Hey y’all! If you’re searching for a hearty homemade bread that’s both airy and satisfying, this Oatmeal Bread recipe is absolutely for you. With its subtly sweet flavor, chewy oats, and tender crumb, this loaf is ideal for breakfasts, sandwiches, or simply slathered with butter straight from the oven. It’s easy to make and fills your home with the irresistible aroma of fresh-baked bread. Let’s get cooking!

Why You’ll Love This

Super soft, moist crumb with a delightful chew from wholesome oats.
Slightly sweet flavor that’s perfect for breakfast, snacks, or sandwiches.
Easy-to-follow steps, even for bread-making beginners.
Makes your kitchen smell amazing while baking.
No fancy equipment required—just simple, everyday tools.

Ingredients

1 cup old-fashioned rolled oats
2 cups boiling water
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (110°F/43°C)
1/3 cup honey
1/4 cup unsalted butter, melted
2 teaspoons kosher salt
4 to 4 1/2 cups all-purpose flour (plus more for kneading)
1 tablespoon vegetable oil (for greasing bowl)
Extra oats for sprinkling (optional)

Directions

Prep the Oats

Place 1 cup rolled oats in a large mixing bowl and pour 2 cups boiling water over them. Stir, then let it sit for 15–20 minutes until cooled to lukewarm.

Activate the Yeast

In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/4 cup warm water (110°F/43°C) with a pinch of sugar. Let it sit for 5–10 minutes until frothy.

Mix the Dough

Add the proofed yeast, 1/3 cup honey, 1/4 cup melted butter, and 2 teaspoons salt to the cooled oats mixture. Mix well.
Gradually stir in 4 cups flour, one cup at a time, until a shaggy dough forms. If it’s too sticky, add up to 1/2 cup more flour as needed.

Knead and First Rise

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Grease a clean bowl with 1 tablespoon vegetable oil. Place dough inside, turning to coat. Cover and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.

Shape and Second Rise

Punch down the risen dough and shape it into a loaf. Transfer to a lightly greased 9×5-inch loaf pan.
Cover loosely and let it rise again until the dough crowns about 1 inch above the pan rim, 30–40 minutes.

Bake

Preheat your oven to 350°F (175°C). Brush the loaf lightly with water and sprinkle extra oats on top if desired.
Bake for 40–45 minutes, or until the loaf is golden and sounds hollow when tapped. If it browns too quickly, tent with foil halfway through baking.
Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Make sure your oat mixture has cooled to lukewarm before adding yeast to avoid killing the yeast.
If the dough is too sticky, add flour a tablespoon at a time until it’s workable—but avoid adding too much.
Brushing the top with water helps the oats stick and gives a rustic look.

Variations

Add 1/2 cup chopped nuts or seeds for extra crunch.
Swap half the flour for whole wheat flour for a heartier loaf.
Stir in 1/2 cup dried cranberries or raisins for a touch of sweetness.

Required Equipment

Large mixing bowl
Small bowl (for yeast)
Wooden spoon or spatula
9×5-inch loaf pan
Wire cooling rack

Storage Instructions

oatmeal bread stays fresh wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months—just thaw and toast as needed!

Suggested Pairings & Serving Recommendations

Delicious toasted with butter and a drizzle of honey for breakfast.
Makes sturdy, flavorful sandwich bread for BLTs or turkey clubs.
Try it as the base for French toast or bread pudding for a cozy brunch treat.

Pro Tips

Use a thermometer to check that the oat mixture is below 115°F before adding yeast.
Let the bread cool completely before slicing to avoid a gummy texture.
If your kitchen is cool, let the dough rise in an oven (turned off) with the light on for extra warmth.

FAQ

Can I use instant oats instead of rolled oats?: Yes, you can use instant oats, but the bread will have a finer texture and less chew.
Can I make this bread vegan?: Absolutely—swap the butter for plant-based margarine and use maple syrup or agave instead of honey.
Why didn’t my bread rise?: Double-check that your yeast is fresh and the oat mixture wasn’t too hot (which can kill yeast). Also, give it enough time in a warm spot to rise fully.

Prep Time: 25 minutes (plus 2 hours rise time)
Total Time: 3 hours 10 minutes
Yield: 1 loaf

Oatmeal Bread

Why You’ll Love This

Ingredients