Vegan Amish Oatmeal Bread with Raisins

Vegan Amish Oatmeal Bread with Raisins

My grandma really enjoys reading in her spare time and her favorite genre is Amish fiction. I must agree, it’s fun to learn about such a different culture and simple way of life. At times, I almost think I’d rather be Amish! Okay, not really–I appreciate running water and electricity. That being said, I am proficient in driving a horse and carriage. 🙂 Anyway, one of my grandma’s most recent books had a recipe in the back for Five-Grain Quick Bread. She sent it my way, so I wanted to test it out. I made some simple substitutions and the result was this Vegan Amish Oatmeal Bread with Raisins. It’s dense, hearty, and has a sweet touch from the raisins. It actually reminds me a lot of Irish soda bread, except with more substance.

Vegan Amish Oatmeal Bread


Vegan Amish Oatmeal Bread is very adaptable if veganism isn’t your thing or if you aren’t allergic to animal products. One easy swap is using butter in place of coconut oil. If you do use coconut oil, both refined and unrefined work well. Neither one leaves a coconut flavor.

I chose to use oat milk with apple cider vinegar as a buttermilk substitute. I make my own oat milk (and will share a recipe soon), so I haven’t tested it with any commercial plant-based milks. My oat milk didn’t curdle the same way cow’s milk does with vinegar, but the main goal of using buttermilk is for acidity, so as long as the vinegar is present, it works. If you don’t want to worry about making your own “buttermilk”, the real deal is the best non-vegan replacement.

As far as eggs go, I’ve honestly never used one in all my life. The original recipes calls for one and I’m sure it would work, but I made a flax “egg” using 1 tablespoon of ground flaxseed mixed with 3 tablespoons of hot water. Aquafaba is my other favorite egg replacement. I use 3 tablespoons to make one egg.

Vegan Amish Oatmeal Bread with Raisins

How to Make Vegan Amish Oatmeal Bread

Putting this recipe together only takes a couple of minutes. Start by preparing the “buttermilk” and “egg” by combining oat milk with vinegar and flax with water in two separate bowls. Give them each a good whisk and set aside. Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375 degrees.

Meanwhile, add the oats, both flours, baking powder, baking soda, salt, and sugar to a large bowl. Whisk until well combined. Then, cut the chilled coconut oil into small pieces and add it to the dry ingredients. Use a pastry blender or your hands to work the oil into the dough until the pieces are pea-sized and evenly distributed throughout. Stir in the raisins.

In a medium bowl, whisk the “buttermilk”, “egg”, and molasses. Pour the mixture into the dry ingredients and use a wooden spoon to mix everything together. Then, turn the dough out onto a well-floured surface. Knead it several times until it forms a cohesive ball. Transfer the dough to the prepared baking sheet and flatten it into a disk about 7 inches in diameter. Slash an “X” in the top of the loaf with a sharp knife and sprinkle an additional tablespoon of rolled oats over the top. Bake for 35 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. If you choose to bake the bread in a loaf pan instead of as a round disk, it may take longer in the oven, but will still turn out well.

Vegan Amish Oatmeal Bread

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Vegan Amish Oatmeal Bread with Raisins

Amish Oatmeal Bread is dense and hearty with a sweet raisin touch. Resembling Irish Soda Bread, this vegan loaf is sure to make for a satisfying breakfast!
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Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Amish, baking, bread, multigrain, oatmeal, oatmeal raisin, quickbread, raisins, vegan, wholegrain
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 20 2 oz servings
Calories: 160.5kcal
Author: Rachel Alexandra


  • cups oat milk
  • Tbsp apple cider vinegar
  • 1 Tbsp ground flaxseed
  • 3 Tbsp hot water
  • 1 cup old-fashioned rolled oats (plus 1 Tbsp reserved for later)
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • cup sugar
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp Celtic sea salt
  • ¼ cup coconut oil (chilled)
  • 1 tsp molasses
  • 1 cup raisins


  • In a small bowl, whisk the oat milk with the apple cider vinegar. Set aside. This will act as buttermilk.
  • In another small bowl, whisk the ground flaxseed with the hot water. Set aside. This will act as an egg.
  • Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk the oats, both flours, sugar, baking soda, baking powder, and salt.
  • Cut the coconut oil into pieces and use a pastry blender or your hands to incorporate it in the dry ingredients until it is broken into pea-sized pieces.
  • Stir in the raisins.
  • In a medium bowl, whisk the "buttermilk", flax "egg", and molasses. Pour the wet ingredients into the dry and use a wooden spoon to mix all the ingredients together.
  • Turn the dough out onto a well-floured surface and form it into a 7-inch disk. Transfer the loaf to the prepared baking sheet and slash an "X" across the top with a sharp knife.
  • Sprinkle the reserved oatmeal over the top.
  • Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Enjoy!


Both refined or unrefined coconut oil work in this recipe. I have tried it both ways and neither one gives the bread a coconut-like flavor. 
If you aren’t vegan, regular butter can be swapped for coconut oil. Likewise cow’s milk can be used in place of oat milk. If using buttermilk, omit the apple cider vinegar. I would suspect that other plant based milks would work too, but I have not tried them.
This bread could also be baked in a loaf pan. However, be mindful that it will likely take longer to bake.


Serving: 2oz | Calories: 160.5kcal | Carbohydrates: 27.5g | Protein: 4g | Fat: 4g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 218mg | Potassium: 132mg | Fiber: 2.5g | Sugar: 9g | Calcium: 29.5mg
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