Easy Oat Bread

Let’s Talk About This Easy Oat Bread (AKA my cozy kitchen ritual)

Alright, picture this—rain coming down in sheets outside, me juggling a mug of tea, and the comforting smell of homemade bread just starting to waft out of my too-small-for-its-own-good oven. That’s the mood every time I bake this easy oat bread. I remember the first time I gave it a whirl: I was out of yeast, totally unprepared, and accidentally swapped honey for the last dab of golden syrup. It worked, somehow even my brother (the fussiest eater in Yorkshire, possibly the world) went back for more. And he’s a meat-and-potatoes chap, so that’s saying something. So, does that tempt you to try?

Why I Keep Coming Back to This One

I make this when I’ve just got no patience for proofing or fiddly bits—seriously, who has time for six rises? My family goes crazy for this because it’s so hearty, plus my daughter likes pretending we’re pioneers on the prairie (don’t ask, she’s seven). I even bring it to potlucks when I’m not sure what else to bring, since a chunk of bread can rescue most meals. (Also: If you’ve ever stared at an almost empty bag of oats and wondered what to do with it, this is it!) Oh, and full disclosure? The clean-up is a piece of cake—er, bread.

The Stuff You’ll Need (With My Tangents)

• 2 cups rolled oats (sometimes I use quick oats when that’s what’s left, but it gets a bit softer—still good though)
• 2 cups all-purpose flour—my gran was loyal to King Arthur, but I can’t always find it; I’ve used whatever’s cheap at the shop
• 1 1/2 tsp baking soda (don’t use baking powder, trust me, learned that the fun way—well, it didn’t rise…)
• 1/2 tsp salt
• 2 tbsp brown sugar or honey. (Maple syrup in a pinch, just a bit more runny)
• 2 cups buttermilk (Or mix milk with a generous squeeze of lemon juice and wait ten mins—comes out fine!)
• 1 tbsp melted butter, for brushing (Optional, but does make the crust a bit more, I dunno, charismatic?)

Here’s How I Actually Make It

1. Preheat your oven to 180°C, which is about 350°F. (Honestly, I put mine on halfway through mixing, and it’s usually hot enough by the time I’m scraping in the dough.)
2. Grab a mixing bowl—medium or big. Dump in oats, flour, baking soda, salt, and brown sugar. Give it a good stir (sometimes I use my hand, old-school style; don’t judge). If you’re like me and have a knack for missing the last bit at the bottom, just rotate the bowl a few times.
3. Pour in the buttermilk. The dough’s gonna look kind of sticky and lumpy. This is where I usually sneak a taste—yes, it’s safe enough, and I’m a big fan of dough.
4. Spoon it into a loaf tin lined with baking paper. Don’t stress if it looks like a wonky log, it evens out during baking; nobody will notice anyway except maybe your prissy aunt.
5. Brush the top with melted butter, if you’re feeling fancy. Or skip this, I’ve forgotten more times than I care to admit.
6. Bake for about 45-50 minutes. Start checking at 40, because ovens are fickle things. (There was a time mine burned the ends and left the middle raw—fun times.)
   If a toothpick comes out clean—or mostly clean, honestly who’s that picky—it’s done.
7. Let it cool 15-ish minutes before slicing. Unless you like molten oat lava, then, by all means, dig in. But it slices better if you wait. Or so I keep telling my kids.

What I’ve Figured Out Along the Way

• If you let the loaf cool completely, it actually tastes better the next day. (If your household leaves it alone, good luck with that.)
• Too-wet dough means your loaf’ll be dense and sad, so go slow adding buttermilk if you’re wary. I usually wing it, but that backfired once.
• I tried using steel-cut oats—don’t bother unless you want it chewing like gravel. Rolled or quick oats work, end of.

Wild oats: Variations That Worked (and a Dud)

• Added a handful of seeds (pumpkin, sunflower) to the dough for crunch. Pretty great!
• Spread a swirl of cinnamon sugar on top before baking—the smell alone was worth it.
• I once dumped in raisins. Family was split. I’d say try once if you’re into that sort of thing, but it can look a bit, well, bumpy.
• Used whole wheat flour once. Denser, but my best friend went crazy for it. So, you do you.
• Tried coconut flakes. Got too dry. Wouldn’t repeat it—maybe if you soaked them first?

If You’re Missing Kitchen Gadgets, Don’t Worry

I use a loaf tin because it’s what I inherited from my mum, but I’ve shaped the dough freehand on a sheet pan and it comes out more rustic (i.e., slightly wonky, but in a cute way). Don’t stress if you haven’t got parchment; just grease your pan well, and cross your fingers a wee bit.

Storing It—If You Somehow Have Leftovers

Wrap the cooled loaf in a clean tea towel and stick it in a bread box or a big tupperware. It will stay soft for up to two days, though honestly, in my house it never lasts more than a day! If you want to freeze it, slice first so you can just pop a piece in the toaster later. (I always forget and then wrestle with the brick.)

This is How We Eat It (But Your Table, Your Rules)

We’re partial to a thick slice toasted with salted butter and a dollop of homemade jam (or, uh, store-bought, I’m no jam martyr). If it’s a chilly night, I’ll serve it alongside a big bowl of veg soup. And occasionally, for a treat, I’ll make French toast form leftovers—the texture’s different, but it soaks up the custard beautifully.

What I Wish I’d Known (A Few Oat Bread ‘Aha!’ Moments)

• Don’t rush mixing. I once barely stirred it and wound up with pockets of flour. The bread still tasted okay, but it was… let’s say, marbled.
• Baking longer at a lower temp gave me a softer crust. But if you want it crusty and wild, boost the heat for the last 5–10 minutes.
• If you slice too soon, it’ll squish and tear (voice of experience). It pains me to say wait, but…it’s worth it.

FAQ—Actual Things My Friends Have Asked Me!

Can I use gluten-free flour? Actually, yes—but it’ll be a bit crumblier. I’d add a tablespoon of ground flax if you fancy experimenting.
How sweet is this oat bread? It’s only very lightly sweet—sorta like an Irish soda bread. If you want it more dessert-y, bump up the honey.
Any way to make this dairy free? Sure. Swap the buttermilk for oat or almond milk plus a splash of vinegar, then add a little extra oats for body.
What’s the absolute bare minimum equipment? Just a bowl, a wooden spoon, and something to bake it in—even if it’s just a small roasting pan.
Does it toast well? Oh yes, especially if you slice it a bit thick (which, apparently, is ‘rustic’—that’s my excuse anyway).

Quick side note: If you ever want a bread that’ll impress people but you barely break a sweat making it, this is the one. Plus, making bread makes you feel kind of like you’ve got your life together, even if your tea towels are all a bit scruffy.

★★★★★ 4.30 from 33 ratings

Easy Oat Bread

yield: 8 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

A soft, hearty homemade oat bread that’s quick and easy to make with simple pantry ingredients. Perfect for breakfast toasts or your favorite sandwiches.

🖨️ Print Pin Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 2 tablespoons honey
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 cup warm water (about 110°F)
• 2 tablespoons unsalted butter, melted
• 1/2 cup milk

Instructions

1. 1
   In a large bowl, combine warm water, milk, honey, and yeast. Stir and let it sit for 5 minutes until the yeast becomes foamy.
2. 2
   Add oats, melted butter, and salt to the bowl. Mix to combine.
3. 3
   Gradually add the flour, mixing until a sticky dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. 4
   Place the dough in a greased bowl, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
5. 5
   Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let it rise for another 15 minutes.
6. 6
   Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the bread is golden and sounds hollow when tapped. Allow to cool before slicing.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180 caloriescal

Protein: 5gg

Fat: 3gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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