Bake up a loaf of soft and chewy maple oatmeal bread that turns out perfectly sweet and tender with just a few simple ingredients. You can even use leftover oatmeal!
Making homemade bread can be a little intimidating. I was once there too, as I thought that it must be too time-consuming, too difficult, or it might not come out right.
But after I started learning which ingredients to avoid in food, and also started grocery budgeting, I realized that the learning curve would be worth it. And it was – for the health of my family, but also for our pocketbooks!
I started with quick and easy breads like No-Knead Overnight Artisan Bread and 90 Minute Man Bread.
After I found out that my daughter is sensitive to gluten, we started using einkorn (which is great for many people who have gluten sensitivity) in breads like my No-Knead Einkorn Sourdough Bread and my Little Bother Oat Bread.
That first oat bread recipe was crazy easy, super moist, and perfect for sandwiches. We love using it for lunches and even snacks, but we wanted a sweeter bread…something maple-y, especially during the fall season.
Enter this amazing recipe for Maple Oatmeal Bread! Oh my goodness, it’s hearty, soft, sweet and savory, and perfect for fall!
MAPLE OATMEAL BREAD RECIPE
Not only did this maple oatmeal bread recipe bring a delicious change from the norm, but I also LOVE that it’s:
- Made with oatmeal. We’re using fresh or leftover oatmeal instead of oat flour for this recipe which means it contains LESS gluten AND I can save money on einkorn flour.
- Better than storebought. This oatmeal bread recipe uses maple syrup instead of high fructose corn syrup for a light sweetness, and there are no preservatives or names of ingredients that you won’t recognize!
- Versatile. You can use all-purpose flour or whole wheat einkorn (I use this one), and it’s easy to make dairy free (just omit the butter when making the oatmeal or use coconut oil instead).
- Slices well. This oatmeal bread recipe makes great sandwiches and fantastic French Toast.
MAPLE OATMEAL BREAD RECIPE INGREDIENTS
You only need a few simple ingredients for this oatmeal bread recipe.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
Can I use leftover oatmeal in maple oatmeal bread?
Yes! You can use leftover oatmeal in this recipe! Go ahead and make a little extra Instant Pot Oatmeal and save it for Leftover Oatmeal Chocolate Cake and this maple oatmeal bread.
Oatmeal made from old fashioned oats, quick oats, or instant oats works wonderfully!
HOW TO MAKE MAPLE OATMEAL BREAD
Step 1. Make oatmeal with 1 ½ cups water + 1 cup oats + 1 Tbsp butter + ¾ tsp salt. Let cool, stirring occasionally, until the oatmeal is no warmer than 115° (or use about 2 cups of leftover oatmeal).
Step 2. In a stand mixer or large mixing bowl, combine yeast and ¼ cup warm water. Let sit until the yeast has proofed.
Step 3. Add the oatmeal mixture to the yeast, along with the ½ cup room-temperature water and maple syrup. Stir.
Step 4. Gradually add flour and knead on low to medium speed until the dough is smooth and elastic.
Step 5. Transfer to a greased bowl, cover with plastic wrap, and let the dough rise until doubled in size, about 1 to 1 ½ hours.
Step 6. Spray two loaf pans with cooking spray and divide the dough in half. On a very lightly floured work surface, roll the dough into a ball and loosely cover it with plastic wrap. Let sit for 30 minutes.
Step 7. Form into two loaves and place seam side down into pans. Cover and let rise until doubled in size, about 1 to 1 ½ hours. You can sprinkle additional old-fashioned oats on top before baking if you would like.
Alternatively, use a cookie sheet or cupcake tins for rolls. Shape the dough into rounds for oatmeal bread rolls.
Step 8. Preheat the oven to 375° and score each loaf with a sharp knife before baking. Bake until golden brown, for 40 to 45 minutes. (Bake rolls for 20-25 minutes). Let cool on a wire rack for 30 minutes before serving. Yields two loaves of maple oatmeal bread.
This maple oatmeal bread is amazing served fresh and slathered with butter, but it will keep for a few days at room temperature in a resealable bag or airtight container. You can also make a double or triple batch and freeze some for later. I suggest slicing the loaf before freezing – see my Ultimate Guide to Freezing Baked Goods for all my tips.
SERVE RECIPES FOR OATMEAL BREAD WITH
Enjoy this oatmeal bread recipe sliced up and slathered with butter, jam, peanut butter, or honey! Eat it toasted, or make a yummy sandwich!
Maple oatmeal bread is also a great side option for all sorts of meals:
Or bake a loaf to serve as part of your Thanksgiving dinner!
FAQS FOR BREAD RECIPES WITH OATS
Does this oat bread recipe contain wheat?
Is this maple oatmeal bread recipe easy to make?
If you are an experienced baker, this recipe will come naturally to you. If you are a new baker, I recommend No-Knead Artisan Bread and Man Bread to get the hang of baking your own bread first.
Why are oats unsuitable for bread making?
Oats work wonderfully as PART of the bread dough – they add a slightly sweet, almost nutty flavor to the bread. However, oats don’t have the gluten proteins that whole wheat flour does, so if you only used oats in recipes for oatmeal bread, your bread wouldn’t rise and develop that pillowy soft, fluffy texture.
MORE YUMMY BREAD RECIPES
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WATCH HOW TO MAKE MAPLE OATMEAL BREAD
Maple Oatmeal Bread
Bake up a loaf of soft and chewy maple oatmeal bread that turns out perfectly sweet and tender with just a few simple ingredients. You can even use leftover oatmeal!
- Prep Time: 2 hours 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 2 loaves 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Instructions
- Make oatmeal with 1 ½ cups water + 1 cup oats + 1 Tbsp butter + ¾ tsp salt. Let cool, stirring occasionally, until the oatmeal is no warmer than 115° (or use leftover oatmeal).
- In a stand mixer, or large mixing bowl, combine 2 ½ tsp yeast and ¼ cup warm water. Let sit until the yeast has proofed and creates beer-like foam (5 to 10 minutes).
- Add the oatmeal mixture to the yeast, along with the ½ cup room-temperature water and ⅓ cup maple syrup. Stir or mix until it is well combined.
- Gradually add flour and knead on low to medium speed until the dough is smooth and elastic.
- Transfer to a greased bowl, turn over once to coat, cover with plastic wrap, and let the dough rise in a warm place until doubled in volume, 1 to 1 ½ hours.
- Spray two loaf pans (or a cookie sheet or cupcake tins for rolls) with cooking spray and divide the dough in half. On a very lightly floured surface, roll the dough into a ball and loosely cover it with plastic wrap. Let sit for 30 minutes.
- Form into two loaves (or several rounds for rolls) and place seam side down into pans. Cover again with plastic wrap and let rise until doubled in volume (1 to 1 ½ hours). You can sprinkle additional old-fashioned oats on top before baking if you would like.
- Preheat the oven to 375° and score each loaf with a thin blade or sharp knife before baking (basically make 3-4 small, shallow cuts in each loaf). Bake until the bottom sounds hollow when tapped, and your baked bread is golden brown, about 40-45 minutes. Let cool for 30 minutes before serving. Yields two loaves of maple oatmeal bread.
Notes
- Don’t skip the scoring!
- You can use leftover oatmeal in this recipe! Go ahead and make a little extra Instant Pot oatmeal, and save it for chocolate oatmeal cake and this maple oatmeal bread.
- To make maple oatmeal bread rolls: Use a cookie sheet or cupcake tins for rolls. Shape the dough into rounds for oatmeal bread rolls. Bake for 20-25 minutes.
Nutrition
- Serving Size: 2 slices
- Calories: 145
