Vegan Oat Bread

A lightly sweetened, vegan-friendly oat bread recipe. This recipe is super easy and requires just a few simple ingredients.
oat bread

Vegan Oat Bread

A lightly sweetened, vegan-friendly oat bread recipe. This recipe is super easy and requires just a few simple ingredients.
5 from 1 vote
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Course: bread
Keyword: bread
Total Time: 18 minutes
Servings: 1 (9×5″) loaf
Author: Sarah Sullivan


  • 1 1/4 cups lukewarm water
  • 1 0.25 oz packet active dry yeast
  • 2 tablespoons white sugar
  • 3 tablespoons melted vegan butter or vegetable oil
  • 3 cups bread flour see notes
  • 1 cup rolled oats
  • 1 1/2 teaspoons salt


  • In a large mixing bowl or the bowl of a stand mixer, sprinkle yeast over lukewarm water and allow to proof for 10 minutes.
  • Add all remaining ingredients. Stand mixer instructions: Mix with the paddle attachment on medium speed until everything comes together in a rough ball. By-hand instructions: Mix until ingredients are well-combined and there are no dry spots left in the bowl.
  • Stand mixer instructions: Switch to the dough hook attachment and knead 6-8 minutes on medium speed. By hand instructions: Turn dough out onto a lightly-floured surface and knead for 8-10 minutes, adding in a light dusting of flour as needed to keep the dough from sticking to your hands.
  • You will know you’re done kneading when the dough goes is smooth and bounces back when poked gently. Transfer to a lightly oiled bowl, cover and allow to rise in a warm spot until at least doubled in size (between 1-2 hours, depending on how warm your kitchen is).
  • Punch down dough and turn out onto a lightly oiled surfaced. Stretch into a rectangle about 8×11″ and then roll into a log. Pinch ends closed and transfer to a 9″ loaf pan, seam side down. Cover and allow to rise for an addition 30-45 minutes, until loaf has risen to about 1″ above the height of the pan.
  • Near the end of your rise time, preheat your oven to 350°F.
  • If you’d like your bread to have a glossy finish, you can brush it with a 2:1 mixture of soy milk and agave. (You can also brush with aquafaba if you happen to have some on hand.) Sprinkle with rolled oats as an optional decorative touch.
  • Bake for 35-40 minutes. The loaf should sound hollow when lifted from the pan and thumped on the bottom. If the bread appears to be browning too quickly, you can tent it with a sheet of aluminum foil.


  1. Bread flour works best for this recipe, but in a pinch you can also use all-purpose. All-purpose flour absorbs less liquid, so you may have to add a few additional tablespoons while mixing or kneading so that the dough isn’t too sticky.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

One Comment

  1. Can I make this recipe by using gluten free bread flour as well? I want to try all your recipes but I’m scared to substitute for my diet and it ruin the loaf😭.

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