Hearty Oat Bread

Soft, wholesome homemade bread with hearty oats, maple syrup, and seeds.

There are recipes you make because they're quick, and then there are recipes you make because they slow you down in the best possible way. 

I love those afternoons when I can turn on a playlist, tie on my apron, and let bread dough work its magic while life happens around me. The house starts smelling warm and cozy, somebody inevitably wanders into the kitchen asking, "Is it ready yet?" and before long everyone seems to gather around the counter without being invited.

This loaf has become one of our regulars because it's hearty enough for sandwiches, soft enough for toast, and just wholesome enough to make me feel good about cutting one more slice.

💜 Affiliate Disclosure: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you. I only share products and resources I genuinely think may be helpful.

Recipe at a Glance

Prep Time	20 minutes
Rise Time	1½ to 2¼ hours
Bake Time	35 to 45 minutes
Cooling	1 hour
Total Time	About 3½ hours
Yield	1 artisan boule, 1 Pullman loaf, or 2 standard loaves

Ingredients

Before we begin, gather everything you'll need. Having your ingredients measured ahead of time makes bread baking much more relaxing.

• 2 cups hot water
• 2½ tablespoons unsalted butter
• 1 tablespoon coconut milk powder
• ¼ cup maple syrup
• 1 cup old-fashioned rolled oats
• ½ cup almond flour
• 2 tablespoons mixed seeds (chia, flax, and hemp)
• 1½ teaspoons salt
• 1 tablespoon instant yeast
• 1 cup whole wheat flour
• 2½ cups all-purpose flour

Instructions

1. Build the Flavor Base

   In the bowl of your stand mixer, combine the hot water, butter, maple syrup, coconut milk powder, rolled oats, almond flour, mixed seeds, and salt. Stir until the butter melts.

   Let the mixture rest until it cools to about 100–110°F. While it rests, the oats soften, the almond flour hydrates, and the flavors begin working together. This small step makes a surprisingly big difference.

   

2. Mix and Knead the Dough

   Sprinkle the instant yeast directly over the cooled oat mixture. Add the whole wheat flour, then gradually mix in the all-purpose flour.

   Using the dough hook, knead on low speed for about 6 to 8 minutes until the dough becomes smooth, soft, and only slightly tacky. Don't chase a perfectly dry dough. A slightly sticky dough almost always bakes into a softer loaf.

   

3. First Rise

   Cover the bowl and let the dough rise until doubled in size, about 60 to 90 minutes depending on the temperature of your kitchen.

   This is usually when I clean up the kitchen and pour myself another cup of coffee.

4. Shape and Final Rise

   Turn the dough onto a lightly floured surface. Using both hands, gently tuck the edges underneath while rotating the dough until a smooth, tight boule forms. Don't overthink it. The goal is simply to create enough surface tension for a beautiful oven spring.

   Transfer the loaf to a floured banneton or towel-lined bowl for its second rise. Once ready, carefully turn it onto parchment paper and score the loaf using the same decorative pattern shown above.

5. Bake and Cool

   Transfer the scored loaf to your preheated Dutch oven. Bake at 425°F for:

   • 20 minutes with the lid on
   • 15 to 20 minutes with the lid off

   The crust should be deep golden brown and the internal temperature should reach 200–205°F.

   Let the bread cool for at least an hour before slicing. Waiting is the hardest part, but that cooling time allows the crumb to finish setting, making each slice softer and easier to cut.

Tender oats, tiny flecks of seeds, and a soft, fluffy crumb wrapped in a crisp crust.

Baker's Tips

• Measure flour by spooning it into the measuring cup.
• Let the oat mixture cool before adding the yeast.
• Don't over-flour the dough.
• Bake until the internal temperature reaches 200–205°F.
• Allow the loaf to cool completely before slicing.

Ways to Enjoy It

• Warm with butter
• Toasted with jam
• Alongside soup or chili
• As sandwich bread
• Made into French toast
• Cubed into homemade stuffing

Storage and Freezing

For longer storage, slice the cooled loaf, wrap it well, and freeze for up to three months.

Frequently Asked Questions

Can I make this by hand?

Absolutely! Mix with a wooden spoon, then knead by hand for about 10 to 12 minutes.

Can I use active dry yeast?

Yes. Let it sit in the cooled mixture for 5 to 10 minutes before adding the flour.

Can I bake this in a loaf pan?

Yes! This dough works beautifully in:

• One 13 × 4 × 4-inch Pullman loaf pan
• Two 8½ × 4½-inch loaf pans
• One 9 × 5-inch loaf plus 4 to 6 dinner rolls

Can I freeze it?

Yes. Slice the cooled loaf, wrap it well, and freeze for up to three months.

From My Kitchen to Yours

If you've ever thought homemade bread was too difficult, I hope this recipe changes your mind. It's simple, forgiving, and the kind of recipe that reminds us the best things often take a little time.

Whether you're baking it for your family, sharing a loaf with a neighbor, or enjoying a quiet slice with your morning coffee, I hope it fills your kitchen with warmth and your table with good company.

Keep celebrating life's ups, downs, and all-arounds... one homemade loaf at a time. 💜

A gentle note: This recipe is shared for home-kitchen inspiration. Please use your own judgment for ingredient substitutions and dietary needs.

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Cranberry Maple Granola Pancakes

Fluffy buttermilk pancakes with buttery edges, cranberry-maple granola, and a drizzle of maple syrup.

Sometimes breakfast just needs a little something extra.

These buttermilk pancakes get a sweet, crunchy upgrade from cranberry-maple granola. Stack them up, drizzle on some maple syrup, and you've got a cozy breakfast that feels a little more special without making breakfast complicated.

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• Pinch of salt

• 1 cup buttermilk

• 1 egg

• 3 tablespoons butter, melted

• ¼ cup cranberry-maple granola

• Maple syrup, for serving

• Additional cranberry-maple granola, for topping

Directions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Add the buttermilk and egg. Whisk until just combined and smooth.

3. Stir in the melted butter and ¼ cup cranberry-maple granola.

4. Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.

5. Using a ¼-cup measure, pour the batter onto the hot skillet.

6. Cook until the pancakes are golden brown and the edges are set. Flip and cook the other side until golden.

7. Keep cooked pancakes warm in a 275°F oven while you finish the remaining batter.

8. Stack the pancakes and top with maple syrup and a generous sprinkle of cranberry-maple granola.

💜 From My Kitchen

Don't overmix. Once the flour is incorporated, you're done. A few small lumps are perfectly fine.

Keep the granola in the batter light. The ¼ cup gives you a little cranberry-maple goodness without weighing down the pancakes.

Make the stack count. Keep finished pancakes warm in a low oven while you cook the rest so everyone gets a warm stack at the table.

💜 From My Kitchen to Yours

A warm stack of pancakes, a little maple syrup, and something crunchy on top. That's a pretty good way to start the day.

Pull up a chair and enjoy. 💜

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Easy Make-Ahead Homemade Bread

A simple whole-wheat bread dough you can mix once, keep in the refrigerator, and bake into fresh loaves whenever you need one.

Baked and sliced

Hey y'all. 💜 This was actually my first homemade bread, and it gave me the confidence to start experimenting with bread at home. I originally found the recipe through Gwen's Nest and have made a few tweaks along the way.

What keeps me coming back to it is the make-ahead dough. Mix it once, keep it in the refrigerator, and bake a fresh loaf whenever you need one.

💜 Affiliate Disclosure: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you. I only share products and resources I genuinely think may be helpful.

Recipe at a Glance

Type	Make-ahead bread dough
Initial Rise	2 hours
Chill Time	At least 3 hours
Second Rise	40 minutes per loaf
Bake Time	25–30 minutes per loaf
Oven Temperature	450°F
Dough Storage	Up to 2 weeks
Yield	Variable, depending on how much dough is baked at a time

Equipment

• Large jar or 5-quart container, available here
• Pizza stone, available here
• Parchment paper

Ingredients

• 3 cups warm water
• 1½ teaspoons salt
• 3 cups whole wheat flour
• 3½ cups unbleached all-purpose flour
• 1½ tablespoons instant or fast-rise yeast

Make the Dough

1. Mix the Dough

In a large 5-quart container, combine the warm water, salt, whole wheat flour, unbleached all-purpose flour, and yeast.

Stir with a wooden spoon until everything is evenly mixed and there are no dry spots.

2. Let It Rise

Cover the container loosely and let the dough rise on the counter for 2 hours.

3. Refrigerate

After the initial rise, refrigerate the dough for at least 3 hours before baking.

The dough can then be used as needed, making it easy to have homemade bread ready without starting a new batch every time.

Bake a Loaf

1. Prepare Your Baking Surface

Place your baking stone in the oven and prepare a sheet of parchment paper. If you don't have a baking stone, an upside-down baking sheet can be used instead.

2. Portion the Dough

Wet your hands and remove a piece of dough about the size of a large grapefruit.

Gently shape the dough on the parchment paper, smoothing the top as you go.

3. Let It Rise

Let the shaped dough rise for 40 minutes.

About halfway through the rise, preheat the oven to 450°F.

4. Score and Bake

Add kosher salt, herbs, or seeds if you'd like.

Then score the dough before baking.

Bake for 25–30 minutes, or until the loaf is golden brown.

Ready for the oven

Baker's Tips

• Wet your hands before shaping. The dough is soft and sticky.
• Handle the dough gently. This helps preserve the air pockets that develop during rising.
• Cold dough is easier to shape. Give it the recommended chill time when you can.
• Score before baking. A few cuts give the loaf room to expand as it bakes.

Storage & Make-Ahead

Keep the remaining dough refrigerated and use it within 2 weeks of mixing.

As the dough sits, you may notice small bubbles or some darkening on the surface. The original recipe notes that these changes are normal and do not affect the bread's flavor or quality.

From My Kitchen

If you like a little sourdough-style flavor, you can let the dough rest lightly covered on the counter for the first 24 hours before refrigerating it.

That's an optional variation I enjoy, not a required step in the recipe.

Want more variations? I originally adapted this recipe from Gwen's Nest , where you'll find additional tweaks and alternatives.

From My Kitchen to Yours

There's something awfully nice about having bread dough waiting in the refrigerator. Mix it once, bake what you need, and let the rest wait for another day.

I hope this one earns a little spot in your kitchen, too. 💜

A gentle kitchen note: This recipe is shared for home-kitchen inspiration. Please use your own judgment when making ingredient substitutions and consider your individual dietary needs.

Printable Recipe Card

Easy Make-Ahead Homemade Bread

A simple whole-wheat bread dough you can mix once, keep in the refrigerator, and bake into fresh loaves whenever you need one.

Yield	Variable, depending on the amount of dough baked at a time
Initial Rise	2 hours
Chill	At least 3 hours
Second Rise	40 minutes per loaf
Bake	25–30 minutes per loaf
Oven	450°F
Dough Storage	Up to 2 weeks

Ingredients

• 3 cups warm water
• 1½ teaspoons salt
• 3 cups whole wheat flour
• 3½ cups unbleached all-purpose flour
• 1½ tablespoons instant or fast-rise yeast

Instructions

1. Combine the warm water, salt, whole wheat flour, unbleached all-purpose flour, and yeast in a large 5-quart container.
2. Stir until evenly mixed with no dry spots.
3. Cover loosely and let rise on the counter for 2 hours.
4. Refrigerate the dough for at least 3 hours before baking.
5. When ready to bake, wet your hands and remove a piece of dough about the size of a large grapefruit.
6. Gently shape the dough on parchment paper.
7. Let it rise for 40 minutes.
8. Preheat the oven to 450°F about halfway through the rise.
9. Add kosher salt, herbs, or seeds if desired, then score the dough.
10. Bake for 25–30 minutes, until golden brown.

Storage

Keep the remaining dough refrigerated and use within 2 weeks of mixing.

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Southern Style Eggs Benedict

A Southern-inspired twist on classic Eggs Benedict with maple sausage, roasted butternut squash, sautéed vegetables, poached eggs, and warm country gravy.

Hey y’all. I hadn’t really made brunch before, but one morning Z and I slept late and brunch suddenly sounded like a pretty good idea. I wanted to try something a little different, and apparently that was also the day I decided to venture into the strange world of poached eggs. 💜

The result was this Southern-style take on Eggs Benedict, built on thick-cut bread instead of an English muffin and topped with maple sausage, vegetables, roasted butternut squash, a poached egg, and country gravy.

💜 Affiliate Disclosure: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you. I only share products and resources I genuinely think may be helpful.

Recipe at a Glance

Yield	1 serving
Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Why You'll Love It

• It's a Southern comfort-food spin on classic Eggs Benedict.
• Maple sausage and country gravy bring a little extra savory-sweet goodness to the plate.
• It's a tasty way to use leftover roasted butternut squash.
• The egg cups make poaching the eggs approachable, even if you're new to poaching eggs.

Ingredients

• 2 eggs
• 2 ounces maple breakfast sausage
• ¼ cup sweet onion, finely diced
• 2 cloves garlic, finely diced
• ¼ cup bell pepper, finely diced
• ½ cup roasted butternut squash, finely diced
• 2 slices thick-cut bread
• ¼ cup prepared country gravy
• 1 tablespoon vegetable oil, optional

Bread

Use your favorite thick-cut bread. Potato bread works especially well, or try a slice of Hearty Oat Bread for a heartier option.

Country Gravy

I use prepared country gravy made from a mix. If you'd like to keep one on hand, you can find my recommended country gravy mix on Amazon .

Equipment

• Silicone egg poaching cups: the egg cups I use

How to Make Southern Style Eggs Benedict

1. Prepare the Eggs

   Bring a pot of water to a boil.

   Lightly grease two silicone egg poaching cups with butter or oil. Gently crack one egg into each cup.

   Place the cups on the surface of the boiling water, reduce the heat to a gentle simmer, and cover the pot.

   Cook for 4–6 minutes, depending on how firm you like your poached eggs.

2. Cook the Sausage

   While the eggs are cooking, crumble the maple breakfast sausage into a skillet and brown it.

   Drain the sausage and set it aside, but keep the rendered fat in the pan.

3. Sauté the Vegetables

   Add the onion and garlic to the skillet with the sausage drippings. Add a little vegetable oil if needed.

   Sauté until the onion begins to turn translucent.

   Add the bell pepper and cook until softened.

   Add the roasted butternut squash and cooked sausage. Stir everything together and cook for another 2–3 minutes.

4. Toast the Bread

   Toast the two slices of thick-cut bread.

   Use a round cutter to cut a 2-inch circle from each slice.

5. Assemble

   Place the toasted bread rounds on a plate.

   Divide the sausage and vegetable mixture between the two toast rounds.

   Carefully remove the poached eggs from the cups and place one egg on each toasted round.

   Warm the prepared country gravy and spoon it over the eggs.

   Serve warm.

From My Kitchen 💜

A little tip from my first poached-egg adventure: Grease those poaching cups. Butter or coconut oil worked better for me than a thin liquid oil, and covering the pot makes a big difference in getting the egg cooked properly. The original version of this recipe was definitely a learning experience, so I'm happy to save you a little user error. 😂

No poaching cups? You can poach the eggs directly in gently simmering water using your preferred traditional poaching method. The cups are simply the method I originally used.

Need roasted butternut squash? You can roast cubed squash ahead of time and keep it ready in the refrigerator for recipes like this. For a quick batch, toss the cubes with a little oil and roast at 425°F until tender and lightly browned, then let them cool before adding them to the recipe.

Want to see the egg cups in action? I originally used silicone egg poaching cups for this recipe. If you'd like a quick look at how they work, watch the egg poaching cup demonstration on YouTube .

From My Kitchen to Yours

This one started as a sleepy morning, a craving for brunch, and a little curiosity about poached eggs. Sometimes that's all it takes to end up with something worth making again.

I hope this Southern twist finds its way onto your brunch table, too. 💜

Printable Recipe Card

Southern Style Eggs Benedict

Yield: 1 serving  •  Prep: 15 minutes  •  Cook: 15 minutes  •  Total: 30 minutes

Ingredients

• 2 eggs
• 2 ounces maple breakfast sausage
• ¼ cup sweet onion, finely diced
• 2 cloves garlic, finely diced
• ¼ cup bell pepper, finely diced
• ½ cup roasted butternut squash, finely diced
• 2 slices thick-cut bread
• ¼ cup prepared country gravy
• 1 tablespoon vegetable oil, optional

Equipment

• 2 silicone egg poaching cups

Instructions

1. Bring a pot of water to a boil.
2. Lightly grease two silicone egg poaching cups and crack one egg into each cup.
3. Place the cups on the boiling water, reduce to a gentle simmer, cover, and cook for 4–6 minutes.
4. Meanwhile, crumble and brown the maple breakfast sausage. Drain and reserve the rendered fat.
5. Add the onion and garlic to the skillet. Add a little oil if needed and sauté until the onion begins to turn translucent.
6. Add the bell pepper and cook until softened.
7. Add the roasted butternut squash and cooked sausage. Cook for 2–3 minutes.
8. Toast the bread and cut a 2-inch round from each slice.
9. Divide the sausage mixture between the two toast rounds.
10. Place a poached egg on each toast round.
11. Warm the country gravy, spoon it over the eggs, and serve.

Tip: If you don't have silicone egg poaching cups, you can poach the eggs directly in gently simmering water using your preferred traditional method.

Toast the bread and cut a 2-inch round from each slice.

Divide the sausage mixture between the two toast rounds.

Place a poached egg on each toast round.

Warm the country gravy, spoon it over the eggs, and serve.

Tip: If you don't have silicone egg poaching cups, you can poach the eggs directly in gently simmering water using your preferred traditional method.

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