Introduction

There’s something truly magical about the smell of freshly baked bread wafting through your home, isn’t there? It instantly makes any space feel warmer, more inviting, and full of love. And when that bread has the sweet, comforting essence of Vermont maple syrup and wholesome oats, well, it’s pure bliss! This Vermont Maple Oatmeal Bread recipe is one of those simple treasures that brings back memories of cozy kitchens and happy gatherings. It’s surprisingly quick to whip up, perfect for those days when you need a little comfort in a slice.

Why You’ll Love This Recipe

Fast: You’ll be amazed at how quickly this dough comes together and bakes up.
Easy: Perfect for beginners, with straightforward steps that lead to delicious results.
Giftable: Wrap up a warm loaf for a thoughtful and delicious homemade gift.
Crowd-pleasing: The sweet maple and hearty oats are a hit with everyone, from kids to grandparents.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this delightful loaf:

1¼ cups boiling water: The hot water is key to softening those oats and getting the yeast going.
1 cup rolled oats: These add such a lovely texture and wholesome goodness.
¼ cup maple syrup (or ½ cup maple sugar): The star of the show! Pure maple syrup brings that unmistakable Vermont flavor. If you have maple sugar, it works beautifully too.
1 tbsp unsalted butter: For a touch of richness.
1½ tsp salt: Balances the sweetness and enhances the flavors.
½ tsp cinnamon: Just a hint of warm spice that pairs perfectly with maple.
½ tsp maple flavor (optional): If you want an extra punch of maple goodness, this is your secret weapon!
2 tsp instant yeast: The magic that makes our bread rise! Instant yeast is super convenient.
1 cup whole wheat flour: Adds a nutty depth and extra fiber.
2 cups all-purpose flour: The workhorse that brings it all together.

How to Make It

Let’s get baking! Don’t worry, we’ll take it one cozy step at a time.

Start with the Oats: In a big mixing bowl, combine your boiling water, rolled oats, maple syrup (or sugar), butter, salt, cinnamon, and that optional maple flavor. Give it a good stir and let it sit for about 10 minutes. This lets the oats soften up and the mixture cool down just a bit.
Wake Up the Yeast: Sprinkle your instant yeast right over the top of the oat mixture. No need to stir it in yet!
Add the Flours: Now, pour in your whole wheat flour and then your all-purpose flour.
Mix It Up: Grab a sturdy wooden spoon or your dough hook attachment. Mix everything until it just comes together into a shaggy, rustic dough. Don’t overwork it at this stage!
Knead with Love: Turn that shaggy dough out onto a lightly floured surface. Now, it’s time for some gentle kneading. Work the dough for about 8-10 minutes. You’re looking for a dough that’s smooth and feels wonderfully elastic, like a soft pillow.
First Rise: Lightly grease a clean bowl. Pop your kneaded dough in there, give it a gentle turn to coat, and then cover the bowl with a clean kitchen towel or plastic wrap. Find a nice warm spot in your kitchen (near a sunny window or a gently warming oven works wonders!) and let it rise for 1 to 1.5 hours, or until it’s beautifully doubled in size. I like to peek in and see it puff up – it’s so satisfying!
Punch Down and Shape: Once it’s doubled, gently punch down the dough to release the air. Then, shape it into a nice, neat loaf.
Second Rise: Grease a 9×5 inch loaf pan. Place your shaped loaf in the pan, cover it again, and let it have another little rest in a warm spot for about 30-45 minutes. It’ll get nice and puffy again.
Preheat the Oven: While your loaf is having its second rise, preheat your oven to 375°F (190°C).
Bake to Golden Perfection: Carefully place your loaf pan into the hot oven. Bake for 30-35 minutes. You’ll know it’s ready when the crust is a beautiful golden brown and, if you tap the bottom of the loaf, it sounds nice and hollow.
Cool Down: Gently remove the bread from the pan and place it on a wire rack to cool completely. This is the hardest part – resisting the urge to slice into it immediately! But trust me, cooling is essential for the best texture.

Substitutions & Additions

This recipe is wonderful as is, but feel free to get a little creative!

Maple Flavor: If you can’t find maple flavor, don’t worry! The maple syrup or sugar will still give you a lovely maple note.
Nuts: Love a little crunch? Fold in ½ cup of chopped walnuts or pecans during the kneading stage for extra texture.
Seeds: A sprinkle of sunflower or pumpkin seeds on top before the second rise adds a nice touch.
Dried Fruit: A handful of raisins or dried cranberries would be a delightful sweet and tart addition.
Sweetness Level: If you prefer a less sweet bread, you can slightly reduce the maple syrup.

Tips for Success

Here are a few little tricks I’ve picked up along the way to make your bread-baking journey even smoother:

Warm Spot for Rising: If your kitchen isn’t naturally warm, turn your oven on the lowest setting for a minute, then turn it off. Place the covered dough inside. It creates a perfect cozy environment.
Don’t Over-Flour: When kneading, add flour gradually. Too much will make your bread dense. The dough should be slightly sticky but manageable.
Oven Temperatures Vary: Keep an eye on your loaf towards the end of the baking time. Ovens can be a bit quirky, so adjust the time by a few minutes if needed.
Prep Ahead: You can mix the dry ingredients together a day or two in advance and store them in an airtight container. Just have your wet ingredients ready to go when you’re ready to bake!

How to Store It

This bread is best enjoyed fresh, but it stores beautifully for a few days:

Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight bread bag or container. It will stay fresh at room temperature for 2-3 days.
For longer storage, slice the cooled loaf and freeze the slices in a freezer-safe bag. You can then just pop a slice or two into the toaster whenever you fancy!

FAQs

Got questions? We’ve got answers!

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, you can! If using active dry yeast, you’ll want to proof it first. Dissolve it in about ½ cup of the warm (not boiling) water from the recipe with a pinch of sugar. Let it sit for 5-10 minutes until foamy, then add it to the oat mixture along with the rest of the boiling water (making sure the mixture isn’t too hot when you add the yeast).

Q: My dough didn’t rise very much. What could be wrong?

A: This can happen if your yeast wasn’t active, or if the water was too hot (which can kill the yeast) or too cool. Make sure to use fresh yeast and water that’s warm enough to activate it but not so hot it kills it. Also, ensure you’re letting it rise in a sufficiently warm place.

Q: Can I make this bread in a bread machine?

A: Absolutely! You can often adapt quick bread recipes for a bread machine. Follow your machine’s instructions for adding ingredients (usually wet first, then dry, with yeast on top) and select the appropriate cycle (often “whole wheat” or “basic”).

Vermont Maple Oatmeal Bread

A cozy and comforting loaf with the sweet essence of Vermont maple syrup and wholesome oats. Surprisingly quick and easy to make, perfect for beginners and a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings 1 loaf

Equipment

Mixing bowl large
Wooden spoon
Dough hook attachment optional
Kitchen towel
Plastic wrap
Loaf pan 9x5 inch
Wire rack

Ingredients

Main ingredients

1.25 cups boiling water key to softening oats and activating yeast
1 cup rolled oats for texture and wholesome goodness
0.25 cup maple syrup or ½ cup maple sugar, for Vermont flavor
1 tbsp unsalted butter for richness
1.5 tsp salt balances sweetness and enhances flavors
0.5 tsp cinnamon for warm spice
0.5 tsp maple flavor optional, for extra maple goodness
2 tsp instant yeast for rising
1 cup whole wheat flour for nutty depth and fiber
2 cups all-purpose flour for structure

Instructions

In a large mixing bowl, combine boiling water, rolled oats, maple syrup (or sugar), butter, salt, cinnamon, and optional maple flavor. Stir and let sit for 10 minutes to soften oats and cool slightly.
Sprinkle instant yeast over the oat mixture. Do not stir yet.
Add whole wheat flour and then all-purpose flour.
Mix with a wooden spoon or dough hook until just combined into a shaggy dough. Do not overwork.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Lightly grease a clean bowl, place dough in it, turn to coat, and cover with a towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Gently punch down the dough to release air and shape into a loaf.
Grease a 9x5 inch loaf pan, place the shaped loaf in it, cover, and let rise in a warm spot for 30-45 minutes until puffy.
Preheat oven to 375°F (190°C) during the second rise.
Bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.
Remove bread from pan and cool completely on a wire rack.

Notes

Wrap cooled bread tightly in plastic wrap or an airtight container for storage. For longer storage, slice and freeze. Can be made in a bread machine following manufacturer's instructions.