Oatmeal Casserole Bread | Recipes

Oatmeal Casserole Bread

(32) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves

A scratch baker’s delight, this great tasting bread doesn’t require any kneading or shaping. It’s even better with a thick layer of cream cheese and thinly sliced apples.


1 3/4 cups 425 mL water, boiling
3/4 cup 175 mL Robin Hood® Oats
1/4 cup 50 mL molasses
1 1/2 tsp 7 mL salt
3 tbsp 45 mL Crisco® Canola oil
1 tsp 5 mL granulated sugar
1/2 cup 125 mL water, warm
1 pkg 8 g (2 1/4 tsp/11 mL) active dry yeast
4 cups 1 L Robin Hood Best For Bread Homestyle White Flour
1 cup 250 mL Robin Hood Best For Bread Whole Wheat Flour


  1. Combine water and oats in large bowl. Stir in molasses, salt and oil. Cool to room temperature.
  2. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  3. Add dissolved yeast and 2 cups (500 mL) white flour to oat mixture. Beat on low speed of electric mixer 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often.
  4. Stir in whole wheat flour, then remaining white flour, until thoroughly blended. Use enough flour to make a soft, non-sticky dough.
  5. Cover with greased waxed paper and tea towel.
  6. Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes). Punch down.
  7. Beat with wooden spoon. Spread in 2 greased (1 1/2 qt/1.5 L each) casseroles or soufflé dishes.
  8. Cover with tea towel and let rise in warm place until dough is 1" (2 cm) above top of pan (30 minutes).
  9. Preheat oven to 375°F/190°C.
  10. Bake on lower oven rack of preheated oven for 25 to 35 minutes, or until golden.


  • This recipe makes 2 loaves. This bread can also be baked in two 8 1/2" x 4 1/2" (1.5 L) loaf pans.

Nutritional Information

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