Easy Delicious Oat Bread Recipe (Oatmeal Bread)
This oat bread recipe is a wholesome, hearty, and delicious option that combines the nutty goodness of oats with the soft, fluffy texture of traditional bread. Make it with yeast or sourdough starter for a healthy and delicious bread option!
Baking bread at home is such a rewarding endeavor. I love the entire process, and I love being able to control the ingredients in our homemade bread! Now that we have switched to freshly milled flour for our recipes, I often use yeast instead of sourdough starter for simplicity. You cannot go wrong either way!
Whether you’re looking for a healthier bread option or just want to try something new, this oat bread recipe is perfect for all occasions. It’s packed with fiber and has a naturally slightly sweet flavor, making it a fantastic addition to breakfast, sandwiches, or even as a side for soups and stews.
We love to toast a pice of this oat bread and smother with grass-fed butter. We typically pair it with plain whole milk yogurt or greek yogurt for a quick and simple breakfast! It’s also lovely as toast along side our favorite high protein breakfast casserole or sausage balls (no Bisquick needed).
And if you need another great breakfast recipe, we love these fluffy no-milk waffles, carrot apple coffee cake bread, sourdough nutella star bread, or sourdough discard cinnamon rolls for a special treat!
Why You’ll Love This Recipe
Nutrient-packed. Oat bread is loaded with fiber, vitamins, and minerals from the oats. It’s a great choice for anyone looking to increase their intake of whole grains. Oats bring a natural sweetness to the bread, making it a great bread for both savory and sweet uses.
Hearty texture. The oats in the dough give the bread a slightly denser and chewier texture, which makes it filling and satisfying. It’s perfect for making a heartier sandwich or enjoying with a bowl of soup.
Easy to make. This oat bread recipe is beginner-friendly. You don’t need any special skills to make it; just a few ingredients and some patience while the dough rises, and you’ll have a fresh loaf of oat bread in no time! You can use instant yeast or sourdough starter.
What is Oat Bread?
Oat bread is a type of bread made with a significant proportion of oats. Unlike white bread or even whole wheat bread, oat bread often contains both oat flour and whole oats, which give it a distinctive nutty flavor and chewy texture. Oat bread is typically slightly denser than other types of bread, but still soft and moist with a slightly sweet, earthy flavor. This easy oat bread is perfect for toasting or serving as a side dish with your meals.
You could even make this a gluten-free recipe by using gluten-free flour. If desired, you can use a bread machine.
Oat Bread Ingredients
- Oats: Whole rolled oats are the base of this bread. They add texture and a slightly sweet flavor to the dough. You can also use instant oats if you don’t have rolled oats.
- Bread flour: You can substitute up to half with whole wheat flour or freshly milled flour. You can use all-purpose flour, but the results will be a bit more dense. To make your own bread flour, add 1 Tablespoon of vital wheat gluten to every 1 cup of all-purpose flour.
- Active dry yeast: You can also use instant yeast, which doesn’t need to be activated.
- Honey: This adds a little sweetness to the bread and helps activate the yeast. You can substitute with maple syrup or another sweetener.
- Olive oil: You can also use melted butter or a neutral oil like avocado.
A full list of ingredients and quantities can be found in the recipe card below.
How to Make Oat This Bread Recipe
- In a small bowl, combine the warm water and honey, then sprinkle the yeast over the surface. Let it sit for 5-10 minutes, or until the mixture is frothy and bubbly.
- In a large mixing bowl, combine the oats, flour, and salt. Stir to combine.
- Add the yeast mixture and olive oil to the dry ingredients. Stir until everything is incorporated and a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes.If you prefer, you can do this in a stand mixer with a dough hook for about 5-6 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Shape it into a loaf by folding the edges inward and rolling it into a smooth log. Place the dough into a greased 9×5-inch loaf pan or a loaf pan lined with parchment paper.
- Cover the loaf with a damp cloth and let it rise again for about 30 minutes, or until it puffs up and fills the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the loaf has risen, place the pan in the oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 5 minutes, then remove it and let it cool completely on a wire rack before slicing and serving.
Recipe Tips
- The water should be warm (around 100°F) but not too hot to help activate the yeast. Too hot, and it may kill the yeast; too cold, and it won’t activate properly.
- Store oat bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just slice it first and wrap it tightly before freezing.
- To make a sourdough version, substitute 1 cup of fed sourdough starter in place of 1 packet of conventional yeast.
Oat Bread Recipe Variations
- Oat and raisin bread: Stir in a handful of raisins or dried cranberries for a slightly sweet twist.
- Seeded oat bread: Top the loaf with a sprinkle of sunflower seeds, pumpkin seeds, or sesame seeds before baking for an added crunch.
- Oat and cinnamon bread: Add 1-2 teaspoons of ground cinnamon to the dough for a warm, comforting flavor.
Recipe FAQs
I hope you enjoy this recipe!
Easy Delicious Oat Bread (Oatmeal Bread)
This oat bread recipe is a wholesome, hearty, and delicious bread that combines the nutty goodness of oats with the soft, fluffy texture of traditional bread. Make it with yeast or sourdough starter!
Ingredients
- 1 1/2 cups rolled oats
- 3 cups bread flour*
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
- 2 Tablespoons honey
- 2 Tablespoons olive oil
Instructions
- Activate the yeast: In a small bowl, combine the warm water and honey. Stir until the honey dissolves, then sprinkle the active dry yeast over the surface or add 1 cup of active sourdough starter. Let it sit for 5-10 minutes, or until the mixture is frothy and bubbly.
- Mix the dry ingredients: In a large mixing bowl, combine the oats, flour, and salt. Stir to combine.
- Combine wet and dry ingredients: Add the yeast mixture and olive oil to the dry ingredients. Stir until everything is incorporated and a sticky dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. If you prefer, you can do this in a stand mixer with a dough hook for about 5-6 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.
- Shape the dough: Once the dough has risen, punch it down to release the air. Shape it into a loaf by folding the edges inward and rolling it into a smooth log. Place the dough into a greased 9x5-inch loaf pan or a loaf pan lined with parchment paper.
- Second rise: Cover the loaf with a damp cloth and let it rise again for about 30 minutes, or until it puffs up and fills the pan.
- Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
- Bake: Once the loaf has risen, place the pan in the oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and serve: Let the bread cool in the pan for 5 minutes, then remove it and let it cool completely on a wire rack before slicing and serving.
Notes
- You can substitute up to half of the flour with whole wheat flour or substitute all with freshly milled flour.
- To your own bread flour, add 1 Tablespoon of vital wheat gluten to every 1 cup of all-purpose flour.
- The water should be warm (around 100°F) but not too hot to help activate the yeast. Too hot, and it may kill the yeast; too cold, and it won’t activate properly.
- To make a sourdough version, substitute 1 cup of fed sourdough starter in place of 1 packet of conventional yeast.
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