This Maple Oatmeal Bread is the best soft & sweet oat bread recipe. So versatile, you can even use leftover oatmeal! Perfect for sandwiches and serves perfectly for dinner with my classic slow cooker pot roast! Also a great homemade bread with Thanksgiving Dinner!
Back when my family started eating real food from scratch, I started making bread. Not only is making your own bread SO much cheaper than buying bread at the store, but it’s also healthier.
I get it…the idea of 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 reading food labels for which ingredients to avoid in food, and also started grocery budgeting with monthly meal plans, I realized that the learning curve would be worth it. And it was – for the health of my family, but also for our pocketbooks!
So I started with quick and easy breads like my 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 oatmeal bread.
My first oat bread recipe was crazy easy, super moist, and perfect for sandwiches. We love using it for lunches and even snacks, but we needed a change, 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. Add it to your monthly meal plan, or your Thanksgiving dinner menu plan! I promise, you will absolutely love it!
Maple Oatmeal Bread
Not only did this oat bread recipe bring a delicious change from the norm, but I also LOVE that it’s:
- Made with leftover oatmeal (or fresh, if you don’t have leftover) which means it contains LESS gluten AND I can save money on einkorn flour.
- Healthy. Uses maple syrup, for a light sweetness. There are no preservatives or names of ingredients that you won’t recognize in this bread!
- Slices well. This oat bread recipe makes great sandwiches and fantastic French toast.
- Versatile. You can use all-purpose flour or whole wheat einkorn (I use this one).
Maple Oat Bread Recipe Ingredients
- oats (rolled oats or steel-cut)
- yeast and salt
- warm water
- maple syrup
- all-purpose or whole wheat einkorn flour
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 chocolate oatmeal cake and this maple oatmeal bread.
How to Make Maple Oatmeal Bread Step by Step
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 leftover oatmeal).
Step 2. 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. Add the oatmeal mixture to the yeast, along with the ½ cup room-temperature water and ⅓ cup maple syrup. Stir.
Step 3. Gradually add flour and knead on low to medium speed until the dough is smooth and elastic. Transfer to a greased bowl, cover with plastic wrap and rise.
Step 4. 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 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 and let rise.
Step 5. Preheat the oven to 375° and score each loaf with a sharp knife before baking. Bake until golden brown. Let cool for 30 minutes before serving. Yields two loaves of maple oatmeal bread.
Homemade Oat Bread FAQs
Yes. Oat bread contains oatmeal, and also wheat flour. You can use either all purpose flour, or whole wheat einkorn flour, which is what I use.
If you are gluten-free, you can try an all-purpose gluten free flour, but I haven’t tested it in this recipe myself. Often, people who have a gluten sensitivity to hybridized wheat can tolerate einkorn flour. Of course, einkorn wouldn’t work for someone with celiac.
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 or 90 minute man bread to get the hang of baking your own bread first.
More Homemade Bread Recipes
- Potato Buttermilk Bread
- No-Yeast Bread
- Homemade Pita Bread
- Whole Wheat Einkorn Sourdough Bread
- Rosemary Olive Oil Bread
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Maple Oatmeal Bread
This Maple Oatmeal Bread is the best soft & sweet oat bread recipe. So versatile, you can even use leftover oatmeal! Perfect for sandwiches and serves perfectly for dinner with my classic slow cooker pot roast!
- Prep Time: 2 hrs 15 mins
- Cook Time: 45 mins
- Total Time: 3 hrs
- Yield: 2 loaves 1x
- Category: Breads
- Method: Oven
- Cuisine: American
- 1 1/2 cups water
- 1 cup oats (steel-cut or rolled)
- 1 tablespoon butter
- 3/4 teaspoon salt
- 2 1/2 teaspoons active dry yeast
- 1/4 cup warm water (105°-110°)
- 1/3 cup maple syrup (room temperature)
- 1/2 cup water (room temperature)
- 3 3/4 – 4 cups all-purpose or whole wheat einkorn flour
- 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 rise in a warm place until doubled in volume, 1 to 1 1/2 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 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).
- 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.
** 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.
- Serving Size: 2 slices
- Calories: 145
Keywords: Maple Oatmeal Bread, Oat Bread, Homemade Oat Bread, Homemade Oatmeal Bread, Oat Bread from Scratch, Maple Oat Bread, Oat Maple Bread
Could you use YL Einkorn flour in place of the whole wheat four in this recipe?
Have you tried it with the healthy Einkorn flour!? TY!
Karen @ Team Crumbs
You can definitely replace the whole wheat flour in the recipe for YL Einkorn flour. I’m sure it will come out great!
Delicious bread! The only drawback is how long you have to wait! Haha.
My kids (5,3,1) loved it. The sweetness at the end is just subtle enough to be used on savory sandwiches and delicious enough to eat plain.
Karen @ Team Crumbs
We’re so glad your family loved this recipe! Thanks so much for sharing!
This is amazing! I am so glad I found this recipe while trying to find what to do with leftover steel cut oats. I must have had over two cups of leftover oatmeal because the dough was quite sticky. I had to use an extra cup of flour. I used 1/2 white and 1/2 whole wheat. The end result is perfect! It’s crusty on the outside and soft on the inside.
Karen @ Team Crumbs
That sounds so YUMMY! We’re glad you’ve enjoyed it!
Could this be made in a bread machine?
I don’t have a bread machine Renee, but it probably can!
FYI, there seems to be a glitch on your forward/backward post link on this page (goes “back” to oatmeal packets in August 2015 and then never gets back on the 2012 thread), as does the “forward” button from the August 2012 Healthy Benefits of Oatmeal post. I was trying to read the posts for the August 2012 pantry challenge, and I could not easily click forward through the pages.
I made this and it’s so sticky and I don’t know why 😔 I’m trying so had lol. I followed everything in the recipe.
This is happening to me too 🙁 I just added more flour, and I’m hoping for the best :/
I agree. The ratio of wet to dry ingredients seems off. The dough is much too sticky. I did knead another cup of all purpose flour trying to make it workable, but the results went directly into the compost. I followed the recipe as I had no experience with either oatmeal or Einkorn flour. It doesn’t make sense. 2 loaves need more than 3+ to 4 cups of flour. Did anyone make this successfully?
If I’m truly using leftover oatmeal how much cooked oatmeal should I use? Thanks!
About 1/2 cup of raw oats makes 1 cup cooked, so you’ll need about 2 cups of oatmeal.
If I was going to use this recipe for buns, what temperature/how long should I bake them?
Approximately how many buns would it make? I’m new to bread baking and only own one bread pan, I figure I should start with buns before I go out and buy another bread pan ?
Hi Victoria! One loaf of bread makes abut 12 rolls. If you can, try one bread pan + one muffin pan, because the texture isn’t exactly the same in muffins. Still good though, just different. Bake them for about 20-25 minutes before pulling one out to test for doneness.
Could you give directions for the crockpot baking method? Just grease the crock and bake on high for how long? Maybe 4 hours? What do you do. It looses so much heat to open and check it, I think a ballpark figure would help.
I’d like to make this with freshly ground whole wheat, do You think it will work?
Thanks for your recipes, I love your approach.
Here you go, Spring: https://dontwastethecrumbs.com/when-life-gives-you-a-broken-oven-bake-bread-in-a-slow-cooker/
And yes, freshly ground whole wheat will work!
This sounds delicious! I have both oat flour and flax seed meal that I am trying to use up and I think it would be delicious in this bread. Any ideas or tips on how to compensate for those being a good bit denser than flour?
Thanks Sally! You’ll need some wheat flour in there somewhere since there’s no gluten (i.e. no rise properties) in oat flour. You could treat the flaxmeal like an egg substitute and add, and it will give some fluffy chew to the bread. I hope this helps!
This bread looks absolutely scrumptious! And with cinnamon butter? Oh my! Only question is, do you know if this recipe can be adapted to a break maker? I have two, so I could put half the ingredients in each machine, but I don’t know if it would work or not.
Jocelyn @BruCrew Life
haha to the quako comment!!! This bread looks yummy and very healthy!!!
Thanks for linking up to last week’s Tuesday Confessional link party! You’ve been featured and pinned to my Tuesday Confessional board on Pinterest!
Sounds tasty, looks great and would definitely be a healthier option than white breads. Thanks for linking up this week.
Glad to hear someone else has trouble not eating the whole bag of Stacy’s Pita Chips. Love those things!
Your bread looks delicious!
Ooh! Partner in crime!
Saw your recipe link at Petite Hermine Sunday Linky Party. Maple Oatmeal is my favorite. Bet your bread is delish.
Beth @ Aunt B's Kitchen
Thanks for sharing this recipe. I can only imagine how good this bread will smell while it’s toasting.
Quak-o ha ha ha ha! Well, I don’t mind a few days of oats, especially if this tasty sounding loaf of bread is included. I want to toast it up and slather it with apple butter! Thanks for adding it to the BYOB bread basket this month 😀
Mmm… apple butter! How about using this for french toast with an apple compote? YUM!
Mmm! I love homemade bread! This looks yummy!
I love baking with yeast, and this is a very unique loaf
It looks great and sounds wonderful!