September, 2019 Update:

Oh hey there! So I was THIS CLOSE to taking my blog down after years of inactivity BUT I changed my mind. Instead I decided to start cooking from it again, and make post/recipe updates when I do.

So many things have changed since I started writing this blog but one thing that’s stayed the same is I still love to cook and bake. This bread recipe was an old fave and I was so happy to make it again last week after pretty much forgetting the recipe was here on HGK.

Being a nutrition coach now, I am extremely conscious of the macronutrient content of what I eat, and I ask all my clients to be super conscious of it, too. So I used the recipe creator in My Fitness Pal to figure out the macros of this bread and here’s what I came up with:

The recipe makes 2 loaves and in the recipe, I give a range for the maple syrup and the butter. I used the smaller amounts this time around (1/8 cup butter and 1/4 cup maple syrup) and if you cut each loaf into 12 slices, then here are the macros per slice:

Calories: 142
Protein: 5.6g
Carbohydrates: 28g
Fat: 2.8g

It’s super important to be accurate with portion sizes when tracking macros. So the very best thing to do if you want to dial in the accuracy is get the total macros in the recipe by inputting all ingredients in MFP’s recipe creator as you go, weigh both loaves when finished, and then weigh each individual serving to determine the macros based on how that compares to total weight of both loaves. This sounds more complicated than it is, but if you cook/bake a lot and you are working on fat loss or any other goal related to food intake, it’s really the way to go so you can know exactly how what you are eating fits into your nutrition plan.

As I go through and update some of the recipes here in the future, I plan to offer suggestions for how to make my recipes more friendly to macro-based diets when appropriate. With this bread recipe, though, I am not going to offer up any addition changes other than adjusting the amount of maple syrup and butter. It’s bread, after all, and good bread has a lot of carbs…simple as that. If your carbs are limited, this recipe probably isn’t for you; if your carbs are on the higher side, go for it!

ps As a nutrition coach for, I help people figure this macro stuff out each and every day. If you want to find out more about my coaching and our program, please let me know. You can contact me at winnieATstrongerufitDOTcom.


While I’ve definitely become a devotee of the Healthy Bread in Five Minutes a Day technique in recent months, this recipe for soft oatmeal bread is still among my absolute favorite yeast bread recipes.


I learned the method for making this bread, which utilizes leftover cooked grains, from a fellow named Jeff Basom. Jeff was the chef at Bastyr University when I was a naturopathic student (and his bread was so good that some of his recipes appear in the book Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair).

I love making bread with cooked oats (you could also use cooked brown rice, millet, or quinoa) because it is a great way to use up leftovers, it adds additional nutrients, and the resulting loaf has a lovely soft and chewy texture. Because you need to ferment the oats and some of the flour overnight, be sure you plan accordingly when making this recipe. It’s not hard to make…it just takes a little time.

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Serve with a couple of pats of organic butter, some raw honey, or your favorite all natural jam or marmalade; or use it to accompany a soup or as a sandwich bread…it’s wonderful no matter how you choose to eat it!



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  1. 1

    Lauren — April 12, 2010 @ 5:16 pm

    What a great idea! It really does look very soft and delicious =D.

  2. 2

    drwinnie — April 12, 2010 @ 5:42 pm

    Thanks Lauren,
    Wish it was gf so you could enjoy it!

  3. 3

    deeba — April 12, 2010 @ 7:24 pm

    Lovely… what a different and nice recipe. Looks so soft and moist!

  4. 4

    Barbara @ moderncomfortfood — April 13, 2010 @ 4:21 am

    I’ve been making my own bread for decades but never even thought of the option of using cooked grains. What a great idea! Many thanks for sharing it.

  5. 5

    5 Star Foodie — April 13, 2010 @ 5:48 am

    This bread looks terrific!

  6. 6

    Kaitlin — April 13, 2010 @ 6:55 am

    This bread sounds fantastic! Yum!

  7. 7

    Scott K — April 13, 2010 @ 7:20 am

    Love how healthy this is! Will be trying it soon.

  8. 8

    iana — April 13, 2010 @ 3:27 pm

    I love the recipe. It doesn’t seem to be too complicated, and it looks beautiful.
    But I have a question.. Can I replace the maple syrup for something else? Here in Spain we don’t have that in the supermarkets, and I wouldn’t know where else to look for it. Thank you.

  9. 9

    drwinnie — April 13, 2010 @ 4:27 pm

    Iana- you can replace it with honey!

  10. 10

    megan — April 13, 2010 @ 11:00 pm

    This loaf looks so soft and delicious. I love this recipe!

  11. 11

    Tia @ ButtercreamBarbie — April 14, 2010 @ 12:27 am

    i’m so excited to try this – i have tons of instant flavored oatmeal pkg my son used to love but now won’t eat. I don’t like oatmeal either, but i bet i’ll like this bread and what a great way to use up those oatmeal sachets!

  12. 12

    Sarah — April 14, 2010 @ 6:32 am

    Is there any way to reduce the amount of butter and still keep the integrity of the bread?

    – Sarah

  13. 13

    drwinnie — April 14, 2010 @ 6:38 am

    Sarah- you can replace the butter with some sort of oil if you are more comfortable with that…I personally don’t really use vegetable oils in my baking unless it is coconut oil, which I do not think would work here. I don’t know if reducing the amount of the butter would affect the texture and make it not as soft, but if you try it and it works, let me know!

  14. 14

    Katie — April 14, 2010 @ 3:37 pm

    This bread looks amazing, and I’m a big fan of soft breads too. Thanks for submitting to WHB!

  15. 15

    Ricki — April 16, 2010 @ 9:55 am

    It looks so great! If only it didn’t have yeast. . . *sigh*!

  16. 16

    Aubree Cherie — April 20, 2010 @ 7:12 am

    I love how this looks. I’ve been trying a lot of new bread recipes lately, so hopefully this will be one I can make! I’ve actually added this recipe to my weekly top ten recipe review! :)

    ~Aubree Cherie

  17. 17

    Joanne — April 21, 2010 @ 2:31 pm

    I’m an HBinFive addict as well but I’m always up for trying a new bread. This looks fantastic!

  18. 18

    Erika Morrison — April 25, 2010 @ 8:48 pm

    Just baked 2 giant loafs out of this very delicious recipe!
    great way to use up cooked grains.I did replace
    3 tablespoons of extra virgin olive oil for the butter,
    and it worked out so beautifully,thanks for sharing
    Love it!

  19. 19

    sangeeta — April 28, 2010 @ 4:35 am

    this is so good , i am going to make it soon …

  20. 20

    Mary T Capone — May 5, 2010 @ 6:34 am

    I would love to print this recipe but with out all the comments. Is there a way for me to do this? Thanks Mary

  21. 21

    drwinnie — May 5, 2010 @ 12:11 pm

    At the bottom of the post, before the comments section begins, there is a “print this post” icon and link. Click on that, and you’ll be able to print the recipe without the comments and every thing else you don’t want!

  22. 22

    Honey Oatmeal Whole Wheat Bread | Crumbdoodles — May 23, 2010 @ 4:15 pm

    […] found this recipe at Healthy Green Kitchen, and it seemed to hit all the marks!  Healthy, with odd ingredients, and employing a technique […]

  23. 23

    Molly — July 6, 2011 @ 4:57 pm

    My family LOVES this bread!! Thank you for an amazing recipe!