Cinnamon Oatmeal Bread That’s Actually Worth Making (Finally!)
So cinnamon oatmeal bread has been on my “must bake” list for like… six months? Maybe longer. I kept seeing these gorgeous loaves on Instagram and thinking “yeah, I should totally make that,” and then just… not doing it. Classic me.
But last Sunday I finally got off my butt and made it, and honestly? Why did I wait so long? This is hands-down one of the easiest homemade breads I’ve ever made, and it makes your whole house smell AMAZING. Like, my neighbor actually texted me asking what I was baking because she could smell it through the walls. True story.
Table of Contents
Why This Easy Oatmeal Bread Recipe Changed My Mind About Baking Bread
Look, I’m gonna be honest. Bread baking intimidated the heck out of me for years. All that kneading and proofing and worrying about whether the yeast is dead or if I killed it by using water that was too hot… it’s a lot. My first attempt at homemade bread back in like 2020 (remember when everyone was baking bread during lockdown?) was an absolute disaster. Dense as a brick. Could’ve used it as a doorstop.
But this cinnamon oatmeal bread? It’s a quick bread. No yeast. No kneading. No waiting around for dough to rise while you anxiously check on it every five minutes. You literally just mix everything together, dump it in a pan, and bake it. That’s it.
Game changer.
What Makes This Healthy Oatmeal Bread Different
The oats are what really set this apart from regular quick breads. They add this amazing texture—soft but with a little bit of chew—and they make the bread way more filling. Plus they’re good for you or whatever. (My mom would be so proud that I’m voluntarily adding oats to things.)
And the cinnamon? Don’t even get me started. I use way more than the recipe calls for because I’m obsessed with cinnamon. If you’re one of those people who thinks cinnamon is just “eh,” this probably isn’t your bread. But if you’re like me and put cinnamon in literally everything, you’re going to love this.
Ingredients for Homemade Oatmeal Bread
Here’s what you need. Nothing fancy, I promise:
Dry Stuff:
- 2 cups all-purpose flour (I’ve used whole wheat flour before too—works fine, just makes it denser)
- 1½ cups old-fashioned oats (don’t use instant oats. Trust me. They get mushy)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon ground cinnamon (or 1½ tablespoons if you’re me)
- 1 cup granulated sugar
- ¼ cup brown sugar
Wet Stuff:
- 2 large eggs
- 1 cup milk (I use 2%, but whatever you have works)
- ⅓ cup melted butter (cooled down a bit so it doesn’t scramble the eggs)
- 2 teaspoons vanilla extract
For the Topping:
- 2 tablespoons sugar mixed with ½ teaspoon cinnamon
Shopping note: Make sure you get old-fashioned oats, not the quick-cooking kind. I made that mistake once and the texture was all wrong. The oats basically dissolved and you couldn’t even tell they were there.
How to Make Soft Oatmeal Bread (Step by Step)
Step 1: Get Your Oven Going
Preheat to 350°F. Seriously, do it now before you start mixing or you’ll forget. (I forgot twice. Stood there with my batter ready and had to wait 15 minutes for the oven to heat up. Learn from my mistakes.)
Grease a 9×5-inch loaf pan. I use butter because I’m fancy like that, but cooking spray works too.
Step 2: Mix the Dry Ingredients
Grab a big bowl—and I mean BIG because this makes a lot of batter—and dump in your flour, oats, baking powder, salt, cinnamon, and both sugars. Whisk it all together. Make sure there aren’t any cinnamon clumps because those are not fun to bite into.
Step 3: Mix the Wet Ingredients
In another bowl (I know, I know, so many dishes), whisk together your eggs, milk, melted butter, and vanilla. The butter needs to be melted but not hot, or it’ll cook the eggs. Been there, done that, ended up with scrambled eggs in my bread batter. Not cute.
Step 4: Combine and Don’t Overmix
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until JUST combined. This is important—oh wait, I forgot to mention—don’t overmix! The batter should look a little lumpy and that’s totally fine. Overmixing makes the bread tough and nobody wants tough bread.
It’ll look kinda thick and goopy, almost like thick pancake batter. That’s normal.
Step 5: Bake This Thing
Scrape the batter into your greased loaf pan and smooth out the top. Mix together your topping (that 2 tablespoons sugar with ½ teaspoon cinnamon) and sprinkle it all over the top. You can swirl it in a little with a knife if you’re feeling fancy, but I usually just leave it on top.
Bake for 50-55 minutes. It’s done when a toothpick stuck in the center comes out clean or with just a few crumbs. The top should be golden brown and smell incredible.
First time I made this, I took it out at 45 minutes because I was paranoid about overbaking it. It was still raw in the middle. Had to put it back in. Set a timer and trust the process.
Step 6: The Hardest Part (Waiting)
Let it cool in the pan for at least 15 minutes. I know it’s torture but if you try to take it out too soon, it’ll fall apart. Been there, done that, ended up eating crumbly bread chunks with a spoon. Still delicious but not pretty.
After 15 minutes, turn it out onto a wire rack to cool completely. Or don’t wait and eat it warm with butter melting all over it. No judgment here.
Why This is the Best Breakfast Bread Recipe
This cinnamon oatmeal bread is perfect for breakfast. It’s sweet but not too sweet, filling because of the oats, and way better than grabbing a muffin from Starbucks. I’ve been toasting slices and spreading butter on them, and it’s honestly better than any fancy bakery bread I’ve bought.
My kids eat it for breakfast, my husband eats it as a snack, and I’ve been known to eat it for dessert with a cup of tea. It’s that versatile.
Plus it keeps really well. Wrapped in plastic wrap or foil, it stays soft for like 4-5 days. You can also freeze it—slice it first, then wrap individual slices in plastic wrap and throw them in a freezer bag. Pop a slice in the toaster straight from frozen and boom, instant breakfast.
Tips for Making the Moistest Oatmeal Bread
Don’t skip the brown sugar. I tried making this with just white sugar once to “simplify” and it wasn’t the same. The brown sugar adds moisture and a deeper flavor that’s so good.
Room temperature ingredients work better. I usually take my eggs and milk out of the fridge while I’m getting everything else ready. Not a huge deal if you forget, but it helps everything combine more smoothly.
Add raisins or nuts if you want. I’m not a raisin person (controversial, I know), but my mom made this with raisins and walnuts and it was really good. Just fold in about ¾ cup at the end.
For a cinnamon swirl effect: Save about ⅓ of the batter, add an extra teaspoon of cinnamon to it, and layer it with the regular batter in the pan. Swirl with a knife. Looks impressive, tastes amazing.
This Beats Any Quick Bread Recipes I’ve Tried
I’ve made a LOT of quick breads. Banana bread, zucchini bread, pumpkin bread—you name it, I’ve probably baked it. But this cinnamon oatmeal bread has become my go-to. It’s just so easy and so consistently good.
The texture is what really gets me. It’s tender and soft but substantial enough that one slice actually fills you up. And that cinnamon sugar topping on top? Creates this slightly crunchy crust that’s addictive. I’ve caught myself just picking off the topping and eating it. (Don’t judge me.)
Final Thoughts
If you’ve been thinking about making homemade bread but feel intimidated, start with this. It’s basically foolproof. Mix, bake, done. No special equipment, no fancy techniques, just a bowl and a spoon and 50 minutes in the oven.
And seriously, your house will smell SO GOOD. My teenager actually came downstairs and said “wow, something smells amazing” which is basically the highest compliment I’ve gotten from her in months.
Make this on a Sunday afternoon. Toast it for breakfast all week. Bring it to a potluck and watch everyone ask for the recipe. You’re welcome.
Let me know if you try this! And if you have any tips for making it even better, drop them in the comments because I’m always looking for ways to improve. 🍞
