If you love homemade bread, this easy oat bread recipe is a must-try. It’s a no-knead oatmeal loaf that uses simple ingredients and no special equipment. The aroma of fresh-baked bread will fill your home, and the finished loaf is perfect for sandwiches, toasting, or enjoying warm straight from the oven.
I make this oatmeal bread often because of its comforting flavor and tender crumb. The recipe is forgiving and straightforward: mix the ingredients, let the dough rise, shape it in a loaf pan, and bake. The only challenging part is waiting for the loaf to cool enough to slice.
This oat bread is versatile—serve it as a snack, use it for sandwiches, or toast it for breakfast. The oat topping adds texture and an appealing rustic look.
Ingredients
- All purpose flour – forms the base of the loaf.
- Warm water – activates the yeast.
- Rolled oats – used in the dough and as a topping.
- Brown sugar – adds a hint of sweetness.
- Salted butter – adds richness and moisture (melted).
- Kosher salt – enhances flavor.
- Yeast – makes the bread rise.
- Egg white – brushed on the top so the oats adhere.
See the recipe card below for exact quantities.
How to Make this Oat Bread Recipe
Step One: In a large bowl, combine the dough ingredients and stir with a whisk or a wooden spoon until incorporated.
Step Two: This is a no-knead dough—mix until a shaggy dough forms and stop. Overworking is unnecessary.
Step Three: Cover the bowl and let the dough rise for about 2 hours, until doubled in size.
Step Four: Once puffed, transfer the dough to a greased loaf pan and shape it gently.
Step Five: Let the shaped loaf rise a second time for about 45 minutes.
Step Six: Brush the top with egg white and sprinkle with rolled oats so they stick during baking.
Step Seven: Bake at 350°F (175°C) for 30–40 minutes, or until the crust is golden and an internal thermometer reads about 190–195°F (88–90°C).
Step Eight: Remove the loaf from the pan and cool on a wire rack for at least one hour before slicing to allow the crumb to set.
Top Tip
Always check that your active dry yeast is still lively. To test it, add a small amount of yeast to warm water and wait five minutes to see if it blooms. If it doesn’t foam, replace the yeast before proceeding—otherwise the dough won’t rise as expected.
Substitutions
- Instant or quick oats: Rolled oats give the best texture for the topping, but quick oats can work in a pinch.
- Whole wheat flour: If you prefer a heartier loaf, substitute up to half the all-purpose flour with whole wheat flour. The texture and rise may change slightly.
Variations
- Maple syrup or honey: Replace some or all of the brown sugar with maple syrup or honey for a different sweet note—honey oat bread is especially tasty.
- Pumpkin seeds: For a different topping and extra crunch, sprinkle pumpkin or sunflower seeds instead of oats.
Equipment
Basic kitchen tools are sufficient: a large mixing bowl (or stand mixer with a dough hook if preferred), a dough whisk or wooden spoon, a greased loaf pan, plastic wrap or a towel for covering, a wire cooling rack, and a sharp knife for slicing.
Storage
After the loaf cools to room temperature, store it in a bread box, an airtight container, or a resealable bag. You can keep the loaf whole or slice it before storing. For longer storage, slice and freeze portions in a freezer-safe bag; slices make quick toast straight from frozen.
Common Questions
Plan on roughly three hours total for rising: about two hours for the first rise in the bowl and 45 minutes for the second rise after shaping in the loaf pan. Allowing adequate rise time is important for the loaf’s texture and structure.
Yeasted bread has a mild, slightly tangy bready flavor that’s subtle and pleasant. This oat loaf makes an excellent sandwich bread and toasts beautifully.
Slice cooled bread and arrange portions in a freezer-safe bag. For convenience, freeze single slices or small stacks so you can thaw only what you need. Frozen slices work especially well when placed directly in a toaster.
Related Recipes
Try other baked favorites for variety and inspiration.
Brown Butter Chocolate Chip Banana Bread-
Cranberry Cream Cheese Bread
-
Cheese and Bacon Muffins
-
Honey Banana Bread Recipe
If you try this oat bread, leave a rating and a comment—feedback helps improve the recipe for everyone.
📖 Recipe
Oat Bread Recipe
Ingredients
Dough
- 3.25 cups all purpose flour
- 1 1/3 cups warm water
- 1 cup rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons salted butter, melted
- 2 teaspoons kosher salt
- 1/2 tablespoon yeast
Topping
- 2 tbsp rolled oats
- 1 tablespoon egg white
Instructions
- Mix the dough ingredients together in a large bowl with a dough whisk or wooden spoon. Do not knead—mix until a shaggy dough forms.
- Cover the bowl and let rise for 2 hours or until doubled.
- Transfer the dough to a greased loaf pan and shape gently.
- Let rise for 45 minutes.
- Brush the top with egg white and sprinkle with rolled oats.
- Bake for 30–40 minutes at 350°F (175°C) until golden and an internal temperature of about 190–195°F (88–90°C).
- Let cool on a wire rack for at least 1 hour before slicing.
Nutrition
Carbohydrates: 24.8 g
Protein: 3.6 g
Fat: 2.1 g