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A gorgeous loaf, with a delicious crumb! This Oatmeal Bread is hearty, delicious and perfect for toasting, sandwiches, or eating with soup. Perfect for Fall! Yum!
Step by step photos and instructions below!
I’m so in love with bread making these days. There’s just NO smell like the smell of fresh bread baking, right?
This Oat Bread smells UH-MAZING when it bakes. The oats smell almost nutty, and it’s so hard to wait until the loaf is baked! (even harder to let it cool long enough to slice).
There’s something so comforting about it, the smell, the taste… and the knowledge that you made this beauty yourself, right?
This bread is a solid family favorite – my youngest son, C, LOVES this for lunch along with some of my homemade strawberry jam and some almond butter. This kid has no idea how great his life is. Homemade bread and jam? Heck yes!!
This bread has less of a delicate crumb than plain white bread – you definitely get some sustenance out of just one 1 slice! It’s a little heavier, but because it’s packed full of oats, makes it better for you, and you need less to satisfy your stomach.
The maple syrup is perfect with this too, it’s not overly sweet – and pairs perfectly with the oats.
I make this using a stand mixer, and I’ve made it using a bread machine – it just depends which appliance I can be bothered to haul out, really. It can be made by hand of course (and is brilliant therapy if you’re feeling angry) by kneading it yourself. However, I love things that do the work for me, and leave me with more hands-off time.
I like using a cast iron skillet to bake it too, because of the even heat distribution in the pan, plus it just LOOKS cool! Haha.
I do love having this stashed away, so that I can grab a slice or two to eat with a big bowl of soup for lunch or dinner.
Low on time? Try these 30 Minute Dinner Rolls. They are life changing, I swear.
Why you’ll love this recipe:
Very simple ingredients – you probably have them all RIGHT NOW! (Oats, maple syrup, flour, salt, yeast, water, plus an egg for the topping)
Frequently Asked Questions
It keeps for a few days in a sealed container, but beyond that, you’ll want to freeze it (sliced) ready for toast. That’s if you don’t snarf it in the first 2 hours.
What to serve with Oat Bread
This bread is super hearty, so will go brilliantly dunked in a comfort food favorite, like Pot Roast, Beef & Guinness Stew or a yummy soup like this Italian Meatball Soup.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recommended Equipment/Tools
Stand mixer or bread machine. Or lots of elbow grease
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Oats. This uses old fashioned or quick cook oats, but not steel cut.
- Water. We’ll use both hot and warm water in this recipe. One to soften the oats (hot) and one to activate the yeast (warm)
- Yeast. Active dry yeast. I have a jar of it in the refrigerator!
- Maple Syrup. This is pure maple syrup, not pancake syrup. This adds flavor to the loaf, and feeds the yeast.
- Oil. Canola or vegetable oil. Anything that has a neutral flavor (stay away from extra virgin olive oil).
- Salt. I use kosher salt.
- Flour. Regular all purpose flour does well. You may also use bread flour if you have it.
- Egg. This is used for the topping to help those additional oats stick to the loaf.
How to make Oatmeal Bread
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep the oats
In a blender or food processor, add the oats, and pulse a few seconds. We want coarse crumbs, but not powder, so don’t overdo!
Add the hot water to the rolled oats, and mix. Let them stand until they cool to lukewarm.
Make the dough
In the bowl of a stand mixer fitted with a dough hook, add the yeast and warm water – let sit for a few minutes, then add the maple syrup, oil and salt.
Add the warm oats and the flour, then mix to a soft dough (adding more flour if necessary).
Turn dough out onto a lightly floured surface and knead until smooth and elastic – about 10 minutes. Form dough into a ball.
Grease a bowl, and add the dough to the bowl and cover with plastic wrap.
Rise
Let rise in a warm place until doubled in size. Punch down, then shape into a smooth round loaf.
Place loaf in a cast iron skillet, cover with a clean towel – and leave somewhere warm until the loaf doubles in size, about 40 minutes.
Bake
Preheat the oven to 350 degrees F.
Brush loaf with beaten egg, and sprinkle with the oats. Bake for 30 minutes or until top is golden brown.
Remove from oven and let cool on a wire rack before slicing.
Devour.
Kylee’s Notes
What to do with leftovers
This bread will stay fresh for a few days. Place in a sealed container and store at room temp.
Freezing instructions
This baked bread freezes very well. Allow to cool completely, then slice (if you want to use as toast). Store in a Ziploc freezer bag. No need to thaw if you cut it in slices, just put in the toaster.
Want more bread? Of course you do!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- Homemade Bagels (just 4 ingredients). Fresh, warm and chewy, topped with whatever you fancy – these homemade bagels are easy to make and absolutely delicious!
- Crusty Braided Poppy Seed Loaf. A beautiful looking AND tasting bread, this easy Crusty Braided Poppy Seed Loaf will be one you make again and again!
- Naan Bread. A great beginner recipe! This Naan bread recipe is so easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Homemade Corn Tortillas. Step by step photos. An easy way to add more homemade deliciousness to taco night with your very own, hot-off-the-pan corn tortillas!
- Whole Wheat Dinner Rolls. Quick and easy to make, these deliciously soft Whole Wheat Dinner Rolls make the perfect amount for your family! They make a hearty side to any dinner. Yum!
- Homemade Hamburger Buns. These soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
- Soft Buttermilk Sandwich Bread. Beautifully soft homemade sandwich bread, with a touch of extra flavor from the buttermilk. This bread is fantastic for sandwiches, toasting, or right out of the oven. With an added ingredient to make it stay fresh longer!
- Fluffy Golden Skillet Cornbread – a cinch to make, and is a fantastic side for any meal!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Update: This recipe was originally published in September of 2017. It was republished with updated photos in 2022.
Maple Oat Skillet Bread
Suggested Equipment
Ingredients
- 1 cup oats old fashioned or quick cook, but not steel cut
- 1 cup hot water
- 2 ¼ tsp dry yeast
- 1/3 cup warm water
- 1/2 cup pure maple syrup not pancake syrup
- 2 tsp vegetable oil
- 2 tsp salt
- 3 ½ cups all purpose flour all purpose or bread flour are equally good here
TOPPING:
- 1 egg lightly beaten
- ¼ cup oats
Instructions
- In a blender or food processor, add the oats, and pulse a few seconds. We want coarse crumbs, but not powder, so don’t overdo!
- Add the hot water to the oats, and mix. Let them stand until they cool to lukewarm.
- In the bowl of a stand mixer fitted with a dough hook, add the yeast and warm water – let sit for a few minutes, then add the maple syrup, oil and salt.
- Add the warm oats and the flour, then mix to a soft dough (adding more flour if necessary).
- Turn dough out onto a lightly floured surface and knead until smooth and pliable – about 10 minutes
- Form dough into a ball.
- Grease a bowl, and add the dough to the bowl and cover.
- Let rise in a warm place until doubled in size.
- Punch down, then shape into a smooth round loaf.
- Place loaf in a cast iron skillet, cover with a clean towel – and leave somewhere warm until the loaf doubles in size, about 45 minutes.
- Preheat the oven to 350 degrees F.
- Brush loaf with beaten egg, and sprinkle with the oats.
- Bake for 30 minutes.
- Remove from oven and let cool before slicing.
- Devour.
Tips & Notes:
- In a blender or food processor, add the oats, and pulse a few seconds. We want coarse crumbs, but not powder, so don’t overdo!
- Add the hot water to the oats, and mix. Let them stand until they cool to lukewarm.
- Add the yeast, water, maple syrup, oil and salt to the pan of the bread machine.
- Add the warm oats and the flour, then start the machine on the dough cycle.
- When complete, remove dough from pan and turn out onto a lightly floured surface.
- Form dough into a smooth round loaf.
- Place dough in a cast iron skillet, cover with a clean towel – and leave somewhere warm until the loaf doubles in size, about 45 mins (depends on warmth of your kitchen!)
- Preheat the oven to 350.
- Brush loaf with beaten egg, and sprinkle with the oats.
- Bake for 30 minutes.
- Remove from oven and let cool before slicing.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Dolores Pap says
I’ve been baking most of our own breads for over 20 years, and I will tell you that this bread is a winner! The bread has a lovely ,soft and moist texture, rose beautifully, and tastes wonderful. I will keep it in constant rotation if I want to bake a sweet bread. I only had 1/4 cup maple syrup, so I subbed 1/4 cup of honey for the missing syrup. It was perfect..
Robert Waldron says
Hi Kylee, thank you so much for all the awesome recipes!! Do you think oat flour will work well in this Maple Oat Bread?
Gina says
What size skillet or doesn’t that matter???
Kylee says
totally doesn’t matter!
Momofboys says
Great bread. So delicious- not sure that the stated calorie count is correct for those of us watching what we eat.
Kylee says
Nutrition will always vary based on brands and products used. This should only ever be used as a guide, you should always calculate your own!
Mary says
Can I use a little grape seed oil for the top for the oats? I have an egg allergy. I love my iron frying pan. I actually have many…lol.
Kylee says
of course!
Laurel Anderson says
I made this bread into bread rolls. It is delicious! Soft and sweet with the flavor of maple syrup. It will pair beautifully with my cranberry sauce.
Kathy @ Beyond the Chicken Coop says
This looks amazing! I love the round shape and the fact that it’s baked in a cast iron skillet. I need to sweeten more with maple syrup. I love the taste and I think it would be great in this bread.
Kim | The Baking ChocolaTess says
Looks amazing Kylee! I recently just bought 2 different sized skillets too! Looks like a great reason to utilize them. I would love a slice or two of this now!!