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.
{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.
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.
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?
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.
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.
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 certified oats. I have a few quick bread recipes that just use oat flour and are therefore gluten-free naturally but the texture of quick breads versus a yeasted bread like this is quite different and harder to achieve without gluten in the mix.
Alternatively, give this gluten-free sourdough or this gluten-free bread a shot, both loaves looks so tempting!
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 or these delicious oatmeal waffles. 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
Ingredients
- 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)
Instructions
- Preheat oven to 350°F and grease a loaf pan with the melted butter. Alternatively, you can use a baking spray to grease.
- 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.
- In the meantime, combine the flours, oats and salt in a large bowl.
- Add the wet mixture to the dry ingredients in the large bowl and stir very well.
- 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.
- 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.
- Remove from oven, and transfer the bread out of the pan and onto a cooling rack.
- Let cool for about 15 minutes before slicing. Best served warm with butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
This oat bread is wonderful! It has a nice hearty texture, and the process really was simple. Absolutely worth making this from scratch. I had some honey butter on hand, and it was the perfect accompaniment. Will make this again!
This bread was sooooo easy and delicious! COnfession: I didn’t even wait for it to cool, I ripped off a chunk and slathered it with butter like you suggested! Fab!
This was really easy and so tasty! I love the flavor and texture that the oats bring to the table. Definitely adding this one to my regular baking rotation!
Thanks so much for sharing a super easy and insanely delicious bread recipe. I’ve had spotty results following fussy oatmeal bread recipes that often involved first boiling the oatmeal and hauling out tons of measuring utensils that I knew I’d later have to wash. I’ve tried this recipe a few times—each time subbing in different whole grain flours for the all-purpose flour—and I’ve had consistently great results. I like a fairly dense loaf and so I further tweaked the recipe by adding an extra tablespoon of the oatmeal and both of the flours. Instead of the all-purpose flour, I’ve used white whole wheat, whole wheat pastry flour, or whole wheat bread flour. Not surprisingly, the texture has been slightly different each time but it’s always soft and hearty. It’s been a hit with my family and I love how forgiving this recipe is with substitutions.
Thank you for the recipe. I have read that two risings make for a lighter texture. Would that work for the recipe?
I have not tried that with this recipe so I can’t say. Please let me know if you do!
I have tried many oat bread recipes and this is my favorite! Ready in less than an hour and a half! I substitute 1/2cup of oat flour (I make in my blender) for 1/2 the all purpose flour. And for some reason I find that I only need 1 cup of warm water (or it is too gooey to put in pan). Thank you so much Gina for sharing your recipe. I make it twice a month.
Wow, this is such a yummy variaion on traditional whole wheat bread. YES the oats taste delicious in it. It has a different nutty flavor. We loved it with fresh berry jam (made with berries from our garden). SO good!
I love how easy this bread is to make. Every time I’ve made it, it comes out perfectly!
I love this recipe! it has become one of our kitchen’s staples!
This oat bread is so simple to make and delicious! Perfect for fall breakfast!