Gluten-Free Oat Flour Breakfast Loaf – Simple, Cozy, and Wholesome

This Gluten-Free Oat Flour Breakfast Loaf is the kind of recipe that makes mornings feel easy. It’s hearty, lightly sweet, and full of warm flavor without being heavy. Think banana bread meets oatmeal, with a tender crumb that doesn’t crumble.

Whether you’re gluten-free or just love baking with oats, this loaf is a reliable go-to. Slice it for breakfast, toast it for a snack, or pack it for a mid-morning bite.

What Makes This Special

This loaf uses 100% oat flour, so it’s naturally gluten-free and full of whole-grain goodness. It bakes up moist and tender thanks to mashed banana and yogurt, with just enough sweetness to feel satisfying without tipping into cake territory.

The batter comes together in one bowl, and it’s flexible—swap in nuts, berries, or chocolate, and it still holds up beautifully. Plus, it toasts like a dream, which means leftovers are a gift.

Ingredients

• 2 cups (200 g) gluten-free oat flour (use certified gluten-free oats if needed)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon (optional but recommended)
• 2 large eggs, room temperature
• 1 cup mashed ripe banana (about 2 large bananas)
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/3 cup maple syrup (or honey)
• 1/4 cup neutral oil (avocado, light olive, or melted coconut oil)
• 2 teaspoons vanilla extract
• 1/2 cup add-ins (choose: chopped nuts, chocolate chips, blueberries, or raisins)
• 2–3 tablespoons rolled oats for topping (optional)

Step-by-Step Instructions

1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, letting it overhang for easy lifting.

   Lightly grease the sides.

2. Whisk the dry ingredients. In a large bowl, whisk oat flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Mix the wet ingredients. In a separate bowl, whisk eggs, mashed banana, yogurt, maple syrup, oil, and vanilla until smooth and creamy.
4. Combine gently. Pour wet ingredients into the dry. Stir with a spatula until just combined. The batter should be thick but scoopable.
5. Fold in add-ins. Gently fold in your choice of nuts, chocolate chips, or fruit.

   Don’t overmix.

6. Fill the pan. Scrape batter into the prepared pan and smooth the top. Sprinkle rolled oats on top for texture if you like.
7. Bake. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
8. Cool properly. Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack. This step sets the crumb and prevents crumbling.
9. Slice and serve. Slice with a sharp serrated knife.

   Enjoy plain, with butter, or a swipe of almond butter and honey.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 5–6 days. Rewarm slices in the toaster or skillet for best texture.
• Freezer: Slice and freeze with parchment between slices for up to 3 months. Toast straight from frozen or thaw overnight in the fridge.

Benefits of This Recipe

• Gluten-free and whole-grain: Oat flour delivers fiber and a satisfying, hearty texture without wheat.
• Naturally sweetened: Maple syrup and ripe bananas keep it lightly sweet without refined sugar.
• Moist and tender: Yogurt and banana add moisture, so the loaf stays soft for days.
• Easy to customize: Add nuts for crunch, berries for brightness, or chocolate for a treat.
• Great for meal prep: Bakes once, feeds you all week—excellent toasted with butter or nut butter.

Common Mistakes to Avoid

• Using uncertified oats if you need gluten-free: Always use certified gluten-free oat flour to avoid cross-contamination.
• Overmixing the batter: This can make the loaf dense.

  Stir just until no dry patches remain.

• Cutting too early: Warm oat loaves can crumble. Let it cool until barely warm before slicing.
• Skipping fat or yogurt: Oat flour needs moisture and fat to stay tender. Don’t omit the oil or yogurt without a tested swap.
• Underbaking: A gummy center is common with oat flour if pulled early.

  Look for golden color and test with a toothpick.

Recipe Variations

• Blueberry Lemon: Fold in 3/4 cup fresh blueberries and 1 tablespoon lemon zest. Swap vanilla for 1 teaspoon lemon extract if desired.
• Apple Cinnamon: Add 1 cup finely diced apple and 1/2 teaspoon extra cinnamon. Top with a light sprinkle of coconut sugar.
• Walnut Chocolate: Fold in 1/3 cup chopped walnuts and 1/3 cup dark chocolate chips for a bakery-style loaf.
• Carrot Raisin: Add 3/4 cup finely grated carrot and 1/3 cup raisins.

  A pinch of nutmeg makes it cozy.

• Dairy-Free: Use coconut yogurt or almond yogurt and melted coconut oil. The texture stays tender.
• No Banana: Substitute 1 cup unsweetened applesauce for banana and add 2 more tablespoons maple syrup.
• Seedy Crunch: Stir in 2 tablespoons each sunflower seeds and pumpkin seeds; sprinkle more on top.

FAQ

Can I make my own oat flour?

Yes. Blend certified gluten-free rolled oats in a high-speed blender until very fine, then measure by weight if possible.

Sift if you see coarse bits for the best crumb.

How do I keep the loaf from crumbling?

Measure ingredients accurately, don’t overbake, and let it cool before slicing. The yogurt, eggs, and banana act as binders—don’t skip them. A serrated knife also helps.

Can I reduce the sweetener?

You can cut the maple syrup to 1/4 cup if your bananas are very ripe.

Expect a slightly less moist loaf, but the texture will remain good.

What can I use instead of eggs?

Use two flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, rested 10 minutes). The loaf will be slightly denser but still tasty.

Do I need both baking soda and baking powder?

Yes. The yogurt and banana provide acidity for the baking soda, and the baking powder adds extra lift.

Using both keeps the crumb light.

Why is my loaf gummy in the center?

It’s likely underbaked or sliced too early. Give it the full bake time, tent with foil if the top browns too fast, and cool completely before cutting.

Can I bake this as muffins?

Absolutely. Divide the batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.

Check for moist crumbs on a tester.

In Conclusion

This Gluten-Free Oat Flour Breakfast Loaf is simple, nourishing, and customizable—exactly what a weekday breakfast should be. It’s sturdy enough for toasting, soft enough to eat plain, and balanced in sweetness. Keep a loaf on the counter or stash slices in the freezer, and you’ll always have a cozy, wholesome start to the day.