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Thyme Oat Buns | Gluten-Free | Vegan | Nut-Free | Oil-Free

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Time out, folks… today I am sharing with you my Thyme Oat Bun recipe — did you catch that play on words? These gluten-free, vegan, oil-free, yeast-free buns are hearty, full of soft, chewy texture, and have a delicious neutral flavor that pairs perfectly with anything.

gluten-free, vegan, nut-free, oil-free thyme oat buns

This is pretty much the same recipe that I created for my Buckwheat and Oat Bread, with a tiny tweak or two. I decided to create a new post for it just in case you were scanning through the bread recipes specifically looking for a BUN recipe. I just LOVE versatile recipes, don’t you?! It makes creating a weekly meal schedule that much more fun and interesting.

Want to hear something funny? Come closer so Bob doesn’t hear me… I can take the same recipe and use it in different ways and Bob never catches on. He thinks it’s a new recipe and falls in love over and over again. Shh. This is between you and me! So for instance, I can take my bread loaf recipe and make bread, buns, focaccia, and a pizza crust, and he never realizes it’s the same ingredients (just shaped differently.) I am a sneaky one.

gluten-free, vegan, nut-free, oil-free thyme oat buns

As you may have already figured out, I like to take up-close-and-personal photos of  my food. It’s the best way, other than my words, that I can get the texture to come through via the internet. Here, we ended up enjoying the buns with my Roasted Tomato Vegetable Soup. I LOVE LOVE LOVE to dunk my bread in soup; however, Bob doesn’t. How about you? Are you a bread dunker?

This recipe creates nine good-sized buns. I used half a cup of batter per bun, which was the perfect size. Don’t make them too big, and the only reason I say that is because they are filling, since they are loaded with fiber! Good ol’ wholesome gut-loving fiber. So if you ever find yourself wanting soup or salad for lunch but it doesn’t sound filling enough, add one of the buns to the meal and it will help round things out. I hope you enjoy this quick and delicious recipe. blessings, amie sue

gluten-free, vegan, nut-free, oil-free thyme oat bunsIngredients

Yields 9 (1/2 cup batter) buns


Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Preheat oven to 350 degrees (F) and line the baking pan with parchment paper.
  2. Add the rolled oats, chia seeds, psyllium husks (not powder), applesauce, water, thyme, baking powder, baking soda, and salt to the food processor (along with the buckwheat). Process for a full 30-60 seconds. DO NOT overprocess or the buns will come out dense and heavy.
  3. Scoop out some batter onto the parchment paper-lined baking sheet.
    • I used a 1/2 cup ice cream/cookie scoop, making sure to level it off.
    • I sprinkled black and white sesame seeds on top (totally optional).
  4. Bake for roughly 13 minutes until lightly brown.
  5. Immediately transfer the rolls to the cooling rack so the bottoms don’t get soggy.


  1. Once cooled, you can store in an airtight container on the counter for a few days, or in the fridge for around 5 days.
  2. They also freeze fantastically well and thaw beautifully. Make sure they are in an airtight container, and they should last up to 3 months.

4 thoughts on “Thyme Oat Buns | Gluten-Free | Vegan | Nut-Free | Oil-Free

  1. Lyn says:

    Howdy Amie Sue, Well you got me with the picture of the bread dunked in the creamy soup!!! Oh my can I make this recipe with out the buckwheat? What would you suggest for the replacement ….please….and thank you !!! :] Lyn

    • amie-sue says:

      Good morning Lyn :) Bread and soup are always a winning combination! Replacing the buckwheat? hmmm… tricky. I haven’t tested the following suggestions but I might try soaked oat groats or soaked whole sorghum grain. You don’t want to use a flour or it would be heavy and gummy. Would either of the two work for you guys? hugs my friend. amie sue

  2. Sharon says:

    Hello Amie Sue,

    I would love to make these buns.
    Could I possibly replace the applesauce with another ingredient?
    Also, how long should the buns bake?

    Thank you for sharing.

    • amie-sue says:

      Good evening Sharon,

      Gosh, it’s like the bottom section of my post was missing regarding the baking. So weird! Thank you for asking so I could fix this. I bake them for about 13 minutes.

      I haven’t tested with anything else or without the use of applesauce. I added it as a replacement to oil. So you could try maybe using a tablespoon of oil in its place and see how they turn out. Let me know if you do. blessings and happy holidays, amie sue

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