This Easy Oat Bread is a soft, slightly sweet homemade loaf with a wholesome texture. Perfect for sandwiches, toast, or simply enjoying with a spread of butter, it’s a comforting, no-fail recipe that bakes up a delicious, fresh loaf every single time.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
Soak the oats
- Soak oats: Combine ¾ cup (64g) oats, ⅔ cup (160 ml) boiling water, and 2 Tablespoons (28g) unsalted butter.
- Let sit for 10 minutes until absorbed and softened.
Make the dough
- Add 3 cups (360g) bread flour, ¼ cup (80g) honey, 2 teaspoons instant or rapid-rise yeast , 1 teaspoon (6g) salt, and ½ cup (120 ml) lukewarm water to the oats.
- Mix with a stand mixer (8 min) or knead by hand (10–12 min) until smooth and slightly sticky.
Let the dough rise (one hour)
- Grease a bowl, place the dough inside, cover with plastic wrap, and
- Mark the bowl to track progress. Let rise for 1 hour until doubled.
Shape the dough
- Deflate the dough, shape into a rectangle, start rolling from the shorter end
- Roll tightly into a log, tucking in the ends and pinching the seam to seal.
Let the shaped dough rise (35-40 minutes)
- Grease an 8½ x 4½-inch loaf pan (22 x 11 cm) and line with parchment paper. Place the dough seam-side down in the lined pan. Let it rise for 35-40 minutes, or until about ½ inch (1.3 cm) above the pan.
- Brush with milk or beaten egg and sprinkle with 2 Tablespoons oats.
- Preheat your oven to 375°F (190°C). Bake for 30–35 minutes until golden brown. It should sound hollow when tapped on the bottom. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Yeast type (check the label)
I use instant or rapid-rise yeast in this recipe because you can mix it straight into the dry ingredients, no need to dissolve it in water first.
If your yeast says active dry yeast on the package, follow these steps:
- Dissolve 2 teaspoons of yeast in ½ cup lukewarm water (110°F/43°C).
- Wait 5 minutes until it looks frothy.
- Add it to the soaked oats mixture with the other ingredients.
- Leave out the extra water listed in the dough section—the water used to activate the yeast is already enough.
Tips
Best oats for this recipe: This recipe works best with old-fashioned rolled oats because they soften when soaked, giving the bread a great texture.
Oats to Avoid:
- Instant oats – Too fine and can become overly soft.
- Steel-cut oats – Too firm and won’t soften enough.
For the best results, use rolled oats and follow the soaking step to ensure they blend smoothly into the dough.
Oat Sprinkles: The reserved 4 teaspoons of oats for sprinkling are optional but add a nice texture to the top of the loaf.
Simply sprinkle them on before baking.
- Flour Substitution: Bread flour gives the loaf a chewier texture, but you can substitute it with all-purpose flour.
- The loaf will be slightly softer but still delicious.
- Pan Size: If you don’t have an 8½ x 4½-inch (22 x 11 cm) pan, you can use a 9x5-inch (23 x 13 cm) pan.
- The loaf will be a bit wider, but it will still bake perfectly.
- It might bake faster, so start checking around 25 minutes, but it could take up to 35 minutes depending on your oven.
Storage
Room temperature: Once the bread has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
Freeze: For longer storage, you can freeze the loaf for up to 3 months. Just slice it before freezing for easy access to individual pieces. To thaw, simply leave the slices at room temperature or toast them from frozen.
Recipe
Easy Oat Bread
For the oats
- ¾ cup (64g) old-fashioned rolled oats (see note 1)
- ⅔ cup (160) ml boiling water
- 2 Tablespoons (28g) unsalted butter
For the dough
- 3 cups (360g) bread flour (or all-purpose flour) (see note 2)
- ¼ cup (80g) honey (or white granulated sugar)
- 2 teaspoons (7g) instant or rapid-rise yeast (see note 3 if using active dry yeast)
- 1 teaspoon salt
- ½ cup (120 ml) lukewarm water (leave out if using active dry yeast see note 3)
To glaze before baking
- 2 Tablespoons milk or one beaten egg
- 2 Tablespoons old-fashioned rolled oats (to sprinkle before baking)
Soak the oats (10 minutes)
- In a medium bowl, combine ¾ cup (64g) old-fashioned rolled oats⅔ cup (160) ml boiling water and 2 Tablespoons (28g) unsalted butter
- Stir everything together and leave to soak for 10 minutes.
Make the dough
- To the bowl with the oats, add 3 cups (360g) bread flour (or all-purpose flour), ¼ cup (80g) honey , 2 teaspoons (7g) instant or rapid-rise yeast, 1 teaspoon salt and ½ cup (120 ml) lukewarm water
- Mix with a stand mixer fitted with a dough hook for 8 minutes, or knead by hand for 10–12 minutes, until the dough is smooth and slightly sticky.
Let the dough rise (1 hour)
- Grease a bowl, place the dough inside, and cover it with plastic wrap. Let it rise for 1 hour or until doubled in size.
Shape the loaf
- Grease an 8½ x 4½-inch loaf pan (22 x 11 cm) (see note 4 for alternate pan)
- Deflate the dough and turn it out onto a lightly floured surface. Shape it into a rectangle, then start rolling from the shorter end.
- Roll tightly into a log, tucking in the ends and pinching the seam to seal.
Let the shaped dough rise (35-40 minutes)
- Place the dough seam-side down in the pan and let it rise for 35 - 40 minutes, or until it’s about ½ inch (1.3 cm) above the edge of the pan.
Bake
- Preheat your oven to 375°F (190°C) or 350°F (175°C) if using a fan oven.
- Brush the top of the loaf 2 Tablespoons milk or one beaten egg and sprinkle with 2 Tablespoons old-fashioned rolled oats
- Bake for 30–35 minutes on the middle rack until golden brown. The loaf should sound hollow when tapped on the bottom.
- Let the loaf cool for 5 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.
Storage
- Room temperature: Once the bread has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
- Freeze: For longer storage, you can freeze the loaf for up to 3 months. Just slice it before freezing for easy access to individual pieces. To thaw, simply leave the slices at room temperature or toast them from frozen.
Scroll up for step-by-step photos to help you make the recipe perfectly every time 😊
- Instant oats – Too fine and can become overly soft.
- Steel-cut oats – Too firm and won’t soften enough.
2. Flour Substitution: Bread flour gives the loaf a chewier texture, but you can substitute it with all-purpose flour.
- The loaf will be slightly softer but still delicious.
3. Yeast Type (Check the Label): I use instant or rapid-rise yeast in this recipe because you can mix it straight into the dry ingredients, no need to dissolve it in water first. If your yeast says active dry yeast on the package, follow these steps:
- Dissolve 2 teaspoons of yeast in ½ cup lukewarm water (110°F/43°C).
- Wait 5 minutes until it looks frothy.
- Add it to the soaked oats mixture with the other ingredients.
- Leave out the extra water listed in the dough section—the water used to activate the yeast is already enough.
4. Pan Size: If you don’t have an 8½ x 4½-inch (22 x 11 cm) pan, you can use a 9x5-inch (23 x 13 cm) pan.
- The loaf will be a bit wider, but it will still bake perfectly.
- It might bake faster, so start checking around 25 minutes, but it could take up to 35 minutes depending on your oven.
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