• 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.


Oatmeal Bread - Bread Machine is rated 3.0 out of 5 by 2.
Rated 1 out of 5 by from My FAVORITE hearty bread machine recipe! I don't bother buying bread flour. After experimenting a bit (as Bakers often do), I discovered all-purpose flour produced a more springy loaf. Also, my Panasonic bread machine has a "Rapid Bake" cycle. I literally measure the ingredients directly into the pan, yeast goes in separately from a reservoir on top of the lid, bread is ready in just under 2 hours! Though I like it best as recipe directs, I have made additions like garlic salt, basil, and parmesan. It's impossible to mess this up! I see there are some suggestions on variations and I will be trying the breakfast bread! Thanks, Quaker, for posting this GEM! It's exactly the versatile standby recipe I was seeking!
Date published: 2017-06-10
Rated 5 out of 5 by from We love this recipe I use 1/2 whole wheat & 1/2 white flour and water.
Date published: 2017-08-20
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