This Skinny Oat Bread is a low point bread you’ll want to make weekly.  It’s simple to make, has no refined sugar or flour, and the best part- it’s healthy!

This hearty Skinny Oat Bread is a thick and dense bread-perfect for breakfast, snacking, or as French toast!

Makes 10 servings 

What ingredients do I need to make this Skinny Oat Bread?

• Old fashioned rolled oats : you will want to use old rolled fashioned oats not quick oats
• Bananas, mashed or 1/3 cup unsweetened applesauce or pumpkin puree ( if you want the bread be an oat banana bread you’ll want to use the 3 small bananas, if you want less banana flavor-use 1/3 cup mashed bananas, unsweetened applesauce or pumpkin purée.)
• Unsweetened almond milk, cashew milk, or skim milk
• Vanilla extract
• Eggs or 1/2 cup liquid eggs
• Cinnamon
• Baking powder
• Baking soda
• Salt
• Sugar free syrup– I use Mrs. Butterworth’s sugar free syrup
• Sugar free milk chocolate chips– these are optional.  I like to use ChocoZero milk chocolate chips or Lily’s no sugar addd milk chocolate chips

 

What kind of pan do I use to make this Skinny Oat Bread?

I like to use an 8x 5 inches bread pan or two mini bread pans (5 1/2 x 3 inches).

If you don’t have one you use a single standard loaf pan instead-keep in mind the bread loaf will be thinner. 

Can this bread be made gluten-free?

Yes, simply use use Quaker Gluten Free Old Fashioned Rolled Oats.  Click HERE to order yours on Amazon.

How do I make this Skinny Oat Bread?

Preheat oven to 350 degrees. Spray an 8×5 inches bread pan or 2 mini bread pans (5 1/2 x 3 inches) with non stick cooking spray.

Place all ingredients in a food processor or blender.

Blend on high for about 20-40 seconds, or until batter is one the smooth side.

(It’s okay if it’s not too smooth-it’s important to NOT over blend/mix otherwise the bread texture will be completely off. )

Stir in peanut butter, peanut butter powder, or desired fruit, for additional points.   

Pour the batter into the prepared bread pan. Sprinkle the top with a few rolled oats & roughly 30 sugar free chocolate chips, if desired.

Bake for about 25-30 minutes, until golden brown or when a toothpick or knife is inserted and comes out clean when you stick it into the center of the loaf.

Remove from oven and cool for at least 10 minutes. 

Let the bread cool completely in the loaf pan.

Once it’s cooled, flip the loaf pan upside down on a clean surface to remove bread from pan.

Turn right-side up and let cool completely before slicing

Store leftover bread in an airtight container on the counter for 1-2 days or in the refrigerator for up to a week.

This bread can be stored in the freezer for up to 3 months. Thaw overnight in the fridge. 

Ingredients:

• 3 cups old fashioned rolled oats (not quick oats)
• 3 small ripe mashed bananas if you want an oat banana bread, or 1/3 cup unsweetened applesauce or pumpkin puree *see notes
• 1/3 cup unsweetened almond milk, cashew milk, or skim milk
• 2 tsp vanilla extract
• 2 large eggs or 1/2 cup liquid eggs
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup sugar free syrup- I use Mrs. Butterworth’s sugar free syrup
• 1/2 serving (roughly 30) sugar free milk chocolate chips- I use ChocoZero milk chocolate chips or Lily’s no sugar addd milk chocolate chips

Optional add in’s: 

• 2 Tbsp peanut butter powder
• Fresh fruit such as: blueberries, raspberries, or strawberries 

Directions:

1. Preheat oven to 350 degrees.
2. Spray an 8×5 inches bread pan or 2 mini bread pans (5 1/2 x 3 inches) with non stick cooking spray.
3. Place all ingredients in a food processor or blender. Blend on high for about 20-40 seconds, or until batter is one the smooth side. It’s okay if it’s not too smooth-it’s important to NOT over blend/mix otherwise the bread texture will be completely off.  Fold in additional add in’s, if desired.  
4. Pour the batter into the prepared bread pan. Sprinkle with a few rolled oats & 30 sugar free chocolate chips, if desired.
5. Bake for about 25-30 minutes, until golden brown or when a toothpick or knife is inserted and comes out clean when you stick it into the center.
6. Remove from oven and cool for at least 10 minutes. Let the bread cool completely in loaf pan.
7. Once the bread is cool, flip the loaf pan upside down on a clean surface to remove bread from pan.Turn right-side up and let cool completely before slicing
8. Store leftover bread in an airtight container on the counter for 1-2 days or in the refrigerator for up to a week. This bread can be stored in the freezer for up to 3 months. Thaw overnight in the fridge. 

Makes 10 servings 

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

• Point values do not include optional add in’s.