3 Ingredient Simple Seeded Bread in a Jar: No White Flour, No Yeast, No Sugar

There are days when you want homemade bread, but you do not have the time, energy, or ingredients for a traditional loaf. No yeast to proof. No white flour to measure. No sugar. No waiting for dough to rise. Just a simple, hearty, satisfying bread that comes together in minutes and bakes in a jar.

That is exactly what this 3‑Ingredient Seeded Bread delivers.

Made with oat flour, plain Greek yogurt, and mixed seeds, this bread is soft inside, nicely seeded on top, and surprisingly filling. It is naturally gluten‑free (if you use certified oat flour), high in protein, and free from refined flour and added sugar. And because it bakes in individual jars or ramekins, it is perfectly portioned, adorable, and easy to store.

In this guide, you will learn the complete recipe, why these three ingredients work so well together, pro tips for the perfect texture, delicious variations, and how to make this your go‑to bread for busy mornings, healthy snacks, or a quick side for soup.

Why This 3‑Ingredient Bread Is a Game‑Changer

Most quick breads rely on white flour, sugar, and oil or butter. This recipe uses none of those. Instead, it harnesses the natural binding power of Greek yogurt and the wholesome heartiness of oat flour.

Here is why this bread works so well:

· Only 3 main ingredients – Oat flour, Greek yogurt, seeds. That is it.
· No yeast – No proofing, no rising time, no waiting.
· No white flour – 100% oat flour makes it fiber‑rich and naturally gluten‑free (with certified oats).
· No sugar – The bread gets its subtle sweetness from the yogurt and oats, not added sugar.
· High in protein – Greek yogurt packs a protein punch, keeping you full longer.
· Bakes in a jar – Individual portions, no slicing needed, and adorable presentation.
· Ready in 35 minutes – From bowl to oven to table.

Whether you are avoiding gluten, cutting out refined flour, reducing sugar, or simply looking for an easy homemade bread that does not require a trip to the store, this recipe is for you.

The 3 Main Ingredients (Plus 2 Optional)

You only need three core ingredients. The optional baking powder and salt improve texture and flavor but are not strictly necessary.

Core Ingredients (Makes 2–3 small jar loaves)

· 1 cup oat flour (120g) – You can buy oat flour or make your own by grinding rolled oats in a blender.
· 1 cup plain Greek yogurt (240g) – Full‑fat or non‑fat both work. Full‑fat yields a richer, more tender bread.
· 2 tablespoons mixed seeds (sunflower, sesame, flax, pumpkin, etc.) – Plus extra for topping.

Optional (But Recommended)

· 1 teaspoon baking powder – Helps the bread rise and become lighter.
· Pinch of salt – Enhances flavor.

Equipment

· Oven‑safe jars (4–6 oz / 125–175 ml each) or small ramekins
· Baking sheet (to hold jars)
· Mixing bowl and spoon

Step‑by‑Step Instructions

Step 1 – Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease the inside of your oven‑safe jars or ramekins with cooking spray, butter, or coconut oil. Place the jars on a baking sheet for easy handling.

Step 2 – Mix the Dry Ingredients

In a medium bowl, combine the oat flour, mixed seeds, baking powder (if using), and salt. Stir with a fork or whisk to distribute the seeds evenly.

Step 3 – Add the Greek Yogurt

Add the Greek yogurt to the dry mixture. Stir with a spoon or spatula until a thick dough‑like batter forms. At first it may seem dry, but keep stirring — the yogurt will hydrate the oat flour.

Step 4 – Check the Consistency

The batter should be thick but scoopable. If it feels too thick (crumbly and hard to stir), add 1–2 tablespoons of milk (dairy or plant‑based) to loosen it. If it feels too wet (runny like cake batter), add 1 tablespoon of oat flour. The ideal consistency is similar to a very thick muffin batter.

Step 5 – Divide into Jars

Spoon the batter evenly into the prepared jars, filling each about ⅔ to ¾ full. Do not overfill — the bread will rise slightly. Smooth the tops with the back of a spoon.

Step 6 – Sprinkle with Extra Seeds

Generously sprinkle additional mixed seeds on top of each jar. Gently press them down so they adhere.

Step 7 – Bake

Bake at 350°F for 25–35 minutes. The bread is done when the tops are golden brown, a toothpick inserted into the center comes out clean, and the edges pull away slightly from the jar.

Smaller jars (4 oz) may take 25 minutes; larger jars (6–8 oz) may take 30–35 minutes. Check at 25 minutes.

Step 8 – Cool and Remove

Let the jars cool on a wire rack for 10 minutes. Run a knife around the inside edge to loosen, then gently tip out the bread. You can also serve the bread directly in the jar — just eat with a spoon.