Homemade Oatmeal Bread Recipe (or oatmeal rolls)

This homemade Oatmeal Bread is so soft and fluffy, and it is sweetened with both brown sugar and molasses. Enjoy it warm from the oven, toasted with butter and jam, or even to make sandwiches!

It’s simple to make, uses basic ingredients, and everyone in the family will go crazy for it. It’s packed with healthy fiber, and even if you use part whole wheat, it is still light and tender.

I got the recipe for this oat bread years ago from my friend Sherie. My kids love it just as much (well maybe almost as much) as white bread, but I feel much better serving it, especially when I add whole wheat flour. It really is so good!

We also love making the dough into oatmeal rolls.  The bonus is that rolls bake faster than bread, so you have less time to wait before scarfing down the yummy goodness of homemade bread. Don’t forget the butter–Yum!

HOW TO MAKE OATMEAL BREAD

INGREDIENTS NEEDED:

• boiling water – This is used to soften up the oats.
• rolled oats – Quick oats make a finer textured roll, but regular oats work too.)
• vegetable oil (or another oil that is liquid at room temperature)
• salt -Adds flavor, and regulates the rising of the yeast.
• cold water – Used to cool down the hot oat mixture.
• brown sugar – Adds nice sweetness to the bread.
• molasses – Not only adds sweetness and flavor, but gives the bread a pretty brown color. You can substitute honey if you don’t have molasses.
• instant yeast (I use SAF brand.)
• all purpose flour (I sometimes substitute 2 cups of the white flour with whole wheat flour)

DIRECTIONS:

1. COOK OATS – Add oats, oil, and salt to boiling water. Remove from heat and add cold water. Let cool till warm.
   
2. Pour into mixer and add sugar, molasses, and yeast. Add 2 cups of the flour and beat till smooth.
   
3. Add enough remaining flour till dough pulls away from the side of the bowl. It should be soft and slightly sticky, but shouldn’t stick to your finger.
   
4. Use buttered hands to shape into two loaves. Place into greased 8 1/2 x 4 1/2″ pans. Let rise till doubled, about 45 minutes.
   
5. Bake at 350 for about 20 minutes. Brush with butter while still hot.

HOW TO STORE OATMEAL BREAD

I like to store my bread in gallon sized plastic bread bags that come with twist ties. You can also store it in ziplock bags. It will last for 2-3 days at room temperature.

Because this bread recipe is low in fat, it does tend to dry out faster than other types. It’s definitely best fresh.

Although it’s easier to slice after it’s cooled, it is hard to resist slicing and eating this tasty oatmeal molasses bread while it is still hot and fresh from the oven. 

Since it makes two loaves, you can freeze one for later, or share it with a friend.

VARIATIONS:

• If you don’t have molasses, you can substitute honey. Your bread won’t have the lovely brown color, but it will still taste great!
• Want whole wheat oatmeal bread? You can replace half (or more) of the white flour with freshly ground whole wheat flour. Makes an even heartier loaf. 
• Need your bread to have a longer shelf life? Add another two tablespoons of oil.
• Before baking the bread, brush the tops of the loaves with milk or an egg wash and sprinkle some dry oats on top of the raised loaves. You will end up with lovely toasted oats on the crust of your bread.

TO MAKE OATMEAL ROLLS:

To make oatmeal rolls instead of bread, shape the dough into 24 rolls and place in greased pans. Let them raise till doubled, then bake them for 20-25 minutes at 350°. Brush them with butter while they are still hot.

They are a perfect accompaniment to just about any meal! Serve them warm with butter and jam and you will be in heaven. You can also use them to make mini sandwiches with ham and cheese or your favorite meat. A perfect lunch.

MORE RECIPES FEATURING OATS:

• Chocolate Peanut Butter No Bake Cookies
• Granola Recipe
• Caramelitas
• Coconut Oatmeal Chocolate Chip Cookies
• Strawberry Rhubarb Crisp Recipe

TASTY HOMEMADE BREAD RECIPES:

• Rosemary Bread
• Italian White Bread
• Easy Naan Recipe
• Soft Whole Wheat Bread Recipe
• No Knead Artisan Bread

NEVER MISS A CREATIONS BY KARA RECIPE:

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OAT BREAD RECIPE

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Yield: 2 loaves (10 slices each)

Oatmeal Molasses Bread

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Soft brown bread made with oats, molasses, and brown sugar. Perfect for toast and sandwiches, or just served with butter and jam!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 45 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 1/2 cups boiling water
• 1 cup oats
• 2 Tbsp vegetable oil
• 2 tsp salt
• 3/4 cup cold water
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 1/4 tsp SAF yeast
• 5 cups all purpose flour (more or less as needed)

Instructions

1. Bring water to a boil in a saucepan. Add oats, oil, and salt to boiling water. Remove from heat and add cold water. Let cool till warm to the touch.
2. Pour into mixer and add sugar, molasses, and yeast. Add 2 cups of the flour and beat till smooth.
3. Add remaining flour till dough is barely sticky and soft, but doesn’t stick to your finger.
4. Divide dough in half and form into two loaves. Place into two 8 1/2 x 4 1/2 inch loaf pans.
5. Let rise till doubled, about 45 minutes.
6. Bake at 350° for about 30 minutes. Brush with butter while still hot.

Notes

I often replace 2 cups of the white flour with whole wheat flour with great results!

Recommended Products

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• 
  OXO Good Grips Silicone  Pastry Brush 
• 
  Chicago Non-Stick 1-Pound Loaf Pan

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 164Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 237mgCarbohydrates: 32gFiber: 1gSugar: 5gProtein: 4g

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(recipe originally posted 1/19/2009, updated July 2021)

Whether you serve it for breakfast, lunch, or dinner, this oat bread is sure to be well received! It has the best flavor, and is so soft and tender.