• 1/4 Ounce(s) package (about 2 1/4 teaspoon) quick rising yeast
  • 3 Cup(s) Bread Flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Tablespoon(s) granulated sugar
  • 1 Teaspoon(s) Salt
  • 1 1/4 Cup(s) milk or water
  • 2 Tablespoon(s) butter or margarine, melted or 1 tablespoon vegetable oil

Cooking Instructions

Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine flour, oats, sugar and salt; mix well. In separate bowl, combine milk and margarine; mix well. Place dry ingredients and milk mixture into bread machine pan according to manual. Select white bread and light crust settings. Remove bread from pan to wire rack. Cool completely before slicing.

Serving Tips:
Maple Fruit Oatmeal Bread:
Decrease milk to 1 cup. Combine with margarine and 1/3 cup Aunt Jemima® Syrup. Proceed as recipe directs. Add 1/2 cup chopped dried fruit to dough partway through kneading cycle as directed in manual.
Whole Wheat Oatmeal Bread:
Decrease bread flour to 1-1/2 cups; add 1-1/2 cups whole wheat flour. Proceed as recipe directs.


Refrigerated ingredients (except eggs) can be warmed to room temperature quickly by microwaving them for 15 to 20 seconds on HIGH.


Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings


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