Description
A compact, hearty oat loaf made with Greek yogurt and eggs, suitable for slicing after cooling and serving toasted.
Yield: 1 small loaf, 8 slices
Pan: Approximately 8 × 4 inches
Prep: 10 minutes
Bake: About 35–45 minutes
Pan rest: 10 minutes
Further cooling: About 45–60 minutes
Total to slicing: Approximately 1 hour 40 minutes to 2 hours
Oven: 350°F
Ingredients
- 2 cups plain rolled oats, measured before grinding
- 1 cup thick plain Greek yogurt
- 2 large eggs
Optional: A pinch of fine salt and/or 1 teaspoon baking powder. These increase the ingredient count.
Instructions
- Heat oven to 350°F. Line an approximately 8 × 4-inch loaf pan with parchment.
- Blend the oats into a fine meal or flour-like texture. Transfer to a bowl and stir in optional salt or baking powder.
- Beat yogurt and eggs together, then stir into oats until evenly combined. Alternatively, process with the ground oats just until mixed.
- Rest 5–10 minutes so the oats absorb moisture. The batter should be thick and scoopable, not a kneadable dough.
- Spoon into the pan and smooth. Bake 35–45 minutes, or longer as needed, until the center is set and a toothpick has no wet batter. Tent if browning early.
- Rest in the pan 10 minutes, then lift onto a rack and cool until no longer warm in the center, about 45–60 minutes more.
- Slice into 8 portions. Toast if desired and refrigerate promptly after cooling.
Storage: Refrigerate airtight up to 4 days. Freeze slices up to 2 months for best quality. Keep room-temperature handling within 2 hours, or 1 hour above 90°F.
Estimated nutrition: About 100–125 calories and 6–8 grams protein per slice before toppings. Ingredients vary.
Texture note: Without added baking powder, expect a short, compact loaf rather than fluffy yeast bread. Cool completely before slicing.