Oatmeal Beer Bread
Warm, hearty, and delightfully simple to make, Oatmeal Beer Bread combines the rustic charm of rolled oats with the deep, malty flavors of your favorite beer. This quick bread requires no yeast or kneading, making it a perfect recipe for beginners and busy bakers alike. The batter comes together in just 10 minutes with pantry staples like all-purpose flour, brown sugar, and baking powder, while a drizzle of melted butter creates a beautifully golden crust. Customize the flavor by choosing an amber ale, lager, or stout, and add a sprinkle of oats on top for a rustic finish. Whether served alongside a comforting bowl of soup or enjoyed on its own with butter and jam, this versatile loaf is as satisfying as it is easy to bake. Oatmeal Beer Bread is your go-to recipe for a no-fuss homemade bread that’s rich in flavor and texture.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams all-purpose flour
- 120 grams rolled oats
- 1 tablespoon baking powder
- 50 grams brown sugar
- 1 teaspoon salt
- 355 milliliters beer (amber, lager, or stout)
- 50 grams unsalted butter, melted
- 15 grams rolled oats (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease and lightly flour a standard 9x5-inch (23x13 cm) loaf pan, or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, brown sugar, and salt. Stir well to evenly distribute the dry ingredients.
Pour the beer into the dry ingredients. Using a spatula or wooden spoon, mix until just combined. The batter will be thick and slightly lumpy; do not overmix.
Transfer the batter to the prepared loaf pan. Use the spatula to smooth the top evenly.
Drizzle the melted unsalted butter over the top of the batter, spreading it gently with a spoon if needed. If desired, sprinkle extra rolled oats on top for a decorative finish.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs wonderfully with soups, chili, or simply a smear of butter and jam.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 49.2 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
