Suzanne's No Rise Oat Buns
My oat bun recipe is inspired by the Bannock or fry bread I saw many women making during my travels in Indigenous communities across Canada.
Traditional bannock is a no-rise, hearty bread that can be made on the stovetop, in the oven, fried and roasted on a stick. “The Inuit call it 'palauga,' it's 'luskinikn' to the Mi'kmaq, while the Ojibway call it 'ba`wezhiganag.” Every region and even every family have their own unique recipe, which is passed down from generation to generation. Yet few, it seems, know where bannock came from.
To read more about the history of bannock, CLICK HERE
My oat buns can be made into buns or spread into an 8 to 9 inch round cake pan to make a single round loaf. These oat buns are moist due to the rolled oats soaked in plain yogurt. Oats are a nutritious, filling, and cost-efficient source of carbs!
This is a fantastic recipe to involve the kids. This is still my daughter's favourite recipe. She loves to work the dough.
Suzanne's No Rise Oat Bun Recipe
PREPARATION: 25 MIN | COOKING: 20 MIN | MAKES: 12 oat buns
1 cup oats, any kind
1 cup milk
1/2 cup plain yogurt
2 cups flour (plus some for kneading)
1 1/2 tablespoons baking powder
1 tablespoon sugar
1/4 cup cold butter, grated
1/2 teaspoon salt
1. Preheat the oven to 350°F. Grease a muffin tin.
2. Place the milk, oats, and yogurt in a large bowl and let sit to soften the oats.
3. Add all the dry ingredients into another bowl.
4. Grate the butter into the oat mixture.
5. Add the wet mixture to the dry ingredients. Stir until the dough holds together. Tip the dough out of the bowl onto a well-floured counter or cutting board.
6. Dust your hands with flour. Knead gently a couple of times. Roll into a log. Using a floured knife, cut into six, equal rounds.
7. Cut each round into two for a total of 12 pieces of dough.
8. With floured hands, roll each piece of dough into a ball and place into a slot in the muffin tin.
9. Bake until golden brown, about 20 minutes. Serve warm, fresh from the oven.