Easy Homemade Oatmeal Bread Recipe

This bread is like a cozy sweater for your kitchen—soft, slightly sweet, and sturdy enough to hold a ridiculous amount of jam. Easy Homemade Oatmeal Bread Recipe is old-school in the best way: you pour boiling water over oats so they get soft and a little creamy, stir in honey and butter, then let yeast do the heavy lifting. It bakes up golden with a tender crumb that slices like a dream. If you’ve been scared of yeast, this is your entry point—gentle, forgiving, and honestly hard to mess up.

My husband is a toast person. Like… a two-slices-before-dinner kind of person. The first time I made this, I left the loaf on the counter to cool and he started “evening out the edge,” which is code for eating half the loaf in ragged chunks. Now it’s our Sunday thing: I stir the oats, the kids “help” sprinkle more on top, and we eat warm heels of bread with butter that melts straight into the cracks. It’s not fancy. It’s home.

How to Make It

Okay, here’s the cozy, splashy, real-life version. Pour 1 cup boiling water over 1 cup rolled oats in a big bowl. Stir in 3 tablespoons honey (or 1/4 cup brown sugar), 3 tablespoons melted butter, and 1 1/2 teaspoons kosher salt. Let it sit and cool until it’s warm, not hot—like, stick-your-finger-in-and-it’s-comfy warm (about 110°F). If it’s too hot, your yeast will take a nap forever. Ask me how I know.

In a small cup, wake up your yeast: 2 1/4 teaspoons active dry yeast + 1/2 cup warm milk (or water). Give it 5–10 minutes until foamy. If nothing happens, toss it and try again with fresh yeast and slightly warmer liquid.

Stir the yeasty milk into the cozy oat bowl. Start adding flour—2 3/4 to 3 cups bread or all-purpose flour—until a soft, slightly tacky dough forms. Sticky isn’t bad. If it’s a paste, add flour. If it’s stiff, splash in a teaspoon of water. Knead 8–10 minutes (mixer or hands) until smooth-ish and stretchy.

Let it rise in a greased bowl, covered, until doubled (60–90 minutes). Shape it, plop into a greased 9×5-inch loaf pan, brush with a little milk or egg wash, sprinkle oats on top because we’re extra, and let it puff again (45–60 minutes). Bake at 350°F for 35–40 minutes, tenting with foil if it browns too fast. You’re looking for deep golden and about 195°F inside. Cool… at least a little… before slicing. Warm bread is wild. It will smush. You will not care.

✔Ingredient Notes

– Rolled oats: Old-fashioned oats give that soft, hearty vibe. Quick oats also work. Steel-cut? Not here unless you pre-cook them first.
– Bread or all-purpose flour: Bread flour = a bit chewier. All-purpose = totally fine. Go slow adding the last 1/4 cup so you don’t dry things out.
– Active dry yeast: Proof it if you’re nervous (warm milk/water, 5–10 min). Instant yeast can go right in—use 2 teaspoons and skip the proof.
– Honey or brown sugar: Honey feels classic and keeps the crumb tender. Brown sugar leans cozy-caramel. Both work.
– Butter: Melted, for flavor and softness. Sub neutral oil if dairy-free. I’ve done olive oil in a pinch and it was lovely.
– Milk (or water): Milk makes it richer; water keeps it lighter. Both rise just fine. Warm, not hot—warm like bathwater.
– Salt: Don’t skip it. Flat bread is sad bread. If your butter is salted, shave off a pinch of the added salt.
– Egg wash (optional): Shiny top! Or use a splash of milk if eggs aren’t your thing.

✔Recipe Steps

1. Soak oats: In a big bowl, combine 1 cup rolled oats, 1 cup boiling water, 3 tbsp melted butter, 3 tbsp honey (or 1/4 cup brown sugar), and 1 1/2 tsp salt; cool to lukewarm (about 110°F).
2. Proof yeast: Mix 2 1/4 tsp active dry yeast with 1/2 cup warm milk (or water) until foamy, 5–10 minutes.
3. Mix dough: Stir yeast mixture into the oats; add 2 3/4–3 cups flour gradually until a soft, slightly tacky dough forms.
4. Knead: Work the dough 8–10 minutes until smooth and stretchy; add flour only if it sticks stubbornly.
5. Rise: Place in a greased bowl, cover, and let double, 60–90 minutes in a warm spot.
6. Shape + bake: Form a tight loaf, set in a greased 9×5-inch pan, brush with milk/egg, sprinkle oats, rise 45–60 minutes; bake at 350°F for 35–40 minutes to 195°F inside; cool 10 minutes in pan, then on a rack 1 hour.

What to Serve It With

– Thick butter and a drizzle of honey (breakfast-of-champions energy).
– PB&J for the lunchbox that comes home empty.
– BLTs, egg salad, or turkey melts—this bread holds up.
– Tomato soup or chili for dunking. Yes, please.
– Cinnamon sugar toast when you “need a snack” at 10 pm.

✔Tips & Mistakes

– If your oat mix is too hot, it’ll murder the yeast. Let it cool. Patience beats brick loaf.
– Dough too sticky? Lightly flour your hands and counter. Dough too dry? Wet your fingers and knead it in.
– Ovens lie. Start checking at 32 minutes; tent with foil if it’s browning too quickly.
– Dense loaf? You probably under-proofed. Give it more time; watch the dough, not the clock.
– For a taller loaf, really tighten the cylinder when you shape it—tuck, roll, and pinch that seam.

✔Storage Tips

Wrap the cooled loaf in a reusable bag or plastic at room temp for 3–4 days. It stays soft, and honestly, cold slices with butter are elite. For longer storage, slice and freeze in a zip-top bag; pop slices straight into the toaster for instant bakery vibes at breakfast. If it somehow survives to day 4, it makes A+ French toast.

✔Variations and Substitutions

– Swap honey ↔ brown sugar or maple syrup. All give sweetness; honey makes it a touch softer.
– Dairy-free: Use water instead of milk and oil instead of butter; skip the egg wash or use milk-alt.
– Half whole-wheat: Use 1 to 1 1/4 cups whole-wheat flour + 1 1/2 to 1 3/4 cups white flour; add 1–2 tsp extra water if needed.
– Cinnamon raisin: Add 1/2 tsp cinnamon and 3/4 cup raisins during the last minute of kneading.
– Seeded top: Press sunflower, sesame, or pumpkin seeds on with the wash for crunch.
– Bread machine: Load liquids first, then dry, yeast last; basic cycle or dough cycle and bake in the oven.

Frequently Asked Questions

Easy Homemade Oatmeal Bread Recipe

Soft, slightly sweet oatmeal bread with a tender crumb and a golden, oat-studded crust—perfect for toast, sandwiches, or warm with butter.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 2 hours hours

Cook Time: 40 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.25 cup warm water About 105–110°F
• ▢ 0.5 cup whole milk Warmed to 105–110°F
• ▢ 1 cup old-fashioned rolled oats
• ▢ 0.25 cup honey
• ▢ 3 tbsp unsalted butter, melted Slightly cooled
• ▢ 2.25 tsp active dry yeast One standard packet
• ▢ 3.25 cup all-purpose flour Plus extra for dusting
• ▢ 1.5 tsp fine sea salt
• ▢ 2 tbsp old-fashioned rolled oats For topping, optional
• ▢ 1 large egg For egg wash, optional
• ▢ 1 tbsp milk For egg wash, optional

Instructions

Preparation Steps

• In a large bowl, combine warm water, warm milk, and honey. Sprinkle the yeast over the top and let stand until foamy, about 5–10 minutes.
• Stir in melted butter, rolled oats, and salt. Add 3.0 cups of the flour and mix until a shaggy dough forms. Add the remaining 0.25 cup flour as needed to make a soft, slightly sticky dough.
• Knead on a lightly floured surface (or with a mixer and dough hook) until smooth and elastic, 8–10 minutes. The dough should be soft but hold its shape.
• Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 60–90 minutes.
• Punch down the dough, shape into a tight loaf, and place seam-side down in a greased 9×5 inch loaf pan.
• Cover and let rise until the dough crowns about 1.0 inch above the rim, 30–45 minutes. Meanwhile, preheat the oven to 375°F.
• For a shiny crust, whisk the egg with 1.0 tbsp milk and brush over the loaf. Sprinkle with 2.0 tbsp oats if using.
• Bake until deep golden brown and the internal temperature reaches about 190°F, 35–40 minutes. Tent loosely with foil if browning too quickly.
• Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For instant yeast, skip the proofing step and mix it directly with the dry ingredients. This loaf freezes well: slice, wrap tightly, and freeze for up to 2 months. Toasting brings out great flavor the next day.