Maple Oatmeal Bread

READY IN: 4hrs 45mins
Recipe by Miss Erin C.

A great way to use up leftover cooked oatmeal featuring that lovely fall favorite- Vermont Maple Syrup!

Top Review by emily hauer

I think the ingredients list for this recipe needs some work. There was not nearly enough liquid and when I added one cup of water I was only able to mix in about 5 cups of flour. Also, there is absolutely no maple flavor in the dough or in the finished bread (and I used maple syrup my grandpa made himself, so I know it was good quality). This bread just tastes like regular oatmeal bread. But as oatmeal bread, it is quite good.

Ingredients Nutrition


  1. Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
  2. Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
  3. Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
  4. Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
  5. Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
  6. Let rise in a warm, draft free place until doubled in volume.
  7. Grease two 9x5 pans.
  8. Punch the air out of the dough and turn it onto a floured work table.
  9. Divide the dough in half and pat each piece into a rectangle.
  10. Fold each into thirds and again pat into a rectangle.
  11. Roll up from the short end like a jelly roll, pinch the seam closed.
  12. Place each, seam down into the loaf pan and cover with the kitchen towel.
  13. Preheat oven to 375°F.
  14. Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
  15. Brush the tops with milk.
  16. Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
  17. Remove and cool on a rack before slicing.

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