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Oatmeal Wheat Bread

Jami Nolen

January 10, 2010


It is soup season and what goes great with soup? Fresh homemade bread, hot out of the oven! This is a quick bread so there is no yeast or rising required. It is full of heart healthy fiber and tastes great without loads of butter.



  • 1 tablespoon plus 1 cup old-fashioned rolled oats, divided
  • 1 1/3 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 8 ounces nonfat plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3/4 cup nonfat milk



  1. Position rack in middle of oven; preheat oven to 375 F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
  2. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.


Nutrition Information (per slice)

Calories: 193

Fat: 6 g (sat: 1 g, mono: 3 g)

Cholesterol: 18 mg

Carbohydrates: 31 g

Protein: 6 g

Fiber: 3 g

Sodium: 396 mg

Potassium: 100 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, January 27, 2010