I wanted to make 100% Oats Bread and I looked for recipes. There are not many recipes for Oats Bread that can be made without Wheat Flour. I tried a recipe but it was a very dodgy one and the dough turned like clay. That failure inspired me to make my own recipe for 100% Oats Bread. After a few attempts, I can share my recipe with you now. You need a food processor OR grinder to process Rolled Oats into flour.

Loaf Tin

Standard Loaf Tin


3 cups (240g) Rolled Oats *plus extra for topping, 1 cup is 250ml
1 & 1/2 cups Milk *OR Warm Water
2 teaspoons (7g) Dry Yeast
1 tablespoon Sugar
1 tablespoon Oil OR melted Butter *I used Sunflower Oil
1/2 teaspoon Salt

  1. Use a food processor or grinder to process Rolled Oats into flour. It would be difficult to process very finely. If you are happy with the fineness, that’s good enough.
  2. Place Milk in a heat-proof mixing bowl, microwave for 1 minute OR until warm. You can use Warm Water instead.
  3. Add Dry Yeast and Sugar and mix well. Add Oil, Salt and processed Oats, and mix well. The mixture should look like runny cake batter.
  4. Line a loaf tin with baking paper, pour the mixture into the tin, cover with a sheet of plastic food wrap, and set aside in a warm place for 1 hour OR until doubled in size.

  5. *Note: The first proof can be done in a mixing bowl. Then you can transfer the gooey dough to the prepared loaf tin, and do the final proof. However, I didn’t find any significant differences between this easy method and common method.
  6. Preheat the oven 180℃. Scatter some Rolled Oats over the dough.
  7. Bake for 40 minutes OR until bread sounds hollow when tapped. Please note the dough will probably shrink slightly. Transfer to a wire rack and cool.