This homemade maple oat bread is soft, hearty, and naturally sweetened with maple syrup, making it perfect for breakfast, sandwiches, or a wholesome snack. With a tender crumb, a hint of cinnamon, and a golden, slightly crisp crust, this easy no-knead bread is delicious on its own, toasted with butter, or lightly drizzled with maple syrup.
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- Thin Kitchen Towel
- Bread Oven or Dutch Oven
Ingredients
For the Dough:
- 2 cups warm water (about 110°F)
- 2 tablespoon maple syrup
- 2 tablespoon olive oil, avocado oil, or coconut oil
- 1 teaspoon cinnamon
- 3 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 cup quick oats or old-fashioned rolled oats (steel-cut oats will not work)
Toppings:
- Soft butter (regular or vegan)
- Maple syrup for drizzling
Instructions
How to Make Maple Oat Bread
- Activate the Yeast: Warm the water and pour it into a large mixing bowl. Stir in the maple syrup, oil, cinnamon, and yeast. Let it sit for 3–5 minutes until the yeast becomes foamy.
- Mix the Dough: Add the flour and oats to the bowl. Stir until a thick dough forms. The dough will be slightly sticky but should hold together.
- Let the Dough Rise: Cover the bowl with a thin kitchen towel and place it in a warm area. Allow it to rise for about 1 hour until it doubles in size.
- Preheat & Shape: Preheat the oven to 375°F. Lightly oil the bottom of your bread oven or Dutch oven. Flour your hands, then shape the risen dough into a round loaf and place it inside the oiled bread oven.
- First Bake: Cover with a lid and bake for 30 minutes.
- Crisp the Crust: Carefully remove the bread oven from the oven and take off the lid. The bread should have risen but will still be pale. Increase the oven temperature to 475°F and bake uncovered for an additional 5–10 minutes until the top turns golden brown.
- Cool & Serve: Remove from the oven and let the bread cool slightly before slicing. Enjoy warm with soft butter and a drizzle of maple syrup!
Baking Tips & Variations
- Flour Substitute: For a heartier texture, replace 1 cup of all-purpose flour with whole wheat flour.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Frequently Asked Questions
Can I make this without a Dutch oven?
Yes! You can bake the bread on a parchment-lined baking sheet, though the crust may not be as crisp.
How do I know when my dough has risen enough?
It should double in size and feel airy when lightly poked.
Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount, and you can skip the proofing step—just mix all ingredients together.
Do you have a yeasted cinnamon rolls recipe?
We absolutely do! Click here for our delicious cinnamon rolls recipe.
Can you please link the dutch oven/bread oven that you used?
Here's a link to my Le Creuset Bread Oven.
Maple Oat Bread
This maple oat bread is soft, hearty, and naturally sweetened with maple syrup, making it perfect for breakfast or a wholesome snack. With a tender crumb and a hint of warm oats, it’s delicious on its own or toasted with a smear of butter and lightly drizzled with maple syrup.
Equipment
- Large Mixing Bowl
- measuring cups and spoons
- Thin Kitchen Towel
- Bread Oven or Dutch Oven
Ingredients
Maple Oat Bread Ingredients
- 2 cups warm water
- 2 tablespoon maple syrup
- 2 tablespoon olive oil, avocado oil, or coconut oil
- 1 teaspoon cinnamon
- 3 teaspoon active dry yeast
- 3 cups all purpose flour
- 1 cup quick oats or regular old fashioned rolled oats steel cut oats will not work in this recipe
Toppings
- soft regular or vegan butter
- maple syrup for drizzling
Instructions
How To Make Maple Oat Bread
- Start by warming the water and pouring it into a large mixing bowl. Add the maple syrup, oil, cinnamon, and yeast. Stir a few times and then let the yeast sit for 3-5 minutes. Add the flour to the bowl and then the oats. Mix until a thick dough forms. Cover the bowl with a thin kitchen towel and let it sit in a warm area of your home for one hour.
- Preheat the oven to 375. Oil the bottom of your bread oven. Once the dough has risen, flour your hands and use them to knead the dough into a round mound. Place the dough into the oiled bread oven, cover it, and bake for 30 minutes.
- Carefully remove the bread oven from your oven and remove the lid from it. Your bread should have completely risen and it should be pale in color. Without the lid, return the bread into the oven and raise the temperature of your oven to 475. Bake for 5-10 more minutes until the top of your bread is dark in color.
- Remove from the oven and let it sit for a few minutes before slicing and enjoying warm. We love this loaf with a little soft butter and drizzled with maple syrup. Enjoy!
Video
Nutrition
Serving: 1slice
Tried this recipe?Let us know how it was!
Natalie says
This recipe looks amazing. Just wondering if I could sub out the wheat flour for a gluten free option? Will it still work?
Kind regards,
Nat
Jillian Glenn says
Hi Natalie, unfortunately I haven't tested this recipe with gluten-free flour but typically you won't get the same kind of rise (when using yeast) with gluten-free flour as you'd get with a traditional wheat flour.
Nicole says
Hey l have tried this recipe so what l have experienced is my bread was really thick is that normal, when my boyfriend tried he mentioned it was too and it was doughy. I thought since he tried it like a few mins just coming out of the oven as to why it was doughy maybe l should have waited and let it cool longer before serving maybe that would have made a difference. What are your thoughts?
Jillian Glenn says
I would definitely let it cool. It should be fluffy and not doughy.
Nicole says
What are your nutritional facts for this bread? I am a calorie counter
sierra says
hi! would it be possible to sub the water for oat milk?
Jillian Glenn says
I don't see why not!