan Buttermilk Pancakes

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

pinterest image for oat bread
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sliced oat bread

Vegan Gluten Free Oat Bread (Yeast Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 16 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


The easiest vegan gluten free oat bread made entirely yeast free! This delicious and hearty oatmeal bread is made in one bowl and perfect for sandwiches, French toast, and more!


  • 2 ½ cups oat flour
  • 1  cup buckwheat flour
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 1 tsp arrowroot powder (or cornstarch)
  • 1/2 tsp sea salt
  • 1 ¼ cup dairy free milk
  • 4 tbsp ground flaxseed with 3/4 cup water (see Note)
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil melted
  • 1/4 cup unsweetened applesauce
  • 1/4 cup rolled oats for sprinkling on top


  1. Preheat the oven to 375F and line a 9″ loaf pan with parchment paper.
  2. In a large bowl, whisk together the oat flour, buckwheat flour, baking powder, baking soda, arrowroot powder, and sea salt.
  3. Add in the dairy-free milk, ground flaxseed mixture, maple syrup, coconut oil, and unsweetened applesauce.
  4. Fold the wet ingredients into the dry until the batter is completely mixed together.
  5. Pour the batter into the loaf pan, and spread it out evenly to touch the edges of the pan. Sprinkle some extra oats on top and place the loaf pan into the oven to bake for 50-60 minutes (until the toothpick comes out clean and the top of the bread is tough and crusted). 
  6. Remove from the oven and let cool for 15 minutes in the pan before removing and allowing it to cool on a cooling rack for 10 minutes. The bread might still be warm, but you can slice into it. 
  7. Store sliced and in an airtight container for up to a week, freeze the bread for up to 3 months, or store the bread covered at room temperature for up to 4 days.


Mix the ground flaxseed together with the water to create a flaxseed “egg.” Allow the mixture to sit for 5-7 minutes until it starts to coagulate.


  • Serving Size: 1 slice
  • Calories: 138
  • Sugar: 3.7 g
  • Sodium: 250.7 mg
  • Fat: 4.7 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 21 g
  • Fiber: 2.6 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg
Pinterest image for oat bread