Can I use flavored yogurt instead of plain?

While plain Greek yogurt works best, vanilla yogurt can add a subtle sweetness. Avoid fruit-flavored yogurts as they contain too much sugar and can affect the bread's texture.

Why is my bread dense and heavy?

This usually happens when oats are ground too fine (becoming powdery) or when the batter is over-mixed. Aim for a coarse flour texture and stir just until combined.

Can I make this without a food processor?

Yes! Use a high-speed blender or even a coffee grinder in small batches. You can also buy oat flour from the store, but freshly ground oats taste better.

How do I know when it's done baking?

The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out with just a few moist crumbs.

Can I add protein powder?

Yes, but reduce the oats by 2-3 tablespoons to compensate. Unflavored or vanilla protein powder works best and won't alter the texture too much.

3 Ingredient Oat Bread Recipe with Yogurt – The Easiest Healthy Bread You'll Ever Make

Name: 3 Ingredient Oat Bread Recipe with Yogurt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats (not instant); 1 cup plain Greek yogurt (full-fat preferred); 1 large egg (room temperature)

Description

This 3-ingredient oat bread recipe with yogurt creates a tender, protein-rich bread that’s perfect for busy mornings. Made with just rolled oats, Greek yogurt, and an egg, this wholesome bread is naturally gluten-free when using certified oats and ready in under an hour. It’s ideal for sandwiches, toast, or enjoying fresh from the oven.

Ingredients

Scale

2 cups old-fashioned rolled oats (not instant)

1 cup plain Greek yogurt (full-fat preferred)

1 large egg (room temperature)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 7×3-inch loaf pan with parchment paper or grease well.

2. Add rolled oats to a food processor or high-speed blender. Pulse until you get a flour-like consistency with some small pieces remaining for texture.

3. In a large bowl, whisk together Greek yogurt and egg until smooth and well combined.

4. Add the ground oats to the yogurt mixture and stir until just combined. The batter should be thick but spreadable.

5. Let the batter rest for 5 minutes to allow oat flour to absorb moisture.

6. Transfer batter to prepared loaf pan and smooth the top with a spatula.

7. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in center comes out clean.

8. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.

Notes

Store wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week.

This bread can be frozen for up to 3 months – slice before freezing and toast directly from frozen.

Don’t over-process the oats – a few small pieces add nice texture to the finished bread.

Let batter rest 5 minutes before baking for better texture.

For best slicing results, cool completely before cutting.

Recipe doubles perfectly – use a 9×5-inch pan and add 5-10 minutes baking time.

Prep Time: 10
Cook Time: 40
Category: 3 Ingredient Meals
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 145
Sugar: 3
Sodium: 45
Fat: 4
Saturated Fat: 1.5
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 8
Cholesterol: 25