Honey oatmeal bread that’s soft, beginner friendly, and way easier than it looks. Perfect for sandwiches, toast, or tearing into while it’s still warm.
My Everyday Honey Oatmeal Bread Recipe
Confession: I eat a peanut butter and jelly sandwich almost every day. It was my go-to vineyard snack when I needed something quick between tanks and barrels, and it still shows up in my daily routine but more as a pre-workout carb boost. The bread matters, though. My honey oatmeal bread is my forever favorite, soft, a little sweet, sturdy enough to handle a fat swipe of peanut butter without falling apart.
The dough starts with a pot of cooked oats, which makes every slice tender and chewy in the best way. Honey keeps it mellow-sweet, the loaves stay soft for days, and the rise is forgiving enough that even a first-time bread baker ends up with something golden and impressive on the counter. Honestly, it’s a PB&J carrier, a breakfast toast, and a show-off honey oat loaf all in one.
Why I Love This Recipe
- Soft oatmeal bread that’s just sweet enough.
- Simple bread recipe for beginners.
- PB&J’s soulmate.
Ingredients
Everything you need for a soft, slightly sweet homemade oatmeal bread.
- Old-fashioned oats – cooked down for that chewy bite and for sprinkles on top.
- Water – once for the oats, once for the dough.
- All-purpose flour – gives structure to every slice.
- Instant yeast – cuts down on rise time.
- Salt – keeps the honey in check and adds flavor.
- Neutral oil (canola, sunflower, or light olive oil) – keeps the loaf soft and the crust tender.
- Honey – mellow, golden sweetness.
- Egg + water – the glossy topcoat that makes the oat sprinkles stick.
How to Make Honey Oatmeal Bread
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (cook the oats)
Combine the oats and water in a small saucepan and cook until thick and creamy. Let them cool completely so the bread stays soft. - Step Two (mix the dough)
Add the cooled oats to the bowl with flour, yeast, salt, honey, oil, and water. Mix until a dough forms, then knead until smooth and stretchy. If it feels dry, add a splash of water. If it’s sticky, dust with a little flour. - Step Three (first rise)
Set the dough in an oiled bowl, cover it, and let it double in size. - Step Four (shape the loaves)
Punch it down, divide in two, and roll each piece into a tight log. Set seam side down in greased 8×4-inch (20×10 cm) loaf pans. - Step Five (second rise)
Let the loaves puff up until they’re about 1 inch (2.5 cm) above the pan edges. - Step Six (bake)
Brush with egg wash, sprinkle with oats, and bake at 375°F (190°C) until golden and hollow when tapped. - Step Seven (cool)
Turn the loaves out and cool on a wire rack before slicing. Try to wait at least an hour before cutting in.
Recipe Tips
A few small things make a big difference with this honey oatmeal bread.
- Cool the oats completely – If they’re even a little warm, they’ll slow down or kill the yeast. Let them hit room temp before mixing so your soft oatmeal bread actually rises.
- Use a kitchen scale – The dough for honey oatmeal bread loves precision. Weighing ingredients keeps the texture consistent every time.
- Knead until smooth and elastic – You’re building gluten here, which gives the bread structure and that chewy pull when you slice it.
- Let it rise somewhere warm – A warm, draft-free spot helps the yeast do its thing. The inside of a turned-off oven with the light on is perfect.
- Don’t slice too soon – The bread sets as it cools, so give it at least an hour (I know, it’s difficult). Cutting early just squishes your hard work.
Storage and Freezer
Honey oat bread keeps its soft texture if you treat it right.
- Room temperature – Keep it in a bread bag or airtight container for up to 3 days.
- Freezing – Once it’s cooled, wrap it tight in plastic, then foil, and tuck it in a freezer bag. It’ll hang out there for up to 3 months and still taste freshly baked when thawed.
- Reheating – Wrap this honey oat sandwich loaf in foil and warm it at 350°F (175°C) for about 10 minutes until it smells like baking day again.
FAQs
- Can I use quick oats instead of old-fashioned oats in honey oatmeal bread?
You can, but the texture won’t be the same. Quick oats break down fast and won’t give the loaf that chewy, soft texture homemade honey oat bread is known for. - Can I make this oatmeal bread with whole wheat flour?
You can replace up to half the flour with whole wheat if you want a heartier honey oat loaf. It bakes up a little darker and denser, but it still stays soft and tender. If you’re looking for a recipe that uses white whole wheat or full whole wheat flour, try my honey whole wheat sandwich bread. - Can I use regular yeast instead of instant yeast?
Yes, just proof it first in warm water with a pinch of sugar before mixing. The rise will take longer, but you’ll still get a soft, golden loaf of honey oatmeal bread with great flavor. - Why is my honey oatmeal bread dense?
It usually comes down to under-kneading, short rise times, expired yeast, or packing in too much flour. Knead until smooth and elastic, and make sure your yeast is ac
More Homemade Bread Recipes
If you’re already covered in flour, you might as well keep going. Here are a few other breads worth baking next:
- Round Challah Bread – my easy 8-strand braiding method.
- Homemade Slider Buns – cloud-like and tasty.
- Dutch Oven Bread – simple no-knead recipe.
- Dinner Rolls – large batch.
- No-Knead Onion Rolls – airy, mix-rise-shape.
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Honey Oatmeal Bread
Soft, beginner-friendly honey oatmeal bread made with cooked oats and honey for a mellow sweetness. This homemade oatmeal bread bakes into two golden loaves that stay soft for days and make the best sandwiches or toast.
Servings: 2 loaves
Calories: 176kcal
Equipment
- Stand Mixer with dough hook. For easy kneeding, but can knead by hand.
- 2 loaf pan 8x4 (20x10 cm). Standard size for this recipe.
- kitchen scale For accurate measuring.
- Saucepan To cook the oats.
- cooling rack For cooling the loaves.
Ingredients
Dough:
- ½ cup (50 g) old-fashioned oats (yields about 1 cup / 250 g cooked oatmeal)
- 1 cup (240 ml) water (for cooking oats)
- 5½ cups (715 g) all-purpose flour
- 2¼ tsps (7 g or one packet) RapidRise yeast
- 2 tsps (12 g) table salt
- ¼ cup (80 g) honey
- ¼ cup (60 ml) canola oil (sunflower, light olive oil or vegetable oil also work)
- 1 cup (240 ml) lukewarm water (for the dough)
Egg Wash:
- 1 large egg
- 1 tbsp (15 ml) water
- Additional old-fashioned oats for sprinkling on top
Instructions
- Combine the oats and 1 cup (240 g) water in a small saucepan. Cook over medium heat for 3 to 5 minutes until thick and creamy. Let cool completely to room temperature; this should yield about 1 cup (250 g) cooked oatmeal.½ cup (50 g) old-fashioned oats, 1 cup (240 ml) water
- In a stand mixer, combine the flour, yeast, salt, honey, oil, 1 cup (240 g) room temperature water, and the cooled oatmeal. Mix on low speed for 2 to 3 minutes, then knead on medium speed for 6 to 8 minutes until smooth and elastic.5½ cups (715 g) all-purpose flour, 2¼ tsps (7 g or one packet) RapidRise yeast, 2 tsps (12 g) table salt, ¼ cup (80 g) honey, ¼ cup (60 ml) canola oil , 1 cup (240 ml) lukewarm water
- For hand mixing, stir the ingredients together in a large bowl until a rough dough forms. Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and tacky. If the dough is too wet, add flour 1 tablespoon (8 g) at a time. If it is too dry, add water 1 tablespoon (15 g) at a time.
- Shape the dough into a smooth ball and place it in a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
- Deflate the dough and divide it into two equal pieces. On a lightly floured surface, flatten each piece into a rectangle about 8 inches (20 cm) wide. Roll tightly from the short side into a log and place seam side down in greased 8x4-inch (20x10 cm) loaf pans.
- Cover loosely with a damp towel or lightly oiled plastic wrap and let rise until the dough is about 1 inch (2.5 cm) above the pan edges, 30 to 45 minutes.
- Preheat the oven to 375°F (190°C). Whisk the egg and 1 tablespoon (15 g) water for the egg wash. Brush the loaves and sprinkle oats on top. Bake for 30 to 35 minutes, until golden brown and hollow when tapped. The internal temperature should reach 190°F (88°C).1 large egg, 1 tbsp (15 ml) water, Additional old-fashioned oats
- Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing.
Notes
- If using active dry yeast, proof it first in warm water with a pinch of sugar before mixing.
- The dough should feel soft and slightly tacky, not sticky. Adjust with small amounts of flour or water if needed.
- Use old-fashioned oats, not quick oats, for the best texture.
- Let the bread cool completely before slicing for clean, even cuts.
- This recipe makes two loaves, ideal for sandwiches, toast, or freezing for later.
Nutrition
Nutrition Facts
Honey Oatmeal Bread
Amount Per Serving (60 g)
Calories 176
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 9mg3%
Sodium 150mg7%
Potassium 67mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 12IU0%
Calcium 9mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Honey Oatmeal Bread? I’d love to hear how it turned out – leave a comment below and let me know.
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Paula Jane says
Turned out perfect! Easy recipe for sure.
Kay says
I love pb and j too. Made this bread, so fin to do and love this recipe for sure.
Angie says
This made such beautiful loaves of bread. Thank you.
Karena says
Loved this recipe. Really easy and makes the best toast.
Shirley says
Loved this bread so much, so amazing.