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Hearty Oat Loaf Recipe

Hearty Oat Loaf Recipe

I like to serve wedges of this bread with stew or bean soup. My husband thinks it's a big treat—little does he know how easy it is to make. My children eat it for breakfast the next day with butter and strawberry jam. —Judi Havens of Denton, Texas
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:12 servings


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup plus 2 tablespoons quick-cooking oats, divided
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1-1/2 cups fat-free milk
  • 3 tablespoons vegetable oil


  • 1. In a large bowl, combine the flours, 1/2 cup oats, sugar, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Spread batter into an 8- or 9-in. round baking pan coated with cooking spray. Sprinkle with remaining oats.
  • 2. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 loaf (10 wedges).

Nutritional Facts

1 slice: 229 calories, 6g fat (1g saturated fat), 22mg cholesterol, 272mg sodium, 38g carbohydrate (0 sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Reviews for Hearty Oat Loaf

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sugarpie68 User ID: 1146476 220576
Reviewed Feb. 15, 2015

"I've been making this for years. In fact, I'm making it right now! :) We love it with chili or soup. This is a family favorite!"

dccookin User ID: 7162688 53749
Reviewed Sep. 9, 2013

"This bread has been a favorite for many years! I love how healthy and hearty it is. Perfect with a bowl of soup!"

brinadragonfly User ID: 6882981 48708
Reviewed Sep. 23, 2012

"Love this recipie! I add all sorts of stuuf to it for a variety....cheese, basil, rosemary, ect"

1bigfarm User ID: 3282760 48707
Reviewed Jul. 31, 2012

"Very easy to make. My children really liked it."

BakinGymnast User ID: 5767825 37623
Reviewed Feb. 28, 2012

"I think this recipe could be better with some alterations. Mine was rather crumbly and seemed to be lacking in flavor. So next time I think I'll use 1 1/2 cups whole wheat flour or maybe more, and reduce the all-purpose then. I also might substitute brown sugar for the white sugar to enhance the flavor. I would still try this recipe again though, since I think it could be very good if the recipe was tweaked a bit."

angelasandoval User ID: 2401339 108944
Reviewed Jan. 7, 2011

"It's a little crumbly but moist and a nice taste! Really quick to throw together if you're short on time."

keverwann User ID: 1807985 43794
Reviewed Aug. 19, 2010

"I made this in a casserole because I don't have the right cake pan. It stuck to the bottom. I think next time I'll make it in a springform pan for easier release. It was yummy with butter, but when it tested done, it wasn't; so we enjoyed slightly doughy bread. I used 2 cups whole wheat flour and 1 cup AP flour and old fashioned oats."

Carla Godfrey User ID: 3308817 43792
Reviewed Oct. 29, 2009

"I have used this recipe for years. It is awesome! Very hearty, quick and tastes great. It is great toasted also. I always get compliments on it. Great with bread. I got it out of taste of home years ago."

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