This porridge bread recipe turns leftover oatmeal into a beautifully soft and wholesome loaf! A great way to make sure nothing goes to waste.
Like leftover oatmeal muffins, this delicious porridge bread recipe is a fantastic way to use up any leftover oatmeal from breakfast (you may even find yourself making a bit more than usual just to have an excuse to make this loaf). A maple syrup-sweetened rustic loaf inspired by a King Arthur Flour recipe, thick slices were meant to be spread with a bit of strawberry honey jam or persimmon jam, and I especially like it with homemade blackberry jam! The bread lasts for days, thanks to the extra moisture from the oatmeal, and is sturdy enough for toast or sandwiches.
Jump to:
Why I Love This Homey Bread
The answer to the question of, What do I do with this leftover oatmeal kicking around? is always: Keep it and make something else! I love baking homemade bread, and this recipe is another reliable one for the files. I love it at breakfast, toasted and spread with butter, and it also makes for a nice, sturdy sandwich. A few more highlights include:
- Great use of leftovers. I HATE wasting leftovers, and let's face it—sometimes there's a bit more oatmeal leftover in the pot. No worries, I just tuck it into this dough and it soon will transform into something new!
- Soft, tender crumb. I love a nice chewy bread, such as my easy dutch oven bread or no knead whole wheat bread, but I also love a homey, soft loaf! This porridge bread more than fits the bill.
- Simple ingredients. Oatmeal, flour, and yeast, plus a few more basics, are all you'll need.
- So many uses. Delicious with jam, nut butter, or simply toasted with butter, this bread is also a great base for sandwiches.
Ingredients Needed
Here's a look at the easy ingredients that go into this bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Flour - I use a combination of equal parts whole wheat flour and all-purpose flour.
- Salt - Fine sea salt or table salt.
- Maple syrup - Or substitute honey or 2 tablespoons of granulated sugar.
- Yeast - I use instant yeast, so there's no need to pre-proof the yeast, and I recommend using instant!
- Leftover oatmeal - You'll need 1 cup of cooked oatmeal.
- Water
- Butter - Unsalted or salted butter is fine.
How to Make Porridge Bread
I've taken photos of the bread dough during its multiple rises so you can get an idea of how it should look at each stage; see below.
- Add ingredients to a bowl: Pop all of the ingredients into a large bowl.
- Mix: Stir them together.
- Knead: Turn the dough out onto a floured work surface and knead for 3-4 minutes.
- Rise: Rest, knead again, then let rise for 2 hours.
- Shape: Shape the dough into a round or oval loaf.
- Place on baking sheet: Place dough on a parchment-lined baking sheet.
- Rise again: Cover the dough and let it rise for about 1 hour.
- Score: Slash the top of the loaf several times.
- Bake: Place in a 350°F oven and bake for 40-45 minutes, then cool on a rack.
Tips & Substitution Suggestions
- Use any kind of oats. I love old-fashioned (rolled) oats when I make oatmeal, but steel-cut or instant (quick) oats work great, too.
- Make it dairy-free. Substitute the butter with non-dairy butter or vegetable oil.
- Add a little more flour if necessary. A wetter batch of leftover oatmeal may need a touch more flour, although you don't want to overdo it. Add just enough extra flour to form a smooth and pliable dough.
- Check with a thermometer. If you're uncertain about whether your bread is fully baked, use an instant-read thermometer! Bread is done baking when it hits about 190–200°F internally.
- Add-ins! You could add ½-1 teaspoon ground cinnamon or ginger for a hint of warmth, and/or 1 cup of raisins to make an oatmeal raisin bread. Or, try 1 cup of chopped walnuts for some crunch.
- To make gluten-free: Use King Arthur Flour's Gluten Free Bread Flour in place of the whole wheat and all-purpose flour by weight.
Serving Options
- Butter - Unsalted or salted (my fav) is so good on a warm slice of bread!
- Jam - Your favorite jam works all the time.
- Cream cheese - A little tangy cream cheese adds extra flavor.
- Nut butter - Almond, peanut, or cashew butter is so good!
- As a sandwich - Layer up the cheese, crisp lettuce, and whatever else you like!
- Avocado toast - Lightly toasted porridge bread makes the best base for creamy avocado toast.
Proper Storage
- Counter - Store the loaf, loosely wrapped or in a sealable plastic bag, on the counter for up to 5 days.
- Freezer - Freeze the whole loaf in a freezer-safe bag, or cut it into slices and freeze the bread in a sealable freezer bag for easy access.
More Oatmeal Recipes
Happy baking! If you make this, I’d love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Porridge Bread
This porridge bread recipe turns leftover oatmeal into a beautifully soft and wholesome loaf! A great way to make sure nothing goes to waste.
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 ½ teaspoons fine sea salt
- 2 tablespoons maple syrup
- 2 teaspoons instant yeast
- 1 cup cooked oatmeal
- 1 ¼ cups water (lukewarm)
- 2 tablespoons unsalted butter softened
Instructions
- In a large bowl, mix together all of the ingredients.
- Turn the dough out onto a floured work surface and knead for 3-4 minutes. Let the dough rest for 5 to 10 minutes, then knead for 3-4 minutes more until a soft, smooth dough forms. Place the dough in an oiled bowl, cover, and let it rise until doubled in bulk, about 1 ½ to 2 hours.
- Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.
- Cover the dough and let it rise for about 1 hour. It will be slightly less than doubled in bulk.
- Preheat the oven to 350°F and slash the top of the loaf several times; I used a crosshatch pattern. Bake for 40 to 45 minutes, or until the loaf is a deep golden brown.
- Remove the bread from the oven and transfer it to a rack to cool completely. It's delicious served warm.
Notes
Recipe adapted from King Arthur Flour.
-
- Use any kind of oats. I love old-fashioned (rolled) oats when I make oatmeal, but steel-cut or instant (quick) oats work great, too.
-
- Make it dairy-free. Substitute the butter with non-dairy butter or vegetable oil.
-
- Add a little more flour if necessary. A wetter batch of leftover oatmeal may need a touch more flour, although you don't want to overdo it. Add just enough extra flour to form a smooth and pliable dough.
-
- Check with a thermometer. If you're uncertain about whether your bread is fully baked, use an instant-read thermometer! Bread is done baking when it hits about 190–200°F internally.
-
- Add-ins! You could add ½-1 teaspoon ground cinnamon or ginger for a hint of warmth, and/or 1 cup of raisins to make an oatmeal raisin bread. Or, try 1 cup of chopped walnuts for some crunch.
- To make gluten-free: Use King Arthur Flour's Gluten Free Bread Flour in place of the whole wheat and all-purpose flour by weight.
Nutrition
Calories: 190kcalCarbohydrates: 36gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 489mgPotassium: 136mgFiber: 4gSugar: 2gVitamin A: 60IUVitamin C: 0.01mgCalcium: 18mgIron: 2mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
Did you make this recipe?Let me know in the comments how it went!
I'd love to hear from you! Please leave me a note.