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Course: Breads
Keyword: Baking, Breakfast, Brunch, Healthy, Leftover Oatmeal Bread

Leftover Oatmeal Bread

ACTIVE TIME: 20 minutes
TOTAL TIME: 10 hours 45 minutes
Yield: 1 loaf
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  • 1 package active dry yeast
  • 11 ounces bread flour, plus extra for kneading
  • 1/4 cup plus 1 tablespoon toasted, uncooked old-fashioned rolled oats, divided
  • 1 teaspoon kosher salt
  • 12 ounces leftover, cooked old-fashioned rolled oats, at room temperature
  • 1/4 cup warm water
  • 2 tablespoons agave syrup
  • 1 tablespoon olive oil, plus extra for bowl and pan
  • 1 large egg yolk
  • 1 tablespoon water

Specialized Hardware

  • Digital instant-read thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 10 hours 45 minutes
Yield: 1 loaf


  • Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
  • Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments, mixing thoroughly with a wooden spoon after each addition.
  • Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
  • Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9-by-5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
  • Heat oven to 350ºF.
  • Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature of 210ºF on an instant-read thermometer, 55 minutes to 1 hour. Remove the loaf from the pan to a wire rack for 30 minutes before slicing and serving.
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