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Healthy oat bread

An easy recipe for high fibre oat bread, which is ideal for sandwiches or toast, and great with soup. This versatile bread also freezes well either whole or sliced.

Ingredients (1 loaf with 14 slices):

Makes 1 loaf with 14 slices

Nutritional values

Per slice: • energy 123kcal • protein 5g • fat 2g • carbohydrate 20g • fibre 3g • salt 25mg • cholesterol 17mg

  • 150ml oats (2/3 c)
  • 250ml oat bran (1 c)
  • 375ml flour, sifted (1 1/2 c)
  • 125ml Soy flour
  • 125ml Wheat bran
  • 5ml salt (1 t)
  • 20ml baking powder (4 t)
  • 20ml sugar (4 t)
  • 1 egg
  • 200ml milk, low fat (3/4 c)
  • 20ml water (4 t)


  1. In a large bowl, mix the oats, oat bran, flour, soy flour, wheat bran, baking powder, salt and sugar.
  2. In a separate bowl, beat the egg, milk and water together for no more than 1 minute.
  3. Combine the egg mixture with the flour mixture and stir until the dry ingredients are moistened - be careful not to over mix.
  4. Work the dough into a soft ball with your hands, using more oats to prevent it from sticking.
  5. Cover the ball with oats and form into a round loaf shape. Place on a baking sheet and bake for about 1 hour at 180 °C (350 °F).
  6. To check if the loaf is done, tap the bread with your knuckle. If it sounds hollow, it is ready to take out of the oven.


* The nutritional values for each recipe are estimates only and may vary depending on brand of ingredients used and natural biological variations in the composition of natural foods.

The views expressed in the Accu-Chek blog are not necessarily those of Roche Diabetes Care Limited. The content is provided for general information only. It is not intended to amount to advice on which you should rely – you must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content. Although we make reasonable efforts to ensure that the content is up to date, we make no representations, warranties or guarantees, whether expressed or implied, that the content is accurate, complete or up-to-date.


Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 1 (Tafelberg).

21 July 2022