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Home » Recipes » Family Favorites » Homemade Country Oatmeal Bread Recipe to Drool Over

Homemade Country Oatmeal Bread Recipe to Drool Over

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Thick, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

I’ve tried a number of bread recipes in my day. I am not exaggerating the tiniest amount when I say this oatmeal bread recipe is theeeeeee best one out there. Holy moly divine. This stuff is sustenance for Zeus himself.

Thicky, hearty, and nothing but down home simple goodness. Not only is this country oatmeal bread recipe make one of the tastiest breads I’ve ever engulfed, it’s also the easiest I’ve ever tried to make. Pop a slice in the toaster, smother with raspberry jam and you can cancel that trip to Hawaii. It’s that divine!

Thick, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Let’s get to it, shall we?

Ingredients for Homemade Country Oatmeal Bread Recipe

1 cup oats
2 cups water
2/3 cup brown sugar, heaping firmly packed
3 tablespoons oil
2 packages yeast (or about 2 tablespoons)
1/3 cup very warm water
pinch of sugar
5 cups flour

Directions for Homemade Country Oatmeal Bread Recipe

Boil water and pour over oats. Let cool until warm, not hot. Add brown sugar and oil. This is what it looks like after oats have soaked and before stirring in brown sugar and oil.

Thick, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Dissolve yeast in 1/3 cup water and sprinkle with a pinch of sugar. Let raise and add to the rest of the mixture. Stir in salt.

Add flour and knead by hand until dough is smooth. It really is important to knead by hand! It really doesn’t take much kneading – usually less than 5 minutes, just until dough is smooth and flour is completely mixed in. This creates a fluffy and moist product. And yes, I just said moist. Here is what it looks like post kneading:

Thicky, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Place dough in same bowl, cover with a tea towel, and let raise for 1 hour. Here’s our beauty, post raising:

Thicky, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Grease bread pans and sprinkle with oats.

Thicky, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Divide dough and form into two loaves. Place in bread pans and let raise again until dough is about ½-1 inch above bread pan.

Thick, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Bake at 350F for 35 minutes. You may need to cover the tops with foil before the time is up to prevent burning. Butter tops after baking, while still hot.

Thick, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

Note: The eating of this oatmeal bread recipe may elicit abnormal behavior in the husband slash significant other. Repeated complimenting, giving of foot rubs, and lavishing with luxurious gifts may ensue. You’ve been warned.

Thick, hearty, and nothing but down home simple goodness, this oatmeal bread recipe is the best bread I've ever eaten! No exaggeration! Easiest recipe I've ever made too. | happymoneysaver.com

 

Country Oatmeal Bread Recipe

Homemade Country Oatmeal Bread is one of the tastiest breads I've ever engulfed and easy to make!
Print Pin Rate
Course: bread
Cuisine: American
Keyword: oatmeal bread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 598kcal
Author: Karrie

Ingredients

  • 1 cup oats
  • 2 cups water
  • 2/3 cup brown sugar heaping firmly packed
  • 3 tbsp oil
  • 2 tbsp packages yeast or about 2
  • 1/3 cup very warm water
  • pinch sugar
  • 5 cups flour
US Customary - Metric

Instructions

  • Boil water and pour over oats. Let cool until lukewarm. Add brown sugar and oil. Dissolve yeast in 1/3 C water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour, and knead by hand til dough is smooth. Leave dough in same bowl, cover with a towel, and let raise for 1 hour. Divide dough and form into two loaves. Grease bread pans and sprinkle with oats. Place loaves into pans. Let raise again, then bake at 350F for 35 minutes. Butter tops after baking while still hot.

Nutrition

Serving: 1Slice | Calories: 598kcal | Carbohydrates: 114g | Protein: 14g | Fat: 9g | Sodium: 15mg | Potassium: 231mg | Fiber: 5g | Sugar: 24g | Calcium: 45mg | Iron: 5.7mg
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

 

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October 29, 2015
Family Favorites, From Scratch, Frugal Recipes, Recipes

Comments

  1. Dana says

    January 18, 2022

    As in several others comments, I need to know size of bread pans you use.
    The recipe makes 2 loaves?
    Thank you

    Reply
  2. Cynthia says

    October 26, 2020

    I wasn’t sure how much salt – so I added 1 tsp. Kosher to the flour. Much success with the bread. I used 1/2 bread flour 1/2 AP flour …

    Reply
  3. laura says

    June 17, 2020

    2 stars
    Confusing directions in so many places. When to add yeast mixture, how many T of yeast to actually use, how much salt and sugar to add, what size bread pans to use. Too many questions, very unclear.

    Reply
  4. Shaff says

    October 26, 2018

    One slice is almost 600 calories? Please say it’s a mistake!

    Reply
    • Tara says

      December 12, 2020

      Did you see how much sugar it calls for?! That’s why. It must be sickly sweet.

      Reply
  5. Rachel says

    August 27, 2018

    Hello again, not seeing how much salt to add?

    Reply
  6. Racgel says

    August 27, 2018

    Sorry just read in the blog about 2 tbsp, just the printable recipe didn’t say 2 tbsp ( think you forgot to add that) ?

    Reply
  7. Rachel says

    August 27, 2018

    How much yeast is in this recipe? I don’t have yeast packages? Bit confusing as looked up yeast pkg and it says 2 and 1/4 tsp in a package.

    Reply
  8. Jayde says

    July 29, 2017

    4 stars
    First time bread maker here! I think I got a decent result, but also realized I was confused by the directions as well. The directions said “2 tablespoons yeast – or 2 packages.” My packages say they are 2 1/4 tablespoons each….so I only used 1 package. I now see I should have used 2 packages – or about 4 tablespoons. oops! It is still a soft and yummy bread – just a little short 🙂
    Thanks for all your recipes – they are coming in handy!

    Reply
  9. SMB says

    May 23, 2017

    “Dissolve yeast in 1/3 cup water and sprinkle with a pinch of sugar. Let raise and add to the rest of the mixture. Stir in salt.”

    When do you put the yeast/ water in the mixture? What “needs to rise a bit”, the yeast water? The directions are a little confusing… do you sprinkle sugar in the yeast water? Or on top of the mixture? How much sugar, how much salt? The info needs more clarity. Im new at this. You lost me in the directions. Thanks

    Reply
  10. Anne Allen says

    January 17, 2017

    5 stars
    OMG this was delish.. I did make a few changes. I made mine in my Kitchen Aide.
    I used honey instead of brown sugar. My husband told me not to lose this recipe. It is to be made more than once a year. That is a big deal. Thank you again.

    Reply
  11. Nina says

    September 27, 2016

    Hi! I made this bread for the first time but it comes out hard it’s like it didn’t rise. But I actually rise it overnight then bake it in the morning. Then i made it again i bought a new yeast but this time it rise a little bit then when im done baking it was hard again and it taste weird. I was wondering what i did wrong..help please

    Reply
    • Beth says

      February 6, 2017

      4 stars
      I have a feeling that you didn’t let the oats cool off enough. I actually break out a meat thermometer when I’m making bread to make sure nothing is hot enough to kill the yeast. Boiling water is clearly really hot. It took my oats/water nearly 1/2 hour to cool enough to make the bread–but that’s just my guess.

      Reply
  12. Barbara says

    August 1, 2016

    5 stars
    I halved the recipe and made it in my brad machine. It is a Zojirushi that has 2 paddles and a pan that has similar dimensions to an ordinary loaf an, rather than a loaf pan on its side like many bread machines. It was great and I’m about to make it again. It’s super simple and lightly sweet. I never write reviews, but this recipe deserves one.

    Reply
    • Karrie says

      August 1, 2016

      Thank you so much Barbara, so happy you liked it!

      Reply
  13. Nancy A. says

    February 23, 2016

    5 stars
    What kind of flour do you use? I didn’t know if it mattered–white or bread? Or, whole wheat. Want to make it, just like to know which you suggest. Thank you!!

    Reply
  14. Denise says

    January 12, 2016

    What size pans are you using ?

    Reply
  15. Bethany says

    December 4, 2015

    How much salt do you use? I had good luck with 1/2 tsp but wondered what it actually should be. Thanks! Love your site. ?

    Reply
    • Karrie says

      December 8, 2015

      Thank you! I use about 1/2 tsp too. 🙂

      Reply

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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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