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Oatmeal breakfast bread

March 23, 2013 by Roxana 23 Comments

Oatmeal breakfast bread packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast

*This post is sponsored by Red Star Yeast.

Oatmeal breakfast bread from Roxanashomebaking.com Packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast

Oatmeal breakfast bread – packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast

Oatmeal is my go-to breakfast Monday to Friday. Although I’m a stay-at-home Mom with a stay-at-home kid most of the days I don’t have all the time in the world to prepare fresh-baked goodies just in time for breakfast. Oatmeal, ready in less than 5 minutes. Satisfying? Check! Healthy? Check!

Over the weekend, there’s another story. Since everyone loves to sleep in late I try to wake up as early as possible and turn the oven one. I know when hubby and our little lady bug will wake up we’ll have time to sit down and enjoy our breakfast without feeling rushed. I love lazy weekends! Don’t you?

Oatmeal breakfast bread from Roxanashomebaking.com Packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast

A few weeks ago, the idea of making oatmeal bread for breakfast got into my heard and didn’t want to leave. I’ve tried a couple of times in the past to make oatmeal bread. Some tuned out OK, some a little dense but none like this oatmeal breakfast bread.

This time it was light, you could see the oats when slicing it, packed with walnuts and sweet raisins. With every slice you get some fiber from the oats, omega 3 fatty acids from the walnuts and just a little something for the sweet tooth from the raisins. It’s definitely a bread made for breakfast. Spread some cream cheese of top, serve with fresh fruit. I see many weekends enjoying this oatmeal breakfast bread with my family.

Oatmeal breakfast bread from Roxanashomebaking.com Packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast

To make it it’s a little tricky, and I’m telling that from experience. I’ve already made it a couple of times and I found that not all the time the amount of flour it’s the same. Some a little less some a little more.

I usually buy Bob’s Red Mill rolled oats, may them be gluten-free or the organic ones, but some oats are drier than the other requiring more or less liquid or flour. The same goes for walnuts and raisins.

Below I’m going to write the recipe that works best for my ingredients, but please, check your dough before adding more flour.

Oatmeal breakfast bread recipe

Oatmeal breakfast bread packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast

20 minPrep Time

35 minCook Time

4 hrTotal Time

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Ingredients

  • 1 cup lukewarm water
  • 1 tbsp melted butter
  • 1/3 cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup rolled oats
  • 3 1/2 cup ( 420 grams) bread flour
  • 2 tsp Red Start active dry yeast
  • 3/4 cup walnuts
  • 3/4 cup raisins

Instructions

  1. In a mixing bowl combine 1 cup of lukewarm water with 1 cup of flour and yeast. Stir well, cover and let at room temperature for about 10 minutes until spongy and almost double in volume.
  2. With the dough hook on, start mixing adding the melted butter, maple syrup, cinnamon, salt, oats, walnuts and raisins.
  3. Slowly add enough flour to make a soft elastic dough that cleans itself from the sides of the bowl. If you added to much flour add few more drops of water and knead some more.
  4. Take the dough out of the mixing bow, place it in a greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume. Should take about 1 hour.
  5. When the dough is risen, punch it down and shape it into a log. Place the bread into a 9X5" greased bread pan, cover and let at room temperature for another 30 minutes.
  6. Meanwhile heat the oven to 375F.
  7. Bake the bread in preheated oven for about 35 minutes. Leave to cool slightly in the pan before removing it. Cool completely before slicing.
  8. Enjoy!

Notes

Recipe adapted from Red Star Yeast

7.6.8
431
https://atreatsaffair.com/oatmeal-breakfast-bread-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Sending love your way,

Roxana

* This post is sponsored by Red Star Yeast. I’m compensated for baking and writing about this oatmeal breakfast bread. Opinions are all mine.

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Filed Under: Bread and quick bread, Recipe Tagged With: bread, bread flour, Bread Recipes, breakfast, maple syrup, oatmeal, Oatmeal Bread, oats, raisins, Red Star Yeast, Rolled Oats, walnuts, yeast

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Denise Browning@From Brazil To You says

    March 23, 2013 at 8:40 am

    A breakfast trofee in a pedestal is what this bread is... I just wish I was the winner!! Great job on both the recipe and photos, Roxana!
    Reply
  2. Carol | a cup of mascarpone says

    March 23, 2013 at 9:33 am

    I am seriously going crazy for this bread...this is exactly what I love in a bread! Perfect for any occasion, or to just to have with wine! Roxana, this is gorgeous!!!
    Reply
  3. Laura (Tutti Dolci) says

    March 23, 2013 at 12:31 pm

    This bread looks wonderful, Roxana! I'd love a slice with mascarpone and jam!
    Reply
  4. Suzanne Perazzini says

    March 23, 2013 at 3:07 pm

    This is a great looking healthy loaf. Congratulations on getting it looking this good.
    Reply
  5. Averie @ Averie Cooks says

    March 23, 2013 at 5:21 pm

    Roxana this bread is gorgeous! It can be tricky baking bread with oats (or wheat flour) b/c as you said, they can be a little dense and not as light but this looks fluffy as air and love the hearty texture! Pinning!
    Reply
  6. Jacki says

    March 23, 2013 at 9:04 pm

    This looks wonderful! What kind of flour did you use for this?
    Reply
    • Roxana says

      March 24, 2013 at 2:39 pm

      Hi Jachi, I've used Pillsbury bread flour Roxana
      Reply
  7. Kayle (The Cooking Actress) says

    March 24, 2013 at 9:58 am

    I totally want a bunch of this bread for breakfast-so yummy!
    Reply
  8. kearsten says

    March 24, 2013 at 2:35 pm

    This looks delightful! Is that meant to be 1/3 cup maple syrup? I will definitely be trying this soon...Mmm
    Reply
    • Roxana says

      March 24, 2013 at 2:38 pm

      Hi Kearsten, Yes, it's 1/3 cup maple syrup. Thanks for pointing that out. Roxana
      Reply
      • Sandy says

        July 23, 2014 at 3:12 pm

        What could be a substitute for maple syrup?
        Reply
        • Roxana says

          July 27, 2014 at 8:04 pm

          Hi Sandy, you could try honey instead of the maple syrup. Roxana
          Reply
      • Debbie says

        April 25, 2016 at 9:01 am

        What makes to bread brown?
        Reply
        • Roxana says

          May 4, 2016 at 12:32 am

          Hi Debbie, That's a very good question. It's the combination of the maple syrup with the raisins. The darker the raisins the darker the dough. Use golden raisins if you prefer a lighter bread. Roxana
          Reply
  9. Regina @ SpecialtyCakeCreations says

    March 24, 2013 at 2:53 pm

    I am just like you, oatmeal is my go-to breakfast. It's quick and nutritious and I love adding in fruit with it. This bread looks gorgeous! Traveling in Asia we feel kind of deprived of good, hearty bread. One of your great bread recipes is on the top of my must-bake-once-back list.
    Reply
  10. Jennifer @ Not Your Momma's Cookie says

    March 24, 2013 at 8:16 pm

    GORGEOUS bread!
    Reply
  11. Nathalie says

    March 25, 2013 at 1:55 pm

    Can this be made in a bread machine as well?
    Reply
    • Roxana says

      March 25, 2013 at 4:34 pm

      Hi Natalie, if you prefer making the dough in the bread machine, follow the instructions from Red Star Yeast website http://www.redstaryeast.com/our-best-recipes/breads-rolls-and-more/oatmeal-breakfast-bread Happy baking, Roxana
      Reply
      • Nathalie says

        March 25, 2013 at 9:37 pm

        Thanks :)
        Reply
  12. Valerie says

    March 28, 2013 at 4:58 pm

    I'd love to enjoy several slices of this bread on those fabulously lazy weekends! :)
    Reply
  13. Susan says

    July 9, 2013 at 3:07 pm

    Just found your blog! Fresh baked bread is the best. I will have to try a few of these. Will need to make high altitude adjustments, (hoping I can figure that out). Living at 7000 ft makes baking a challenge. :-)
    Reply
    • Roxana says

      July 9, 2013 at 4:01 pm

      Hi Susan, Thanks for stopping by. I do not have any tips for high altitude baking, but I hope you'll figure it out. Roxana
      Reply
  14. Susie L. says

    February 8, 2014 at 9:36 pm

    This bread is delicious!! I've made it 4 times in the last 4 weeks and will be making it often. Thank you!!!
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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