Hearty Homemade Oatmeal Bread

published Jan 22, 2022
Oatmeal Bread Recipe

This easy quick bread only requires 15 minutes of prep.

Makes2 (8-inch) loaves

Prep15 minutes

Cook40 minutes to 50 minutes

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A loaf of oatmeal bread with two slices cut laying down.
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Ever since the stay-at-home orders of 2020, bread baking has made a big comeback. And if you are one of the many still looking to expand your repertoire of homemade bread recipes, give oatmeal bread a try. It’s full of flavor, and each bite is reminiscent of a hearty bowl of oatmeal.

But don’t be fooled by the name — this bread isn’t prepared with cooked oatmeal. The combination of uncooked rolled oats and milk in the batter helps develop this flavor and texture. After the second rise, I like to give the bread a little more visual interest by brushing it with an egg white wash and sprinkling the top with additional oats. Later on, when you go to slice the bread, it’s nice to have that bit of added texture on the top of each piece. Top warm slices with a bit of butter or a smear of Nutella if your sweet tooth is calling. I think this bread also makes for outstanding peanut butter and jelly sandwiches.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What Type of Oats Is Oatmeal Bread Made Of?

Oatmeal bread can be made with old-fashioned rolled oats or quick-cooking oats. This recipe should not be made with cooked oatmeal, instant oatmeal, or steel-cut oats.

What’s the Difference Between Oatmeal Bread and White Bread?

  • In addition to all-purpose flour, oatmeal bread is also made with rolled oats.
  • White bread is generally prepared using exclusively all-purpose flour.
  • Both breads contain water, yeast, and salt.  

Oatmeal Bread Recipe

This easy quick bread only requires 15 minutes of prep.

Prep time 15 minutes

Cook time 40 minutes to 50 minutes

Makes 2 (8-inch) loaves

Nutritional Info


For the bread:

  • 5 3/4 cups

    all-purpose flour, plus more as needed

  • 2 1/2 cups

    old-fashioned rolled oats

  • 1/4 cup

    granulated sugar

  • 2 (1/4-ounce) packets

    rapid-rise instant yeast

  • 2 1/2 teaspoons

    kosher salt

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1 1/2 cups


  • 1 1/4 cups

    whole milk

  • Cooking spray

For the topping:

  • 1

    large egg white

  • 1 tablespoon

    cold water

  • 2 tablespoons

    old-fashioned rolled oats


  1. Place 3 cups of the all-purpose flour, 2 1/2 cups old-fashioned rolled oats, 1/4 cup granulated sugar, 2 (1/4-ounce) packets rapid-rise instant yeast, and 2 1/2 teaspoons kosher salt in the bowl of a stand mixer.

  2. Cut 4 tablespoons unsalted butter into small pieces and place in a small saucepan. Add 1 1/2 cups water and 1 1/4 cups whole milk. Heat over medium heat until warmed to between 120 and 130°F, about 4 minutes. Pour into the flour mixture. Beat on low speed with the paddle attachment until the dry ingredients are moistened, about 30 seconds. Increase to medium speed and beat until combined, about 1 minute.

  3. Remove the bowl from the stand mixer and gradually stir in the remaining 2 3/4 cups of all-purpose flour by hand to make a stiff dough. Switch out the paddle attachment with the dough hook attachment. Return the dough to the stand mixer bowl and knead on low speed until the dough pulls away from the sides of the bowl, 3 to 5 minutes. If the dough seems too sticky, gradually add up to 1/2 cup more all-purpose during the kneading process.

  4. Coat a large bowl with cooking spray. Remove the dough from the stand mixer bowl and shape into a ball. Place in the greased bowl and turn to coat. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 30 minutes.

  5. Punch down the dough. Cover and let the dough rest for 10 minutes more. Meanwhile, coat 2 (8x4-inch) loaf pans with cooking spray.

  6. Divide the dough in half. Shape each into a loaf and place in the loaf pans. Cover with a kitchen towel and let rise in a warm place until nearly doubled in size, about 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.

  7. Place 1 large egg white and 1 tablespoon cold water in a small bowl and whisk to combine. Uncover the loaves and brush just enough of the the egg wash to cover the surface. Sprinkle with each loaf with 1 tablespoon old-fashioned rolled oats.

  8. Bake until golden-brown and cooked through, 40 to 50 minutes. Remove the loaves from the pans onto a wire rack and let cool completely before slicing.

Recipe Notes

Storage: Baked loaves can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days or frozen for up to 3 months. Thaw completely before slicing and toasting.