There’s something extra special about a loaf of Easy Oatmeal Bread. Maybe that’s because it has a delightful texture, it’s filling, and it’s absolutely delicious. Cut a big warm slice, and top it with butter, and/or your favorite jam. Perfect for breakfast, lunch, dinner, or as a tasty little snack.
First, you should know that the recipe is pretty darn effortless and calls for everyday ingredients you probably already have in your pantry. Secondly, it’s ridiculously easy to make a loaf gluten-free therefore no one needs to miss out.
See photos of gluten-free oatmeal bread near the end of the post!
NOTE: The photos of the regular oatmeal bread were taken in my mom’s kitchen. Photos of the gluten-free bread were taken in my daughter, Anna’s kitchen.
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Comfort Food
Doesn’t a fresh loaf of homemade bread equal sheer comfort food? It sure does in my book. The aroma of homemade bread baking always puts a smile on my face and makes my kitchen feel extra cozy.
Moreover, because I do consider bread to be comfort food, I like to make two loaves and keep one and give the other loaf away.
For instance, some of my favorite bread recipes are:
- Rhubarb Pecan Orange Zest Bread
- Sour Cream Banana Bread
- Raspberry Chocolate Chip Bread
- Cream Cheese Zucchini Bread
- Old Fashioned Praline Apple Bread
- Gluten-Free Cinnamon Raisin Bread
- Upside-Down Pecan Skillet Bread
*NOTE: Each of the above bread recipes contains a gluten-free version.
Step 1
This yummy oatmeal bread recipe begins by mixing boiling water and oatmeal together, then letting it stand for 20 minutes.
Step 2
Next, combine granulated sugar, brown sugar, eggs, butter, and vanilla.
I use my KitchenAid mixer to cream the ingredients together.
Step 3
Next, add baking soda and ground cinnamon to the mixture.
Beat the mixture for 2 minutes.
The oatmeal gradually absorbs the water and should look sometime like the photo above after it sets for 20 minutes.
Step 4
The next step is to add the oatmeal to the egg mixture.
Step 5
Now add all-purpose flour.
Blend the mixture until the oatmeal and flour are well incorporated.
NOTE: Feel free to stir a handful of raisins, and/or chopped pecans, walnuts, or macadamia nuts into the batter.
Step 6
Preheat your oven to 350 degrees F. Pour the batter into a greased 9-inch loaf pan and bake for 50 – 60 minutes or until the center is set. *NOTE: Poke Test – poke a cake tester or wooden toothpick into the center of the bread and if it comes out “clean” {no batter sticking to it}, the bread is done.
When the bread is done, remove it from the oven and allow it to cool for 10 minutes.
Next, carefully remove the bread from the pan and allow it to cool for another 5 minutes.
Ready to Serve!
Finally, it’s time to cut this delicious warm loaf of Easy Oatmeal Bread!
Mmmm… Don’t you just want to grab a slice and start munching away?
Easy Oatmeal Bread (Gluten-Free Option)
This delicious oatmeal bread is truly delightful and extremely easy to make gluten-free. It's a fabulous addition to any meal.
Ingredients
- 1 1/4 cup boiling water
- 1 cup oatmeal (GF Option: use certified gluten-free oatmeal)
- 1 cup brown sugar
- 1 cup white sugar
- 1 stick butter
- 2 eggs
- 1 teaspoon vanilla (GF Option: use a gluten-free brand)
- 1 teaspoon baking soda (GF Option: use 100% pure baking soda)
- 1 teaspoon ground cinnamon
- 1 1/3 cup all-purpose flour (GF Option: use a gluten-free flour blend plus 1 teaspoon xanthan gum (unless flour already contains it)
Instructions
- Preheat oven to 350 degrees F.
- Mix boiling water and oatmeal; let stand for 20 minutes.
- Cream sugars with eggs, butter, and vanilla. Add baking soda and cinnamon; beat 2 minutes. Add oatmeal mixture and flour (plus xanthan gum for gluten-free version).
- Bake in a greased loaf pan for 50-60 minutes or until center is set. (*NOTE: Poke Test - poke a cake tester or wooden toothpick into the center of the bread and if it comes out "clean" {no batter sticking to it}, the bread is done.)
- Remove from the oven; let rest for 10 minutes. Remove bread from pan; carefully slice. Serve. Store leftovers in an air-tight container with a lid.
Notes
*You can easily turn old fashioned rolled oats into instant oats by chopping them up in a food processer or blender. Pulsated until the oats resemble the consistency of instant oats.
*Additional options: raisins, chopped pecans, walnuts, or macadamia nuts.
Gluten-Free Option
As previously mentioned, it’s extremely easy to make a loaf of gluten-free oatmeal bread. Simply use gluten-free oatmeal, pure baking soda (100% sodium bicarbonate), gluten-free vanilla extract, and gluten-free flour plus 1 teaspoon xanthan gum (unless the GF flour already contains it).
Gluten-Free Texture
Notice that the texture of gluten-free oatmeal bread is slightly different from bread made with all-purpose wheat flour. That is to say, it’s a little bit more crumbly but it tastes just as amazing.
Amazing Flavor
For kicks and grins, I used gluten-free rolled oats rather than using gluten-free quick oatmeal. The rolled oats worked just fine but consequently created a tad bit chewier bread.
Rather than being a dark brown color (like the loaf made using all-purpose flour), interestingly, the gluten-free bread was lighter in color.
In conclusion, I believe everyone in your family will enjoy a slice of warm oatmeal bread.
Enjoy!
Linda
More great ideas:
Peggy Hotchkiss says
This bread is delicious! But–the first time I made it, it filled my 9 X 5 loaf pan to the brim, then the dough overflowed the sides of the pan during baking and the middle of the loaf collapsed. The next time I made it, I used a smaller pan and made sure the bread dough did not reach the rim. No overflow, but the center sank. I put the extra dough batter into muffin tins. The muffins came out like doughnuts! I used King Arthur gluten free measure for measure flour.
Any suggestions on preventing the bread from collapsing into the center?
We called both loaves “disaster bread” and ate it as spoon bread.
Blessed Beyond Crazy says
Hi Peggy!
Hey, I am sorry to hear that you are having trouble with this recipe. Just a thought…are you using QUICK cooking gluten-free oats and letting them soak for the entire 20 minutes before adding them to the dough? Also, if you think that the bread batter looks too thin, feel free to add a little more GF flour to the mix (I suggest adding 1-2 Tablespoons of flour at a time) until it looks thick enough to you. I also suggest either using a larger loaf pan or divide the dough into two separate smaller loaf pans. If you do use a different size loaf pan (or two), please note that the baking times will vary. Before removing the bread from the oven be sure to use either a toothpick or a cake tester to make sure that the center of the bread is done baking. The toothpick/cake tester should come out “clean” without any sticky dough attached. Feel free to bake the bread a few minutes longer if need be. I have found that temps can vary from oven to oven. I hope this helps! Please let us know if you have further questions or concerns. We’ll do what we can to help figure out what’s going on. Take care! Linda
Janet L Lord says
Hi Linda,
My husband brews gluten free beer and uses oatmeal ( he steeps GF oats in a bag in his boiling water) I was wondering if I could use the wet oats rather than him throw them away to make your bread? Do you know how much 1 cup of dry oats would turn into then I could measure out some of his oats for the bread.
Blessed Beyond Crazy says
Hi Janet,
Hey, I like how you think! I wouldn’t want to throw the oats out either. 1/2 cup of dry oats + 1 cup milk or water yields 1 cup cooked oats. 1 cup dry oats + 2 cups liquid yields 2 cups cooked oats. Hope this helps! Enjoy! Linda
Zooey says
Oh this looks so delicious. Recently I made a banana bread and it was really good, considering I’m not that good in baking 😉 I must try your recipe, it looks quite simple. Just need to get the gluten-free flour and oatmeal!
Blessed Beyond Crazy says
Hi Zooey,
Thanks for your kind words and we hope you enjoy this recipe as much as we do. Take care! Linda & Anna 🙂