Oatmeal Whole Wheat Quick Bread

I posted this Oatmeal Whole Wheat Quick Bread recipe about a year ago.  It is still a favorite and I’m making it tonight, so I thought I would repost. I needed some easy, hearty bread to go along with our easy, hearty roast & vegetable meal.

 I threw Trader Joes Tri Tip Roast in the oven, dumped a bag of Trader Joes Fresh Roasting Vegetables on top (it is a bag of red potatoes, carrots, garlic cloves, onion, sprig of fresh thyme, sprig of fresh rosemary). Way too convenient!! I added a bit of red wine and Worcestershire sauce to the roast.

Of Course, salt and pepper to taste.

I am trying to get back into the swing of making dinner again!  I have been so spoiled with my church providing meals for us the last 4 months!!  I do enjoy cooking– very much– but I have found I need to stick with meals that are EASY until my energy level is back to normal.

Got any easy recipes for me?

Oatmeal Whole Wheat Quick Bread


1 cup rolled oats
11/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
11/2 tablespoons honey
1 tablespoon vegetable oil (I used coconut oil)
1 cup milk

1. Preheat oven to 450 degrees
2. Grind oatmeal in a food processor or blender.  In a large bowl, combine oatmeal, flour, baking powder and salt.  In a separate bowl, dissolve honey in oil, then stir in the milk.  (I mixed the milk, coconut oil and honey in a one-cup glass measure and microwaved it until the coconut oil melted (the cold milk made it into a solid-state, so I needed to liquefy it).  Combine both mixtures and stir until a soft dough is formed.  Form the dough into a ball (I had to add a bit more flour) and place it on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until the bottom of the loaf sounds hollow when tapped

You Might Also Like

  • Anonymous
    November 25, 2012 at 8:55 pm

    This is almost exactly like this recipe, with the exception of an additional 1/2 cup of whole wheat flour:

    Even the temperature of the oven and the length of time it spends in there is the same.

  • Sabrina
    January 14, 2012 at 10:36 pm

    Cont’d, Actually, I think I will try maple syrup. Will let you know how it goes 🙂 thanks for the recipe, can’t wait to try it out later!

  • Sabrina
    January 14, 2012 at 10:27 pm

    this looks really yummy.. just wondering can i skip out on the honey? i am vegan.. or is there a substitute you recommend???

  • Anonymous
    October 26, 2011 at 5:53 pm

    is there anyway to modify this for a bread machine?

  • Amy Bowman
    October 26, 2011 at 1:08 am

    Hi Anonymous..Try moving your oven rack up a notch. Also, flatten the bread out more so it cooks quicker..this should help!

  • Anonymous
    October 25, 2011 at 10:20 pm

    easy and delicious! how do i keep bottom of bread from browning too much?

  • Stacey
    March 16, 2011 at 6:59 pm

    Just when I was about to make this recipe, I realized I am out of milk!

  • Rebecca
    March 4, 2011 at 9:58 pm

    Amy…my family LOVES this bread and I make it often. I also throw in flax seeds and sunflower seeds and then I coat the top of the bread with steel cut oats. They seriously all cheer when they see me making it! Thanks for sharing this great recipe.

  • Jennifer
    March 4, 2011 at 12:51 pm

    If you’ve never looked, check out I have a subscription to their magazine and the recipes are GREAT. There are tons of very, very easy meals. People always joke about the Brits eating poorly, but they’ve almost got us Frenchies beat!

  • Kristen
    March 4, 2011 at 5:02 am

    Super-easy, totally delicious tortilla soup:

  • Fran.
    March 4, 2011 at 1:47 am

    Thanks Amy I love to make quick breads and this sounds easy to make!! Have you ever made it without grinding the oatmeal? I was just wondering. Thanks again. Take care, your dinner sounds delicious!! XO Fran.

  • Carole
    March 4, 2011 at 12:44 am

    Carole’s Truly Indulgent Chicken Enchiladas
    Serves 6
    4 grilled, diced chicken breasts
    1 pkg cream cheese, room temp
    1 can cream of mushroom soup
    1/4 c diced green onions
    small can mild green chiles
    1/4 c sliced green olives
    1 big can Rosarita’s enchilada sauce (no other brand!!)
    12 large flour tortillas

    Combine diced chicken breasts, cream cheese, mushroom soup, chiles, onions, and sliced olives. Use a handful of the mixture in each tortilla, roll up, and place seam down side by side in a 9X13 pan or two 9X9 pans. After you’ve used up all the filling, smother the top and sides with enchilada sauce. You can cover with tin foil and freeze it at this point, or just bake at 350 for about 40 mins and serve hot. Addictive!

  • Amy Bowman
    March 4, 2011 at 2:55 am

    thanks Carole! Love chicken enchiladas..I’ll have to look for Rasarita’s sauce.

    Fran–nope, I have always ground the oats. I think that is what gives this bread its hearty texture. I wonder if soaking the oats in the milk would allow one to skip the grinding?? Let me know if you try it..:)

  • Top