Overnight Oatmeal Bread

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I absolutely love this oatmeal bread. It's loaded with rolled oats, nuts, and seeds and it absolutely delicious toasted with peanut butter or avocado. If you happen to be a Vogel's fan (my kiwi readers will know what I'm talking about) this oat bread has a similar texture when toasted.

Seeded oat  bread sliced on a wooden chopping board.

Why This Recipe Works

  • Wheat-free, egg-free, dairy-free, and yeast-free
  • Easy to make
  • Wholesome, loaded with nutritious nuts and seeds

Ingredients you will need

To my oatmeal bread you will need: Rolled oats, almonds, pumpkin kernels, sunflower seeds, chia seeds, flaxseed, psyllium husk, olive oil, maple syrup, salt and water.

Now I know this list seems quite long, but I promise despite the number of ingredients this really is an easy oatmeal bread recipe.

The ingredients to make overnight oatmeal bread laid out on a bench top with text overlay.

Substitutes

The rolled oats, chia seeds, flaxseeds and psyllium husk can not be substituted in this recipe. This is an oatmeal bread so the rolled oats are essential. the chia and psyllium husk act as binders in the recipe to ensure the bread holds together.

  • Maple syrup: This can be swapped for honey.
  • Olive oil: This can be swapped for any oil
  • Almonds, Pumpkin Seeds, Sunflower Seeds, Flaxseed: The total amount of these nuts and seeds need to stay the same, but the ratios can change. You will need between 2 and ¾ cups and 3 cups of nuts and seeds. If you are using large nuts then roughly chop them to the same size as the seeds

Step by step instructions

Step one: Roughy chop the almonds. Toast sunflower seeds, pumpkin seeds, and almonds. I do this in a large dry pan, over medium heat until the pumpkin seeds begin to pop.

Sunflower seeds, almonds and pumpkin seeds in a large fry pan with a wooden spoon.

Step two: Mix all dry ingredients in a large bowl

Nuts, seeds and rolled oats in a large mixing bowl.

Step three: Add the liquid ingredients (water, oil, maple syrup) and mix, it will be quite sloppy. Leave the oatmeal bread mix to sit for 5 mins and stir again. The oats, chia seeds and psyllium husk should have started to absorb a lot of the moisture.

Wet Oatmeal bread mix in a large mixing bowl.

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Oatmeal bread mixture after 5 minutes of resting, liquid absorbed.
After 5 minutes of resting, liquid absorbed.

Step four: Oil a loaf tin and line with baking paper

Step five: Pour in mixture, smooth off the top by pushing down firmly with a spatula or rubber scraper.

Oatmeal bread mix in a lined loaf tin.

Step six: Wrap the entire thing in cling film, pushing this down so that it sticks to the top of the mix. Refrigerate in the loaf tin overnight

Uncooked oatmeal bread, in a loaf tin wrapped with cling film, ready to be refrigerated.

Step seven: Remove cling film. Bake for 1hr at 180 degrees Celsius (360 F).

Step eight: Remove from the oven, turn the loaf onto a cooling rack but leave the tin on top of the loaf until completely cool. Do not attempt to slice until cold.

A golden baked loaf on a cooling rack.

Top Tips

Here is how you can make this oatmeal bread recipe perfectly every time!

  • Play around with the nuts and seeds that you use in the ingredients, you may just find a combination you like even better. Walnuts go very nicely in this bread.
  • If you are pressed for time you can reduce the refrigeration from overnight to 4 hours, but I find it easiest to make it the night before.
  • For the most delicious way to eat this oatmeal bread, slice it thinly, toast in your toaster and add your favourite topping.
  • Don't skip the psyllium husk or chia seeds as these act as the binding agents for this loaf.
2 slices of oat toast spread with avocado and peanut butter.
I love this bread toasted with avocado, peanut butter, honey or whipped goats cheese.

FAQs

How to store oatmeal bread?

This bread should be stored in an airtight container or wrapped in a beeswax wrap in the fridge. It will last up to 5 days.

I love this oatmeal bread, if you are a loaf baker then some other loaves that might tickle your fancy could be my zucchini banana bread recipe, lemon loaf, or feijoa loaf.

Close up of oat bread, nuts and seeds visible in the bread.

If you made my oatmeal bread or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Seeded oat bread sliced on a wooden chopping board.

Oatmeal Bread

This overnight oatmeal bread is so good. Loaded with porridge oats, nuts and seeds it is filling and nutritious
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: oatmeal bread, porridge bread, rolled oat bread, oat bread, wheat-free bread
Servings: 18 slices
Calories: 152kcal
Author: Stacey

RATE THIS RECIPE

4.60 from 10 votes

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Ingredients

  • 140 g Sunflower Seeds 1 Cup
  • 80 g almonds ½ cup
  • 70 g Pumpkin seeds ½ Cup
  • 200 g Rolled Oats 2 Cups
  • 35 g Flaxseed ¼ cup
  • 25 g Chia Seeds 2 Tbsp
  • 25 g psyllium husk ¼ cup
  • 1 ½ teaspoon Salt 1 - 2 teaspoon, I use 1 and a ½but some people prefer a little less or a little more.
  • 30 ml Maple syrup 2 Tablespoons
  • 63 ml olive oil ¼ cup
  • 600 ml water

Instructions

  • Toast sunflower seeds, pumpkin seeds, and almonds. I do this in a large dry pan, over medium heat until the pumpkin seeds begin to pop.
  • Mix all dry ingredients in a large bowl.
  • Add the liquid ingredients (water, oil, maple syrup) and mix, it will be quite sloppy. Leave the oatmeal bread mix to sit for 5 mins and stir again. The oats, chia seeds and psyllium husk should have started to absorb a lot of the moisture.
  • Oil a loaf tin and line with baking paper.
  • Pour in mixture, smooth off the top by pushing down firmly with a spatula or rubber scraper. Wrap the entire thing in cling film, pushing this down so that it sticks to the top of the mix.
  • Refrigerate in the loaf tin overnight.
  • Remove cling film. Bake for 1hr at 180 degrees Celsius (360 F).
  • Remove from the oven, turn the loaf onto a cooling rack but leave the tin on top of the loaf until completely cool. Do not attempt to slice until cold.

Notes

Tips

  • Play around with the nuts and seeds that you use in the ingredients, you may just find a combination you like even better. Walnuts go very nicely in this bread.
  • If you are pressed for time you can reduce the refrigeration from overnight to 4 hours, but I find it easiest to make it the night before.
  • For the most delicious way to eat this oatmeal bread, slice it thinly, toast in your toaster and add your favourite topping.
  • Don't skip the psyllium husk or chia seeds as these act as the binding agents for this loaf.
  • This bread should be stored in an airtight container or wrapped in a beeswax wrap in the fridge. It will last up to 5 days.

Substitutions

The rolled oats, chia seeds, flaxseeds and psyllium husk can not be substituted in this recipe. This is an oatmeal bread so the rolled oats are essential. the chia and psyllium husk act as binders in the recipe to ensure the bread holds together.
  • Maple syrup: This can be swapped for honey.
  • Olive oil: This can be swapped for any oil
  • Almonds, Pumpkin Seeds, Sunflower Seeds, Flaxseed: The total amount of these nuts and seeds need to stay the same, but the ratios can change. You will need between 2 and ¾ cups and 3 cups of nuts and seeds. If you are using large nuts then roughly chop them to the same size as the seeds

Nutrition

Serving: 1slice | Calories: 152kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 198mg | Potassium: 125mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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7 Comments

    1. you get a better texture with the larger rolled oats, it will work though, but may not toast up as well as it might end up more dense.

    1. Absolutely this bread freezes well, although it can be best to slice it and then freeze it, this way you don't need to defrost the entire loaf if you just want one slice. I just pop it frozen into my toaster.

  1. 5 stars
    I love this recipe, first time I made it with walnuts and split the recipe into 2 smaller loaves so I could cook it in my air fryer. I cooked at 160 for 40 minutes each loaf and they turned out perfectly. Have made another 2 loaves today with flaked almonds. I love it with everything - eggs, cheese, banana and pb, even plain ol vegemite! Such a great recipe, thank you.

  2. HI, looks great! I am cooking it right now.
    In case I add walnuts, do I need to not put any of the other seeds and nuts?
    Or I simply add the 1/2 cup of walnuts and leave everything the same?
    Thanks so much!!! Mercedes