Classic Oatmeal Bread #TwelveLoaves

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.

Oatmeal Bread

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 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.

Oatmeal Bread

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.

Twelve Loaves

I am honored to be co-hosting Twelve Loaves for the first time. Each month, a group of food bloggers share a bread recipe according to a theme, then invite other bloggers to join in. This month’s focus is Clean Slate…we are baking a bread (yeast or quick) and keeping it basic. We are ringing in the New Year with simplicity…selecting  a  good, classic recipe as the foundation on which to build so many wonderful variations. Start the year with the fundamentals and then have fun trying new flavors and techniques throughout the year. This Classic Oatmeal Bread was a delicious, basic choice to start off the year.

Classic Oatmeal Bread

Serves 1 large loaf     adjust servings

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

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


  • 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 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 8½ x 4¼ 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.


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 1750kcal Calories from fat 289
% Daily Value
Total Fat 32g49%
Saturated Fat 16g80%
Transfat 1g
Cholesterol 61mg20%
Sodium 1874mg78%
Carbohydrate 315g105%
Dietary Fiber 19g76%
Sugars 20g
Protein 47g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
Did you make this recipe?
Leave review!


#TwelveLoaves January: Clean Slate. Bake a bread, yeast or quick bread, loaf or individual. January #TwelveLoaves is all about a clean slate. After the holiday indulgences, we are starting the year with simplicity. Have fun baking with whole grains and other flours. Share with us your favorite basic bread recipes. Let’s get baking!

Thanks to all my talented co-hosts:

Alabama Light Bread by Dorothy | Shockingly Delicious
Basic White Bread by Renee | Magnolia Days
Classic Oatmeal Bread by Liz | That Skinny Chick Can Bake
Grandmom’s Dinner Rolls by Jennie from The Messy Baker Blog
Italian Potato Bread by Rosella | Ma Che Ti Sei Mangiato
Pandoroby Paula | Vintage Kitchen
Rosemary Olive Oil Breadby Alice | Hip Foodie Mom
Whole Wheat Pita Bread by Holly | A Baker’s House
Whole Wheat Sea Salt Bagel by Lora | Cake Duchess
Orange, Date & Nut Loaf by Kate | Diethood 
If you’d like to join us, just follow these simple rules: 
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this January, 2013 posted on your blog by January 31, 2013.
Would you like to bake along with us? The #TwelveLoaves bread baking project was created by Lora at Cake Duchess; a monthly baking adventure created for the love of bread. Drop Lora a line to join in on this monthly bread baking fun! Follow @TwelveLoaves on Twitter  and see what’s freshly baked for #TwelveLoaves on our growing Pinterest board.



  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. Just one word: Yum!

  3. 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.

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

  5. 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!

  6. Oatmeal bread is one of my favorites!

  7. 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!

  8. 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.

  9. 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.

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

    Happy New Year!

  11. Anna Banana says:

    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!!!

      • Anna Banana says:

        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!!!

  12. 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!

  13. 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

  14. 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!

  15. 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!

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

  17. 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!

  18. claudia @Whats Cookin Italian Cuisine says:

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

  19. 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.

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

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

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

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

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

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

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

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

  28. 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!

  29. 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.

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

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

  32. 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!


  1. […] Classic Oatmeal Bread by Liz at That Skinny Chick Can Bake […]

  2. […] Classic Oatmeal Bread by Liz | That Skinny Chick Can Bake […]

  3. […] Light Bread by Dorothy | Shockingly Delicious Basic White Bread by Renee | Magnolia Days That Skinny Chick Can Bake Grandmom’s Dinner Rolls by Jennie from The Messy Baker Blog Italian Potato Bread by Rosella | […]

  4. […] Alabama Light Bread by Dorothy | Shockingly Delicious Basic White Bread by Renee | Magnolia Days Classic Oatmeal Bread by Liz | That Skinny Chick Can Bake Grandmom’s Dinner Rolls by Jennie from The Messy Baker Blog […]

  5. […] from pan, and cool on a wire rack. Notes Adapted from That Skinny Chick Can Bake […]

  6. […] Notes Adapted from That Skinny Chick Can Bake […]

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