Ingredients
You need just three ingredients:
- 2 cups (200 g) oat flour
- 3 large eggs
- 1 cup (225 g) plain Greek yogurt
That is the entire list. Let’s look at why each ingredient matters.
Oat Flour
Oat flour is simply oats ground into a fine powder. It gives the loaf its hearty body and mild, naturally sweet flavor. You can buy oat flour at most grocery stores, or make your own by blending old-fashioned rolled oats in a high-speed blender or food processor until they are fine and powdery.
If you are making it yourself, measure after blending. Oats take up different amounts of space before and after grinding, so for the most accurate results, weigh out 200 grams of oat flour with a kitchen scale.
Eggs
The eggs are the backbone of this bread. They provide structure, help the loaf rise slightly, and add richness and protein. Using large eggs keeps the ratio of wet to dry ingredients balanced.
Plain Greek Yogurt
Greek yogurt adds moisture, tang, and tenderness. Because it is thick and creamy, it hydrates the oat flour without making the batter too thin. Choose plain, unsweetened yogurt for the best flavor and texture.
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides. The overhang works as handles, so you can lift the finished loaf out easily.
In a large mixing bowl, whisk the eggs until smooth. Add the Greek yogurt and whisk again until the mixture is creamy and evenly combined. You should see no streaks of yogurt or egg.
Gradually add the oat flour to the wet mixture. Stir with a spatula until a thick, smooth batter forms and no dry flour remains.
Now let the batter rest for about 5 minutes. During this time, the oat flour absorbs some of the moisture and the mixture becomes slightly thicker. Do not skip this short pause. It helps the final loaf hold together.
Transfer the batter to the prepared loaf pan and spread the top evenly with a spatula. Smooth the surface gently so the bread bakes evenly.
Bake for 35 to 45 minutes, or until the loaf is lightly golden on top and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
If the top starts to brown too quickly, loosely cover it with aluminum foil during the final 10 minutes of baking. Oven temperatures vary, so start checking at the 35-minute mark.
Remove the loaf from the oven and let it cool in the pan for 10 to 15 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack.
Allow the bread to cool completely before slicing. This is important: the interior is still setting as it cools, and cutting too early can make the crumb seem gummy or fall apart.