18 Delicious Oatmeal Bread Recipes for Every Occasion

There’s something undeniably comforting about the smell of freshly baked oatmeal bread wafting through the kitchen—warm, hearty, and just a little sweet. Whether you’re craving a cozy weekend loaf, a quick weekday sandwich bread, or a showstopping braided centerpiece, we’ve rounded up 18 irresistible recipes to suit every craving. Get ready to fall in love with baking (and eating) all over again!

Classic Oatmeal Bread with Honey

This hearty oatmeal bread is subtly sweetened with honey and has a tender crumb that’s perfect for toast or sandwiches. It’s a comforting loaf you’ll want to make again and again.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 ½ cups boiling water
• 2 tbsp unsalted butter, melted
• ¼ cup honey
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup warm water (110°F)
• 3 cups all-purpose flour, plus extra for dusting

Instructions:

1. In a large bowl, combine the oats and boiling water. Let stand for 10 minutes until softened. Stir in the melted butter, honey, and salt.
2. In a small bowl, dissolve the yeast in the warm water and let sit for 5 minutes until foamy. Add to the oat mixture.
3. Gradually mix in the flour until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes.
6. Preheat oven to 350°F. Bake the bread for 35–40 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The honey gives this bread a delicate sweetness, while the oats keep it moist for days—if it lasts that long!

Tip: For extra texture, sprinkle oats on top before baking.

Cinnamon Swirl Oatmeal Bread

This cozy loaf combines hearty oats and warm cinnamon for a breakfast-worthy bread that’s as comforting as it is easy to make.

Ingredients:

• 1 cup old-fashioned oats
• 1 1/4 cups whole milk, warmed
• 1/3 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp ground cinnamon
• 1/4 cup granulated sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, soak oats in warmed whole milk for 10 minutes. Stir in 1/3 cup brown sugar, melted butter, and egg until combined.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Fold into the oat mixture until just combined.
4. In a small bowl, mix 2 tbsp cinnamon and 1/4 cup granulated sugar. Pour half the batter into the pan, sprinkle with half the cinnamon-sugar mix, then repeat layers.
5. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The marbled cinnamon swirl makes every slice irresistibly fragrant, while the oats keep it tender and moist—no kneading required!

Tip: For extra texture, sprinkle the top with a handful of oats before baking.

Whole Wheat Oatmeal Bread

This hearty, wholesome bread is perfect for toast in the morning or a sandwich at lunch—soft, slightly nutty, and packed with fiber.

Ingredients:

• 1 cup rolled oats (plus extra for topping)
• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups whole wheat flour
• 1 ½ cups all-purpose flour

Instructions:

1. In a large bowl, combine 1 cup rolled oats, 1 ½ cups warm water, and 2 tbsp honey. Let sit for 5 minutes to soften the oats.
2. Stir in 2 tbsp melted butter, 1 tsp salt, and 1 packet yeast. Let sit until foamy, about 5 minutes.
3. Gradually mix in whole wheat flour and all-purpose flour until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Sprinkle with extra oats. Cover and let rise 30 minutes.
6. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped.

The oats give this bread a tender crumb with just the right chew, while the honey adds a subtle sweetness. It’s sturdy enough for sandwiches but still soft enough to enjoy plain.

Tip: For extra flavor, toast the oats in a dry skillet for 2–3 minutes before mixing into the dough.

Banana Oatmeal Bread

This Banana Oatmeal Bread is the perfect way to use up overripe bananas—moist, hearty, and just sweet enough to feel like a treat without the guilt.

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted coconut oil (or unsalted butter)
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the mashed bananas, 1/3 cup melted coconut oil, 1/2 cup brown sugar, eggs, and 1 tsp vanilla until smooth.
3. Stir in the oats, flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.

The oats give this bread a satisfying chew, while the bananas keep it irresistibly tender—ideal for breakfast or an afternoon snack with a swipe of peanut butter.

Tip: For extra texture, sprinkle the top with a handful of oats before baking.

Maple Glazed Oatmeal Bread

This Maple Glazed Oatmeal Bread is the cozy, slightly sweet loaf you’ll want to slice thick and slather with butter—perfect for lazy weekend mornings.

• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 cups whole milk, warmed
• 1/3 cup pure maple syrup (plus 2 tbsp for glaze)
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, stir together oats and warm milk. Let sit for 10 minutes to soften.
3. Whisk in 1/3 cup maple syrup, melted butter, and egg until combined.
4. In another bowl, whisk flour, baking powder, salt, and cinnamon. Fold into wet ingredients until just combined (don’t overmix).
5. Pour batter into prepared pan. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
6. Cool in pan 10 minutes, then transfer to a rack. Brush warm loaf with remaining 2 tbsp maple syrup for a glossy finish.

The maple glaze soaks into the crumb, adding moisture and a caramel-like depth that pairs beautifully with the oats’ nuttiness.

Tip: For extra texture, sprinkle the batter with a handful of oats before baking.

Vegan Oatmeal Bread

This hearty, wholesome bread is packed with oats for a tender crumb and subtle nutty flavor—perfect for toast or sandwiches.

Ingredients:

• 1 ½ cups rolled oats (plus 2 tbsp for topping)
• 2 cups warm water (about 110°F)
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 3 cups bread flour

Instructions:

1. In a large bowl, combine warm water, maple syrup, and yeast. Let sit for 5 minutes until foamy.
2. Stir in olive oil, salt, and rolled oats. Gradually add bread flour, mixing until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Sprinkle with remaining 2 tbsp oats. Cover and rise for 30 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped.

The oats give this loaf a satisfying chew, while the maple syrup adds just a hint of sweetness—no one will guess it’s vegan!

Tip: For extra texture, toast the oats lightly before mixing them into the dough.

Oatmeal Raisin Bread

This cozy oatmeal raisin bread is like a hug in loaf form—soft, slightly sweet, and packed with plump raisins for a nostalgic treat.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 1/4 cups whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/3 cup packed light brown sugar
• 1 large egg, room temperature
• 3 cups bread flour (or all-purpose flour)
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup raisins
• 1 tbsp honey (for brushing, optional)

Instructions

1. In a large bowl, combine 1 cup rolled oats and 1 1/4 cups warm milk. Let sit for 10 minutes to soften.
2. Stir in 1/4 cup melted butter, 1/3 cup brown sugar, and 1 egg until smooth.
3. Add 3 cups flour, 2 1/4 tsp yeast, 1 tsp salt, and 1 tsp cinnamon. Mix until a shaggy dough forms, then knead (by hand or mixer) for 8–10 minutes until smooth and elastic.
4. Fold in 3/4 cup raisins. Shape dough into a ball, cover, and let rise in a greased bowl for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise again for 45 minutes.
6. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Brush top with 1 tbsp honey (if using) while warm.

The oats keep this bread wonderfully moist, while the cinnamon-kissed raisins add little bursts of sweetness in every slice.

Tip: For extra texture, sprinkle oats on top before baking—just press them gently into the dough.

Pumpkin Spice Oatmeal Bread

This Pumpkin Spice Oatmeal Bread is the cozy, aromatic breakfast loaf you’ll want to bake on repeat—moist, warmly spiced, and packed with hearty oats.

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup maple syrup
• 2 large eggs
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, ½ cup brown sugar, ¼ cup maple syrup, 2 eggs, ⅓ cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Pour batter into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The oats give this bread a satisfying chew, while the pumpkin keeps it irresistibly tender—perfect with a swipe of butter or a drizzle of honey.

Tip: For extra texture, sprinkle a handful of oats on top before baking.

Gluten-Free Oatmeal Bread

This hearty gluten-free oatmeal bread is a game-changer—soft, slightly chewy, and packed with wholesome oat flavor, no one will guess it’s missing wheat!

• 2 cups gluten-free rolled oats (plus extra for topping)
• 1 ½ cups gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp honey
• 1 large egg
• 1 ¼ cups buttermilk (or dairy-free alternative)
• 2 tbsp melted coconut oil

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a blender, pulse 1 cup of the rolled oats until finely ground. Transfer to a bowl and whisk with gluten-free flour blend, baking soda, and salt.
3. In another bowl, whisk honey, egg, buttermilk, and melted coconut oil. Pour wet ingredients into dry, then fold in the remaining 1 cup rolled oats until just combined.
4. Pour batter into the pan, smooth the top, and sprinkle with extra oats. Bake for 45–50 minutes until golden and a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? Blending half the oats creates a tender crumb while whole oats add satisfying texture—perfect for toast or sandwiches. Tip: For extra richness, swap honey for maple syrup and top with flaky salt before baking.

Oatmeal Sourdough Bread

This hearty oatmeal sourdough bread is a wholesome twist on classic sourdough, with a tender crumb and nutty flavor that pairs perfectly with butter or jam.

Ingredients:

• 1 cup rolled oats (plus extra for topping)
• 1 1/2 cups warm water (105–110°F)
• 1/2 cup active sourdough starter (100% hydration)
• 2 tbsp honey
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp salt
• 3 cups bread flour

Instructions:

1. In a large bowl, combine the rolled oats and warm water. Let sit for 10 minutes to soften.
2. Add the sourdough starter, honey, melted butter, and salt. Stir until fully combined.
3. Gradually mix in the bread flour until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 4–6 hours, or until doubled in size.
5. Gently shape the dough into a round loaf, place on a parchment-lined baking sheet, and sprinkle with extra oats. Cover and let rise another 1–2 hours.
6. Preheat oven to 375°F. Bake for 35–40 minutes until deep golden and hollow-sounding when tapped.

The oats add a subtle sweetness and chewiness that makes this bread irresistible toasted—ideal for lazy weekend breakfasts or hearty sandwiches.

Tip: For extra depth, toast the oats lightly before mixing them into the dough.

Apple Cinnamon Oatmeal Bread

This cozy loaf is like a hug in bread form—tender oats, sweet apples, and warm cinnamon swirl together for the ultimate breakfast or snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, melted
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated apple (about 1 medium apple)
• ½ cup whole milk

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, mix ½ cup melted butter, ¾ cup brown sugar, 2 eggs, and 1 tsp vanilla until smooth. Fold in 1 cup grated apple.
4. Alternately add the dry ingredients and ½ cup whole milk to the wet mixture, stirring just until combined.
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick comes out clean.

The grated apple keeps this bread incredibly moist, while the oats add a satisfying chew—perfect for slicing thick and toasting with a smear of butter.

Tip: For extra crunch, sprinkle the top with a handful of oats before baking.

Oatmeal Molasses Bread

This hearty Oatmeal Molasses Bread wraps you in warmth with its chewy texture and deep, caramel-like sweetness—perfect for slathering with butter or turning into toast.

• 1 cup old-fashioned rolled oats
• 1 1/4 cups boiling water
• 1/4 cup unsulphured molasses
• 2 tbsp unsalted butter, melted
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup warm water (110°F)
• 1 tsp salt
• 3 cups bread flour (divided)

1. In a large bowl, combine 1 cup rolled oats and 1 1/4 cups boiling water. Let stand for 10 minutes until thickened. Stir in 1/4 cup molasses and 2 tbsp melted butter.
2. Dissolve 2 1/4 tsp yeast in 1/4 cup warm water; let sit until foamy (~5 minutes). Add to the oat mixture along with 1 tsp salt.
3. Gradually mix in 2 1/2 cups bread flour until a shaggy dough forms. Turn onto a floured surface and knead for 8 minutes, adding remaining 1/2 cup flour as needed to prevent sticking.
4. Place dough in a greased bowl, cover, and let rise until doubled (~1 hour). Punch down, shape into a loaf, and transfer to a greased 9×5-inch pan. Cover and rise again for 45 minutes.
5. Bake at 375°F for 35–40 minutes until the loaf sounds hollow when tapped. Cool on a wire rack before slicing.

The molasses gives this bread a rich, almost gingerbread-like depth, while the oats keep it irresistibly tender. Tip: For extra texture, sprinkle oats on top before baking.

Chocolate Chip Oatmeal Bread

This cozy loaf packs chewy oats and melty chocolate into every slice—perfect for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/4 cups whole milk
• 1/2 cup unsalted butter, melted and cooled
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, combine 1 cup rolled oats and 1 1/4 cups whole milk. Let soak for 10 minutes.
3. Whisk in 1/2 cup melted butter, 2/3 cup brown sugar, 2 eggs, and 1 tsp vanilla until smooth.
4. In another bowl, mix 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Fold into wet ingredients until just combined.
5. Stir in 3/4 cup chocolate chips, then pour batter into the prepared pan. Bake for 50–55 minutes until a toothpick comes out clean.

The oats keep this bread wonderfully moist, while pockets of chocolate add just the right sweetness. It’s even better toasted with a smear of butter!

Tip: For extra texture, sprinkle a handful of oats and chocolate chips on top before baking.

Oatmeal Bread with Flaxseeds

This hearty oatmeal bread is packed with nutty flaxseeds and a touch of honey for a wholesome loaf that’s perfect for toast or sandwiches.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup rolled oats
• 3 cups bread flour
• ¼ cup ground flaxseeds
• 1 ½ tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Stir in rolled oats, bread flour, ground flaxseeds, and salt. Mix until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Drizzle in olive oil while kneading to prevent sticking.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and rise for 30 minutes.
6. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped.

The flaxseeds add a subtle crunch, while the oats keep this bread tender and moist—ideal for slathering with butter or avocado.

Tip: For extra texture, sprinkle whole flaxseeds on top before baking.

Oatmeal Bread with Dried Cranberries

This oatmeal bread with dried cranberries is a cozy, slightly sweet loaf that’s perfect for toasting or slathering with butter—honey-kissed oats and tart cranberries make every bite irresistible.

• 1 cup old-fashioned rolled oats
• 1 1/2 cups boiling water
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour, divided
• 1/2 cup dried cranberries
• 1 tbsp milk (for brushing)

1. In a large bowl, combine rolled oats, boiling water, honey, melted butter, and salt. Let cool to lukewarm (about 10 minutes).
2. Stir in yeast and 1 cup of flour. Cover and let sit for 20 minutes until bubbly.
3. Mix in remaining flour and dried cranberries until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise again for 30 minutes.
6. Preheat oven to 375°F. Brush loaf with milk and bake for 35–40 minutes until golden and hollow-sounding when tapped.

The cranberries add little bursts of tangy sweetness, while the oats keep the crumb tender and moist—no dry bread here! Tip: For extra texture, sprinkle oats on top before baking.

Oatmeal Bread with Walnuts

This hearty oatmeal bread is studded with toasted walnuts for a nutty crunch and wholesome flavor—perfect for slicing thick and slathering with butter.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/2 cups boiling water
• 2 tbsp unsalted butter, melted
• 1/4 cup honey
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour, divided
• 1/2 cup chopped walnuts, toasted

Instructions:

1. In a large bowl, combine oats and boiling water. Let stand for 10 minutes until softened. Stir in butter, honey, and salt. Cool to lukewarm (about 110°F).
2. Sprinkle yeast over the mixture; let sit 5 minutes until foamy. Gradually stir in 3 cups flour until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes, adding remaining 1/2 cup flour as needed, until smooth and elastic. Fold in toasted walnuts during the last minute of kneading.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise 45 minutes until domed.
6. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool in pan for 10 minutes, then transfer to a wire rack.

The oats keep this bread irresistibly moist, while the walnuts add just the right earthy crunch—no mixer required!

Tip: For extra flavor, brush the warm loaf with a mix of 1 tbsp melted butter and 1 tsp honey.

Oatmeal Bread with Sunflower Seeds

This hearty oatmeal bread is studded with nutty sunflower seeds, giving it a wholesome texture and rich flavor that’s perfect for toast or sandwiches.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup rolled oats
• 3 cups bread flour
• 1 ½ tsp salt
• 2 tbsp unsalted butter, melted
• ½ cup raw sunflower seeds
• 1 tbsp milk (for brushing)

Instructions:

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Stir in rolled oats, bread flour, salt, and melted butter until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. Fold in sunflower seeds, then place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise 30 minutes.
5. Preheat oven to 375°F. Brush loaf with milk and bake for 35–40 minutes until golden and hollow-sounding when tapped.

The sunflower seeds add a delightful crunch to every slice, while the oats keep the bread tender and moist—no dry loaves here!

Tip: For extra flavor, toast the sunflower seeds lightly before adding them to the dough.

Oatmeal Bread with Almond Flour

This hearty oatmeal bread gets a nutty twist from almond flour, making it tender, moist, and perfect for toast or sandwiches.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/4 cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp melted butter, plus extra for greasing
• 1 tsp active dry yeast
• 1 tsp salt
• 1 cup almond flour
• 1 1/2 cups all-purpose flour, plus extra for dusting

Instructions:

1. In a large bowl, combine oats, warm water, honey, and melted butter. Sprinkle yeast over the mixture and let sit for 5 minutes until foamy.
2. Stir in salt and almond flour, then gradually add all-purpose flour until a shaggy dough forms. Turn onto a floured surface and knead for 5 minutes until smooth.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise again for 30 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool in pan for 10 minutes, then transfer to a wire rack.

The almond flour adds a subtly rich depth to this bread, while the oats keep it wonderfully chewy—ideal for slathering with jam or avocado.

Tip: For extra texture, sprinkle rolled oats on top before baking.

Conclusion

With 18 mouthwatering oatmeal bread recipes to choose from, there’s something here for every craving and occasion! Whether you’re baking for breakfast, a cozy snack, or a special gathering, these loaves promise wholesome goodness in every bite. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy baking!