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Oatmeal Bread Recipe

oatmeal bread

I love oatmeal bread!

This particular recipe is quite sweet. Some breads don’t taste right if they are sweet, but the sweet and oatmeal are a good mix.

When you set the dough aside to let it rise, it is important that it be in a somewhat warm and draft free spot. A cold room will result in a less than high bread.

Some newer ovens actually now have a dough rising feature, so you can just pop it in the oven. However, if yours doesn’t, don’t put it in the oven. Even at low temperature it will be too hot.

This oat bread is perfect for sandwiches or toast. It is a great every day bread with an added bit of sweetness.

The kids will love it and adults will too.

oatmeal bread

Oatmeal Bread Recipe

I love oatmeal bread! This particular recipe is quite sweet, so if you like the combination of oats and sweet, this is your bread.
Prep Time 3 hours 20 minutes
Cook Time 45 minutes
Total Time 4 hours 5 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 16 Servings
Calories 215 kcal


  • 1 1/2 cups boiling water
  • 1/2 cup corn syrup
  • 1/2 teaspoon salt
  • 4 cups rolled oats
  • 1/2 cup lukewarm water
  • 1 tablespoon cooking oil
  • 1 package dry yeast, or 1 cake compressed yeast
  • 2 cups flour
  • 1/2 cup sweetened condensed milk


  • Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour.
  • Soften yeast in lukewarm water. Add cooking oil, syrup, salt, flour and the moistened oat mixture. Beat thoroughly.
  • Cover with a cloth and allow to rise until double in bulk, then beat thoroughly again. Pour into a well-oiled pan. Cover and let rise until double in bulk again.
  • Preheat oven to 375°F.
  • Bake for about 45 minutes or until the loaf is golden brown and the bread sounds hollow when you tap it.


Calories: 215kcalCarbohydrates: 41gProtein: 5gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 95mgPotassium: 137mgFiber: 3gSugar: 14gVitamin A: 27IUVitamin C: 1mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!

Makes 1 loaf.

Tips and Variations:

  • Replace the corn syrup with honey for a luscious honey oatmeal bread.
  • The right water temperature is very important when trying to get yeast to rise. Too cold and it won’t rise, too hot and it kills the yeast. Water that feels lukewarm when you touch it is just right.

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healthy oatmeal bread

1 thought on “Oatmeal Bread Recipe”

  1. Serious Problems with this recipe.

    Originally submitted by Bryan, Calgary AB

    Bread should always be kneaded, so I’m not sure how this is supposed to turn out by “beating” the dough and “pouring” it into the pan. In fact according to the ingredients and amounts listed, there is no way this dough/batter would be pourable. After letting the oatmeal and water sit for 1 hour it was simply 1 hard lump.

    I would recommend the following changes:

    #1 Increase the boiling water, as necessary, so that the oatmeal is a smooth, stirrable consistency. Let sit until oats have expanded. (Probably more like 20-30min)

    #2 Combine remaining ingredients (excl. flour and yeast) in pan, heat over stove until honey is dissolved and liquid is slightly warm. Add yeast to liquid and let dissolve.

    #3 Combine liquid with oatmeal/milk/water and then add flour in order to create a soft sticky dough. Kneed about 5-10min, until dough is still soft and lightly sticky.

    Thanks for the tips Bryan. Beating is what my recipe says.


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