How to Make Easy Oatmeal Bread

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Moist and rich with a velvety texture, this easy oat bread makes a wonderfully comforting loaf of homemade bread that is sure to delight!

Simple ingredients combine to create a great recipe that is soft, fluffy, and flavorful.

But don’t let the fluffy texture fool you, this is a hearty oatmeal bread that will leave you feeling full and satisfied no matter how it is served.

A loaf of oatmeal bread on a green knitted table runner with text overlay.

Lightly Sweetened

Molasses is the sweetener in this bread and it also adds a lovely dark color to the final loaves. The molasses flavor is light and sweet, it is not overpowering by any means.

If molasses isn’t your thing or isn’t available easily in the pantry, you could substitute honey. It will be slightly different in flavor and color but still delicious.

You can also check out my honey oatmeal bread recipe specifically written for honey.

Maple syrup might also work, but I have not tested it personally. 

Loaf of oatmeal bread sitting on green knitted table runner.

Soaking the Oats

It can be tempting to skip the soaking of the oats and just add them to the bread dough – don’t. It is that soaking of the oats that gives the bread it’s amazing texture.

Plan ahead slightly for the boiling, soaking, and cooling of the oats before moving on with the rest of the bread dough.

Old-fashioned oats or rolled oats will provide the best results for texture but quick oats can also be used. 

Optional Oat Topping

To give the bread a slight decorative topping, brush some melted butter or an egg white wash over the top of the loaf and sprinkle with some oats during their second rise.

It will give a little extra crunch to the bread as well as a pretty look.

Slices of oatmeal bread on a white plate with loaf on a cutting board.

Flour Choices

For ease, I went with all-purpose flour in the recipe testing. White bread flour could easily be substituted in an equal amount and turn out quite wonderfully.

If you wanted even more whole grain, substitute some of the white flour with whole wheat flour. The texture will likely be different and add the flour slowly as it absorbs water differently and you may need less but it should still turn out fine loaves. 

Difficulty Level: Beginner

This is a great loaf for beginners to tackle after getting a little kneading experience under their belts. Nothing about this bread is especially difficult or different from a basic loaf beyond just soaking the oats. 

How to Serve

The bread is a bit sweet but not overpoweringly so in my opinion. Still, I prefer to use it for things like toast or peanut butter and jelly sandwiches over something lke a savory sandwich.

It is great served alongside soups and salads to balance out a meal. 

How to Store

Keep any leftover bread in a bread box or airtight container where it should stay fresh up to a week at room temperature.

For longer term storage, wrap in plastic wrap or place leftovers in a freezer bag and freeze.

Let frozen bread thaw on the counter prior to serving. Use up any frozen bread within 6 months for best flavor.

A loaf of oatmeal bread that has end sliced off.

Oatmeal Bread

Yield: 2 Loaves
Prep Time: 25 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 45 minutes

Moist and sweet with a lovely, creamy texture Oatmeal bread is perfect for soft sandwiches, toast, soup, and more.


  • 1 3/4 Cup Boiling Water
  • 1 Cup Rolled Oats
  • 1/3 Cup Butter
  • 1/2 Cup Molasses
  • 1 Tablespoon Active Dry Yeast
  • 1 Tablespoon Salt
  • 1/4 Cup Warm Water
  • 2 Eggs
  • 6 Cups Unbleached, All-Purpose Flour


  1. In a large mixing bowl, mix together the boiling water, oats, butter, and molasses. Stir together and allow to cool to about 110 degrees Fahrenheit - room temperature is also fine. Then proceed.
  2. In a small bowl, combine the yeast and 1/4 Cup warm water and allow to get foamy about 5-10 minutes.
  3. Mix the yeast into the cooled oat mixture. Stir well.
  4. Add the salt and eggs. Stir until combined.
  5. Begin adding the flour and mix until a dough begins to form. Do this with a wooden spoon or in the bowl of a stand mixer using a dough hook.
  6. Once the dough has begun to form or is cleaning the sides of the stand mixer bowl.
  7. Turn the dough out onto a a lightly floured work surface and knead until smooth and elastic. It will be a slightly sticky dough.
  8. Place the dough into an oiled bowl and turn to coat. Cover with a towel and let dough rise in a warm place until doubled, about an hour.
  9. Grease bread pans.
  10. Punch down the down and divide in half.
  11. Knead bread dough on a floured board and form into loaves. Place each half of dough into a loaf pan, seam side down.
  12. If desired, brush the loaves with 1 Tablespoon of melted butter and sprinkle sprinkle the top of the bread with rolled oats for decoration.
  13. Cover the pans with a towel and let rise in a warm spot for about 30 minutes.
  14. Preheat the oven to 375 degrees fahrenheit.
  15. Bake the risen loaves in the preheated oven for 50 minutes. When done they will sound hollow when tapped with the knuckle and be a golden brown.
  16. Remove from the pans immediately and let cool on wire cooling rack.
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 236mgCarbohydrates: 25gFiber: 1gSugar: 4gProtein: 4g

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

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