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Oats are sweet, earthy-flavored grains. They do not naturally contain gluten* so they need to be supplemented with white or whole wheat flour for yeasted breads.
Oats are high in protein and low in cholesterol. They also contain a little fat which lends softness to breads.
Oats – The Dancer
A gardener I follow calls Oats, The Dancer. As a dancer and an oat lover, I love that analogy. I can just picture the stalks swaying in the wind.
As a cool season grass, Oats are a standout. When the delicate seed heads appear they will captivate your imagination. Seeming to dance in the breeze, oats offer a less formal structure …
Brie Arthur, from Gardening with Grains
I’ve always enjoyed using oats in breads. In fact, one of the first breads I ever made was a honey oatmeal bread machine bread.
The original oatmeal bread is still one of my family’s favorites. It is made completely with white flour so over the years I’ve created different variations using whole grains, sourdough, and even kefir milk.
Ten of my Favorite Oatmeal Bread Recipes
Here are ten of my favorite oatmeal bread recipes, including bread machine, sourdough, einkorn, kefir milk, whole grain spelt, and multigrain breads. They are presented in alphabetical order.
I’ve made other breads using oats so if you are looking for something different, just do a quick search on the site for oats or oatmeal bread.
Old Fashioned Oatmeal Bread Machine Bread
This Honey Oatmeal Bread is made from a very simple and delicious oatmeal bread recipe you can make completely in your bread machine. I started my bread-baking journey using a bread machine and this was one of the first recipes I ever made in the bread maker and it’s still one of our favorites.
The original version called for molasses, but I substituted honey and my family likes it much better. Get the recipe
Einkorn Oatmeal Bread Machine Bread
The great thing about this Einkorn Oatmeal Bread Machine Bread, besides the taste, is that it’s really easy to make! It can be made completely in the bread maker or you can use the bread machine or a stand mixer to mix the dough and then bake it in a conventional oven.
I usually make this bread completely in the bread machine, but this time, I made the dough in the breadmaker and baked the loaf in a conventional oven. I liked the results. Read more
Honey Graham Oatmeal Spelt Bread
This Honey Graham Oatmeal Spelt Bread is nutty and chewy and full of whole grain flavor. I took the characteristics of the oatmeal bread my family knows and loves and enhanced it by using spelt and graham flours.
Instead of making the bread in the bread machine, I made it completely by hand; no mixer, or bread machine, just a Danish dough whisk. Read more
Kefir Milk Oatmeal Sandwich Loaf
This fluffy Kefir Milk Oatmeal Sandwich Loaf is a new and delightful twist on an old classic. This is an updated version of one of my family’s all-time favorite breads. This adaptation utilizes kefir milk instead of powdered milk and is made completely by hand instead of using a bread maker.
I still have a fondness for the original oatmeal bread so I decided to update it a bit, but keep the fluffy white bread texture and thick slices. I used organic bread flour and decided to soak it in kefir milk overnight to make it more easily digestible. I was thrilled with the results of this bread. Read more
Mini Sourdough Oatmeal Blueberry Egg Bagels and Bagel Loaf
These Mini Sourdough Oatmeal Blueberry Egg Bagels are chewy on the outside with a hit of tanginess due to the sourdough. The addition of the oats and whole grain flour made for a heavier dough so incorporating an overnight Pate Fermentee (using sourdough), in addition to the eggs, helped give the bagels the lift they needed. Read more
Multigrain Sourdough Sandwich Bread
This Multigrain Sourdough Sandwich Bread, made with 30% home-milled spelt flour, a mix-grain soaker of ten different grains and seeds, and topped with rolled oats, is a grain-lovers delight.
This bread is a bit chewy (in a good way) when you first bite into it, but it goes down really easy. It makes a fabulous PB&J sandwich. Read more
Rustic Sourdough Cinnamon Raisin Struan
This Rustic Sourdough Cinnamon Raisin Struan, is made with cooked brown rice, coarse cornmeal, rolled oats, oat bran and a mix of raisins and cranberries.
To give it an over-the-top flavor, the dough is rolled out, brushed with melted butter and sprinkled with cinnamon sugar. And for the finishing touches, the top of the loaf is brushed with melted butter and sprinkled with cinnamon sugar. Needless to say, these loaves pack a powerful punch of sweetness! Read more
This Sourdough Oatmeal Bread represents the convergence of two personas; project manager and bread baker, and came to fruition due to a simple, yet profound request from my youngest son.
When my son requested Oatmeal Bread, in his mind, he was referring to the family’s favorite bread machine oatmeal bread made with all white flour. I decided to grant his request, but instead of making a yeast bread in the bread machine, I converted our favorite oatmeal bread recipe to sourdough and made it by hand. Read more
Sourdough Einkorn Toasted Oats Bread
This Sourdough Einkorn Toasted Oats Bread is a delightfully lean, yet soft bread. The toasted oats give it a slightly nutty taste as does the inclusion of whole grain einkorn.
Although I’ve made numerous variations of oatmeal bread over the years, until I made this oat bread, I must say I never thought to toast the oats before incorporating them in the dough. Toasting the oats adds a nutty flavor and brings a certain sophistication to the loaf. Read more
Whole Grain Sourdough Spelt Oatmeal Bread
This 100% Whole Grain Sourdough Spelt Oatmeal Bread, made with a “wild yeast’ starter and whole grain spelt, is based on my family’s favorite oatmeal bread recipe.
When I made this bread, I conducted experiments over the course of several weekends and made two loaves each time using flour milled in my WonderMill Electric Grain Mill for one loaf and flour milled in my MockMill 100 for the other loaf keeping all of the other variables the same. Read more
Make Your Own Oat Flour
Most of the oatmeal breads I’ve made utilize rolled, flaked or fermented oats, but using oat flour is also an option in baking.
Oat flour is ground from the endosperm. If you aren’t able to find oat flour in the store, you can make your own oat flour by processing 1 1/4 cups rolled oats in a food processor until finely textured. This will yield 1 cup. The flour will be a little coarser than commercial oat flour but will still work in bread recipes.
*Note: Although oats don’t naturally contain gluten, it can be introduced during the milling process after milling wheat or rye or through accidental cross-pollination with wheat or rye. If you have a sensitivity to oats, please follow the advice of your medical advisor.
Happy Baking!
Cathy
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