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Vegan Oatmeal Whole Wheat Quick Bread Renoodle

Written by Renoodle    
 
4.6 (12)
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Vegan Oatmeal Whole Wheat Quick Bread

I veganized this Oatmeal Whole Wheat Quick Bread from a recipe found here. All I can say is WOW! Moist, full of texture, earthy and oh so delicious.

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Vegan Oatmeal Whole Wheat Quick Bread Recipe

1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt (I like salt)

1 ½ Tablespoons agave syrup
1 Tablespoon vegetable oil
1 cup soy milk

1)
Preheat oven to 450F (232C). Grind oatmeal in a food processor or blender.

2)
In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve agave syrup in vegetable oil then stir in the soy milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

3)
Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped. 
This recipe makes one loaf of Vegan Oatmeal Whole Wheat Quick Bread.


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Average user rating from: 12 user(s)

Rating 
 
4.6  (12)
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J'AIME CE!
Rating 
 
5.0
jangelface Reviewed by jangelface June 03, 2014
Top 500 Reviewer  -   View all my reviews (1)

Bon

J'AIME CE!

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We made this yesterday as a vegan source to go with a nice homemade soup. We too added almond milk instead of soy but it came out amazing! Thank you so much for sharing this recipe. It is a keeper! : )
L. J. Cookie
Reviewed by L J Cookie February 08, 2014

We made this yesterday as a vegan source to go with a nice homemade soup. We too added almond milk instead of soy but it came out amazing! Thank you so much for sharing this recipe. It is a keeper! : )
L. J. Cookie

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Very tasty bread. Really good warm with soya margarine or peanut butter.

I used a little less than a cup of soya milk so the dough held its shape better. I also used a fine sea salt.

As I used a fan assisted oven, I set the temperature to 215C and kept the cooking time the same. My bread was cooked through fine.

Also try: Use this as a pizza base. Half cook before adding toppings
Rating 
 
5.0
Reviewed by Joel February 02, 2014

Fan oven: 215C

Very tasty bread. Really good warm with soya margarine or peanut butter.

I used a little less than a cup of soya milk so the dough held its shape better. I also used a fine sea salt.

As I used a fan assisted oven, I set the temperature to 215C and kept the cooking time the same. My bread was cooked through fine.

Also try: Use this as a pizza base. Half cook before adding toppings

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Hi there! I baked today with almond milk and it turned out to be great and very healthy taste. I guess almond milk can be alternated as well. Thank you!
Rating 
 
5.0
Reviewed by Grace December 08, 2013

Almond milk

Hi there! I baked today with almond milk and it turned out to be great and very healthy taste. I guess almond milk can be alternated as well. Thank you!

Owner's reply

That's great! So happy to hear it :)

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Hi Renata...thank you for getting back to me. Sure I will definitely let you know after I try that one. Will be in touch. I think I will bake this weekend. Thank you Renata!
Reviewed by Grace December 02, 2013

Reply to Almond Milk

Hi Renata...thank you for getting back to me. Sure I will definitely let you know after I try that one. Will be in touch. I think I will bake this weekend. Thank you Renata!

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Hi..I just need to ask a question before I bake this one. I want to know if I can use almond milk instead of soy milk? Thanks Grace
Reviewed by Grace December 01, 2013

Almond Milk

Hi..I just need to ask a question before I bake this one. I want to know if I can use almond milk instead of soy milk? Thanks Grace

Owner's reply

Hi! I haven't tried it with almond milk, but I don't see a problem trying it. Let me know how it works out~
Renata

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This recipe has changed my life! I didn't have oats so I used one cup of fine polenta instead or soya which I substituted for oat milk, honey instead of agave also and took the liberty of adding a bit of coarse black pepper and some chia seeds.
What can I say, I can eat a whole bread in one sitting by myself, it's lovely with humus and hot sauce
Thank you so much for posting it!
Rating 
 
5.0
Loveleen Bundle Reviewed by Loveleen Bundle May 30, 2013
Top 500 Reviewer  -   View all my reviews (1)

Altered it but still yummy!

This recipe has changed my life! I didn't have oats so I used one cup of fine polenta instead or soya which I substituted for oat milk, honey instead of agave also and took the liberty of adding a bit of coarse black pepper and some chia seeds.
What can I say, I can eat a whole bread in one sitting by myself, it's lovely with humus and hot sauce
Thank you so much for posting it!

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I wanted to make this to bring to a dinner I was invited to but...I don't know what I did wrong. I've made plenty of bread before and followed the recipe exactly until I had to add a whole extra cup of flour and the dough was still very wet and sticky. It did not form into a ball. I finally said screw it and threw it in the oven... cross your fingers?
Reviewed by jennifer September 22, 2012

I wanted to make this to bring to a dinner I was invited to but...I don't know what I did wrong. I've made plenty of bread before and followed the recipe exactly until I had to add a whole extra cup of flour and the dough was still very wet and sticky. It did not form into a ball. I finally said screw it and threw it in the oven... cross your fingers?

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I love baking but breads are often a challenge. This recipe was foolproof, delicious...everyone of my family loved it. Thanks so much for veganizing it.
Rating 
 
5.0
Reviewed by Gloria Huerta July 21, 2012

A++++

I love baking but breads are often a challenge. This recipe was foolproof, delicious...everyone of my family loved it. Thanks so much for veganizing it.

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This bread is not cooking for me for some reason - I've followed the recipe and instructions exactly, my oven is at 450 and the middle is still not cooked - I've even cooked it for a total of about 30 minutes now.

I'm supposed to blend the oats into a flour-consistency, right? What could I be doing wrong? It also was very soggy before baking for me...
Rating 
 
2.0
Reviewed by Alyssa July 18, 2012

Not working :(

This bread is not cooking for me for some reason - I've followed the recipe and instructions exactly, my oven is at 450 and the middle is still not cooked - I've even cooked it for a total of about 30 minutes now.

I'm supposed to blend the oats into a flour-consistency, right? What could I be doing wrong? It also was very soggy before baking for me...

Owner's reply

Hmmm...that's odd. Have you tried checking the temperature of your oven with a thermometer?

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Loved this! Took it to a potluck and everyone there loved it as well. So much, so, that I didn't get to take home any leftovers.
Rating 
 
5.0
lojenn Reviewed by lojenn May 24, 2012
Top 10 Reviewer  -   View all my reviews (9)

Very quick and very tasty

Loved this! Took it to a potluck and everyone there loved it as well. So much, so, that I didn't get to take home any leftovers.

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TO KEEP ANY BREAD FROM STICKING TO THE BAKING SHEET OR LOAF PAN, SIMPLY SPRINKLE CORNMEAL OVER THE SHEET/PAN AFTER OILING. THIS IS A GUARANTEED METHOD FOR NON-STICKAGE.
hrbdoctr Reviewed by hrbdoctr September 18, 2011
Top 50 Reviewer  -   View all my reviews (3)

OATMEAL WHOLE WHEAT QUICK BREAD

TO KEEP ANY BREAD FROM STICKING TO THE BAKING SHEET OR LOAF PAN, SIMPLY SPRINKLE CORNMEAL OVER THE SHEET/PAN AFTER OILING. THIS IS A GUARANTEED METHOD FOR NON-STICKAGE.

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I just made this bread with my niece, and we both loved it! Very easy to make and very tasty. I used honey instead of agave and it turned out great!
Rating 
 
4.0
S1k1g2 Reviewed by S1k1g2 January 17, 2011
Top 100 Reviewer  -   View all my reviews (2)

Easy Recipe!

I just made this bread with my niece, and we both loved it! Very easy to make and very tasty. I used honey instead of agave and it turned out great!

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They ended as cookies, not sure why but I tough it was a cookie recipe, I added a half cup brown sugar to it and it turned out very yummy!

Thanks! a good whole wheat dough is always good to have close ;)
Rating 
 
5.0
Daniel-san Reviewed by Daniel-san January 16, 2011
Top 50 Reviewer  -   View all my reviews (3)

Enjoy eating oats with this one

They ended as cookies, not sure why but I tough it was a cookie recipe, I added a half cup brown sugar to it and it turned out very yummy!

Thanks! a good whole wheat dough is always good to have close ;)

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I made this bread last night and was very impressed. It was easy to make, smelled great, and tasted wonderful.

One question, though... When I stopped stirring, the dough slowly spread back out in the bowl instead of staying in a ball. The dough was stiff and hard to stir but wouldn't stay balled up. It baked just fine, but the loaf came out thinner than your photo. Would it be better to add a bit of extra flour, decrease the milk, or do I just need to stir longer?
Rating 
 
5.0
Reviewed by Cassandra January 13, 2011

Great tasting bread, easy to make

I made this bread last night and was very impressed. It was easy to make, smelled great, and tasted wonderful.

One question, though... When I stopped stirring, the dough slowly spread back out in the bowl instead of staying in a ball. The dough was stiff and hard to stir but wouldn't stay balled up. It baked just fine, but the loaf came out thinner than your photo. Would it be better to add a bit of extra flour, decrease the milk, or do I just need to stir longer?

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I've made about 5 loaves of this quick bread substituting honey for agave syrup. At first it was tough to keep the bread from sticking to the baking sheet. My remedy is to take the bread out at 15 minutes, carefully slide the dough to the other side of the baking sheet, re-oil the bottom of the sheet, slide the dough back to its original position, and then put it in for another 5 minutes or so. Great quick recipe!
Rating 
 
5.0
Reviewed by thane_furrows August 20, 2010

Quick Bread!

I've made about 5 loaves of this quick bread substituting honey for agave syrup. At first it was tough to keep the bread from sticking to the baking sheet. My remedy is to take the bread out at 15 minutes, carefully slide the dough to the other side of the baking sheet, re-oil the bottom of the sheet, slide the dough back to its original position, and then put it in for another 5 minutes or so. Great quick recipe!

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This bread was pretty delightful, very filling. instead of agave syrup i used honey though.
Rating 
 
4.0
Reviewed by shane July 17, 2010

good

This bread was pretty delightful, very filling. instead of agave syrup i used honey though.

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