2 mins

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.

21 July 2022
Oat bread recipe

Nutritional values

Per slice

Energy: 123 kcal, protein: 5g, fat: 2g, carbohydrate: 20g, fibre: 3g, salt: 25mg, cholesterol: 17mg


Makes 1 loaf with 14 slices

  • 150ml oats
  • 250ml oat bran
  • 375ml flour, sifted
  • 125ml soy flour
  • 125ml wheat bran
  • 5ml salt (1 teaspoon)
  • 20ml baking powder (4 teaspoons)
  • 20ml sugar (4 teaspoons)
  • 1 egg
  • 200ml low fat milk
  • 200ml water


  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 are estimates only and may vary depending on brand of ingredients used and natural biological variations in the composition of natural foods.

This 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 from your healthcare professional 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, Roche makes no representations, warranties or guarantees, whether expressed or implied, that the content is accurate, complete, up-to-date or that it should be relied upon. 

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).