Oatmeal Whole Wheat Quick Bread Recipe - Allrecipes.com
Oatmeal Whole Wheat Quick Bread Recipe
  • READY IN 40 mins

Oatmeal Whole Wheat Quick Bread

Recipe by  

"There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!"

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
  3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2006

Very tasty. I have made this bread several times now and it always turns out well. It is a good recipe for add-ins. For example. try throwing in a handful of shredded American cheese for a cheesy bread. Also, when you make this bread, do be sure to measure in the oil before adding the honey. This way, you have an oiled spoon to measure the honey with, and the honey just slides out nicely instead of sticking to the spoon.

Most Helpful Critical Review
Sep 24, 2006

it tasted great but no matter what i do it always come raw inside and hard outside..

Jun 25, 2003

Nice wheat taste, not too sweet. I didn't feel like grinding up the oatmeal, and it turned out fine. However, the batter was too runny to just slap on a baking sheet, so I put it in a pan. If you do so, beware: grease the pan very well, as this bread likes to stick! This was EXTREMELY fast; from start to finish it took no more than 25-30 minutes. The finished product is very small; if you want a real-sized loaf I suggest doubling the recipe.

May 21, 2006

This was a great recipe. My first non-sweet bread recipe I've made from scratch. Very tasty and delicious. I did as others recommended, and doubled the recipe to create a full-size loaf. I baked it at 350 for 1 hour in a loaf pan, and that was perfect. Substitutes I did: Skim milk instead of whole. Extra virgin olive oil instead of vegetable oil, and I added 1/2 cup of ground flax seeds. Both the olive oil and ground flax added healthy fats to the bread, and the flax also added a little extra fiber and protein. I also didn't grind the oats, either. I like having big pieces of grain in my breads. Thanks for sharing your recipe! It's so nice baking bread at home so you can control what goes into it.

May 22, 2006

I originally chose this recipe because it was full of healthy stuff, but I will continue making it because it is absolutely delicious! I made the following substitutions to make it a little healthier: 2 tbsp sugar-free maple syrup for the 1.2 tbsp honey and 1 tbsp natural applesauce for the 1 tbsp vegetable oil. I also made these additions for flavor: 3/4 cup raisins, 1/2 tsp cinnamon, and 1/2 tsp imitation vanilla. Also, I did not grind the oatmeal and found that I would prefer it this way. I used 1/2 cup skim milk + 1/2 cup 2% milk and would recommend this as well. I love to eat this for breakfast in the morning spread with a little butter.

Apr 11, 2005

I didn't like how the first loaf came out so small, so I modified a few things and baked it again a few hours later so that I could get the desired result. Consequently, I doubled the recipe, put the batter into a greased loaf pan, and baked it for 1 hour at 350 F. Both loaves were dense (like the recipe said that they'd be) and yummy (esp. with butter/jam/whatever on a slice)!

Jul 26, 2012

I soured my milk with two tablespoons of lemon juice. Instead of baking this on a oiled baking sheet, I baked this in a greased loaf pan. Right before baking, I drizzled a couple tablespoons of melted butter over the dough in the pan. GREAT breakfast bread. I made a strawberry cream cheese spread to schmear over it--the family flipped for it. I bet this would make an EXCELLENT beer bread using beer in place of the milk.

Oct 21, 2006

Five stars for simplicity, healthfulness, taste, texture, and versatility. This bread turned out better than I thought it would. I doubled the ingredients and poured the batter/dough into a loaf pan. I baked it at a slighly lower temperature for a bit longer, and it turned out beautifully. I did cover the loaf with foil about halfway through the baking time. I only substituted one ingredient: I used vanilla soy milk instead of cow's milk - I realized as I combined the dry ingredients that I was out! The vanilla flavor did wonders for the bread. It's a tinge sweeter, I think, than if I had used regular milk. It made my home smell wonderful, too, as it baked. I will definitely make this bread again, probably substituting something else (applesauce or yogurt) for the oil and I may add other fruits, nuts, or seeds if something catches my fancy. All in all, a fabulously simple, tasty, and nutritious bread. Thank you SO much!


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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