Breastfeeding Friendly Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf out of the oven, and this one delivers that cozy reward every single time. Rolled oats bring a subtle nuttiness and a tender, slightly chewy crumb that makes every slice feel hearty and wholesome — exactly the kind of nourishing food that matters when your body is working hard. Honey adds just a touch of natural sweetness, while unsalted butter keeps the fat content gentle and controlled. The process is straightforward: a simple soak, a single yeast bloom, two rises, and a hot oven does the rest. Oats are a classic go-to for nursing parents, and baking them right into a homemade loaf is one of the most delicious ways to work them into your daily routine. Sliced thick for toast, layered with nut butter and banana, or just eaten warm with a little extra butter, this bread fits easily into the kind of quick, one-handed eating that new parents know all too well. Knowing exactly what went into every ingredient — no additives, no preservatives — makes this loaf as reassuring as it is delicious.
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Learn more →Ingredients
12 servings
- 1 cup rolled oats
- 1.250 cup water
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1 ½ tsp fine salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 ½ cups all-purpose flour, plus more for kneading
For finishing
- 1 tbsp unsalted butter, melted, for brushing
- 2 tbsp rolled oats, for topping
Instructions
- 1
Combine 1 cup rolled oats, the boiling water, 2 tbsp butter, honey, and salt in a large mixing bowl. Stir until the butter melts, then let the mixture stand until cooled to lukewarm, about 20 minutes.
- 2
Sprinkle the yeast over the 1/4 cup warm water in a small bowl and let it stand until foamy, about 5 minutes.
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