Easy Homemade Oat Bread

An easy homemade oat bread with 7 ingredients you have on hand that can be made in one hour. Simple, unassuming and perfect with just a slather of butter.

An easy homemade oat bread with 7 ingredients you have on hand that can be made in one hour. Simple, unassuming and perfect with just a slather of butter.

This oat bread recipe has been on my site for over 7 years.

I remembered it randomly a few months back before the kitchen renovation.

I feel like time is now going to be divided into pre and post kitchen renovation periods for me, it was that much of a defining event and by defining, I mean traumatic.

I decided to throw it together (because I’m not lying when I say it’s EASY oat bread) and snap some new photos of it thinking I’d update the post and re-share with you guys while I had no kitchen.

Well, like I mentioned in the key lime smoothie post, things didn’t go as planned with content on here during the renovation.

But, here I am now making good on that plan, albeit a bit a delayed.

I’m not going to delete the original content below even though it’s incredibly unrelated to the oat bread recipe because when I do that, it feels like I’m deleting my diary of sorts since that’s kinda what this site used to be (and still is to some extent).

Plus, I talk about Ginger in this post and deleting words about your dead dog whom you still miss so much just feels…wrong.

So, if you don’t care to read the randomness below (which includes me getting on my soapbox about the crap food we eat in this country) just keep scrolling down to the recipe. I promise this is the best oat bread recipe out there and very much worth it.

A simple yeasted oat bread recipe with just a handful of ingredients.

{Original post content}

Observations after 5 hours of spring cleaning:

-I could build a complete Weimaraner with the dog hair vacuumed from chair rails and floor molding alone. After what we paid for Ginger, I’m considering it for the next one.

-I used to think I liked dark wood cabinets. I now take that back entirely. They show dust and water spots within 10 minutes of being cleaned. White please in the next house.

-Pulling out the stove is like Christmas morning, you never know what’s going to appear

-If Ulysses gives Ginger one more raw hide bone on my brown rug he’ll be sleeping with her on the dog bed in the hallway.

-I’m ready to downsize.

This simple recipe results in the best oat bread you can make at home.

If there’s any upside to mopping 2,500 square feet of wood floors, it’s the smell of a loaf of homemade oat bread baking in the oven as you do so.

I followed this recipe from 101 Cookbooks exactly and had fresh oat bread from start to finish in just about an hour, only 10 minutes of which was hands on time.

The original name of the bread is “Easy Little Bread” for a reason.

Follow this easy recipe for the best oat bread you can make at home.

What’s In Homemade Oat Bread?

There are 7 ingredients (if you don’t count water) in this recipe all of which I promise you have on hand:

  • yeast
  • honey
  • oats (duh)
  • all-purpose flour
  • whole wheat flour
  • salt
  • butter

Simple, delicious, homemade.

All it needs is a slather of butter.

It’s the kind of bread you’ll end up making over and over again because of its ease and versatility. 

And, you’ll feel like a complete badass because you just made oatmeal bread from scratch.

There’s nothing quite like the pride that comes along with conquering a yeasted baked good. Am I right?

Learn how to make oat bread with this simple recipe.

I don’t like getting preachy on here because that’s not what this space is about for me (nor do I think you read for that) but I feel very strongly about this article that I saw yesterday titled “You Are What You Eat”.

I’m constantly baffled by the amount of attention glorified junk gets on the internet and particularly in the food blogging world.

Oreos stuffed inside twinkies rolled up in some bacon and slathered with chocolate (slight exaggeration, but you get the point)…it sometimes seems that’s all I see.

And the attention it gets whether through tweets, pins, book deals, whatever, absolutely astounds and saddens me.

Obviously, people can write about whatever they want and I would never want to lose that right as a blogger myself, it is our choice in the end to read what we do, but there’s that element of responsibility for what you put out there.

A from scratch oat bread recipe that's simple and delicious.

Personally, I want to be proud of the recipes and content that’s on here.

I want to know I’m not aiding in the already dire obesity situation this country faces. It’s just sad to me that that’s not viewed as the “glamorous” approach while an oreo stuffed twinkie is.

And with that, go bake some easy homemade oat bread from scratch and enjoy your day.

Or, try this fig and orange oat bread if you’re feeling a little more adventurous. It’s got that lovely heartiness of oatmeal bread with a bit more personality and flavor from the fresh orange and figs.

A simple blend of all-purpose, whole wheat and oats results in this easy homemade oat bread.

Can I Make Flour Substitutions?

I personally would not, any flour substitutions will alter the texture. If you want to make this oat bread gluten-free, you could try a gluten-free baking flour in place of the two flours and obviously use gluten-free oats.

Can I Use Instant Oats, Steel Cut Oats or Oat Bran?

No, use plain rolled oats. The kind you would use to make oatmeal on the stove for breakfast.

Make sure they are not the quick-cooking or instant oats!

More Homemade Bread Recipes Like This Oatmeal Bread To Try:

Sweet Potato Raisin Bread
Cinnamon Sugar Soda Bread
Dark Chocolate Cranberry Walnut Dutch Oven Bread
Muesli Bread

Recipe slightly adapted from 101 Cookbooks.

Easy homemade oat bread

Easy Homemade Oat Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

An easy homemade oat bread with 7 ingredients you have on hand that can be made in one hour. Simple, unassuming and perfect with just a slather of butter.


  • 1 1/4 cups warm water
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 tablespoon honey
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter, melted (for greasing the pan)


  1. Preheat oven to 350°F and grease a loaf pan with the melted butter. Alternatively, you can use a baking spray to grease.
  2. Pour the warm water into a medium bowl and sprinkle the yeast on top. Stir gently until the yeast dissolves. Stir in the honey and set aside for a couple of minutes until the yeast blooms.
  3. In the meantime, combine the flours, oats and salt in a large bowl.
  4. Add the wet mixture to the dry ingredients in the large bowl and stir very well.
  5. Transfer the dough into the prepared loaf pan, cover with a damp cloth and set in a warm place for about 30 minutes to rise.
  6. Once risen, bake the bread for 35-40 minutes, until the edges and top are golden brown and start to pull away from the sides of the pan.
  7. Remove from oven, and transfer the bread out of the pan and onto a cooling rack.
  8. Let cool for about 15 minutes before slicing. Best served warm with butter.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 282mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


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  1. katie @KatieDid

    That’s a seriously simple recipe although yeast still intimidates me from the one and only time I’ve tried using it. Interesting article also… not sure how I feel about it, but there are definitely points I whole heartedly agree with. I wish more people would focus on health and well being than number of clicks and pins. But then again we really can all blog about what makes us happy and if that’s decadent food, frosting, cupcakes etc… then that’s your prerogative.

  2. Amanda

    I have white cabinets in my kitchen and I’m constantly cleaning them – you can’t win!

    I agree with you about that article. I was just thinking yesterday that generally speaking, the recipes on my own blog that tend to get the most attention are the more decadent desserts. And I had a moment where I was like “shit, what am I going to do now that I’m trying to clean up my diet?”. I realize that sounds semi-crazy, and I’ll continue to post things that I actually eat, but it’s certainly an interesting topic.

    1. Running to the Kitchen Post author

      exactly. I was having a conversation with Cat about just that last week. the healthy stuff on all the food websites barely gets viewed whereas the heart attack inducing mac n cheese or decadent dessert views are through the roof.

  3. Bex

    I feel the same way bout fitness loggers promoting meat and processed foods on their diets, because I feel no meat is ever healthy, especially mass-farmed meats. All we can do is to continue to do what we do :)

  4. Averie @ Averie Cooks

    The bread sounds wonderful and I remember reading that post of Heidi’s but had forgotten about it…thanks for the reminder.

    “Personally, I want to be proud of the recipes and content that’s on here.”
    I am proud of the content on my blog; sometimes that’s Oreo-stuffed brownies, other times tempeh and fig butter, other times raw vegan cookie dough balls. It runs the gamut from processed to not, from sugar and man-made to nature-made.

    Everyone makes their own choices about what they want to read, blog about and eat. I do find that although people say they want “healthy” recipes, if statistics were the only marker, the more sugary and decadent and over the top a recipe of mine is, the far more!!! traffic it gets. Oreo-stuffed brownies TRUMP tempeh and fig butter by 20 to 1 statistically among reader clicks on my site which is a very interesting thing for me to ponder and always has been.

    1. Running to the Kitchen Post author

      Thanks for the comment Averie. That last point IS one of the many interesting things about this whole thing. Especially when people are trying to make a living off their blogs and the content they put out there. If the statistics are 20:1, it’s hard not to go that route, you know? It’s all just very interesting… And to be “proud” is probably something very different to each person. I hope we’re all proud of what we put out there because otherwise what’s the point, you know?

  5. lauren @ the talking kitchen

    i read that article this morning and was thinking some of the same points. its unfortunate catering to the masses the quality of the food tends to go down… and the blog views goes up. every blog is different and of course can choose which route they take while staying true to themselves. i think it’s nice you brought this up.

    I’m just gonna label my food double stuffed oreos and give them raw sugar free cocoa cookies, haha.

  6. Margarita

    Love the fact that I do have all the ingredients on hand… I want to try this… it looks so healthy. I made soda bread yesterday with whole wheat, rye flour, and oats ground in the blender. Oats do something magical to everything you bake… holds moisture and adds softness and chewiness.

    I read the full article. I see her point and am in agreement. I, for one, would often opt to choose to make everything from scratch: bread, crackers, soak beans, use fresh tomatoes instead of canned (when in season), etc. The recipes I share in my blog are for the most part healthy and from scratch. This is how I eat and I want to share it to the world… healthy means delicious meals. A lot of people are drawn to fast and easy… when there are posts about a glammed up cake from a box of yellow cake mix, that’s the way to go for them. “Why bother to mix your own ingredients when this mix is just as good? Just beautify the outside and voila, a gorgeous cake!” or “Why bother to make my own pancakes when there’s frozen ones that I can pop in the toaster and load with pretty goodies on top?”

    It is sad that some or most people still have that mentality about food. Healthy meals made from scratch are definitely underappreciated… All we can do is continue to do what we are already doing. The more healthy food bloggers there are to spread the awareness of healthy eating, the better.

  7. taraburner

    FYI: white cabinets are a pain to clean too LOL
    and totally agree regarding the oreo stuffed bacon chocolate crap vs healthy nutritious foods being featured…

  8. Christine @ Oatmeal in my Bowl

    I want me some oat bread. Looks delicious. And would go great with my coffee. Heidi’s recipes always make me so hungry. Yours does the same to me.

    Now… come over and spring clean my house. ;) You can make a cat from the hair you’ll find. LOL.

  9. Heidi @ Food Doodles

    Yummy! I love oats in bread, the flavor and texture are so good :)
    Thanks for linking to that article, it was interesting to read and to read the comments. And I completely agree with you, it’s so so SO sad to me, to see cake mixes and other highly processed things being used as “ingredients” in recipes that get a ton of attention. Of course anyone can post whatever they want, and I’m all for the unique and creative ideas, but it’s sad to see skill and talent in the kitchen being overlooked for the simplicity of processed ingredients. At the same time I’m not about to police the kind of food people eat either, it’s not like I’ve never used a cake mix before. But it’s really sad that those are the recipes that get all the attention. I do understand bloggers wanting to give people what they want and posting those kinds of things, but I’m not about to let go of my food philosophies just to get more hits.

    1. Running to the Kitchen Post author

      “but I’m not about to let go of my food philosophies just to get more hits.” <--good to hear :) I also wonder if bloggers giving people "what they want" isn't just perpetuating the situation though? Kind of like the chicken or the egg...do people want it b/c it continues to be put out there or are bloggers just feeding a preexisting need? Not sure of the answer but it's one of those things I go back and forth on trying to figure out...

  10. Jamie @ Thrifty Veggie Mama

    I decided to break up my spring cleaning and am going to try and do a task each day. That way I don’t have to spend hours cleaning! I might regret that we just moved into a bigger house!

    I started food blogging about a year ago and first started my blog because I wanted to share the healthy recipes that I make for my family. As I started to get into the food blog world and read food blogs I admit that I started to drift from that a bit to fit in with the “cool” blogs. That only made me frustrated because I wasn’t doing what I really enjoyed or believed in. Thankfully I realized that the most important thing is to post recipes that I believe in. If I can help just one person realize that eating healthy is delicious too then I will consider my blog a success.

  11. Annie Smith

    Thanks for the recipe but is it possible to bake something without the wheat flour? I’m trying to remove wheat from my diet. Also what do your mean by ‘all purpose’ flour? Sorry for being dumb but I’m rather
    ‘ancient’. Thanks again, Maggie

  12. sapindus

    Hello :) I completely agree with you, it’s so so SO sad to me, to see cake mixes and other highly processed things being used as “ingredients” in recipes that get a ton of attention. Of course anyone can post whatever they want, and I’m all for the unique and creative ideas, but it’s sad to see skill and talent in the kitchen being overlooked for the simplicity :)

  13. Marissa

    I know this is an old post, but I was looking for an easy recipe I could make with pantry items and the abundance of rolled oats I have on hand during the coronavirus quarantine. (Amazon sent the wrong thing, a huge bag of rolled oats, and told me to just keep it.) This bread is delicious and comes together so quickly. I’ll definitely be making it again.

  14. Michelle

    Hello, I tried this recipe and while I agree that it’s easy…it came out tasting slightly sour. Is it supposed to taste like sourdough? I ask this because it seems I am the only person on the planetwho dislikes sourdough (actually I despise it, but…). I used Platinum Red Star instant yeast (as that was the only yeast I could find during this epidemic). I did NOT use their sourdough, blue packeted yeast..I used the white packeted Platinum.

    I learned the difference between their yeasts after I called them about it.
    So, I ask, is it supposed to taste like sourdough?


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