Enjoy a classic loaf of bread without the fuss of yeast with this No-Yeast Oatmeal Bread. This bread is hearty, comforting, full of whole grains, and ready in under 50 minutes.
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Delicious homemade bread doesn't need to be a multi-hour experience. I mean, it's more than okay if it is, but for those busy nights when you want a nice, fresh, and fluffy loaf to go with dinner? I have you covered. With this No-Yeast Oatmeal Bread, you can 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)!
Spend just a few moments on Instagram or Pinterest food feeds these days and I bet you'll see a few, if not many, pictures of homemade bread.
Sourdough starters, sandwich breads, homemade golden challah, and more. It's almost a form of quarantine art.
But, what if you want to make some bread yourself but a) don't have the yeast, b) don't care to mess around with dough rising, or c) just simply want a good loaf of bread fast?
Save this recipe for later on Pinterest:
(I'm currently an answer C, by the way. I have more time than ever to play around with yeast, but would rather leave that free time for Tiger King or Unorthodox. I guess we all have our priorities to make, don't we?).
But enough of my digressions. Regardless of your motives or desires, this oatmeal bread recipe will get you a satisfying and comforting loaf of bread in less than an hour (plus any cooling time); won't take any of the kneading, rising, or any of the other similar babysitting typical of yeast bread; and is easily made with pantry staples you probably already have on hand.
That's right. You won't have to race any other shoppers to the baking aisle to grab that last packet of yeast. And you can snack on your fresh loaf while finishing up Tiger King. 😉
- Whole wheat flour - the high protein content in whole wheat flour helps to add structure in this free-form bread.
- All-purpose flour - this classic flour keeps the bread from becoming too dense.
- Salt - bring out the best flavor in your bread by adding sufficient salt.
- Baking soda
- Baking powder - we'll be using two different leavening agents to get the best rise and flavor in this bread!
- Old fashioned oats - we'll want rolled oats or old fashioned oats for this recipe. Quick-cooking oats won't hold up in this recipe as we need them to.
- Brown sugar - we need just a touch of brown sugar to tie all the flavors together and make this oatmeal quick bread warm and comforting.
- 2% milk - the acidity of milk reacts with the baking soda to help the bread rise and the moderate fat content provides a savory, yet light richness.
- Unsalted butter - just 2 tablespoons of melted butter makes this bread one to remember.
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Recipe substitutions or adaptations:
- Flour - the bread does do the best with higher protein flour so you can substitute bread flour in place of the all-purpose and whole wheat flour.
- Unsalted butter - if you don't have unsalted butter you can use salted butter instead. Just use a pinch less (or a scant 1 teaspoon) salt in the recipe
- Brown sugar - I love the flavor that brown sugar adds to this recipe. 2.5 tablespoons of honey can be used instead if you prefer, however. Just whisk the honey into the butter and milk before stirring it into the dry ingredients.
- 2% milk - 1% or whole milk also work just fine in this recipe. I just recommend against using skim milk, as we need some of that fat to add flavor to the bread.
How do you make this oatmeal bread without yeast?
- Preheat the oven to 365 degrees and line a large cookie sheet with parchment paper and spray it with non-stick spray.
- Whisk all the dry ingredients -- the flours, baking soda, baking powder, salt, old fashioned oats, and brown sugar -- together in a large mixing bowl.
- In a small mixing bowl whisk together the milk and melted butter with a fork until just combined.
- Pour the wet ingredients into the dry ingredients and whisk together until just combined. Then, switch to a rubber scraper or wooden spoon and stir the dough for 15-30 seconds, or until the dough forms a craggy mass.
- Lightly shape the dough into a large ball. Place the ball on the cookie sheet and place in the oven.
- Bake the bread for 34-36 minutes, or until the bread is baked through, golden on the bottom, and the bread sounds hollow when tapped on.
- Remove the bread from the oven. Place the loaf directly on a cooling sheet and let cool until it's room temperature.
- Slice into wedges or sandwich bread slices and enjoy!
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How long does it take to make this oatmeal bread recipe?
It only takes about 45 minutes to make this bread. The bread can then cool for 20-45 minutes, or until at room temperature.
How do you make bread without yeast?
Making bread without yeast is so much easier than making bread with yeast. All you need to do is mix the leavening agent -- often baking soda or baking powder -- into the dry ingredients before you mix the wet ingredients n. Then, just shape your bread into the form you want or place it in your loaf pan and bake!
It's that easy-- yeast breads are quick and no hassle!
What type of oatmeal is best for homemade oatmeal bread?
Old fashioned oatmeal or rolled oats are the best for this bread. You want to avoid using instant or quick cooking oats, if possible.
Do you need to knead this quick bread?
Nope, you don't need to knead this bread! All you need to do is just stir the ingredients until they're combined, shape the loaf into a ball, place it on a baking tray, and bake!
Do you need to let this oatmeal whole wheat bread rise?
Since we're not using yeast you don't need to let this bread rise. You can just place it in the oven immediately after mixing together.
What is best to serve with this homemade oatmeal bread?
There are so many great ways to serve this homemade bread! Here are a few ways I like to serve it:
Jam & Butter - whether you whip up an easy homemade jam or use your favorite store bought variety, this bread is delicious toasted for breakfast with a swipe of butter and a dollop of berry jam.
Salad - round out your favorite salad with this homemade bread, making a healthy and filling lunch or dinner.
Chili - another classic combination, what chili isn't made better with a hunk of bread? This quick bread will bake up in about the same time my favorite chili takes to cook. Coincidence? I think not. 😉
Soup - keep it warm and filling on a snow day, or refuel after an outdoor adventure by serving wedges of oatmeal bread alongside a nice bowl of lentil soup. You'll be glad you did!
What tools do you need to make this oatmeal bread?
- Large mixing bowl
- Measuring cups and bowls
- Large cookie sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Serrated knife
What's the best way to measure flour for this bread recipe?
The best way to measure flour is by weighing it. Don't believe me (don't worry, I doubted it too at first!)? Watch this video!
How do you weigh flour?
You can measure flour in 3 simple steps! Watch this video to learn how.
Other popular baking recipes you might enjoy:
- Gluten-Free Cornbread
- High Altitude Chocolate Chip Cookies
- Easy No Yeast Dinner Rolls
- Whole Wheat Beer Bread
- Peanut Butter Brookies
- Peanut Butter Pumpkin Dog Treats
- Lemon Blueberry Muffin Bread
- High Altitude Peanut Butter Cookies
- High Altitude Sugar Cookies
- Healthy Pumpkin Spice Blender Muffins
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Bake up a loaf of comforting Oatmeal Bread. It's made almost entirely with pantry staples and requires no yeast. It is the perfect bread to toast for breakfast, serve with a dinner salad, or serve along with a family dinner.
- 1 cup (or 120g) whole wheat flour
- 1 3/4 cup (or 210g) all purpose flour
- 1 teaspoon salt
- 1 cup old fashioned oats
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda (1 1/2 teaspoon at low elevation)
- 3 tablespoons packed brown sugar
- 1 1/4 cup 2% milk
- 2 tablespoon unsalted butter, melted
- Preheat the oven to 365 degrees Fahrenheit (or 350 degrees if at low elevation). Line a large baking sheet with parchment paper and spray with non-stick spray.
- In a large bowl whisk together the flours, salt, baking powder, baking soda, and brown sugar.
- In a small whisking bowl, briefly whisk together the milk and butter.
- Pour the milk and butter into the dry ingredients. Whisk the two together until just incorporated and then finish up stirring with a rubber scraper or wooden spoon, or until the dough forms a thick and craggy mass.
- Shape the dough into a large round ball with your hands or the wooden spoon.
- Place the ball of dough on the parchment paper and bake for 34-36 minutes, or until the bread is cooked through, golden on the bottom, and sounds hollow when tapped.
- Remove the tray from the oven and place the loaf of bread directly on a wire cooling rack until it reaches room temperature. Cut either in sandwich bread slices or in wedges.
This bread lasts best covered at room temperature for 2-3 days, or frozen in an airtight container for 2-3 months.
Make sure to use old fashioned oats for this recipe, not quick oats.
You can also substitute 2 3/4 cup bread flour in place of the whole wheat and all-purpose flours.
Amount Per Serving Calories 170Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 346mgCarbohydrates 31gFiber 1gSugar 4gProtein 5g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.