Today, I’ve got a delicious gluten free oat flour peanut butter bread that’s simple to make but packed with flavour and nutrients! Perfect for breakfast or snacks on the go that’ll keep you going on these busy days.
Quick breads are a favourite of mine as they’re so simple to make but also simple to eat, no matter what you’re doing. They taste good for breakfast or a snack and always go well with a cup of tea. They’re also easy to pack in lunches or kids snacks.
I like baking with different flours to mix up the nutrients we’re eating and I’m actively trying to get more fibre into our diets lately, especially mine as I have ulcerative colitis. Oat flour is great for that plus it’s gluten free which is a great option when needed. I also just enjoy the taste of oat flour and it’s relatively cheap compared to other healthier options.
For some other quick high fibre options, try my funfetti banana bread with 4.5 grams of fibre per slice or my brownie batter overnight oats with 8 grams of fibre! Great for easy breakfast prep that’s easy to eat in the office.
Can I Use Natural Peanut Butter Bread?
No, I don’t recommend it for this recipe as it would likely change the texture. I don’t think it would turn out properly.
Is this Oat Flour Peanut Butter Bread Gluten Free?
Yes, it’s made with oat flour! Just ensure your oat flour and other ingredients are gluten free.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
If you want a gluten free snack with more chocolate, try my chocolate almond banana muffins.
Can I Make My Own Oat Flour?
Yes, just ensure you ground the oats into a fine powder for the best results. I would measure by weight to ensure you have the correct amount.
How to Store Quick Bread
When storing this peanut butter bread, follow these steps:
- Fully cool the bread, otherwise it can get gummy and soggy.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the bread on top of the paper towel.
- Lay another paper towel on top of the bread.
- Seal and keep at room temperature for up to 3 days.
How to Freeze Quick Bread
If you want to freeze the bread, follow these steps:
- Fully cool the bread and then slice it into pieces at your desired thickness.
- Place a paper towel on the bottom of an airtight container or bag.
- Put the slices on top of the paper towel in a single layer. If you need to layer them, put a small square of paper towel between the layers.
- Seal and store in the freezer for up to 3 months.
- To eat, take amount you need out and let thaw at room temperature for 2 hours or heat in the microwave in 20 second increments. But be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
Baking Tips
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a claggy bread.
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- Don’t skip the rest time, this helps the flour to absorb the moisture creating a much better texture.
- If you specifically want these muffins to be gluten free, ensure all of your ingredients are certified gluten free, especially if you’re baking for someone with a gluten allergy.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale . It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Gluten Free Recipes
Today’s song is an oldie but a goodie. Here’s The Midnight Special by CCR. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Oat Flour Peanut Butter Bread
Ingredients
- 3 large eggs
- 1/3 cup (65g) granulated sugar
- 3/4 cup (165g) peanut butter (not natural)
- 2 tbsp (22g) canola oil (or other neutral oil like avocado)
- 1/2 cup (110g) plain nonfat Greek yogurt
- 1/2 cup (110g) unsweetened oat milk (or any milk)
- 1 tsp vanilla extract
- 2 1/2 cups (220g) oat flour (gluten free if needed)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (80g) semi sweet chocolate chips (optional)
Instructions
- Line or spray a 9×5 loaf pan.
- In a large mixing bowl, add the eggs and sugar. Whisk until well combined. Add in the peanut butter, oil, Greek yogurt, milk and vanilla extract. Whisk until well combined.
- Add the flour, baking powder and salt to the mixture and gently fold until almost combined. Add the chocolate chips if using and fold until just combined, don't overmix!
- Pour the batter into the prepared loaf pan and let rest for 10 minutes. In the mean time, preheat the oven to 350℉. If you want that traditional looking crack in the middle once baked, run your spatula lengthwise down the middle of the batter making a line in the batter. Bake for 45-50 minutes or until the top springs back when touched and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 3 days or freeze for up to 3 months and enjoy!
