Friday Foodspiration: Sweet Oat Bread


Have you given up bread to go gluten free or low carb?

I have a scrumptious solution! Yes, it does have oats so there are carbs and Yes many brands of oats contain gluten because of the way they are manufactured and Yes many people have difficulty digesting grains. However, this is a much better option than gluten free breads you find at the store with a long list of artificial ingredients.

To cancel out some of the negative digestive or gluten issues with oats, I use a brand that is gluten free AND sprouted. When grains are sprouted, they are easier to digested and nutrients are more easily used by the body (click on the ingredients to see the specific products I use). This bread is also high in protein which is always a bonus in my book when I am fueling my family.

Gluten, Dairy, and Sugar Free.


  • 2 1/4 cup Almond Flour

  • 1/4 cup Collagen Powder

  • 1 tsp Xantham Gum, optional

  • 2 1/12 tsp Baking Powder

  • 1 tsp Sea Salt

  • 1 cup Unsweetened Nondairy or Greek Yogurt (I used Kitehill Non Dairy Yogurt)

  • 1 large Egg, at room temperature

  • 1/4 cup Coconut Oil, melted

  • 1/4 cup Sugar Free Honey Substitute, or use regular honey

  • 1 cup Old Fashioned Oats, gluten free

  • 3/4 cup Almond Milk, at room temperature


  1. Preheat oven to 375 degrees and grease a 9×5 inch loaf pan.

  2. In a large mixing bowl combine the almond flour, collagen, xantham gum, baking powder, and salt. Whisk until well combined.

  3. In a separate bowl, whisk the egg, yogurt, coconut oil, and honey until smooth. Then, stir in the oats and almond milk.

  4. Add the wet ingredients to the dry ingredients and stir until just incorporated.

  5. Pour the batter into the loaf pan and bake until golden brown on top and a toothpick in the middle comes out clean, 40-45 minutes.

  6. Remove bread form the oven and allow to cool before removing from the pan. Cool completely before slicing.