Enjoy a hearty and comforting loaf of homemade oatmeal bread! This bread is hearty, full of whole grains, no-knead, no-yeast, and ready in under 50 minutes.
This recipe was originally published April 20, 2020. It was updated with new photo and recipe information on April 11, 2024.
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Delicious homemade bread doesn't need to be a multi-hour experience. With this No-Yeast Oatmeal Bread, you get a warm and lightly sweet, savory, and fill-in-all-those cracks loaf of bread that goes with almost any meal (breakfast, lunch, or dinner)!
This oatmeal bread recipe is guaranteed to give you a satisfying and comforting loaf of bread in less than an hour (plus any cooling time). It won't take any of the kneading, rising, or any of the other similar babysitting typical of yeast bread, either. Best of all: it is easily made with pantry staples you probably already have on hand.
Whether you're whipping up a batch for brunch or gifting a loaf to a friend, this no-yeast oatmeal bread recipe is delicious and super simple to make! If you love this bread recipe with no yeast, you’ve got to try my No Yeast Dinner Rolls Recipe and this Honey Beer Bread!
Why You’ll Love This Oat Bread Recipe
- The Perfect Loaf. This is one of the best oatmeal bread recipes for those times you’re craving freshly baked bread but either don't have the yeast, don't care to mess around with dough rising, or just simply want a good loaf of bread fast! Or maybe all of the above!
- Hearty Whole Grain Oat Bread. This oatmeal quick bread combines oatmeal and whole wheat flour for a healthier and more satisfying loaf!
- Versatile Recipe. No need to stick with just a boring old loaf of oat bread! You can easily mix in some nuts, raisins, use honey instead, or top with some seeds to make a loaf you love!
- Quick! From start to finish this loaf is ready in under 50 minutes. That’s the beauty of making oatmeal bread without yeast!
Ingredients
- Flour: This oatmeal bread uses a combination of whole wheat flour and all-purpose flour. The high protein content in whole wheat flour helps to add structure to this free-form bread while the white flour keeps the bread from becoming too dense. The bread does the best with higher protein flour so you can substitute bread flour in place of the all-purpose and whole wheat flour if preferred.
- Salt: Essential for adding flavor to this healthy homemade bread. Choose sea salt for the best flavor.
- Baking soda and Baking powder: Work together to leaven, or raise, the oatmeal loaf.
- Oatmeal: Rolled oats or old-fashioned oats are best for this bread. I don’t recommend quick-cooking oats because they won't hold up in this recipe as needed.
- Brown sugar: Ties all the flavors together and makes this oatmeal quick bread warm and comforting. If you prefer honey oatmeal bread, swap the sugar for 2.5 tablespoons of honey. Just whisk the honey into the butter and milk before stirring it into the dry ingredients.
- Milk: I recommend 2% milk to moisten the dry ingredients and form the dough. Also, the milk fat adds flavor and acid which the breads needs to rise. 1% or whole milk also work, just avoid using skim milk or non-dairy milk.
- Unsalted butter: Unsalted butter gives you more control over the seasoning of your bread but if you don't have unsalted you can use salted butter instead. Just use a pinch less (or a scant 1 teaspoon) of salt in the recipe.
How to Make Oatmeal Bread
This easy oatmeal bread recipe goes together in just a few easy steps. Here’s how to make it.
Step 1: Preheat the oven and line a large cookie sheet with parchment paper. Spray it with non-stick spray.
Step 2: Combine all the dry ingredients in a large mixing bowl and whisk together
Step 3:Whisk together the milk and melted butter with a fork until just combined in a small mixing bowl.
Step 4: Pour the wet ingredients into the dry ingredients and whisk together until combined. Switch to using a rubber scraper or wooden spoon and stir the dough for 15-30 seconds, or until the dough forms a craggy mass.
Step 5: Lightly shape the dough into a large ball.
Step 6: Place the ball on the cookie sheet and bake until the bread is baked through, golden on the bottom, and the bread sounds hollow when tapped on. Remove the loaf from the oven. Place the loaf directly on a cooling sheet and let it cool until it's room temperature.
Recipe Pro-Tips
- Use Room Temperature Milk. This helps the butter stay liquid when whisked into the milk
- Cool the Butter Slightly. Let the butter cool for 5-10 minutes after melting. It also helps the butter and milk whisk together easily.
- Don't Overmix the Bread: This leads to tough bread. Just mix the dough until the oatmeal is incorporated and no streaks of flour remain and you're reading to form the loaf and bake
- Use Fresh Flour: Old flour can taste stale and not rise as well. Use flour that is still fresh (i.e. within its expiration date) for the best flavored and most tender bread
- Measuring the Flour: For best results weigh your flour as it is the most accurate way to measure flour. Kitchen scales are only about $10 on Amazon and make the biggest difference in how your recipe turns out. I recommend trying one out today. Here is the food scale I use and love and here are
- Baking at High Altitude: Follow the directions as listed, increasing the baking temperature to 365 degrees Fahrenheit and using only 1 teaspoon baking soda. Continue with the rest of the recipe as directed.
Recipe Mix-Ins
- Nuts and/or Seeds: Mix your choice of chopped pecans, chopped walnuts, pumpkin seeds, or sunflower seeds into the bread dough. You can also press some on top.
- Dried Fruit: Raisins, dried cranberries, and other dried fruits add pops of additional sweetness. Combine them with a small amount of cinnamon or pumpkin spice for a flavorful variation.
- Herbs: Add chopped fresh herbs to the oatmeal bread dough for additional flavor.
- Combination: You can also use any of the items above to create tasty variations such as adding both nuts and dried fruit or nuts and herbs. The possibilities are endless.
Serving Suggestions
This makes a healthy breakfast bread toasted and topped with some Strawberry Chia Jam and butter or with mashed avocado and fried egg. On the weekends or when I’m craving something heartier it goes great with this Mountain Man Breakfast Skillet.
For lunch, it’s also perfect to use as a sandwich bread with my Rotisserie Chicken Salad or served with your favorite lunch salad. I love a large slice served alongside a large bowl of Turkey Chili or soup for dinner.
Storage Directions
- Storage: Store your leftover no-knead oatmeal bread in an airtight container at room temperature for 2-3 days.
- Freezing: You can also freeze it in a freezer-safe container for up to 3 months. Defrost the bread at room temperature for 3-4 hours. Do not defrost it in the microwave, as it may get tough and chewy.
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Tolls Needed to Make this Recipes
- Large mixing bowl
- Whisk
- Measuring cups and bowls
- Large cookie sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Serrated knife
More Bread Recipes
- Easy No Yeast Dinner Rolls
- Sweet Yeast Dinner Rolls
- Walnut Bread
- Air Fryer Bread
- Whole Wheat Beer Bread
- Gluten-Free Cornbread
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Andi says
Great recipe!! Thanks, Chelsea! I love that I already had these ingredients. Delicious!
Chelsea | Mae's Menu says
Thanks so much, Andi!! I'm so glad to hear that you loved it. 😊
Jen says
Made this last night and it was sooooo good and soooo simple. I added cocolate chips and it was like eating a huge scone 🙂 Thanks for the recipe!
Mae's Menu says
Hi Jen-- Yey!! I am so glad to hear that!! Genius idea to throw in chocolate -- I will need to try that! 😉
Thanks again for your comment. Have a great night!
Chris says
This was delicious. Thanks for the recipe We had it alongside some homemade soup. Next time I'm going to try subbing some honey for some of the brown sugar.
Mae's Menu says
Hi Chris,
I'm so glad you liked the bread! I bet the honey will be delicious in it. Please let me know how it goes! Thanks for your comment and have a great night!
Chelsea
Carolyn Akehurst says
Can you substitute quinoa flour for whole wheat and whole milk for 1 or 2% milk?
Ryan says
I baked it for 38 minutes but the center was still raw. I was able to salvage the outer portion which tasted great. I'll try 50 minutes next time.
Mae's Menu says
Hi, Ryan --
So sorry to hear that! Different ovens can be calibrated differently, unfortunately. Great idea to try more time -- checking it periodically until it is cooked through. Please keep me updated with how this works!
Best,
Chelsea
Sam says
I LOVE this bread! Thank you for such a delicious, wholesome and easy to make recipe. I have made this bread using our goats’ milk and it’s delicious. I’ve also substituted yogurt instead of cow milk which is really delicious or combination of milk and yogurt. We use molasses instead of the brown sugar. Every way we have made it it is fantastic!
Mae's Menu says
Hi Sam,
I am so glad to hear that you love the bread! Thank you for sharing. 🙂
Chelsea
Patricia says
Can I use all purpose flour? I don't have wheat 🌾 flour
Mae's Menu says
Hi, Patricia,
Yes, you should be able to do that!
Best,
Chelsea
Deb says
Can you bake this in a loaf tin?
Mae's Menu says
Hi, Deb!
Though you probably can, I haven't tested it so cannot say for sure. If you do, you may need to adjust the baking time so I would keep an eye on it as it bakes!
All the best,
Chelsea
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