Irish Oatmeal Soda Bread

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Give your soda bread a hearty and whole grain twist with the addition of rolled oats. This Irish Oatmeal Soda Bread recipe is a filling and delicious savory quick bread perfect for serving as a side dish.

A round loaf of bread on a table with text overlay reading: Irish Oatmeal Soda Bread.

Irish Oatmeal Bread isn’t much different than the standard soda bread except for the addition of oats. That small addition makes for a hearty and chewy loaf than the standard soda bread.

Quick & Savory

So often quick breads are of the sweet type. That’s all well and good except when you want something savory to serve with dinner and need it quicker than most yeasted recipes can be made.

A round loaf of irish oatmeal soda bread sitting on wooden board with green cloth in background.

Enter soda bread. It’s a savory bread with some whole grain to make it filling and delicious as a side dish but the baking soda makes it rise instead of yeast.


The texture of soda bread is not the same as a yeasted bread. This a dense loaf – no light and fluffy slices. However, that texture does make for a lovely side or even toast though different.

A slice of irish oatmeal soda bread sitting on a cutting board with remaining loaf sitting on a green and white linen in the background.

Soda bread is often dry and crumbly as well. That is true here. It will hold together in slices but you will likely notice more crumbs than you would with a yeasted loaf.


The recipe calls for a bit of whole wheat flour. This adds to the overall heartiness of the loaf but feel free to use more all purpose flour and skip the whole wheat, if desired.

Shelf Life

Because of the dry texture and make-up of Irish Oatmeal Soda Bread it won’t last incredibly long at room temperature. It will get stale and more crumbly quickly.

Try to use it up within 2 days or freeze extras for later.

A round loaf of irish oatmeal soda bread sitting on a green and white table linen.

Freeze for Later

This bread freezes easily and well. Double the recipe if desired, eat one loaf with dinner tonight, freeze the other for later.

Simply place cooked and cooled loaves into airtight bags and freeze.

Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.

Use up within 6 months for best flavor and to prevent freezer burn.

Other Savory Quick Breads

A round loaf of irish oatmeal soda bread sitting on a green and white table linen.

Irish Oatmeal Soda Bread

Yield: 1 Large Loaf
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Irish Oatmeal Soda Bread is a quick savory bread perfect for serving as a hearty side dish.


  • 3 Cups Unbleached, All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1/2 Cup Rolled Oats
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 1/2 Cups Buttermilk
  • 1 Egg
  • 1/2 Cup Salted Butter, melted


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease a 1 1/2 Quart Casserole Dish or Dutch Oven.
  3. In a large bowl, whisk together the flours, oats, baking powder and baking soda.
  4. In a small bowl, whisk together the buttermilk, egg, and melted butter until completely combined.
  5. Pour the wet ingredients into the dry and mix well.
  6. Use hands to get everything combined well and knead slightly.
  7. Flatten the dough into the prepared casserole dish.
  8. Bake in the preheated oven for 40 to 45 minutes or until browned. It will sound slightly hollow when tapped with a knuckle.
  9. Remove from the baking dish and cool on a wire rack.

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Nutrition Information:
Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 268mgCarbohydrates: 30gFiber: 2gSugar: 1gProtein: 6g

I try but cannot guarantee this nutritional information is 100% accurate.

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