This hearty Oatmeal-Maple Bread is a perfect blend of wholesome oats, lightly sweet maple syrup, and soft, chewy texture.
Packed with fiber, plant-based protein, and low in saturated fat, it’s both satisfying and nourishing.
Quick to prepare and versatile, this bread makes an excellent everyday choice for breakfast, sandwiches, or meal prep, offering comfort and nutrition in every slice.
Quick & Healthy Oatmeal-Maple Bread
Equipment
- 1 small mixing bowl
- 1 large mixing bowl
- Rubber Spatula
- 2 oven-safe 1-quart (.94 L) bowls
- Damp tea towel or plastic wrap
- Cooling racks
- Oven
Ingredients
- 1 cup 114 g rolled oats (not quick-cook), plus extra for topping
- ¼ cup 80 g maple syrup
- 1 cup 225 g boiling water
- 1 cup 225 g room temperature water
- 2 ¼ cups 288 g unbleached all-purpose flour
- 1 cup 145 g white whole wheat flour (Ivory wheat flour optional)
- 2 tsp kosher salt
- 2 ¼ tsp instant yeast
- Softened butter or coconut oil for greasing
Instructions
- Hydrate the Oats: In a small mixing bowl, combine 1 cup (114 g) of rolled oats with 1 cup (225 g) of boiling water and 1/4 cup (80 g) of maple syrup. Stir gently to ensure all the oats are moistened. Let the mixture rest for about 10 minutes. During this time, the oats will absorb the liquid, becoming soft and slightly sticky, which will enhance the bread’s texture and natural sweetness. Once hydrated, add 1 cup (225 g) of room temperature water and stir thoroughly to create a smooth, oat-infused liquid.
- Prepare the Dry Ingredients: In a large mixing bowl, measure and combine 2 1/4 cups (288 g) of unbleached all-purpose flour, 1 cup (145 g) of white whole wheat flour, 2 teaspoons of kosher salt, and 2 1/4 teaspoons of instant yeast. Use a whisk or fork to blend the dry ingredients evenly, making sure the yeast and salt are distributed throughout the flour. This ensures a uniform rise and prevents pockets of salt from affecting the dough.
- Combine Wet and Dry Ingredients: Pour the hydrated oat mixture into the bowl with the dry ingredients. Using a rubber spatula, stir gently at first, incorporating the oats into the flour. When the dough starts to come together, use your hands to knead directly in the bowl. Continue kneading until all the liquid is absorbed and the dough forms a sticky, cohesive ball. The dough should be tacky to the touch but not excessively wet.
- First Rise : Cover the bowl with a damp tea towel or plastic wrap to keep the dough from drying out. Place the bowl in a warm, draft-free area. Allow the dough to rise for 1 to 1 1/2 hours, or until it has doubled in size. If your kitchen is cool, you can create a slightly warm environment by preheating your oven to its lowest setting for 30 seconds and then turning it off. Place the covered dough in the oven to help the yeast activate and rise effectively.
- Prepare Baking Bowls: While the dough is rising, prepare your baking equipment. Grease two 1-quart (.94 L) oven-safe bowls generously with softened butter or coconut oil. This ensures the bread releases easily after baking and develops a beautiful crust. Set aside.
- Deflate the Dough: Once the dough has doubled in size, gently deflate it by using two forks. Start from the edges of the bowl and pull the dough toward the center. Rotate the bowl quarter turns as you deflate, shaping the dough into a rough, cohesive ball. Don’t worry about making it perfectly smooth—rustic shaping works beautifully for this bread.
- Divide the Dough: Using the same forks, divide the dough into two equal portions. If the dough is very sticky, wet your hands lightly with water and use your palms to lift and transfer each portion into the prepared greased bowls. Shape each portion gently to fit the bowl.
- Second Rise (Proofing): Allow the divided dough to rest in the bowls for 10–20 minutes, or until the tops just crown the rims of the bowls. For cooler kitchens, create a warm, humid environment by placing a heatproof bowl of boiling water next to the dough inside the microwave or oven. This second rise helps the bread develop a lighter texture and enhances the chewiness.
- Add Toppings: Lightly spritz the tops of each loaf with water using a spray bottle. Sprinkle about 1 teaspoon of rolled oats on the top of each loaf.This adds a rustic, artisanal touch and a hint of extra texture on the crust.
- Bake the Bread: Place the bowls in the center of a preheated oven at 375°F (190°C). Bake for 40 minutes, rotating halfway if necessary for even browning. The bread should be golden brown all around. If the loaves appear pale, return them to the oven in their bowls for an additional 5 minutes.
- Cool the Loaves: Carefully remove the loaves from the oven. Gently turn them out onto cooling racks to allow air circulation around the bread, preventing sogginess. Let the bread cool for at least 15 minutes before slicing. This step is crucial for the crumb to set properly.
- Store and Enjoy: Once cooled, store the bread in a brown paper or plastic bag for up to three days. To freeze, wrap the loaves tightly in plastic and store in the freezer for up to two weeks. Thaw at room temperature overnight. This bread is perfect for toast, sandwiches, or simply enjoyed warm with butter or your favorite spread.
Notes
- You can substitute white whole wheat flour with regular whole wheat flour without affecting the texture or flavor.
- Use rolled oats, not quick-cooking oats, for the best chewiness and hearty texture.
- The first and second rises are essential—don’t rush them, as they develop flavor and structure.
- If your kitchen is cool, create a warm, humid environment using your oven or microwave to help the dough rise.
- Maple syrup adds natural sweetness and moisture, but you can reduce it slightly for a less sweet loaf.
- Spray or lightly brush water on the dough before baking to help the oats adhere and create a nice crust.
- Loaves can be frozen for up to two weeks—slice before freezing for easier portioning later.
Chef’s Secrets For Perfect Bread
The key to baking perfect Oatmeal-Maple Bread lies in hydration, warmth, and gentle handling.
Fully hydrating the oats before mixing ensures they soften and release natural sweetness, which improves both texture and flavor.
Don’t overwork the dough—kneading until just combined and sticky is ideal.
During rising stages, creating a warm, draft-free environment will allow the yeast to bloom naturally, giving a tender, airy crumb.
Finally, using greased oven-safe bowls instead of loaf pans gives the bread a rustic shape and a chewy crust that is hard to achieve otherwise.
Serving Suggestions And Pairings Ideas
This bread is incredibly versatile and pairs beautifully with both sweet and savory accompaniments.
Serve thick slices with nut butter and fruit preserves for a wholesome breakfast or snack.
It also makes excellent sandwiches with plant-based spreads, fresh vegetables, or grilled cheese.
For brunch, lightly toast slices and drizzle with honey or maple syrup to highlight the natural flavors of the oats and maple.
Pairing with soups, stews, or hearty salads adds texture and balance to meals, making it a staple for everyday cooking.
Storage Tips For Maximum Freshness
To maintain freshness, store your bread at room temperature in a brown paper bag for up to three days.
Avoid airtight containers for short-term storage, as this can trap moisture and soften the crust.
For longer storage, wrap loaves tightly in plastic wrap and freeze for up to two weeks.
If slicing before freezing, separate layers with parchment paper to make it easy to grab individual slices.
Thaw at room temperature overnight or lightly toast slices directly from the freezer for quick, delicious results
Frequently Asked Questions
1. Can I use regular whole wheat flour?
Yes! Regular whole wheat flour works well, though white whole wheat provides a slightly lighter texture and milder flavor. Either option produces a delicious loaf.
2. Can I replace maple syrup with honey or agave?
Absolutely. Honey or agave can substitute maple syrup in equal amounts. Keep in mind that flavor and sweetness may vary slightly, but the dough’s texture will remain consistent.
3. What if my kitchen is cold?
If the room temperature is cool, create a warm, humid environment by placing the dough in an oven or microwave with a small bowl of hot water nearby. This encourages proper yeast activation and consistent rising.
4. Why is my dough sticky?
The dough should be slightly sticky; this is normal due to hydrated oats. Use wet hands to handle it for easier shaping. Over-flouring may make the bread dense, so resist the urge to add too much extra flour.
5. How can I get a chewier crust?
For a chewier crust, avoid covering the dough while baking. You can spritz water on the top before placing in the oven. Baking in greased bowls also enhances crust texture while keeping the interior soft and moist.
