How to Make a Simple Vegan Oat Bread

It all started with some very spotty bananas. If you follow me you know I hate food wastage so I had to do something quick! I was in one of my baking moods but with not that much food stocked in the press (so unlike me!) so this is definitely a recipe you won’t have to run to the shops for ingredients for. I love using oats as a base for breads as it’s good quality fibre and fuel for the day and when I toast a couple of slices for breakfasts its technically like having a bow of porridge, am I right?  This bread keeps for up to 5 days I keep it in the fridge after the first 2 days. You can also slice it once it has fully cooled and freeze sections for toasting which is delicious. I love toasting this bread and having it with chia jam but believe it or not it’s also bloody delicious with a savoury topping like pesto!

Serves 1 loaf

Cooks in 60 Minutes


  • 3 spotty bananas
  • 2 tbsp coconut oil
  • 1 tbsp maple /you can also use honey here if you want
  • 400g oats
  • 1 flax egg- 1 tbsp flax and combine with 3 tbsp water let sit for 15 minutes to thicken
  • 1 tsp baking powder
  • pinch sea salt


  1. Preheat oven to 180°C
  2. Grease a 1 lbs bread tin with coco oil or olive oil. Try not to forget these steps!
  3. In a food processor add the banana, 300g of the oats, baking powder, maple and coconut oil. Pulse until a thick batter is formed and smooth.
  4. Stir in the remaining oats and a pinch a sea salt.
  5. Spoon into the bread tin and even out the top. You can press down half a sliced banana on top if you like but that’s optional) and pop into the oven to bake for 50 minutes.
  6. Remove and cool for 20 minutes before sliding out of the tin and slicing!