This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
My rendition of a traditional, rustic Irish oat scone bread, made with rolled oats, steel-cut oats and oat flour. It has a chewy, rustic texture that is wonderful for breakfasts, snacks, or alongside entrees of all kinds. 
Chances are, you’ve come across recipes for overnight oats (for example, my version here on power hungry :)).
But what about overnight oat bread?
It’s real, it’s wonderful, and it’s based on a traditional Irish recipe.
It’s Rustic Irish Oat Scone Bread.
My version of this bread is based on a recipe from a book given to me by my husband years ago, called The Irish Baking Book (by Ruth Isabel Ross). I’ve only made the original version of her oat bread a couple of times, having since adapted it (e.g., US measurements, smaller quantity, and more). But my updated version has the same chewy, hearty oat goodness of the original.
Oats, Three Ways
Oats are the only grain in the recipe, and they are used three ways:
- Rolled oats
- Steelcut oats
- Oat flour (made from the rolled oats)
This trio of oats produce the signature nubby, dense, chewy texture (which is sooo good with a smear of jam, or alongside a bowl of soup or crisp green salad).
How to Make Rustic Irish Oat Scone Bread
Note that the complete directions are also in the recipe card below.
The preparation is easy, but you do need to plan ahead, as the oats need to soak overnight.
Step One: Soak the Oats
Mix all of the oats, along with salt, leavening, a smidge of (brown or coconut) sugar, and buttermilk (nondairy milk + vinegar or regular buttermilk if you prefer/drink dairy), and then spread in a greased or well-sprayed 8-inch baking pan. Loosely cover the pan and let sit overnight.
The next day, it looks like this:
Step Two: Make Cuts in the Batter
Using a pastry cutter or a butter knife, cut the dough into 8 equal wedges, like so:
Step Three: Tightly Cover the Pan with Foil
The original version of the bread calls for baking the bread in a cloche (to trap the steam–for a moist, springy bread– and to produce extra-browned edges).
Since a terra cotta cloche is less than standard in most kitchens, I tried several adaptations to create the same texture, including baking the bread in a Dutch oven.
But I figured out an even simpler, less-cumbersome method that renders near-identical results: tightly cover the pan with foil for the first portion of the baking time (also, bake at a higher temperature at the start). Then, remove the foil and reduce the oven temperature for the remainder of time.
This is the golden yield:
That’s it! Rustic Irish oat bread, made with ease.
Vary the Bread as You Like
Variations for this bread are vast.
If you want a more tender bread, it’s as simple as adding some fat (replace several tablespoons–anywhere from 1 to 8– of the milk with melted coconut oil, avocado oil or vegan margarine, or butter or ghee if you eat dairy).
You can also go sweeter (more sugar, or add dried or fresh fruit to the mix…or chocolate chips!) or more savory (rosemary, black pepper, chopped parsley, you name it).
Happy Saint Patrick’s Day, and happy baking!
More Oat Recipes to Love:
- Oat and Coconut Flour Scones {5 ingredients, Vegan, GF}
- 3-Ingredient Vegan Oat Pancakes {Gluten-Free, Oil-Free}
- Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- Healthy Oat Blender Muffins {vegan, gluten-free, oil-free}
- 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}
- 4-Ingredient Oat Flour Bread (V, GF, Oil-Free)
Rustic Irish Oat Scone Bread {vegan, gluten-free}
Ingredients
- 1 3/4 cups old-fashioned rolled oats, divided use (certified GF, as needed)
- 1/2 cup steel-cut oats, (certified GF, as needed)
- 2 teaspoons coconut sugar , or sweetener of choice
- 1 teaspoon baking powder, (certified GF, as needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups nondairy milk, e.g., almond milk, soy milk, oat milk
- 1 1/2 teaspoons apple cider vinegar , or lemon juice
Instructions
- Grease (or spray with nonstick cooking spray) the bottom and sides of an 8-inch (20 cm) baking pan. (If you need to omit all oil, use a nonstick baking pan and omit spray or oiling of pan).
- Place 1/2 cup of the rolled oats in a food processor and process into a fine flour.
- In a large bowl, stir together the rolled oats, steel-cut oats, oat flour, sugar, baking powder, baking soda, and salt. Add the milk and vinegar, stirring until well blended.
- Spread the oat mixture in prepared pan, smoothing the top.
- Cover the pan and refrigerate overnight (or for at least 8 hours).
- Preheat oven to 425F (210C).
- Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges. Tightly cover the pan with foil. Bake, covered for 10 minutes.
- Reduce the oven temperature to 375F (190C). Open oven and (being careful of hot steam and hot pan) remove the foil from pan.
- Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown. Cool at least 15 minutes on a cooling rack.
- Remove bread from pan and cut into wedges. Serve warm or cool completely.
Does the recipe require the steel cut oats, or can I sub more rolled oats? Thanks!
Hi Halle! I have not tried it with all rolled oats, that could work. Just be sure to sub the steel cut oats with an equal weight (not volume) ofcrolled oats if you try it.
I am enjoying this as I write with butter and every last drop of my raspberry jam, with a cupcake strong black tea! I used unsweetened and unflavored oat cream since that was all we had in the fridge. It did come out, mind you it is still warm, crumbly. This by no means stopped me from eating it anyway, a fork came in handy. Am going to make it again with regular plant milk.
Thank you for all your work and sharing it too!
Trina
We are birds of a feather, Trina: raspberry jam + oat bread + butter is bliss to me, too. I am so glad yo7 love the bread!
We love this recipe! Easy to prepare, tasty, and wholesome. It’s the perfect snack. I omit the sugar, and add 4 cut-up medjool dates. Tastes great with ground nutmeg and just a sprinkle of cinnamon.
The dates swap sounds so good, Kathi! Delighted you are enjoying the bread.
I put the foil back on to prevent it cooking you much as it required more time to set. It still ended up a bit brown on the top and bottom. It tastes great though, and I subbed half the sugar for a combo of cinnamon and yuzu powder. Thank you for the recipe. 🙂
Ooh, that sounds wonderful, Hiroshi! Glad you enjoyed the recipe and also made it your own 🙂
1st time baking this for my gluten free granddaughter. I am a texture person and this has lots of texture as directed, but even for me the steel cut oats were too dry. I will make this again but next time precook the steel cut oats and fold them into the other oats to sit for 8 hours. Also, a bit lacking in taste so will add one of several flavor extracts: almond, vanilla, citrus….
Sounds good, Wayne. Love that you are baking for your GF granddaughter ❤️ . Perhaps cook the steel cut oats part way through (not too soft) since they will continue to cook while baking, but that is up to you.
Sounds good regarding adding other flavors. I kept it plain so that it can be served with sweet or savory dishes, or toppings. But yes, add extract, a bit of sweetener of you like, or go savory with herbs or savory seasonings. Cheers.
I am just curious, since I don’t know the science of baking, does baking powder not activate as soon as it gets wet, like baking powder does? I was comparing this recipe with the 3 ingredient skillet oat bread. Both batters soak overnight. That recipes uses baking powder and its stirred in after the soak. This recipe uses baking soda and it goes in with the soaking ingredients. It is my instinct to want to save the baking soda in this recipe and stir it in in the morning. Does it make a difference? I look forward to your reply. I will probably make both breads very soon. I love your recipes. Thank you!
Hi April! The answer is…it depends. I am not a food scientist, so I am ill equipped to explain how soda vs baking powder works in all situations.
I just stumbled upon this recipe and it sounds fabulous! Would 24 hours be too long to sit in the refigerator before baking?
Hi Erin,
Welcome! No, that would be fine 🙂
@Camilla,
Thanks for your advice. I used kefir and the recipe turned out great – nice and chewy!
Hi Erin,
Oh good, glad it worked out!
Fantastic. I left out the sweetener, still great.Perfect for a cold winter day with a mug of soup!
I have been looking for this recipe……similar ingredients to oatmeal pancakes but a different texture/mouth feel. I am going to make these for my meal prep this week. Thank you !!
Found you on Pinterest but looking forward to scanning your specific website. Your recipes seem user friendly…….I’m more of a cook so baking can be frustrating for me especially gluten free.
I made it this morning and totally forgot to reduce the temperature to 375. It was crispy brown at the top but even so, it was still good. Excited to make it again the right away bc I know it’ll be even better!
Hi Mehie— ooh, crispy, oats top? Sounds like your “mistake” was an excellent one! 🙂 I am glad you like the bread!
I made these last night and finished them this morning. I was too tired to get out my food processor to make the oat flour so I put in half sorghum flour and half buckwheat. I bake the scones this morning and they were delicious and chewy with just a tiny bit of sweetness. I’ve had three today. I’m gluten-free and dairy free and so happy for another recipe that also has just a little bit of sugar in it.
Ooh, Beth, that sounds wonderful! I have a giant bag of buckwheat flour, I am going to try that and follow your lead (also: I completely understand about not wanting to haul out the food processor :)) Thank you for experimenting with the basic recipe and sharing it, too 🙂
Love this bread! Could you add almond extract? If so how much?
Hi Lisa! Happy to hear that you are enjoying the bread. Yes, you can certainly add flavorings, such as almond extract. The amount would depend on how strong of an almond flavor you wish to have. I think 1 teaspoon would provide a good flavor, without being overwhelming .
Would this recipe work with date sugar instead of coconut or brown sugar? Thank you
Hi Elaine! Yes, I think date sugar will work very welling this recipe–oats and dates are so good together already :). You can use the same amount or adjust the amount to your liking.
This bread is great loving soda breads. I have a cloche, do I leave it covered? My cloche is 11″ so I made 1 1/2 recipes. Also, I thought to try adding a few pits of dried fruit to dress it up. Great recipe, Love it thanks so much.
Deborah
Hi Deborah, so glad you like it (I, too, love soda bread. So darn easy!). I envy you your cloche. I had one and then broke it on my last move. Must. Replace. 😊. Yum yum yum re: adding dried fruit. We are seriously taste twins.
This is very pleasing, thank you! It is perfect with jam for breakfast or an afternoon snack.
I am in love with the texture of this bread! It is a lot like a skillet scone my Nan would make long ago, so filling and comforting.
Yummy! I love the chewiness and toasty oat taste.
This bread is outstanding – exactly what I have been looking for. Nutrient dense, low WW points, and VERY tasty, especially with a nice cup of tea. Thank you so much for sharing this!
I am so glad you like it, Jenny!
This comment is long overdue. I have been making this for year and have shared with many others. It is wonderful! I just made it again with some dried cranberries, toasted walnuts and grated tangerine zest for a festive bake. An outstanding recipe, thank you!
Absolutely delicious, I just added pepper might try a cheese flavour version in future.
Made this last minute and the whole family loved it! Only one small piece was left and I rewarmed it for breakfast (with some homemade preserves). Wow! I reminds me of breads I had in Ireland as a student. Love it!
I was diagnosed with Celiac Disease four months ago. I was looking for gluten free recipes, and discovered your Irish Oat Scone Bread. I love it!! I’ve made it several times now. My husband, who can eat gluten, likes it with butter for a snack. I put peanut butter or lemon curd on it. I love the taste and the texture. Thank you!
Oh, I am so happy to hear that this works for you Gloria (& your husband :)) Oh my goodness, why have I not tried it with lemon curd (one of my favorite things). Will have to follow suit! 🙂
Would other pan sizes/shapes work? I don’t have an 8 inch round, but I do have an 8 inch square and quite a few loaf pans. I don’t mind a different shape (even though the wedges look so good!).
I don’t have a blender for blending the oats. I do have oat flour though. About how much oat flour does the 1/2 cup of oats yield?
Hi Kelly,
You can use roughly 1/2 cup oat flour, the yield for grinding oats into flour is pretty close to 1:1 .
Has literally been my daily afternoon snack since lockdown. For this week’s batch I added 2 tbsp caraway seeds 🤩. THANK YOU for this AMAZING recipe!!
!!!!! 🙂 xoxo You are so welcome, Nikki!
Delicious! I made this this morning, adding 4 T. of melted butter to the buttermilk, and it turned out just right. Thanks!
Yum, sounds so good, Cynthia–so glad it worked out so well!
Camilla – have you tried this recipe in a slow cooker? Seems like a good candidate as long as I don’t require a browned outside?
Hi Adrianne,
Although I have had a slow cooker for a long time, I have never baked anything in it! So alas, you are probably a better judge than I on this one 🙂 I would love to know if you give it a try with that method!
Your recipe sounds very good. I’m not happy that the print version has two big color ads in it that can’t be removed. That’s too much for me.
Hi Jan,
Sorry, I did not know about that. I do not have control over the print settings with my ad partner. You can cut and paste the recipe before printing to remove the ads.
@Jan T,
Hi Jan, I noticed than when you use the print icon on the left, you end up with a very lengthy format, but when you jump to the recipe, if you use the print option under the recipe image, that cuts it down
You mention using oat flour but it’s not in the list of ingredients.
Hi Judy,
If you look at the second step in the directions, you’ll see that some of the oats are ground into a fine flour.
I do not see anywhere in your notes the mention of oat flour..
Hi Lola— in step 2 of the directions, 1/2 cup of the rolled oats are processed into flour 😊
Hi,
You mentioned using buttermilk. If I did try the buttermilk would I skip the vinegar as well? Thanks!
Hi Michelle,
Yes, skip the vinegar if using regular buttermilk 🙂
Would I be able to use all regular oats?
Hi Kari,
I am sorry, I cannot predict how that would turn out. Let me know if you decide to experiment, I would love to know!
This looks great! I think you might have skipped a step between steps 3 and 4, probably to pour the mixture into the pan and smooth it out? I want to try this soon, maybe with some blueberries baked in.
Thanks for catching my error, Chessie! I have made the change. Yum, blueberries sound like a great addition! 🙂