Straightforward Oat Protein Bread (Vegan, Gluten Free)

Looking for a nutritious and satisfying bread recipe? Try this straightforward oat protein bread that is vegan and gluten-free, oil-free, packed with protein and reliable for a nourishing breakfast or snack.

Can You Make High Protein Oat Bread Without Dairy or Eggs?

My answer is…a resounding YES!

I get caught up in recipes on Pinterest and Instagram, like many of us, and I have been seeing a lot of notable looking high protein oat breads, rolls and bagels made with 2 or 3 ingredients. Wowza!

But the key ingredient to the recipes is cottage cheese. That’s wonderful if you eat dairy (and like cottage cheese!). But I knew I needed to create my own (cottage cheese-free) version of high protein oat bread.

Oy, it was harder than I thought. I blended and baked my way through a half dozen attempts and declared defeat (to my audience of three, husband, son and cat). But stubborn Capricorn that I am, I got back to it the next morning and…came up with a hearty, oat-y, rustic loaf that I love! I am confident you will love it, too.

Reliable of all, no cottage cheese is involved :).

Recipe Benefits

• 8 grams protein per slice
• Vegan (egg-free, dairy-free)
• Gluten-free
• Yeast-free (no active yeast or instant yeast required)
• Oil-free (e.g., no olive oil, avocado oil, or other vegetable oil)
• 13 grams fiber per slice
• No added sugar
• Straightforward to make
• Frugal
• No protein powder

Ingredients for Oat Protein Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Rolled oats (or oat flour)
• Uncooked (raw) lentils (I use common tan lentils)
• Whole psyllium husks
• Baking soda
• Vinegar (or lemon juice)

You will also need some regular tap water (or the plain water of your choice). I add a teaspoon of salt, but it is optional/adjustable according to your preferences and needs (i.e., if you choose to omit the salt, it will not affect the success of the bread).

​This bread recipe contains no added fat (e.g., oil, butter).

No Protein Powder Required

Note that no protein powder is required to make this high protein bread! Only plain, frugal ingredients.

What Are Whole Psyllium Husks?

Psyllium husk is an essential building block for this grain-free, gluten-free, yeast-free bread. It gives the bread structure, preventing it from collapsing post-bake.

Psyllium is a plant product made from the seed husks of thePlantago ovataplant. When the husks are mixed with liquid, they swell and create a thick gel. The psyllium gel can be used in ways similar to eggs and gluten.

You can find whole psyllium husks online, or from a well-stocked natural foods grocery store. Do not use powdered psyllium meant for gastro-intestinal relief; it will not work in baking.

Psyllium husks last a long time (years!). Store them in an airtight container and use them to make a variety of vegan, gluten-free breads such asWhite Bean Protein Bagels,High Protein Lentil Bread,100% Millet Sandwich Bread,Straightforward Multigrain Sandwich Bread,Coconut Flour Sandwich Bread,100% Millet Banana Bread,Buckwheat Sandwich Bread,Oat Sandwich Bread,4-Ingredient Power Bread,100% Chia Firm Sandwich Bread, and much more!

How To Make Straightforward Oat Protein Bread

Note that the complete instructions are also in the recipe card below.

Step One: Grind the Oats Into Flour

Place the rolled oats into a blender or food processor. Process until very finely ground into flour. Set aside.

Oat Flour Alternative:Skip the grinding and use oat flour. See the recipe notes for the quantity of oat flour needed in lieu of the rolled oats.

Step Two: Quick Soak the Lentils

Place the uncooked (raw) lentils in a large bowl. Add enough boiling water to cover the lentils by at least one inch of water. Let soak for at least 45 minutes until the lentils are plump and nearly twice their original size.

Long Soak Alternative:Instead of the quick soak with boiling water, soak the lentils in cold or room temperature water for 8 to 12 hours until similarly plumped.

Step Three: Preheat the Oven and Prepare Baking Pan

Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.

Step Four: Drain & Blend The Lentils

Drain the lentils through a colander or mesh sieve. Discard the soaking water.

Place the drained, soaked lentils, 1 cup (237 mL) water, and the vinegar into a blender (or food processor). Process, stopping several times to scrape down the sides of the blender container, until very smooth (i.e., no noticeable pieces of lentil remain).

Step Five: Add the Dry Ingredients

Transfer the lentil puree to a large mixing bowl. Add the ground oats / oat flour, whole psyllium husks, baking soda and salt. Stir until combined (the dough is very thick and stiff).

Step Six: Shape the Straightforward High Protein Oat Bread Dough

Gather the dough into a ball and place on the prepared baking sheet. Shape the ball into a 10x5x3 inch loaf (25×12.5×7.5 cm) loaf. Dip hands in water to smooth the top and sides of the loaf. Sprinkle with additional oats, If desired.

Step Seven: Bake

Bake the bread for 43 to 47 minutes until the loaf is risen, the surface is dry, and deep golden brown.

Step Seven: Cool the High Protein Bread

Transfer the oat bread to a cooling rack. Let the bread cool completely before slicing.

Storage

Store the cooled oat protein bread in an airtight container at (cool) room temperature for 1 day, the refrigerator for 2 weeks, or the freezer for up to 6 months.

The bread should be stored in the refrigerator or freezer after one day because of the relatively high moisture content (which can make the bread go bad more quickly than a traditional loaf of bread made with wheat flour, or other gluten-free bread made from flour).

Taste and Texture of the Straightforward Oat Protein Bread

The oat bread has the distinctive nutty flavor of toasted oats. I love it on busy weekday mornings, slathered with some almond butter and jam, but often return to it at lunch (for a sandwich, or perhaps with a bowl of soup) or dinner.

You do not taste the lentils in the bread. It tastes like a rustic oat bread!

The texture of the bread is firm, with a thin crust and dense, but soft, interior. It is great plain, toasted, filled or spread with sweet or savory toppings. A single slice is very filling (and satisfying) because it is so high in both protein and fiber.

FAQ

• Can I Use Pre-Made Oat Flour?Yes! You can use pre-made oat flour instead of grinding rolled oats (step one). Use an equal weight of oat flour as oats (150 grams). This is equal to 1 1/4 cups of oat flour.
• Is This Gluten-Free Oat Bread Good for Sandwiches?Yes! The bread is very firm, so it can be sliced thin for sandwiches.

• Can I Replace the Psyllium with Flaxseed Meal?No. This particular gluten-free bread recipe can only be made with psyllium husks. If you would like to make a differentoat bread with no psyllium husks, I have you covered! Try one of my other recipes:
  • 4 Ingredient Oat Flour Bread
  • Rustic Irish Oat Scone Bread
  • 3 Ingredient Oat Flax Skillet Bread
  • Chickpea Flour Oat Bread
  • 3-Ingredient Chia Oat Rolls

• Can I Make this High Protein Gluten-Free Bread in a Bread Maker (Bread Machine)?I have not tried it so I cannot make recommendations one way or any-other.
• Can I Bake this High Protein Oat Bread in a Loaf Pan?Yes. I have tried it and it works, but I also have some cautions. Shape the dough into an 8×4-inch (20 x10 cm) loaf. Place into a parchment paper-lined (or greased) 8-inch loaf pan (8×4 inches/ 20×10 cm). Bake the loaf for the same amount of time.Note that:
  • The bottom of the bread will come out slightly more dense, and slightly damp, compared with the freeform loaf. Baking the bread on a sheet pan allows the air to circulate around the bottom of the loaf (no damp bottom).

• Can I Use Psyllium Powder in Place of the Whole Psyllium Husks?Possibly. I have not tested this gluten-free bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight of psyllium powder to replace the whole psyllium husks (not volume).

Variations

• Toppings:I like to sprinkle the top of the loaf with some additional oats, but you can also sprinkle with a few tbsp of chopped nuts, or seeds, such as walnuts, pecans, sesame seeds, green pumpkin seeds (pepitas), poppy seeds, shelled sunflower seeds, or hemp hearts (shelled hemp seeds). Gently press the seeds or nuts into the dough to adhere.
• Flavorings:Add a variety of flavorings to the oatmeal bread dough before baking to suit your tastes. For example:
  • Sweet or Savory Spices (e.g., Cinnamon, Pumpkin Pie Spice, Cardamom, Ginger, Cumin, Chili Powder, Smoked Paprika)
  • Onion Powder or Garlic Powder
  • Dried Herbs, Herb Blends (e.g., Herbes de Provence), or Fresh Chopped Herbs
  • Chopped Dried Fruits
  • Chocolate (e.g., chocolate chips, chopped dark chocolate, cacao nibs
• Sweeteners:Add 1 to 2 tablespoons of natural sweetener to the straightforward oat protein bread dough before baking. For example:
  • Maple syrup
  • Coconut sugar
  • Agave nectar

Nourishing Topping Ideas for This Kitchen-made Bread

• Oil-FreeHummus:Look at myOil-Free No Tahini Hummus,Broccoli Hummus,Brownie Batter Hummus, orRoasted Red Pepper Hummus.
• Dairy-Free Cheese:Straightforward Cashew Cream Cheese,Straightforward Cashew Boursin(herbed vegan cheese), orVegan Cashew Cheddar.
• DIY Nut Butter or Seed Butter(try my DIYSunflower Seed Butter,Pepita Butter,Almond Butter, orCoconut Butter.
• Vegan Greek-style yogurt, sliced tomatoes and fresh herbs

Happy baking!