Leftover Oatmeal Bread

Oatmeal BreadWell since the Hubby had a nice little break off for the New Year, he got to take over and do a little cooking in the kitchen this past weekend. He likes to keep things on the healthy side, so it was 3 days in a row of oatmeal for breakfast. Don’t worry, It was not the instant kind. He actually used a recipe and everything, and much to my surprise it was very good. However, it took him 2 days of throwing out excess oatmeal before he realized he should probably cut the recipe in half. Needless to say, we had a “little” oatmeal left over each morning, which got me wondering, “What can you do with left over oatmeal? You surely can’t eat it again for lunch… Or can you?” Surprisingly, I found a wonderful way to use left over breakfast oatmeal and turn in into a healthy and inexpensive loaf of bread. This recipe is perfect for those trying to watch both the inches on their waistline and the pennies in their pocket. Oh I almost forgot, stay tuned for an interesting entry from said Hubby about his new tradition of cooking New Years Dinner. He definitely gave me a run for my money!


  • 1 package active dry yeast
  • 11 ounces bread flour, plus extra for kneading
  • ¼ cup toasted uncooked old-fashioned rolled oats, plus 1 tablespoon, divided
  • 1 teaspoon kosher salt
  • 12 ounces leftover, cooked old-fashioned rolled oats, at room temperature
  • ¼ cup warm water
  • 2 tablespoons agave syrup
  • 1 tablespoon olive oil, plus extra for bowl and pan
  • 1 large egg yolk
  • 1 tablespoon water


Combine the yeast, bread flour, ¼ cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.

Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.

Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.

Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.

Heat the oven to 350 degrees F.

Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Notes: Try making it with different flavors of oatmeal… Doesn’t homemade cinnamon bread sound delowcious?

  • Source: Alton Brown
  • Prep Time: 20min
  • Inactive Time: 1hr 30min
  • Cooking Time: 55min
  • Total Time: 2hr 45min

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