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3-Ingredient Oatmeal Breakfast Bread

Easy homemade oatmeal breakfast bread made with only rolled oats, plain Greek yogurt, and eggs. No yeast, kneading, or regular flour required. A tender, hearty loaf perfect for toasting and breakfast toppings. Makes one small loaf with approximately 8 slices.
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Course: Bread, Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats (approximately 180 g)
  • 1 cup plain Greek yogurt (approximately 245 g)
  • 3 large eggs

Equipment

  • Blender or food processor For grinding rolled oats and blending batter
  • 8-by-4-inch loaf pan
  • Parchment Paper For lining the loaf pan
  • measuring cups
  • Kitchen scale Optional for precise ingredient measurements
  • rubber spatula
  • Wire cooling rack
  • Serrated bread knife
  • Instant-read thermometer Optional for checking center temperature

Method
 

  1. Preheat oven to 350°F. Line an 8-by-4-inch loaf pan with parchment paper or lightly grease it.
  2. Place rolled oats in a blender or food processor and blend until finely ground into oat flour.
  3. Add plain Greek yogurt and eggs to the blender.
  4. Blend until the batter is thick, smooth, and evenly combined. Scrape the sides if necessary.
  5. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 35–40 minutes, until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs. The center should reach at least 165°F.
  7. Remove from oven and cool in the loaf pan for approximately 10 minutes.
  8. Transfer to a wire rack and cool completely before slicing into approximately 8 pieces.
  9. Serve plain, toasted, or with fruit, nut butter, yogurt, avocado, or favorite breakfast toppings.

Nutrition

Calories: 140kcalCarbohydrates: 17gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 45mgPotassium: 170mgFiber: 2.5gSugar: 1.5gVitamin A: 35IUCalcium: 55mgIron: 1.3mg

Notes

Prep time: 5 minutes. Bake time: 35–40 minutes. Total active and baking time: 40–45 minutes, plus cooling. Yield: one small loaf, approximately 8 slices. Use an 8-by-4-inch loaf pan. This bread has a moist, compact texture rather than an airy yeast-bread crumb. Blend oats finely and cool the bread completely before slicing. Internal temperature should reach at least 165°F. Refrigerate in an airtight container for up to 4 days or freeze individual slices for approximately 2 months for best quality. Choose certified gluten-free oats if needed. Nutritional values are approximate and based on nonfat Greek yogurt.

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