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Oatmeal Whole Wheat Quick Bread

"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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40 m servings 88 cals
Original recipe yields 12 servings (1 loaf)


  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 271
  1. 322 Ratings

Most helpful positive review

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 chees...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 chees...

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...

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 bake...

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 hea...

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, p...

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 ...

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...

I bake bread nearly every week, and as we were just about out of bread and out of yeast (and the store didn't have any yeast in stock!), I was looking for a good whole-grain quick bread. This re...

This is the first bread I've ever made - and it actually came out great! I didn't grind the oatmeal, subbed applesauce for oil, soy milk for milk, and 1 Tbsp of splenda for the honey because I d...