Soft, hearty Oatmeal Bread made with simple pantry ingredients. Perfect for sandwiches, toast, or breakfast, this homemade bread is wholesome, comforting, and easy to make.
Oatmeal Bread is a wholesome, hearty loaf that’s soft on the inside with a slightly nutty flavor from oats. Perfect for breakfast, sandwiches, or simply toasted with butter, this homemade bread is easy to make and a comforting addition to any meal. With simple pantry ingredients and minimal effort, it’s a bread you’ll want to bake again and again.
It’s not as sweet as Cinnamon Bread or Cherry Bread and has a milder flavor. If you love baking with oatmeal, also try 3 Ingredient Oatmeal Cookies Recipe, No Bake Peanut Butter Oatmeal Bars and Oatmeal Scotchies. I also make Oatmeal Cake and Oatmeal Raisin Cookie Recipe.
What's in this post: Oatmeal Bread
Why We Love This Recipe
- Soft and Fluffy Texture – Light, tender crumb that’s perfect for sandwiches or toast.
- Wholesome Flavor – The oats add a slightly nutty, comforting taste.
- Simple Ingredients – Made with pantry staples, easy enough for beginner bakers.
- Versatile – Great for breakfast, lunch, or an afternoon snack.
- Freezes Well – Bake a loaf and save some for later; it reheats beautifully.
- Kid-Friendly – Mild flavor and soft texture make it loved by the whole family.
Ingredients
- Bread Flour – Provides structure and a chewy, soft texture.
- Old-Fashioned Oats or Quick Oats – Adds a hearty, nutty flavor and texture. Do not use instant oats.
- Instant or Active Dry Yeast – Helps the bread rise and gives it a light, fluffy texture.
- Salt – Enhances the flavor of the bread.
- Water – Warm water activates the yeast and forms the dough.
- Honey – Adds natural sweetness and helps brown the crust.
- Vegetable Oil – Keeps the bread moist and tender.
Get the complete ingredient list for this oatmeal bread recipe at the bottom of the post.
Substitutions and Additions
- Different Flours: Substitute part of the bread flour with whole wheat flour for a heartier, nuttier loaf.
- Add Seeds: Mix in sunflower seeds, pumpkin seeds, or flaxseeds for extra texture and nutrition.
- Sweet Twists: Add raisins, dried cranberries, or chopped dates for a naturally sweet version.
- Spices: A pinch of cinnamon, nutmeg, or allspice can add warmth and depth to the flavor.
- Nutty Flavor: Stir in finely chopped nuts like walnuts or pecans for crunch.
- Oat Topping: Brush the loaf with a little water or egg wash and sprinkle extra oats on top before baking for a rustic look.
Step By Step Instructions
Step 1. In a large, ungreased mixing bowl, whisk together 3 cups of the bread flour, oats, yeast, and salt until evenly combined.
Step 2. In a separate medium bowl, whisk together the water, honey, and vegetable oil until fully mixed.
Step 3. Pour the wet ingredients into the dry ingredients. Using a wooden spoon, gently stir until combined. The dough will be very wet and sticky. Do not overmix. This dough should be mixed by hand, as it is too sticky for a stand mixer.
Step 4. Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise at room temperature for 12–18 hours. During this time, the dough should become bubbly and nearly double in size, sticking to the sides of the bowl.
Step 5. Lightly grease a 9×5-inch loaf pan and set aside.
Step 6. After the first rise, uncover the dough and gently fold in the remaining 2 tablespoons of bread.
Step 7. The flour helps to make it slightly easier to handle.
Step 8. Turn the dough on a lightly floured work surface. With lightly floured hands, gently shape the dough into a loaf approximately 8×4 inches.
Step 9. Transfer the dough to the prepared loaf pan.
Step 10. Using a sharp knife or bread lame, score a single slash down the center of the loaf, about ½ inch deep.
Step 11. Loosely cover the loaf with plastic wrap or aluminum foil and allow it to rise again at room temperature for about 1 hour, or until the dough rises slightly above the rim of the pan. Toward the end of the second rise, preheat the oven to 375°F.
Step 12. Remove the covering and bake the bread for 50–60 minutes. The top will brown quickly, so loosely tent the loaf with aluminum foil after about 30 minutes of baking. The bread is done when an instant-read thermometer inserted into the center registers 195°F.
Step 13. Remove the loaf from the oven and let it cool in the pan on a wire rack for at least 15 minutes.
Step 14. Then slice and serve.
Storage
Room Temperature: Store the bread in a bread box or airtight container at room temperature for up to 3–4 days.
Freezer: Wrap the loaf tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Sliced Storage: For convenience, slice the bread before freezing so you can grab individual slices as needed.
Avoid Moisture: Keep the bread in a cool, dry place to prevent it from becoming soggy or molding.
More Quick Bread Recipes
- Banana Bread with Applesauce
- Sweet Bread
- Starbucks Lemon Loaf Recipe
- Chocolate Zucchini Bread
- Oatmeal Banana Bread
Bake this soft, hearty Oatmeal Bread at home and enjoy the comforting flavor of homemade bread anytime! Share your creations in the comments, rate the recipe, and try adding your favorite mix-ins like seeds, nuts, or dried fruit to make it your own. Perfect for breakfast, sandwiches, or a cozy snack!
Oatmeal Bread
Ingredients
- 3 cups Bread Flour +2 Tablespoons (divided)
- 1 cup old fashioned rolled oats or quick oats (not instant)
- 1 1/2 teaspoons instant or active dry yeast
- 1 ½ teaspoon salt
- 1 1/2 cups water room temperature (about 70 degrees F)
- 7 Tablespoons Honey
- 2 Tablespoons vegetable oil
See how we calculate recipe costs.
Instructions
- In a large, ungreased mixing bowl, whisk together 3 cups of the bread flour, oats, yeast, and salt until evenly combined.
- In a separate medium bowl, whisk together the water, honey, and vegetable oil until fully mixed.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon, gently stir until combined. The dough will be very wet and sticky. Do not overmix. This dough should be mixed by hand, as it is too sticky for a stand mixer.
- Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise at room temperature for 12–18 hours. During this time, the dough should become bubbly and nearly double in size, sticking to the sides of the bowl.
- Lightly grease a 9×5-inch loaf pan and set aside.
- After the first rise, uncover the dough and gently fold in the remaining 2 tablespoons of bread flour to make it slightly easier to handle.
- Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently shape the dough into a loaf approximately 8×4 inches. Transfer the dough to the prepared loaf pan.
- Using a sharp knife or bread lame, score a single slash down the center of the loaf, about ½ inch deep.
- Loosely cover the loaf with plastic wrap or aluminum foil and allow it to rise again at room temperature for about 1 hour, or until the dough rises slightly above the rim of the pan.
- Toward the end of the second rise, preheat the oven to 375°F.
- Remove the covering and bake the bread for 50–60 minutes. The top will brown quickly, so loosely tent the loaf with aluminum foil after about 30 minutes of baking.
- The bread is done when an instant-read thermometer inserted into the center registers 195°F.
- Remove the loaf from the oven and let it cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
