Homemade Maple Oat Bread (Ready in Under 4 Hours!)

There’s something extra special about making bread from scratch—but when that bread is very lightly sweetened with real maple syrup? Pure magic. We tapped the maple trees here on Maker Farm this spring, and this maple oat bread is one of my favorite ways to use it—a rustic, wholesome loaf with just the right touch of natural sweetness.

I recently made this delicious oatmeal bread on an episode of the Maker Farm Story. You can watch me make it here:

This Maple Oat Bread is soft and hearty. It has a tender crumb and the cozy flavor of old-fashioned oats. It’s the kind of bread you want to slice thick and serve warm with a pat of butter—or maybe toast it and drizzle a little more maple syrup on top (no judgment here). In fact, our favorite way to eat it is toasted, slathered with fresh butter, and sprinkled with some maple sugar.

Even better? You can make it in four hours or less, start to finish—no fancy tools or sourdough starter required.

Why You’ll Love This Maple Oat Bread

• ✅ Naturally sweetened with maple syrup or maple sugar
• ✅ Hearty texture from rolled oats
• ✅ No kneading, stand mixer, or bread machine needed
• ✅ Simple ingredients you already have at home
• ✅ Great for breakfast, toast, or sandwiches

Whether you’re new to bread baking or just looking for a wholesome, homemade loaf to add to your routine, this recipe is the perfect place to start.

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Ingredients

Here’s what you’ll need to make your own loaf of maple oat bread:

• 1.5 cups old-fashioned rolled oats or quick oats (do not use steel cut oats)
• 1 cup boiling water
• 1/2 cup pure maple syrup (or 1/2 cup maple sugar + 2 T. water)
• 2 teaspoons salt (any type – I used kosher salt)
• 1.5 teaspoons active dry yeast
• 3/4 cup warm water (105–115°F / 40–46°C)
• 3 1/4 cups bread flour (all-purpose works too, but not quite as well)
• Softened butter (for greasing the loaf pan)
• 1/2 cup rolled oats (for coating the pan and topping the bread)
• (optional) Olive oil or egg wash to stick the oats to the top of the loaf before baking

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Step-by-Step Instructions

Step 1: Make the Oatmeal Base

In a large bowl, combine 1.5 cups of rolled oats with 1 cup of boiling water. Stir in the maple syrup (or maple sugar + extra water) and salt. Let this mixture rest for about 10 minutes to soften the oats and infuse flavor.

Step 2: Activate the Yeast

While the oats are softening, combine the active dry yeast with warm water (105-115°F/40-46°C) in a small bowl. Let it sit for 10 minutes. This ensures your yeast is active and ready to help the dough rise.

Step 3: Mix the Dough

Add the yeast mixture to the oatmeal mixture. Stir in 3 1/4 cups of flour and mix until a dough forms. Form the dough into a rough ball (it will be a bit sticky) and cover the bowl with a clean cloth. No need to knead. Let it rise in a warm place for 2–3 hours, or until doubled in size. I only needed two hours here in Ann Arbor, Michigan, but you may need more if you live closer to sea level.

Step 4: Prep the Loaf Pan

Grease a 9″ loaf pan with softened butter. Pour 1/2 cup of rolled oats into the pan and tap/shake gently so the oats stick to all sides of the pan.

Step 5: Shape and Second Rise

Turn out the risen dough, shape it into an oblong loaf, and place it in the oat-coated pan. Sprinkle any leftover oats on top. You can also optionally add some olive oil or an egg wash to the loaf top to help the oats stick better. Let the dough rise again uncovered for 45–60 minutes in a warm place, until it domes over the top of the pan.

Step 6: Bake and Cool

Preheat your oven to 375°F. Bake for 45 minutes, or until the top is golden brown. Cool for at least 30 minutes before slicing.

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Tips for Success

• Don’t skip the oat soak. This step softens the oats so they bake up tender rather than chewy.
• Maple sugar needs extra water. If you have it, use it, but also add a little extra water! But syrup works beautifully, too. I’ve made it both ways, and I prefer it with the syrup.
• If your bread isn’t rising, make sure your environment is warm enough—learn more here.
• Add a little oil or egg wash to the loaf top before baking to keep the oats in place (I skipped this when I last made it, and regretted it when my oats were falling off while slicing!)
• Cool completely before slicing to prevent gummy bread. It’s worth the wait!

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Storage & Freezing

• 🧊 Store in a sealed container or wrapped in foil for up to 3 days at room temp
• ❄️ Freeze slices individually for easy toast-on-demand—just pop in the toaster from frozen

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More Recipes You Might Enjoy

• Homemade Maple Sugar – from sap to sweetener
• Easy Bread With Just 4 Ingredients (Great for Beginners)
• DIY Butter – so fresh and delicious

Watch how I turn fresh sap into golden maple syrup and then transform it into maple sugar right here on Maker Farm.

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Final Thoughts

There’s something incredibly grounding about baking your own bread—especially when I make it with ingredients I’ve harvested myself. This maple oat bread connects me to the land, to tradition, and to that simple joy of creating something nourishing with my hands.

I hope it brings you that same comfort and satisfaction.

Let me know if you try it—or if you’re dreaming of collecting your own maple syrup one day, too!

Love,
Jennifer