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Slice of oatmeal bread torn in half and topped with butter on a round white plate with a red handled butter knife

Classic Oatmeal Bread

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This Classic Oatmeal Bread reminds me of my childhood. We’d eat my mom’s version hot out of the oven, covered with cold pats of butter. This recipe will make your inner-child come alive!

This Homemade Bread is soft, tender, and absolutely delicious! And who can resist the aroma of a freshly baked yeast bread recipe! It’s incredibly comforting.

Three slices of oatmeal bread on a square plate with the top slice with a pat of butter

Classic Oatmeal Bread

One of my favorite loaves since childhood was my mom’s oatmeal bread. I’m not sure the secret of her recipe, but I do recall eating it hot from the oven with lots of cool, creamy butter smeared on the slices.  Hot bread? Cold butter? Maybe that was the secret…I still love that combo. I turned to a baking guru, Nick Malgieri, for some inspiration for this challenge.

His How to Bake cookbook has been the source for my favorite cheesecake, apple pie, and now oatmeal bread. Nick’s attention to detail was priceless when, as a novice baker, I needed very detailed tips and instructions. I’ve tried a few oatmeal bread recipes over the years, but this has got to be my favorite. Soft, sweet, tender…truly the ultimate oatmeal bread recipe.

Slice of oatmeal bread torn in half and topped with butter on a round white plate with a red handled butter knife

Tips for Making Oatmeal Bread

  • PRO-Tip: Remember that yeast is a living organism and if you add water that is too hot, you can kill the yeast. Use a kitchen thermometer to make sure your warm water is around 110º and no hotter than 120º.
  • Check the expiration date on your yeast. If it has expired, purchase a fresh batch.
  • A stand mixer fit with a dough hook is a terrific way to knead bread. Just make sure your mixer does not overheat by monitoring it during the kneading process. If the mixer feels very hot, turn it off and let it cool down before continuing.  You may need to finish kneading by hand if necessary.
  • Letting the dough rise, or proofing the dough, works best in a warm location. Cover the bowl of kneaded bread with greased plastic wrap. PRO-Tip: An ideal site is about 80-85º. Forcing the dough to rise in a too hot environment will compromise the texture.
  • Shape the loaf by flattening the dough into a rectangle, folding in half and rolling to make a nice shaped cylinder. If it doesn’t adhere to itself when rolling, a small amount of water can be used to moisten the dough.
  • You can expand upon this recipe by adding raisins or other dried fruit or by sprinkling with cinnamon and sugar before rolling and shaping into a loaf to make a cinnamon oatmeal bread. I prefer mine plain and simple, except for that generous smear of salted butter.
Partially sliced loaf of oatmeal bread on a white tray with a plate of butter pats in the background


Start baking yeast bread with the fundamentals and then have fun trying new flavors and techniques throughout the year. This Classic Oatmeal Bread Recipe is a delicious, basic bread recipe.

More Tasty Bread Recipes:

This recipe was first shared in January 2013. Photos and text were updated in 2020.

Three slices of oatmeal bread on a square plate with the top slice with a pat of butter

Classic Oatmeal Bread

A marvelous oatmeal bread adapted from Nick Magieri's How to Bake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 16 servings


  • 1 cup oatmeal (regular, not quick oats)
  • 1 cup boiling water
  • 1/2 cup warm water (about 110º)
  • 2 1/2 teaspoons dry active yeast (1 envelope)
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 tablespoons butter, cut into about 12 pieces, plus more for greasing bowl and pan


  1. Grease 8 1/2 x 4 1/4 inch loaf pan with butter and set aside.
  2. Pour boiling water over oats in a bowl. Stir and set aside till cooled to room temperature.
  3. Put warm water in a small bowl and add yeast. Stir and set aside.
  4. In bowl of a stand mixer, combine flour, brown sugar and salt and stir to combine. Fit mixer with dough hook and add oatmeal, yeast mixture and butter pieces. Knead dough on low for about 5 minutes till smooth and elastic. Place dough in greased bowl, flip a couple times to coat all sides with butter, and cover with greased plastic wrap. Let rise till dough doubles in bulk, about one hour.
  5. Remove dough from bowl and place on a lightly floured work surface. Deflate dough with the palm of your hand. Form dough into rectangle, slightly longer than pan length. Fold sides in so that dough is slightly less in length than the pan, then roll to form a tight cylinder. Dough should stick to itself, but if it doesn't you may dab a bit of water on the surface to increase adherence.
  6. Place cylinder, seam side down, into prepared pan. Cover with greased plastic wrap and let rise till doubled, about an hour.
  7. Preheat oven to 375º. Remove plastic from risen dough and place pan in oven. Immediately decrease oven temperature to 350º and bake for 30-40 minutes or til loaf is brown and sounds hollow when tapped and/or internal temperature reaches 210º. Remove from pan to cooling rack. Slice when cooled.


Makes 1 large loaf

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 146mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 3g


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52 comments on “Classic Oatmeal Bread”

  1. This is a bread my husband would absolutely love. I’ve made a whole wheat oatmeal bread before but not a basic oatmeal bread. It’s on my 2013 baking list now.

    • I am an experienced baker, and could not wait to try this bread. It was AWFUL!!! It did not cook in the inside, and I lowered the temp and put back in for an additional twenty minutes and it was still doughy. It was a waste of good products, time and money and I would NOT recommend this recipe again!!!

  2. Wow, that looks amazing. So light and fluffy. I love hot bread with a slather of butter, and yes, it HAS to be salted. I’ve never tried oatmeal bread, but I’m going to. Maybe even today. It looks that good.

  3. Oooooh I love that this is oatmeal bread, and has such nice memories for you! It really looks fluffy but dense and delicious!

  4. I love that book, and I´ve made so many breads from it, it´s funny I never made this one. And I love oats in bread. It came out perfect Liz!

  5. Oatmeal bread is one of my favorites!

  6. I love oatmeal bread but never thought to make it. I am so glad to now have this recipe close at hand. Your bread looks wonderful!

  7. I am so ready to go back to basic cooking and baking after so much rich holiday food. That looks like wonderful sandwich bread, Lizzy. I hope you and your family have a healthy and happy New Year.

  8. I’ve never had oatmeal bread before but it looks delish! I’m going to add this to my list of things to try this year.

  9. Just beautiful, Lizzy! I love bread with oats in it.

    Happy New Year!

  10. Very excited to try this! My household took a break from focusing on healthy eating for the holidays and simple, minimally processed breads will be a great addition to the meals we’ll take moving back towards that.

    • Hope you give it a try…yeah, we need to get back on track, too!!!

      • I just made it this morning – very tasty but a little dense for plain eating in my tastes. It will make extremely good toast, however. Definitely a keeper!

        • So glad you liked it!!! How interesting about the differences in our bread textures…but I’m just so pleased you tried and enjoyed!!!

  11. Yum, I love oatmeal in bread. This looks so delicious and I’d say it makes wonderful toast too! Great start to the New Year, Lizzie!

  12. Ti auguro un 2013 che inizi bene, prosegua come desideri e che termini con grandi soddisfazioni.
    Ti auguro di camminare su una strada chiamata vita, di inciampare in una pozza chiamata fortuna, di cadere in un abisso chiamato felicità.
    Ti auguro un amore sincero accanto a te che sappia comprenderti e guardarti nel cuore con amore per ciò che sei

  13. One of the things I want to do more in 2013 is make bread once a week. Only time will tell if I can keep it up. Happy New Year!

  14. I never had an oatmeal bread but it would be great to try your recipe replacing all purpose flour with my gf bread flour.
    Have a delicious and happy new year!

  15. There’s nothing better than fresh baked bread! I love the oatmeal addition, yum!

  16. Love this recipe! And especially love that you can change it up and add raisins or other dried fruit . . love it! 🙂 Happy New Year, Liz!

  17. I love bread this would be a slice of heaven on my plate!

  18. I love home are bread especially straight from the oven. I have to say though I’ve never tried oatmeal bread but sure I’d like it especially since I have oatmeal daily for breakfast. Yours looks picture perfect. I’m sure it tastes great especially if it one of Nick’s recipes.

  19. This looks like a great bread to start the new year! The warm bread with the butter sounds like a delicious combination. Happy 2013!

  20. That would be hard to resist, Lizzy! 🙂

  21. What a fantastic loaf of bread. 🙂 Lizzy you always amaze me with your cooking, baking, dessert making… you are a wonder in the kitchen. 🙂

  22. Clean Slate – perfect theme for January. Loved your simple bread. Good enough to eat…..several buttered slices. That’s for sure.

  23. Buttered slices…you make me hungry at this early hour here in Italy. Those slices would be great for my breakfast.

  24. Liz, this bread sounds wonderful. As always, your photos are stunning! Happy New Year, my friend.

  25. Oh how I love oatmeal bread. This looks fantastic.

  26. Just printed this one, can’t wait to make it!

  27. is there anything more comforting than bread? i’ve never made my own…better do it! This looks like a loaf that wouldn’t last long in my house!

  28. I’ve been baking with oats in bread recently (inspired by Dan Lepard) and it’s very rewarding. This is a great recipe to try.

  29. Your photos look almost as delicious as your wonderful bread! YUM!

  30. Thank you for the recipe, i want to try to make it!!! Ciao

  31. it’s on its 2nd rise now – can’t wait to try it. I am going on a hike tomorrow and needed to make sandwiches for lunch and did not realize I was out of bread. Perfect opportunity to make this – I am sure my jam and cheese sandwiches are going to taste delicious on this!

  32. Just made this bread, I make bread about 2x/week. Just wanted to try a new recipe out of boredom and needing a loaf of bread. It’s a good standard bread with easy steps. I like that it’s moist and slightly elastic so it’s good for sandwiches and it didn’t require milk or a lot of butter. Will make it again. I did replace the brown sugar with 3 tbsp of molasses. 1 hour for the first rise, 45 min for second rise. It took 40 min to bake. Checked the temp and took it out around 195 degrees. It’s cooked through and good texture.

    • Thanks so much for reporting back, Alysha! Sharing your baking and proofing times will be so helpful for others who want to try this recipe. Glad you enjoyed and hope you and yours will stay well!!!

  33. Such a delicious recipe <3 My mouth is watering can't wait to give it a try

  34. I am a fan of oats! This is a fabulous bread recipe with perfect crust and crumb.

  35. Your loaf looks beautiful Liz! And yes, please pass the butter:@)

  36. This loaf turned out perfect! Made the whole kitchen smell wonderful! Nothing like fresh baked bread!

  37. I am hooked on this easy bread! It tastes so good and was really easy to make. My favorite part is how wonderful it smells baking!

  38. This looks absolutely delicious Lizzy, I love to amke bread!!
    Hugs and love for you my friend

  39. I’ve never tried adding oatmeal to my bread, I’d love to give it a try. I should be buying oatmeal in sacks, I use it for so many things.

  40. This is so good!! A new favorite at my house. My family really loved it!

  41. Made with AP flour, it was so easy and tasted amazing. Will using bread flour alter the recipe (or finished product)?

    • Yes, it should work fine, Candace. The crumb might be a little tighter, due to more protein in the flour, but it will barely be noticeable! Glad you enjoyed this bread 🙂

  42. I chose this recipe for my first attempt at oat bread. I added cheese and reduced the salt a bit.  Absolutely gorgeous bread.  Soft but with a crusty top because I made sure there was a shallow Pyrex pan of steaming water in the oven.  Terribly pleased.  I will try her other recipes.  

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