This Gluten-Free Vegan Oatmeal Bread is seriously easy to make, perfectly chewy, nutty and packed with juicy cranberries. It requires no flours, is no-knead, yeast-free and contains no added sugar!
I’ve made several different gluten-free vegan breads for the blog using different flours, including this chickpea bread, buckwheat bread, almond bread and oat bread, so I thought I’d make one that doesn’t require flours.
This Oatmeal Bread differs from my other bread recipes in that it’s made using whole oats and psyllium husks, which bind together the bread dough without using any flours.
What are psyllium husks?
Psyllium is the husk of the seeds of the plantago ovata plant. You can buy either just the psyllium husks, which come as a kind of coarse powder, or psyllium husk powder which is like a fine powder.
They are high in fibre and are a good digestion aid. In this recipe, they soak up the water and become a binding agent to firm up the oats into a bread loaf.
Tip: If you’re using psyllium husk powder rather than psyllium husks, you’ll need to use less.
Where can you buy psyllium husks?
If you can’t find it in your local supermarket, you can get it from local health stores or online.
Why you’ll love this Gluten-Free Vegan Oatmeal Bread:
- it’s perfectly chewy
- it’s bendy
- it’s nutty
- it’s packed with tart-sweet cranberries
- it’s oil-free
- it’s free from sugar
- it’s yeast-free
- it’s nut-free optional
- it’s a source of protein and fibre
- it’s filling and nutritious
- it slices well
- it’s perfect for toast and sandwiches
- there’s no kneading required
- there’s no proving time needed
- it’s made in one bowl
- it requires just 10 minutes to put together before baking!
How to make this Gluten-Free Vegan Oatmeal Bread
Scroll down to the bottom of the post to see the full recipe.
- Mix together all the dry ingredients in a glass mixing bowl.
- Use a measuring jug to add the water.
- Mix well.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased baking paper to make the bread easier to remove after.
- Keep in the fridge for at least 2 hours or overnight (this will allow it to firm up).
- Sprinkle over oats to decorate, if desired.
- Bake in the oven for 30 minutes.
- Remove the loaf from the tin then place directly on the oven rack (or on a wire rack on top of a baking tray if you don’t want your oven to get dirty).
- Bake for a further 30-40 minutes until the crust has crisped up.
Tip: Transfer the loaf to a cooling rack to cool completely before slicing or packing away to store because otherwise the steam from the warm bread will get trapped and it will become soggy!
How long does this Gluten-Free Vegan Oatmeal Bread keep for?
- This bread keeps well covered in the fridge for a good few days. It’s best toasted before eating.
- If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Substitutions you can make to this recipe:
- you can substitute the ground almonds with ground walnuts or ground hazelnuts
- you can substitute the chopped walnuts with chopped pecan nuts, sunflower seeds, pumpkin seeds or chopped hazelnuts
- you can substitute the dried cranberries with chopped dried sour cherries, raisins or sultanas
- for a nut-free version, substitute the ground almonds with ground sunflower seeds and substitute the chopped walnuts with sunflower seeds or pumpkin seeds.
More gluten-free vegan bread recipes:
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Walnut Bread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Oatmeal Bread
- 225 g (2 1/4 cups) rolled oats (ensure gluten-free if necessary)
- 150 g (1 1/4 cup) ground almonds (almond meal) * (or sub ground walnuts or ground sunflower seeds)
- 150 g (1 1/4 cup) walnuts , roughly chopped
- 150 g (1 cup) dried cranberries (or sub chopped dried sour cherries or raisins)
- 6 tablespoons psyllium husks (or 4.5 tablespoons if using psyllium husk powder)
- 1/4 teaspoon salt to taste
- 700 ml (3 cups) water
To decorate (optional):
- Rolled oats (ensure gluten-free if necessary)
- Mix together all the ingredients apart from the water in a large mixing bowl
- Add the water and mix well again until you get a fairly firm dough - add an extra splash of water if you’re having trouble combining it
- Transfer to a loaf tin (I used a one-pound tin) lined with greased baking paper
- Transfer the mixture into the loaf tin and press it down using the back of a spoon until the surface is completely smooth
- Sprinkle over oats to decorate, if desired
- Keep in the fridge for at least 2 hours or overnight (this will allow it to firm up)
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Sprinkle over oats to decorate, if desired
- Bake in the oven for 30 minutes
- Remove the loaf from the tin then place directly on the oven rack (or on a wire rack on top of a baking tray if you don’t want your oven to get dirty)
- Bake for a further 30-40 minutes until the crust has crisped up
- Once out of the oven, transfer to a wire rack to cool completely before slicing
- Keeps covered in the fridge for a good few days - best toasted before eating
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