Flourless Oatmeal Bread (Gluten-Free, Healthy & Ready in Minutes)

If your mornings are as sacred—but chaotic—as mine, you’ll love this simple and nourishing flourless oatmeal bread. It’s my go-to breakfast because it’s wholesome, quick to prepare, and leaves me energized without slowing me down.
Just mix the ingredients, pop it in the oven, and let the warm aroma of cinnamon, pumpkin, and toasted oats fill your kitchen.

This bread is made from rolled oats, pumpkin, dried fruits, seeds, and nuts — with no flour, no butter, and no fuss. The result? A soft, hearty loaf with a gentle crunch on top.

⭐ Why This Oatmeal Bread Is the Perfect Morning Fix

• Gluten free & dairy free — great for clean eating or sensitivities

• Rich in fiber — keeps you full and energized

• Fully customizable — add nuts, fruits, or even chocolate chips

• One-bowl recipe — no kneading, mixers, or special tools

• Meal-prep friendly — stays fresh for days and freezes well

Craving more healthy bakes? Try chocolate banana oatmeal treats or no-sugar energy balls — the same clean and nourishing style.

Ingredients

• 1 cup rolled oats

• 1 glass warm water (200–250 ml)

• ½ pumpkin (approx. 400 g), grated or mashed

• 1 tbsp sweetener (honey, maple syrup, or erythritol — optional)

• 1 tsp cinnamon

• Pinch of salt

• 3 tbsp vegetable oil (optional, makes it softer)

• 1 tbsp sesame seeds

• 5–6 dried apricots, chopped

• 1 tbsp chia seeds

• 1–2 tbsp chopped nuts (walnuts, almonds, pecans)

• 2 tbsp mixed fruit/seeds (raisins, sunflower seeds, etc.)

• 1 tsp baking powder

• Parchment paper

How to Make This Easy Oatmeal Bread

1. Prepare the Pan

Preheat oven to 350°F (180°C).
Line a loaf pan with parchment paper.

2. Soften the Oats

Pour warm water over oats and let sit for 10 minutes.

3. Mix the Batter

Add pumpkin, sweetener, cinnamon, salt, oil, sesame, apricots, chia, nuts, seed mix, and baking powder.
Mix until a thick batter forms.

4. Bake

Transfer batter to the pan and smooth the top.
Bake 40–45 minutes, until golden and firm.

5. Cool & Serve

Let cool before slicing.

Chef’s Notes & Healthy Tips

• Use canned pumpkin puree for quicker prep (not pumpkin pie filling).

• Add one egg if you prefer a firmer loaf — optional.

• For a rustic look, sprinkle extra oats or seeds on top.

• For a savory version: skip the sweetener and add herbs, garlic powder, or sun-dried tomatoes.

Oatmeal Bread vs Traditional Bread

Storage Tips

• Room temp: 2 days in airtight container

• Refrigerator: 5–6 days

• Freezer: Slice first, freeze, then warm as needed

Why Oats Make This Bread Amazing

• High in beta-glucan fiber

• Slow-digesting carbs for stable energy

• Naturally gluten-free (use certified oats)

• Mild flavor that works in sweet or savory dishes

“Oats are the blank canvas of healthy baking.” – @WholegrainWhiz

Why Pumpkin Works So Well

• Adds moisture and softness

• Acts as a natural binder

• Provides Vitamin A, fiber, and potassium

• Naturally sweetens the loaf

“Pumpkin is the silent hero of moist baking.” – @PumpkinEveryday

Superfood Add-Ins

• Chia seeds: bind the loaf + omega-3

• Dried apricots: natural sweetness, iron

• Seeds: crunch + healthy fats

• Nuts: brain-boosting and flavorful

Sweetener & Spice Options

Sweeteners: honey, maple syrup, erythritol, or none
Spices: cinnamon, nutmeg, ginger, cloves, cardamom

Nutrition (per slice, 8 slices)

• Calories: 200

• Protein: 4 g

• Fat: 7 g

• Carbs: 30 g

• Fiber: 5 g

• Sugar: 7 g (from fruit)

FAQ

Is it vegan?
Yes — fully vegan if you use plant-based sweetener.

Can I use steel-cut oats?
No. They won’t soften enough.

Can I skip the oil?
Yes — add extra pumpkin for moisture.

What if I don’t have pumpkin?
Use mashed sweet potato or banana.

Why soak the oats?
It softens them and improves the texture.