Oatmeal Breakfast Bread
Start your morning on a wholesome note with this Oatmeal Breakfast Bread—a hearty, nutrient-packed loaf that’s perfect for busy mornings or cozy brunches. This recipe combines rolled oats, whole wheat flour, and a touch of all-purpose flour for a tender yet wholesome texture, while hints of cinnamon and vanilla add warmth and aroma. Sweetened naturally with honey and enriched with creamy Greek yogurt, this bread strikes the perfect balance between healthy and indulgent. Optional add-ins like crunchy walnuts and plump raisins elevate each slice with extra texture and flavor. Ready in just under an hour, this easy-to-make bread pairs beautifully with your favorite spreads or can be enjoyed on its own. Perfect for meal prep, it stays fresh for days and freezes well for a convenient breakfast option anytime.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Honey
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Walnuts (optional, chopped)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, combine the rolled oats, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.
In a separate medium-sized bowl, whisk together the eggs, honey, Greek yogurt, milk, and vanilla extract until smooth and creamy.
Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or rubber spatula until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 157.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2222 mg | 47% | |
*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.
