Bread novices, bread experts, and all lovers of carbs, let us unite around Oatmeal Bread! This no-knead bread recipe made with whole grains, oats, and molasses is shockingly easy to make and a pleasure to eat.
Time, lack of experience, and special equipment are perhaps the most common excuses for not baking homemade bread.
They’re excuses I’m guilty of using myself at times, but today is a new day my friends
Today we are collectively toasting these excuses goodbye, and replacing them with toasted slices of warm, freshly baked homemade bread. Why?
Because I’ve perfected a homemade oatmeal bread recipe that requires little active effort, zero special equipment, and if this is your first loaf of bread, you’re going to be successful.
Skeptical? Hear me out.
- Don’t own a fancy bread machine or a stand mixer? This oatmeal bread requires nothing more than a wooden spoon and mixing bowl (like this Rosemary Olive Oil Bread).
- Short on time (or patience)? You get to skip the kneading with this time-saving oatmeal bread. In fact, you don’t even need to shape the loaf. Just dump the dough into the pan (as you would with the batter for Oatmeal Banana Bread), and walk away.
- Do you think baking with yeast sounds scary? It isn’t. Yeast is just another ingredient. The more you work with it, the more comfortable you’ll get with it. (No Knead Focaccia and easy Whole Wheat Pizza Dough are two other excellent beginner bread recipes.)
Say it with me: I CAN DO THIS!
Homemade bread is 1,000% doable and 10,000% worth it. Get excited!
5 Star Review
“Having baked all kinds of breads over the last 40 years, this recipe is a keeper! I will definitely share with my family/friends and make again.”— Ms. J —
How to Make Oatmeal Bread
With a rich, complex flavor from a touch of molasses, a light chewy crust, and an incredibly tender interior, this hearty oatmeal bread is ideal for toasting, sandwiches, or just sneaking slices of it from the pan.
- Rolled Oats. Gives this hearty bread a subtle nuttiness, great texture, and extra fiber.
- Bread Flour. A strong, high protein flour strengthens the dough and helps it retain its structure as it rises.
- Shortening. Contributes to the soft, fluffy crumb texture of this oatmeal bread.
- Egg. Enriches the dough with fat making it soft, fluffy, and ultra-tender.
- Yeast. Functions as the leavener for this simple bread recipe. Don’t be intimidated. Yeast is just an ingredient, like everything else on this list.
When baking bread, always warm your water to the temperature specified on the package of your yeast for best results. Water that is too warm will kill the yeast. Conversely, water that is too cold will not properly activate the yeast.
Most yeast manufacturers call for a temperature between 105 degrees F and 120 degrees F. Check your packet for details.
- Molasses. Adds depth and flavor (like in these Pumpkin Gingerbread Muffins).
- Salt. Seasons the dough and balances the flavors.
- In a medium bowl, combine the dry ingredients and shortening. Set aside.
- In a separate large bowl, combine the warm water and yeast. Let it stand for a few minutes, then add the remaining ingredients and mix until a smooth dough forms.
- Cover and let rise in a warm place until doubled in size.
- Transfer the dough into a lightly greased loaf pan.
- Let the dough rise a second time until it reaches the top of the pan. Bake at 375 degree F for 40 to 50 minutes. Remove, let cool completely, and then slice. ENJOY!
- To Store. This oatmeal bread will keep for 3 days in an airtight container at room temperature.
- To Freeze. Store in the freezer for up to 1 month, wrapped tightly in layers of plastic wrap and foil. Let thaw overnight in the refrigerator before serving.
In the (unlikely) event, you don’t finish the loaf within 3 days, you can make some killer breadcrumbs with the leftovers. Simply pulse the remaining bread in a food processor until it resembles coarse crumbs. Then spread in an even layer on a baking sheet and place in a 300 degree F oven for 15 minutes.
Topping Homemade Oatmeal Bread
- Slow Cooker Apple Butter. Scrumptious in the fall.
- Jam. Try this Strawberry Chia Jam.
- Peanut Butter or Almond Butter. I love either of these in combination with jam or apple butter.
- Sliced Fresh Fruit. Try layering thin slices on top of nut butter.
- Salted Butter. Hard to beat a classic!
Oatmeal Bread For Sandwiches
Recommended Tools to Make this Recipe
- Mixing Bowls. This glass nesting set is perfect for compact kitchens with limited cabinet space, and is dishwasher-safe too.
- Loaf Pan. These are my all-time favorite loaf pans for homemade bread. Made from non-stick steel that heats very evenly.
- Glass Measuring Cup. An item no kitchen should ever be without. Its high-quality glass is dishwasher- and microwave-safe.
Frequently Asked Questions
Oatmeal bread doesn’t taste like a bowl of oatmeal, though it does have a cozy, homey flavor. It is hearty and slightly nutty with a hint of rich molasses flavor.
Yes! Oatmeal bread is typically made using either whole rolled oats, oat flour, or a combination of both. This recipe uses rolled oats and bread flour.
Oatmeal bread is not necessarily better than whole wheat bread, nor is it worse. The important thing to focus on is the amount of whole grains you are using (oats are a whole grain), and keeping the added fats and sugars to a minimum. Both are nutrient-dense foods rich in carbohydrates, iron, calcium, and plant-based protein.
- 2 3/4 cups bread flour
- 1/2 cup rolled oats
- 2 teaspoons kosher salt
- 3 tablespoons shortening at room temperature
- 1 cup water warmed to 110-115 degrees F
- 1 package dry active yeast 1/4 ounce or 2 1/4 teaspoons
- 1 egg at room temperature
- 3 tablespoons molasses
- In a medium bowl, combine the bread flour, oats, kosher salt, and shortening. Set aside.
- In a large mixing bowl (or the bowl of a standing mixer), add water and yeast. Let stand 3 to 5 minutes. Stir in the egg, molasses, and half of the flour mixture. Beat on medium speed for two minutes or by hand until smooth. Stop the mixer. Add the remaining flour mixture and beat (or stir) again until smooth, 1-2 minutes. Scrape down the dough from sides of bowl.
- Cover and let rise in warm place until doubled, 30 to 40 minutes. To check if the dough is ready, press it lightly with two fingers; if the indentation remains, the dough is ready.
- Grease a 9×5-inch or an 8 1/2 x 4 1/2-inch loaf pan. With a wooden spoon or your hand, gently press down the dough in the bowl with repeated strokes (about 25 total). Spread the dough into the prepared pan (it will be thick and fairly sticky), then tap the pan on a counter several times to remove any air pockets.
- If using a 9×5-inch pan, let rise until the dough comes within 1 inch of the top of the pan; if using an 8 1/2 x 4 1/2, let rise just until the dough reaches the top of the pan, about 30 minutes. Preheat your oven to 375 degrees F.
- Bake loaf for 40-50 minutes, until well browned on sides and top. The bread should reach an internal temperature of 190 degrees F and sound hollow when tapped. Remove from pan and let cool on a wire rack. Slice and serve.
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Did I give you the itch to bake? Here are some of my favorite healthy baking recipes:
Just wonder how healthy this is given that you ask for shortening…anything better I could use?
Hi! If you are more comfortable with a different kind of fat, you can certainly use melted butter which would be the closest, and I suspect that melted coconut oil would work as well. I hope that helps and that you enjoy the bread!
Many thanks Erin! Just printed the No knead Oat meal Bread.
Can you also supplement the oat meal flour with wheat flour? Thanks and great day! :)
Hi Mercy! I’d suggest sticking to the oatmeal flour as the recipe states. The two have different weights and properties, so they do not act the same in baking. I hope you enjoy the recipe!
Having baked all kinds of breads over the last 40 years, this recipe is a keeper! I will definitely share with my family/friends and make again. I didn’t have molasses so I substituted 1 tablespoon of maple syrup, 1 tablespoon of light corn syrup, and 1 tablespoon of honey. As my oven runs hot, I placed a piece of foil on top of the loaf the last 10 minutes—delicious. Thank you Erin;)
Hi Ms. J! So glad you enjoyed it! Thank you for this kind review!
I used whole wheat flour, with olive oil as the shortening, and I hand-beat the dough a bit longer and more vigorously than the recipe prescribed. The results were great — the dough rose beautifully, and the bread was very flavorful with a moist chewy crumb, just as described and portrayed in the article.
Hi Russell! So glad you enjoyed the recipe! Thank you for this kind review!
Can I make this recipe in a bread machine ?
Hi Dave! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!
Hi,thank you for this recipe!I did try the recipe today .It was really good and surprisingly easy to make.
Hi Liza! So glad you enjoyed them! Thank you for this kind review!