Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine 1 cup of rolled oats with the almond milk. Let sit for 10–15 minutes to soften.
- Add coconut sugar (or substitute), flaxseed meal, applesauce, oil, and vinegar to the oat mixture. Stir well.
- Add gluten-free flour, baking powder, baking soda, and sea salt. Mix gently until fully combined.
- Transfer the batter to your prepared loaf pan. Smooth the top and sprinkle with the remaining 2 tablespoons of oats.
- Bake for 50–55 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use erythritol or monk fruit sweetener to reduce glycemic load. Let the oats soak fully for optimal texture. Always cool completely before slicing to prevent gumminess.
To freeze, pre-slice the loaf and store slices with parchment in between. Toast directly from frozen as needed.