oatmeal bread

If you love classic banana bread, you will go nuts over this Oatmeal Banana Bread Recipe with easy gluten free and vegan substitutions.

Award-Winning Oatmeal Banana Bread (+ Vegan Substitutions)

all-purpose flour ((or GF baking mix))

quick oats

brown sugar

bananas ((1 ½ cups mashed))

unsalted butter, (melted)

eggs

milk

vanilla extract

apple pie spice ((or pumpkin pie spice))

salt

baking powder

baking soda

Preheat the oven to 350 degrees F. Set out a 9X5 loaf pan. Cut a strip of parchment paper 9 inches wide. Then fold it to fit down into the bottom and long edges of the pan. Spray or grease the pan and paper.

Smash the bananas and measure out 1 ½ cups.

Set out a large mixing bowl. Add the flour, oats, brown sugar, apple pie spice, salt, baking powder, and baking soda. Mix well. Then mix in the mashed banana, melted butter, eggs, milk, and vanilla extract. Mix until smooth.

Pour or scoop the batter into the prepared pan. Sprinkle the top with extra oats if desired. Then bake for 45-60 minutes, until a toothpick inserted deep into the center comes out clean.

Allow the bread to rest in the pan for 15 minutes. Then lift is out by the edges of the parchment paper. Wait until the loaf is fully cooled to cut.

Homemade Country Oatmeal Bread is one of the tastiest breads I've ever engulfed and easy to make!

Country Oatmeal Bread Recipe

oats

water

brown sugar (heaping firmly packed)

tbsp oil

yeast (or about 2)

sugar

flour

Boil water and pour over oats. Let cool until lukewarm. Add brown sugar and oil. Dissolve yeast in 1/3 C water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour, and knead by hand til dough is smooth. Leave dough in same bowl, cover with a towel, and let raise for 1 hour. Divide dough and form into two loaves. Grease bread pans and sprinkle with oats. Place loaves into pans. Let raise again, then bake at 350F for 35 minutes. Butter tops after baking while still hot.

This simple no-knead bread recipe has the added health benefit of oatmeal.

No-Knead Oatmeal Bread

all-purpose flour,

dry active yeast

Kosher or sea salt

whole grain oats (you can sustitute quick oats)

Mix 3 cups of flour with yeast, salt,...

Mix 3 cups of flour with yeast, salt, and oatmeal. Pour in the water and mix until combined.

Cover with plastic wrap (or a plate) and...

Cover with plastic wrap (or a plate) and let stand in a warm area for 3 hours or more if needed. (FYI-The ideal temperature for yeast growth is 37° C degrees Celsius or 98.6°F but the dough will rise at room temp.). Prepare a square piece of parchment paper and have a large clean bowl ready.

When the mixture has little bubbles on top...

When the mixture has little bubbles on top and a flat surface, turn it out onto a well-floured surface (this is a very wet and sticky dough), and using a dough scraper (it’s less messy if you use one, this is a very useful tool to have), fold the dough over at least 10-12 times.

Place the dough on the prepared parchment paper...

Place the dough on the prepared parchment paper and put it in the clean bowl. Cover with a dishtowel and let rest for 30-35 minutes for the second rise. Place a Dutch Oven in the oven with the lid on. Preheat oven to 450°F. ***450°F is very hot, please make sure you have proper oven mitts for both hands for handling the Dutch oven.**(after first rise)(after 2nd rise)

Take the hot Dutch oven out. Take the...

Take the hot Dutch oven out. Take the lid off and pick up the bread dough in the parchment paper and place it into the Dutch oven. Cover with lid. Put the Dutch oven in the center rack of the oven and bake for 30 minutes. After 30 minutes, take the Dutch oven out of the oven, remove parchment paper and place bread back into the pot without the lid for 10 minutes or longer, if you want a harder crust. When it’s done, you should hear a hollow sound when you tap the bottom. Let cool on a wire rack. Once cooled it can be stored up to about 3 days in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/y64cptrqk5iuhfkw87nz.mp4

No-Knead Oatmeal Bread: Fresh baked bread is a far superior experience compared to commercially produced bread with all those additives and preservatives.  This recipe requires only 5 ingredients (flour, oats, yeast, salt and water – how pure is that?), a little handling of the dough and with minimal effort, the result is fresh bread – you baked yourself!

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. 

Oatmeal Bread

milk (, brought to a simmer)

butter (, softened)

honey

instant yeast

whole wheat flour

all-purpose flour

egg egg

Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.

Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed. 

First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.

Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.

Second rise:  Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.

Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

https://content.jwplatform.com/videos/qhaT52vK.mp4

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.

This classic oatmeal bread machine recipe is perfect for great tasting lunch sandwiches… and oatmeal bread adds some healthy oatmeal into your family’s diet. Because this recipe does not contain any overpowering spices, this classic oatmeal bread can be used for huge variety of lunch sandwiches such as ham &amp; cheese sandwiches, chicken salad sandwiches, roast beef sandwiches, etc. Please visit Bread Dad (BreadDad.com) for more great bread recipes.

Bread Machine - Oatmeal Bread Recipe

Milk

Tablespoons Unsalted Butter

Cups Bread Flour (- 270 grams)

Cup Old Fashioned Oatmeal ((oat flakes) - 68 grams)

Cup Light Brown Sugar

Teaspoon Bread Machine Yeast (- 3 grams)

Cups Milk ((lukewarm) - 345 milliliters)

Cups Bread Flour (- 360 grams)

Cup Old Fashioned Oatmeal ((oat flakes) - 90 grams)

Teaspoons Bread Machine Yeast (- 4.5 grams)

Bread machine settings – 1.5 or 2 pound loaf, light color and “basic” bread setting

Unplug the bread machine &amp; then remove the bread pan.

Add all ingredients starting with the milk into the bread machine “bucket” (loaf pan). Make sure the yeast is last and does not touch the milk or salt. Some people like to make a small &quot;divot&quot; on top of the flour in order to hold the yeast in one spot before the machine starts. 

Place the bread pan (with ingredients) back into the bread machine.

Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the &quot;start&quot; button.

Optional - After the bread machine has finished kneading and before the baking cycle commences, sprinkle some old fashioned oatmeal flakes on top of the bread dough.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread loaf (and 2:53 hours for a 1.5 lb bread loaf) at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer’s  instructions in order to use the bread machine effectively and safely.

They are soft but rustic, filled with good-for-you oats, and freeze wonderfully! If you like making bread from scratch, this bread will become a favorite, fast.

Whole Wheat Oatmeal Bread 

active dry yeast

milk (not hot)

runny honey

oil (sunflower, olive, canola)

traditional oats

egg,

bread flour or all-purpose flour

In a large bowl (I use my Kitchen Aid) mix whole wheat flour, oats, and dry yeast.

Add milk, water, honey, egg, and oil and mix well with a wooden spoon or spatula.

Using the dough hook, start kneading at medium speed, adding salt and bread flour, a half cup at a time. You can also knead by hand, adding all you can in the bowl and then finishing on the counter.

Using a stand mixer should take 6-7 minutes; around 10 if kneading by hand.

The dough is barely sticky and should eventually leave the sides of the mixer bowl or the counter if kneading by hand.

Always add 1/2 cup at a time and wait about 30 seconds until the flour is absorbed before adding more. You don’t want a very firm dough, it should be slightly sticky.

Oil a large bowl and put the dough, turning it around to oil the top.

FIRST RISE - cover with film and let double in volume, for 1 1/2 to 2 hours in a warm place. I sometimes wrap it in a sweater or blanket if the room is more cold than warm.

Lightly punch the dough with your fist and transfer it to a clean counter.

Carefully flatten it a bit. Divide in two.

For dinner rolls: divide the dough into about 30 pieces. Make each into small balls pinching the dough at the bottom. Cover each ball with the palm of your hand and make circular movements to smooth and round the pieces. Repeat with all balls.

For burger buns: divide the dough into 12 pieces. Repeat the process for the dinner rolls above, but flatten the balls after forming them so they bake with less inside crumb.

For a sandwich loaf: make a rectangle, long side parallel to the edge) and roll away from you (as you would cinnamon rolls), pinching the dough together with each roll until you have a loaf.

For all of the shapes: dust the pans with some oatmeal or polenta in the bottom and place the rolls or buns, or loaves. See the Notes below for finishing specifications.

SECOND RISE - cover pans with clean kitchen towels and let rise until puffed, about 1 hour.

Meanwhile, preheat the oven to 350ºF / 180ºC.

If you want, brush the top of the rolls carefully with water and sprinkle some oats on top. Or with an egg wash, see Notes below.

Bake for 30 to 40 minutes for loaves, about 20 minutes for rolls, and about 25 minutes for buns, or until golden on top and the bottoms sound hollow when lightly tapped.

Remove from pans and let cool completely on a wire rack. Best eaten in the first 8 hours or so.

Homemade dinner rolls are the best!! I can't wait to get my hands on some yeast so I can try to make these! Look so delicious!

I love the bread but don't see where to add the egg in the instructions. I put it in with the liquid.

Oat Flour Bread recipe requires no flour, yeast, or kneading to make delicious homemade gluten-free bread using 100% oats! Enjoy the taste of old-fashioned oatmeal bread in a fraction of the time using only a blender!

Fluffiest Oat Flour Bread (5 Minute Recipe)

(11 g) psyllium husk powder

(184 g) plain yogurt

(184 g) milk ((or non-dairy milk))

(85 g) honey

(104 g) old fashioned rolled oats ((use certified gluten free oats))

Preheat the oven to 350ºF. Liberally grease a 8X4&quot; loaf pan using non-stick cooking spray. Set aside.

Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.

To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.

Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.

Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.

Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don&#039;t have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

Thank you so much! Have tried to eliminate wheat but oat flour bread is so expensive now. I had no problems at all with this recipe and even my husband loved the taste. Again, thanks!

This bread is AMAZING!! It rose beautifully and looked artisan quality. I made it in my narrow gluten free metal tins which helped the bread rise nicely. I am so pleased with the ease of making this bread, and the vitamix made the process a breeze. Thank you for sharing this true gem of a recipe!

Excellent in taste, texture, and ease in putting ingredients together.
Directions are clear.  One of the things I so appreciate about Melissa's recipes is that the quantities are embedded in the directions.  Thank you, Melissa for all your hard work and dedication in creating these awesome recipes for us gluten-free folks.

This is the best gluten free bread recipe that I have tried.  I baked it this afternoon using cashew milk and using the unsweetened applesauce as a substitute for the yogurt.  I did include the psyllium husk powder.  It turned out beautifully.  So far I've tested it as a snack and as a sandwich with chicken salad, and I've been very satisfied with both.  Tomorrow I'll try it as a different kind of sandwich.  So glad to have a good option that is both gluten and dairy free and actually tastes good.  And using oat flour is good for the heart.  Thank you!

I’ve made this 3 times now. I love it more each time. It’s not heavy, and flavorful. It’s my breakfast or snack. For a couple of my kids who aren’t a fan- I can warm it, butter it and drizzle fresh honey atop. Delish! 
I’m making a 4th time now and using xantham gum in replace to the phil-husk. 
Thank you for this recipe- my daughter has an autoimmune disease and this has been a great fresh alternative ❤️

https://content.jwplatform.com/videos/fQ23WpU9.mp4

Top 7 oatmeal bread recipes from across the web

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Top 7 oatmeal bread recipes from across the web

The most viewed oatmeal bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Award-Winning Oatmeal Banana Bread ...

Country Oatmeal Bread Recipe

No-Knead Oatmeal Bread

Oatmeal Bread

Bread Machine - Oatmeal Bread Recip...

Whole Wheat Oatmeal Bread

Fluffiest Oat Flour Bread (5 Minute...

The most viewed oatmeal bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine