RecipesLeftover Oatmeal Bread
by Cindy Denning· May 1, 2026
VegetarianBaking
A fantastic way to repurpose leftover oatmeal into a hearty, delicious sandwich bread. So satisfying you might start making too much oatmeal on purpose!
24 servings·Prep 2h 45m·Cook 55 min|Total 3h 40m
Ingredients
Servings:24
- 4⅔ cupsall-purpose flour, divided
- 4½ teaspoonsrapid rise or instant yeast
- 2 teaspoonskosher salt
- 24 ozleftover cooked oatmeal, cooled
- ½ cupwarm water (110°F)
- 2⅔ tablespoonscanola oil, divided
- ¼ cuphoney
- 1egg
- 1 tablespooncold water
- 2 tablespoonsrolled old-fashioned oats
Instructions
- 1.In a large bowl, combine 2 cups flour, yeast, and salt. Add the oatmeal, warm water, 2 tbsp oil, and honey. Mix until combined. Gradually add enough remaining flour to form a soft dough.
- 2.Turn dough onto a floured surface and knead until smooth and elastic, about 6–8 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- 3.Punch down the dough. Divide in half. Shape each half into a loaf and place in two greased 9-inch loaf pans.
- 4.Cover and let rise until doubled, about 45–60 minutes. Brush tops with egg wash (egg beaten with 1 tbsp cold water) and sprinkle with oats.
- 5.Bake at 375°F for 30–35 minutes until golden and bread sounds hollow when tapped. Cool on wire racks before slicing.
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