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Oatmeal bread baked in baking dish

This oatmeal bread is super easy to make because you don’t have to make rolls or shape into a loaf. All I did was press the dough into regular large baking dish.  The weekend are super busy right now with tons of activities for Bella. This weekend it was the May Fair at her school and we helped out. Right before the fair I taught a prenatal yoga class so it was running here and there and then spending time outside in the heat.

So today when I had to bake for the week I was lacking in both energy and inspiration. But lucky me, oatmeal and maple bread is the families favorite and what shape it comes out in they really do not care.

2 ½ cups  water
50g butter
2 ½ cups oats plus some for decoration
6 cups white spelt flour or all-purpose flour (maybe more)
1 tsp. salt
1 ½ tsp. active dry yeast
¼ cup maple syrup

Combine water, oats and butter in a saucepan and bring to boil while stirring. When it’s kind of gluey it’s done. Let it cool for 10 minutes. 
Pour oatmeal into to a large bowl or kitchen aid. Add flour, maple syrup, salt and yeast. Work the dough until it’s elastic and lets go of the bowl. Cover bowl with a towel and leave to rise in a draft free place for 1 hour. 
Knead dough on a floured surface for 3-5 minutes. Line a large baking dish with parchment paper and press dough into it and make it even. Use a fork to poke some holes all over dough. Cover with towel and rise again for 30 minutes. 
Preheat oven to F400. Brush dough with some warm milk and sprinkle oats over. Bake for 15-20 minutes until it’s golden brown and center is firm. Cut into squares once bread is cool. 

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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