This oatmeal bread is a soft, hearty loaf with a slightly chewy texture, a mild, nutty flavor, and a subtle sweetness. It’s the perfect homemade bread that’s so easy to make and tastes amazing.
Table of Contents
Most bread recipes are made in a bread pan, but this oatmeal bread is different. It’s a casserole bread, meaning you make it in a small 2-quart casserole dish. The result is a large loaf of bread with an even flavor that can easily serve a family.
If you’re a fan of oatmeal-based recipes, you’ll love my healthy oatmeal pancakes for a hearty breakfast, or try the peanut butter oatmeal bars for a tasty snack. And for more oatmeal cookie recipes, give my no-bake oatmeal cookies or old-fashioned oatmeal cookies a try.
This recipe was found in my grandma’s recipe treasure chest. It is from an old newspaper article that at the bottom is dated, July 1971. I believe it’s from a farm magazine as there is that word at the bottom of the cutoff area.
Why I Love This Recipe
- Golden Crust: The crust is golden and firm, often with a slight crunch, while the interior remains moist and tender.
- Family Favorite: The soft, fluffy texture and slightly sweet flavor make this oatmeal bread a hit with the whole family. It’s perfect for toast, sandwiches, or enjoying with butter and jam.
- Comfort Food: There’s nothing quite like the aroma of freshly baked bread to make a house feel like a home. This oatmeal bread is the ultimate comfort food.
- Surprisingly Easy: This oatmeal bread looks fancy but it’s actually quite simple to make. With a few basic ingredients and some patience for the dough to rise, you’ll have a beautiful loaf in no time.
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Key Ingredients
- Dry Yeast: This is the magical ingredient that will make our bread rise and become fluffy. It needs to be activated in warm water before use.
- Warm Water: It’s the key to activating our yeast, so make sure it’s not too hot or too cold. It should be just slightly warm to the touch.
- Butter: This will add a rich, buttery flavor to our bread and also help to keep it moist.
- Honey: It will sweeten our bread and also help to feed the yeast, so our bread rises nicely.
- Salt: A pinch of salt will enhance all the flavors in our bread and also help to control the yeast’s activity.
- Flour: We’ll be using this in two parts. The first part will be mixed with the other ingredients to form a dough, and the second part will be used for kneading and shaping the dough.
- Eggs: They will add structure to our bread and also make it richer and more flavorful.
- Old Fashioned Rolled Oats: These will add a deliciously rustic, nutty flavor and a slightly chewy texture to our bread.
- Extra Butter: We’ll use this to grease our bowl and also to brush the top of the bread before baking, giving it a beautiful, golden crust.
Equipment
- Stand Mixer – You’ll need this to beat the butter, honey, and salt together, as well as to mix the yeast, eggs, and oats into the dough. It’s essential for achieving the right consistency.
- Large Bowl – This is where you’ll initially mix the ingredients and let the dough rise. It’s important to use a large bowl to accommodate the rising dough.
- 2 Quart Casserole Dish – This is the specific type of baking dish required for this recipe. It’s important to grease it well before adding the dough to prevent sticking.
How to Make Oatmeal Bread
Preparation
To start, dissolve the yeast in warm water. This will help activate the yeast and make your bread rise.
Step 1 – Prepare the Dough
In a large mixing bowl, combine the butter, honey, and salt. Add hot water and stir until the butter is melted. Then, add a portion of the flour and beat until smooth. Next, mix in the yeast, eggs, and oats. Finally, stir in the remaining flour and mix until the dough is elastic.
Step 2 – First Rise
Let the dough rise for 1 hour. Just cover the bowl and set it aside.
Step 3 – Shape the Dough
After the first rise, stir down the dough. Grease a 2-quart casserole dish and add the dough to it. Cover and let it rise for another 30 minutes.
Step 4 – Preheat and Second Rise
While the dough is on its second rise, preheat your oven to 350˚ F.
Step 5 – Bake the Bread
Once the second rise is complete, bake the dough for 45-55 minutes. You’ll know it’s done when the top is golden brown and the internal temperature reaches 180˚ F.
Step 6 – Cool and Serve
After baking, let the bread cool on a wire rack for 15 minutes. While it’s cooling, brush it with butter. Once cooled, remove the bread from the casserole dish and let it cool before slicing.
Expert Tip
To guarantee a perfect rise for your oatmeal bread, let the dough rise in your oven set at 100˚ F. This will help it rise at the best temperature without a draft. If you don’t have the capability of setting your oven that low, turn your oven on at 350˚F for one minute. Turn it off and then set your dough inside to rise.
Recipe Variations
- Different Flour: You can try using whole wheat flour instead of all-purpose flour for a nuttier flavor and a healthier twist.
- Add Nuts or Seeds: For extra crunch and nutrition, add a cup of chopped nuts or seeds to the dough. This is a great way to add your own personal touch to the recipe.
- Sweeten It Up: If you have a sweet tooth, increase the amount of honey in the recipe or add a sprinkle of brown sugar on top before baking.
What to Serve With
- This oatmeal bread is perfect for breakfast when toasted and spread with your favorite jam or butter.
- For a comforting mid-day snack, serve this bread with a warm bowl of soup. The hearty texture of the bread pairs well with creamy soups like potato soup or broccoli cheddar.
- You can also use this bread to make delicious sandwiches. It’s great with both, cold cuts and grilled vegetables. The subtle sweetness from the honey in the bread adds a nice contrast to the savory fillings.
Make Ahead Instructions
Make ahead as instructed, let it cool completely, and then freeze it for up to 3 months. This way, you can let it thaw the day you would like to serve it.
Recipe FAQs
This oatmeal bread stands out for its soft, chewy texture and slightly sweet, buttery flavor. The addition of old-fashioned rolled oats gives it a rustic, hearty quality, making it a perfect choice for toasting or using in sandwiches.
I wouldn’t recommend it. Instant oats are more processed and will not give the same texture to the bread. It’s best to stick to old-fashioned rolled oats for this recipe.
The bread is done when the top crust is a deep golden brown and the internal temperature in the middle of the loaf reaches 180˚F. This ensures that the bread is fully cooked and not doughy in the middle.
Storing and Reheating
- Storing: If you have any leftover oatmeal bread, you can store it in an airtight container at room temperature for up to 3 days.
- Freezing: This bread also freezes well. Once it has cooled completely, you can wrap it in plastic wrap and store it in a resealable freezer bag. It can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen oatmeal bread, simply let it thaw at room temperature.
- Heating: If you prefer your oatmeal bread warm, simply reheat it in the oven at 350°F for about 10 minutes.
More Bread Recipes You’ll Enjoy
Serving Size
- What to Expect: This oatmeal recipe yields a delicious loaf of bread, approximately 16 slices.
- How to Scale: If you want to make more than one loaf, you can double the recipe and follow the instructions as directed. Make sure your bread machine can accommodate the larger quantity of ingredients. If not, you can make them separately.
Oatmeal Bread
Ingredients
- 2 ½ teaspoon dry yeast
- ¼ Cup warm water
- ½ Cup butter softened
- ¼ Cup honey
- 1 teaspoon salt
- 1 Cup hot water
- 4 ½ Cups flour divided
- 2 eggs
- 1 Cup old fashioned rolled oats
- 2 Tablespoons butter
Instructions
- Dissolve the yeast into ¼ Cup of warm water. Set aside.
- In a large mixing bowl, beat the butter, honey, and salt together. Stir in 1 cup of hot water and stir until the butter is fully melted.
- Stir in 1 ½ Cups flour and beat until smooth for about 1 minute.
- Beat in the yeast mixture, eggs, and oats. Stir in 3 cups flour and mix until elastic. The dough will be thick and sticky. Let rise, covered for 1 hour.
- Stir down the dough. Grease a 2-quart casserole dish. Add the dough to the casserole dish. Sprinkle with a Tablespoon of old fashioned oats. (optional) Cover and let rise for 30 minutes.
- While the dough is on the 2nd rise, preheat the oven to 350˚ F.
- After the second rise, bake the dough for 45-55 minutes until the top crust is golden brown and the middle internal temperature reaches 180˚ F.
- Allow to cool on a wire rack for 15 minutes. While cooling, brush with 2 Tablespoons of butter. Remove from wire rack and let cool before cutting into slices or wedges.
