Oats With Bread Recipe

Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.

This is a hearty and moist oatmeal loaf made with old-fashioned oats, whole wheat flour, white bread flour, and honey. Oats not only add an earthy flavor, but they also hold onto lots of moisture, ensuring this bread stays tender. The loaf gets even more flavor from the nutty whole wheat flour and sweet honey.

Homemade oatmeal bread makes school or work lunches extra special. It makes superb sandwiches and stays soft for several days. Even then, it’s excellent for toast. The recipe makes two loaves, and it freezes well; it’s a great make ahead recipe. It’s the ideal Sunday baking project so you can enjoy homemade bread throughout the week.

Danish Oat Bread

The best oats for this bread are old-fashioned rolled oats. Old-fashioned rolled oats are whole oats that have been steamed, pressed in steel rollers, and flaked. They're the most common oats for oatmeal and baked goods. Old-fashioned oats have a nice balance of flavor, texture, and water absorption. Quick-cooking or instant oats are duller in flavor and tend to get gummy. They also hold less water, which would make this dough too sticky.

Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. The bran is the fibrous outer layer of the wheat kernel. The germ is the sprouting section of the kernel that's rich in healthy fats. Whole wheat flour adds a nutty flavor and extra nutrients to bread recipes, but the tough bran can shred through the gluten structure, so it’s often blended with white flour.

White bread flour has been processed to strip the bran and germ, leaving just the starchy part of the wheat kernel. Certain types of wheat are selected for bread flour to give it a higher protein content than all-purpose flour. These proteins are what create the gluten structure necessary for bread.

Oat Flour Bread

Most bread relies on yeast fermentation to aerate, or leaven, the dough. Yeast is a living organism that consumes the sugars present in the dough and excretes carbon dioxide and alcohol. The carbon dioxide collects in air bubbles throughout the dough. As these bubbles fill with more air, they inflate and cause the dough to rise. The fermentation process aids in gluten development when the air bubbles stretch the dough. It also adds flavor by breaking down large molecules into simpler, more flavorful ones.

This recipe uses instant yeast to leaven the dough. I like to use instant yeast because it doesn’t need to be bloomed before mixing. Blooming the yeast is the process of dissolving the yeast in liquid with a bit of sugar and letting it sit until it bubbles, “proving” that it works. If it still hasn’t begun to bubble and foam after about 15 minutes, then the yeast is probably dead. This process is necessary when using active dry yeast in lower hydration bread recipes or when you’re unsure of the yeast’s freshness.

This oatmeal bread recipe is easy to adapt and very forgiving. If you get started and realize that you don't have the right type of flour or the correct yeast, chances are you can still go ahead with baking.

Back Of The Bag Oatmeal Bread Recipe

I love to make this bread over the weekend and use it up during the week for lunches. This bread makes excellent sandwiches, from simple peanut butter and banana to flavorful stacks piled high with deli slices. The oats make this bread incredibly soft and moist, but after several days you may find that slices are better destined for toast or grilled sandwiches.

You can also freeze oatmeal bread for up to 3 months. Slice the bread before freezing or leave it whole. Wrap it in a couple of layers of plastic wrap and a layer of foil, or place it in a freezer bag, then freeze. Defrost the loaf at room temperature, still wrapped.

To make the bread vegan, you can substitute maple syrup for the honey, and either water or your favorite plant-based milk for the whole milk. Skipping the egg for the topping is fine too, but the oats may not stick too well.

Award Winning Oatmeal Banana Bread (vegan Subs!)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Easy Oatmeal Blueberry Bread (quick Bread Recipe)

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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.

Easy Oatmeal Banana Bread • Unicorns In The Kitchen

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 —

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.

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.

Hearty Oatmeal Banana Bread Recipe

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.

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.

Gluten Free Sandwich Bread Recipe With Oats

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.

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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.

Oatmeal Banana Bread (dairy Free, Vegan)

Serving: 1 slice Calories: 166 kcal Carbohydrates: 27 g Protein: 5 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 14 mg Potassium: 125 mg Fiber: 1 g Sugar: 4 g Vitamin A: 20 IU Vitamin C: 1 mg Calcium: 19 mg Iron: 1 mg

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!This easy oat bread without yeast is soft and delicious! Made with oatmeal and no flour, this no-knead bread is packed with nutrients and taste.

If there is one thing about me is that I'm addicted to oats. I've been having protein oatmeal every morning since 2016, and every day it feels like the first time. Oats are a food that has it all: healthy, versatile and so delicious.

Classic Farmhouse Oatmeal Bread

Yes, that’s correct. Although most people associate oats with sweet dishes, in reality they are perfect for all types of meals. Actually, recently I've been leaning more and more towards savory oats. First as a protein