Honey Oatmeal Bread

Megan Myers | Stetted Updated

Honey Oatmeal Bread is great for sandwiches, dipping in soup, and especially toast! Revive your breakfast routine with this wholesome toasting bread that's easy to make.

Honey Oatmeal Bread Photo

When I was a kid, I didn't often have cereal for breakfast, instead preferring a warm slice of bread day in and day out. I had toast so much that I once dreamed about giant toast people chasing me - a dream that only served my desire to eat even more of it.

To this day one of my favorite breakfasts (and snacks) is a hunk of freshly toasted, buttered bread. And now that I can make my own bread, well, it's practically the most perfect food in my book. The only thing I was missing was a good toaster, and now I've got that covered too.

As our previous toaster had just died, I was excited to try out the Magimix Vision Toaster. I had seen it around the Internet and in stores, and with my love of design I was immediately entranced by the clean lines and glass front. My son and husband were just as excited as I was when it arrived at our house, and the next day we eagerly set our first pieces of bread into the machine.

Honey Oatmeal Bread Toasting

I find the most "difficult" part of toasting to be determining what setting to use, but the glass front helps eliminate that problem. It's also incredibly easy to clean - a must for any gadget in my house - with a slide out tray and side panels that fold out. Yep, no more shaking the toaster upside down over the trash to get out those errant crumbs!

Why am I telling you about this toaster? Because thanks to the folks at Magimix, Food Fanatic gave one away to a lucky reader!

Grab my recipe for Honey Oatmeal Toasting Bread. It's delicious any way you eat it.

Oatmeal Bread Recipe

    16 Servings


  • 3 cups All-Purpose Flour, plus extra for kneading
  • 1 cup Whole Wheat Flour
  • 1 cup Old Fashioned Oats
  • 2 1/4 teaspoons Yeast
  • 1 teaspoon Salt
  • 2 tablespoons Unsalted Butter, softened
  • 1/4 cup Honey
  • 1 1/2 cups Boiling Water, warmed to 90 degrees


  1. In a large bowl, mix together 1 cup of the all-purpose flour, the whole wheat flour, oats, yeast, and salt.
  2. Stir in butter and honey and mix well.
  3. Add the water and stir to fully incorporate all ingredients.
  4. Add remaining all purpose flour 1/2 cup at a time, until you have a shaggy, cohesive dough that pulls away from the sides of the bowl (you may not use all the flour).
  5. Generously flour a work surface and dump out your dough. Keeping your hands and the work surface floured, knead dough until you have a smooth ball of dough that springs back when gently pressed with a finger. Be sure to scrape up and discard any stuck bits of dough - you don't want to incorporate them back into the dough.
  6. Place dough in a large greased bowl and cover with a kitchen towel or plastic wrap. Let rise for 1 1/2 hours.
  7. When dough has risen, dump out onto a floured surface and gently press to remove excess air. Form into a loaf shape and place into a greased 9x5 pan.
  8. Cover and let rise for 30 minutes.
  9. Bake at 350 for 35-40 minutes.

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Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.