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Herbed Oatmeal Bread

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As many of you know I have a love affair with bread.  Very rarely do I meet a bread that I don’t like.  Here is another great one to add to the list.  I found this Herbed Oatmeal Bread from Leigh Anne over at Your Home Based Mom.  Leigh Anne is another foodie that I love to follow. 

This bread is fabulous.  It is moist and dense.  It also gets a little chewiness from the oatmeal.  I did find that this bread is best eaten the same day you make it.  I also was excellent for dipping in soup.  It does take a little over 1 1/2 hours to make but is so worth it.  Besides, most of that time is letting the dough sit or raise.  Yum!  Make some of this the next time you have soup.  You will enjoy it.

Herbed Oatmeal Bread | realmomkitchen.com
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For those of you in Utah, remember to tune in to Studio 5 today at 11 am.  I will be sharing a recipe on the show.  Cross your fingers for me.

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Here is what you need to make the

Herbed Oatmeal Bread

  • SALT
  • EGG

Herbed Oatmeal Bread

Real Mom Kitchen

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  • 2 C water
  • 1 C rolled oats
  • 3 Tbsp butter
  • 3 ¾ to 4 ¾ C all-purpose flour
  • ¼ C sugar
  • 2 tsp salt
  • 2 pkg. Active dry yeast
  • 1 egg
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp dried basil leaves
  • ½ tsp dried oregano leaves
  • ½ tsp garlic powder
  • 6 Tbsp butter melted


  • Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.
  • In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes.  Cover with a towel and let rest for 15 minutes.
  • Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.
  • Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.
  • Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.
  • In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside.
  • Spoon 4 tablespoon of the butter over cut dough.
  • Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
Tried this recipe?Let us know how it was!

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  1. I used old fashioned. Since quick oats cook faster, if you used them it may change the texture of the bread.

    1. hi laura, when you say “By hand,…” in the 3rd step, do you mean to say stir using your hand or just not to use a mixer? sorry if this sounds such a simple question..i’m just starting to bake bread. thanks 🙂

  2. thanks for sharing this recipe. We have made it three days in a row now haha. i guess you could say we are a little obsessed with it. thanks again for this great recipe

  3. This looks wonderful! Does it matter if the oats are the “Quick” cooking or the “Old Fashioned”? Sometimes that makes a difference in recipes. Thanks, I’m anxious to make it!

  4. I met you today on Studio 5. I made your recipe for dinner tonight and it was unbelievable awesome!! I came on over to find some more “keepers” as my husband put it! I hope to watch you again on studio 5! You did awesome!

  5. We love this bread with spaghetti too. If you leave the topping ingredients out, you can make it into two regular loaves of the most wonderful oatmeal bread. Just follow a regular bread making process.