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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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
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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