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Skinny Oat Bread

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:

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 

0- 3 PersonalPoints™ per serving  

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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.
Yield: 10

Skinny Oat Bread

Skinny Oat Bread

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!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 45 minutes

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 added milk chocolate chips

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray an 8x5 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. 
    4. Fold in additional add in’s, if desired.  
    5. Pour the batter into the prepared bread pan. Sprinkle with a few rolled oats & 30 sugar free chocolate chips.
    6. 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.
    7. Remove from oven and cool for at least 10 minutes. Let the bread cool completely in loaf pan.
    8. 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.
    9. 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 slices

      0-3 PersonalPoints™ per slice

      *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

  • Point values were calculated using 1/2 serving (roughly 30) of sugar free chocolate chips.
  • Smartpoints: GREEN: 3 smart points per slice if using liquid eggs BLUE: 3 smart points per slice if using whole eggs or liquid eggs PURPLE: Zero smart points for 1 serving or 1 smart point for two or three servings

Can this bread be made gluten-free?

Yes, simply use use Quaker Gluten Free Old Fashioned Rolled Oats.

Optional add in’s: 

2 Tbsp peanut butter powder
2 Tbsp Peter Pan whipped peanut butter 
Fresh fruit such as: blueberries, raspberries, or strawberries 

*Point values do not include optional add in's

Nutrition Information:

Yield:

10

Amount Per Serving: Calories: 104Total Fat: 2gSaturated Fat: 0gCholesterol: 37mgSodium: 186mgCarbohydrates: 19gFiber: 3gSugar: 1gProtein: 3g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

Search results for do milk mold fast or bananas

Monday 31st of January 2022

[…] Skinny Oat Bread – Pound Dropper […]

Trish Spencer

Tuesday 15th of June 2021

How many points for the whole loaf (10 slices) on the purple plan.

Tanya

Sunday 28th of February 2021

Made this today with a few minor changes (used monkfruit instead of the syrup and omitted the chocolate chips, but did add 2 tsp of PB2 chocolate). It was awesome! Didn't rise much but that's OK. I added it to the recipe builder and with my changes, 1/6 of the recipe was zero points on purple! Going to experiment with other add ins next week.

Von Loh Jackie

Tuesday 9th of February 2021

I have made it twice now and love it! And my picky adult son likes it too! Added some blueberries and a handful of walnuts the 2nd batch - delicious! Thank you so much!

Lindsay Kehl

Wednesday 10th of February 2021

Hi Jackie!

Thanks so much for your awesome review! I'm thrilled to hear it's been a hit at your house! The nuts and blueberries add-in's sound delish!

Have a wonderful day!

Linds

Kristin

Tuesday 2nd of February 2021

I followed the recipe as written but mine sank in the middle. Any idea what I may have done wrong?

Lindsay Kehl

Tuesday 2nd of February 2021

Hi Kristin.

That is a great question-there are a few things that could have caused that to happen:

Too much liquid – Try decreasing the unsweetened almond milk by one to two tablespoons. If the batter is too dry add liquid a teaspoon at a time until it is moist. If it looks too wet, add a little more oats until it looks as expected.

Not enough salt – Try increasing the salt to ¼ teaspoon.

Over rising- this is usually the case-when the loaf over rises - it will collapse during baking or shortly after removing it from the oven. Be sure to always bake bread on the middle rack.

Hope that helps,

Linds

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