Oatmeal Bread Machine Recipe for the Best Toast (+ Video)

Sneak Peek: This Oatmeal Bread Machine Recipe with Sunflower Seeds has a non-assertive but mildly nutty flavor that’s perfect for sandwiches and, especially, toast. Mix and knead the dough in a bread maker and bake it in a traditional oven.

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Are you having trouble selling your family basic white bread? I’m betting they will go for this oatmeal bread recipe packed with sunflower seeds.

I guarantee your tasters won’t detect the oatmeal.

If they object to seeds, leave them out. However, the seeds add interest and suggest the taste of peanut butter.

All you need is some jelly for toast or cold cuts and veggies to assemble a terrific sandwich containing tons of fiber.

Three ReasonsWhy You Will Treasure this Honey Oat Bread Recipe

  1. This is an easy bread machine recipe–straightforward and easy to assemble. If you are new to the bread machine world, read these 6+ Bread Maker Tips You Need To Make Marvelous Bread.
  2. You can use a bread maker to mix the dough and knead it for an exquisite texture that is difficult to achieve with hand-kneading. Note the circular pattern in the bread pictured above.
  3. The crust is soft and flavorful, not like cardboard, because the loaf is baked in a traditional oven.
  4. The crumb is also soft, well-organized, and finely textured—the perfect base for condiments, butter, or jelly.
  5. Shape the loaf by hand to ensure you have a beautiful loaf instead of a bread machine mutant.
  6. Customize this recipe to your heart’s content. Get some ideas from the variations listed below.

No worries if you don’t have a bread machine. See the recipe notes for details on making this recipe by hand or with a stand mixer.

Happy Bakers Speak Up

“Wow, wow, wow, wow, wow, this is absolutely delicious and fluffy!!! I am so happy to have found this recipe; thanks for sharing .”🥰💖–Janelle

Ingredients and Substitutions

  • MILK: You can use any dairy milk you have, but whole milk makes the best bread. I usually only have 2%, so that’s what I use. I have not tried non-dairy milk, but I would expect it to be satisfactory.
  • WATER: Tap water works fine. It does not need to be warm–cool is fine.
  • HONEY: Any kind of honey is suitable. Or substitute maple syrup.
  • BUTTER: Use salted or unsalted butter. If you use salted butter, cut back on the salt by 1/4 teaspoon.
  • SALT: Table or sea salt is what I use. If you prefer Kosher salt, add 1/4 teaspoon.
  • FLOUR: Although I recommend bread flour, a good quality all-purpose flour will still make a splendid loaf. However, it may not be as sturdy for making sandwiches. If at all possible, weigh your flour with a digital scale.
  • YEAST: I always use bread machine yeast or instant yeast. If you have a bread machine, I recommend you stock up on it. There’s no reason to dissolve the yeast when you can throw instant yeast into the pan with all the other ingredients and hit START.
  • HULLED SUNFLOWER SEEDS: Toast or roast the sunflower seeds (without shells) before adding them to the dough. Raw seeds will not be nearly as flavorful. Look for seeds without salt. If you can’t find any, cut back on the salt in the recipe.

    NOTE: Be sure your seeds are super fresh. Sunflower seeds go rancid quickly in the pantry. I keep mine in the fridge to keep them from staling before I can use them. See this article for more information about storing sunflower seeds. Rancid sunflower seeds will ruin your bread.


  1. Add other seeds, such as pumpkin seeds (pepitas), or nuts, such as pecans or walnuts, instead of sunflower seeds. If you add flax or chia seeds, they can affect the moisture level. You may need more liquid because those seeds are so absorbent.
  2. Add dried fruit in addition or as a substitution for seeds. Try chopped raisins, currants, dates, prunes, or dried apples. If you like fruit in your bread, you might want to try my bread machine banana bread with yeast. It contains much less sugar than traditional banana bread with soda or baking powder.
  3. If you want whole wheat bread, substitute 1 cup of whole wheat flour for 1 cup of bread flour. Check the dough as it kneads to correct the moisture level if necessary.

How To Make Oatmeal Bread with a Bread Maker

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Dump all ingredients (except the seeds) into the bread machine pan. Add the wet ingredients first, then the dry ingredients. Flour and yeast go in last.
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Select the DOUGH cycle and press START.
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At first, the dough will look rough, but when the kneading is almost done, the dough should stick to the sides and then pull away relatively cleanly.
Adding seeds at the end of DOUGH cycle.Pin
Add the sunflower seeds when the machine beeps for add-ins or in the last 5 minutes of the kneading stage. Check your manual if you aren’t sure how long the kneading stage lasts. If you miss the beep, you can always knead the seeds into the dough by hand before shaping your loaf.
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The dough will automatically rise in the bread machine.
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Move the dough from the machine to a floured surface when the DOUGH cycle ends, and the dough doubles.

using fingers to push bubbles down.Pin
Use your fingers to press the dough into a roughly rectangular shape.
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Roll into a rectangle with the short side about one inch longer than your loaf pan.
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Roll the dough into a cylinder starting with the short side nearest you. Be careful not to stretch the dough. Smoosh any large bubbles you see on the surface as you go.
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Pinch the seams shut with your fingers. Then, fold the ends toward the seam and pinch them to secure them.
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Place the bread dough into a greased 9 x 5-inch loaf or bread pan (1.25-pound loaf pan). Flatten the dough with your palms to make it as even as possible in the pan. (I forgot to do that here.)
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Cover the pan with a cheap plastic shower cap or a tea towel. Set in a warm place to rise again. When the dough peeks over the edge, preheat your oven to 400˚F (200˚C).

Place the bread into the oven, reduce the temperature to 350˚F (180˚C) and bake for 30-35 minutes. The internal temperature should reach 190-200˚F (88-93˚C).

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Allow the baked loaf to rest in the pan for 15 minutes. Remove the loaf to a wire rack and wait another 45 minutes before slicing.


How do I store this bread?

Store oatmeal bread in a sealed plastic bag after it has cooled. Some people like a breadbox, but its suitability depends on the model and the humidity in your kitchen. Storing in a refrigerator is not recommended as the bread will stale faster because of the moisture.

Can I freeze Oat Bread after baking it?

Yes. I like to slice mine first, but you can also place it in the freezer unsliced. Double-wrap it. Use within one month.

Can I double this recipe?

It depends on your bread machine. Was it designed to handle six cups of flour? (Check the recipes in your manual to see if any call for that much flour.) If so, you’re good. Otherwise, it may be too hard on the motor.

It’s better to make two separate batches. When the machine kneads one batch, remove the dough to rise in a covered bowl. Assemble the next batch and restart the DOUGH cycle. Read more about doubling recipes when using a bread maker.

Can I make this bread and use the regular cycle that mixes, kneads, and bakes the bread in the machine from start to finish?

You might get lucky, the stars will align, and your machine will spit out a decent loaf. But since I want a fabulous loaf every time, I prefer to bake it in a conventional oven. Then, I can form a pleasing shape, proof the dough appropriately, and bake the loaf in my traditional oven for the best possible texture and crust.

Parting Thoughts: This homemade bread is a perfect sandwich bread to add to your collection of bread maker recipes. The flavors are unassertive and won’t compete with sandwich ingredients. It’s more exciting and nutritious than plain white loaves of bread.

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

slices of bread machine oatmeal breadPin
Yield: 12 slices

Best Oatmeal Bread Machine Recipe with Sunflower Seeds

This Oatmeal Bread Machine recipe has a mild, non-assertive but nutty flavor thanks to the sunflower seeds. It’s perfect for sandwiches and toast. Make the dough in a bread machine and bake it in your oven.

Rate this recipe

(5 stars if you loved it)

5 from 46 votes


Prep time: 30 minutes
Cook time: 35 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 3 hours 20 minutes


  • ½ cup (114 g) whole or 2% milk (cool)
  • ½ cup (114 g) water
  • ¼ cup (85 g) honey
  • 2 tablespoons (28 g) unsalted butter
  • teaspoon table or sea salt
  • 3 cups (360 g) bread flour
  • ½ cup (40 g) quick or old-fashioned oats (not instant)
  • teaspoons instant yeast
  • ½ cup (67 g) hulled sunflower seeds, toasted


  • Add the dough ingredients to your bread maker pan: ½ cup (114 g) whole or 2% milk (cool) and ½ cup (114 g) water, ¼ cup (85 g) honey, 2 tablespoons (28 g) unsalted butter, 1¼ teaspoon table or sea salt, 3 cups (360 g) bread flour, ½ cup (40 g) quick or old-fashioned oats (not instant) , 2¼ teaspoons instant yeast except for seeds in the order given.
  • Select the DOUGH cycle and start. After about 5-10 minutes, lift the lid and add extra liquid or extra flour 1 tablespoon at a time, if necessary, to correct consistency. The dough should stick to the side of the pan, then pull away.
  • Add the ½ cup (67 g) hulled sunflower seeds, toasted at the Raisin/Nut signal, or 5-10 minutes before the kneading cycle ends. If you miss it, you can always work them in by hand when you get ready to form the loaf.
    ½ cup (67 g) hulled sunflower seeds, toasted
  • When the dough cycle has completed, remove the dough to a floured surface and flatten it into a rectangle. Roll into a cylinder. Place into a 9×5-inch greased loaf pan with the seam down and tuck the ends under.
  • Loosely cover (I use a shower cap or tea towel) and set in a warm place until dough rises approximately 1/2 to 1 inch above the rim of the pan.
  • Preheat your oven to 400˚F (200˚C).
  • When your bread has risen enough, turn the heat back to 350˚F (180˚C). Bake for 30-35 minutes or until internal temperature reaches 190˚F (88˚C). I suggest you test it with a thermometer if you are a novice bread baker.
  • Note: Check the loaf halfway through baking and cover with foil if getting too brown.
  • Allow bread to cool inside the pan for 10-15 minutes. Then turn the loaf out onto a cooling rack so the crust won’t get soggy.


Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.


Serving: 1 | Calories: 206kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 245mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. 5 stars
    Another winner! Thank you for your detailed, fail-proof recipes. They are so wonderful! My first time making this bread last evening. I was looking for something that could be like a “breakfast” bread, so I added toasted pecan pieces and (gasp!) chocolate chips. Yes, the chocolate chips melted lol, but I was left with a delicious, chocolatey, high-rising bread. The texture was perfect.

    1. Hi Julie,

      Your bread reminds me of a delicious oatmeal chocolate chip cookie. What a great way to start the day! Thank you for taking the time to leave a comment.

  2. Diane Lesniak says:

    5 stars
    This bread is so good and soft and truly does make delicious sandwiches. So good in fact the first loaf was gone before we could make sandwiches so I quickly had to make a second loaf. Thank you for your knowledge and tips on bread making. I make a fresh loaf every other day and your methods never dissapoint

    1. You make a fresh loaf every other day? WOW! Is there a house for sale in your neighborhood? I want to move close to you.Thank you so much for your kind words and the 5-star review.

  3. 5 stars
    The preheat temp should be 200C (not 180C), and the baking temp should read 180C (not F), right?

    1. Yes, Ju. You are right. The recipe has been corrected. Thank you so much for taking the time to let me know. You’re the best!!!

  4. 5 stars
    Can I leave out the sunflower seeds??

    1. Yes, You can leave them out. No problem.

  5. 5 stars
    I’m about to put my second loaf in the oven. Great instructions, as always. Turned out perfect on the first try. I dehydrate apple slices for my little Chion dog and me to snack on. I combined chopped up dried apples with the sunflower seeds to make 64g. Soo Good! I took a few slices to a friend yesterday… she messaged me this am asking if I would make a whole loaf. 🙂
    Question: if I wanted to add cinnamon to this recipe, what would you advise?

    1. Hi Marcus,
      Thank you for your kind comment and the 5-star rating. I think cinnamon would be terrific. Start at ¼ teaspoon and work up if it works.

  6. 5 stars
    I just made this and it turned out great even though I added the seeds with the flour because I didn’t read through the instructions first. I also used AP flour and used toasted pumpkin seeds. I will definitely be trying the other recipes! Thanks!

    1. Thank YOU for coming back to say how it turned out. I know it is an extra effort, and I appreciate it.

  7. 4 stars
    Wow, wow, wow, wow, wow, this is absolutely delicious and fluffy!!! I am so happy to have found this recipe; thanks for sharing 🥰💖

    1. So glad you liked these rolls. Thanks for writing.

  8. Suat Tian Wee says:

    It was fantastic! I love it! I used the machine up to the dough stage. Rolled it our and slapped a paste of coffee, cinnamon powder, sugar and butter. Rolled it up and baked. ( I need to hone my rolling skill) Beautiful moist bread. Thank you

    1. Hi Suat Tian,
      I have never tried a paste of coffee, cinnamon, sugar, and butter. Are you talking about instant coffee? Sounds wonderful.

  9. Rhonda Coleman says:

    Love love love this bread!! I didn’t have enough honey, so to my cup of milk/water mixture I added what little honey I had (maybe 2 tablespoons) and then I stirred in enough brown sugar to make one and one quarter cups of liquid. I also added some flax seeds with the sunflower seeds. The bread turned out so moist and soft. I will definitely be making this loaf again!

    1. Hi Rhonda,
      Your substitutions sound fabulous. I can imagine the flax seeds added some interest, too. Good idea. Thanks for taking the time to share your thoughts.

  10. lovely loaf ….thankyou Paula
    Just read your post re flour measuring.
    I did not know that and often think my dough looks a tad dry!
    Thankyou again, you are helping me become the best breadmaker!!

      1. 5 stars
        This is a great recipe – made a tasty loaf that is perfect for toast. I’ll be making this one again!

        Thank you

        1. I’m glad this oatmeal loaf turned out good for you!!!

  11. 5 stars
    This truly makes the most delicious toast! Lovely for sandwiches too but where it becomes sensational is toasted with butter.

    1. Toasted with butter? Yum! Thanks for coming back to say so.

  12. Kimberlee says:

    Thank you for sharing this recipe. I have a question about baking temperature –
    In the upper portion of your description, you say to preheat the oven to 400, then reduce to 375 for baking. In the “recipe card”, you say to preheat to 350 and bake at that temp as well. Could you confirm which temperature is correct?
    Thank you again for sharing all your information, and I’m anxious to try this recipe! It sounds delicious!

    1. Hi Kimberlee,
      Thank you for writing. I have corrected the temperatures. Preheat your oven to 400˚F, then reduce the temperature to 350˚F to bake. It’s not absolutely necessary to preheat to 400˚F, but I think it makes for better bread. Sorry for the confusion. I’m constantly tweaking my recipes (since I use them all the time myself) and sometimes I miss something. Let me know if you have any other questions. Hope you love this bread as much as we do.

  13. Hi Paula
    Yesterday, I made Bread Machine Oatmeal With Sunflower Seeds into 9 buns instead of a loaf. It turned out dense. What should I do to improve it? Btw I added in sunflower seeds, melon seeds n dried cranberries all together 65g.
    Looking forward to your reply.🌷

    1. Hi Lilyn,

      There are several possibilities you can read about here. If it’s hot where you live, the bread may have risen too fast, and then it falls when it hits the oven because it runs out of energy. Does that sound like a possibility? If not, send me pictures or more details about your process to my email address: Paula at saladinajar.com. I will be glad to troubleshoot with you.

  14. Jim McFaul says:

    4 stars
    Very happy with the results! Very tasty white bread with the oatmeal and sunflower kernels in the loaf. I mistakenly added the kernels too late in the machine but just kneaded them in after the dough raised in the machine. Notes: Had to add a few tablespoons of flour in the first few minutes of the knead. Also didn’t do the rolling of dough. I just formed into a loaf and put in the pan and let it rise again for a out one hour.

    1. Hi Jim,
      Glad to hear you enjoyed the loaf. It’s always OK to add in fruit, nuts, or cheese when shaping your dough after the first rise. I often add things by hand that I don’t want to be squashed.

      I’m curious. After adding flour so early, did your dough still stick to the side before pulling away towards the end of the kneading cycle or was it a little bouncy. I have added flour too early before and found that I needed to add more liquid towards the end. The weather (humidity and temperature) makes mixing bread dough an ever-changing situation.

      If you were happy with the texture and appearance of your loaf, there’s no harm in not rolling out the dough. It results in a different kind of loaf, but that’s the beauty of baking bread yourself. You can do it how you want. Thanks so much for writing. I look forward to hearing more about your bread-baking adventures.

  15. Gwynette in NWArkansas says:

    5 stars
    Love this bread for toasting and is so good with peanut butter and my homemade peach butter!

    1. Homemade peach butter sounds scrumptious!!

  16. Laurie Lyter says:

    5 stars
    Once again, a bread machine triumph! Súper easy and ultra consistent – have made it several times times, always identical consistency dough, rise and loaf appearance. The lucky people on my Christmas gift list who live close enough list got a loaf, and so far, they are quite happy. I’d just remind people to refrigerate the remaining sunflower seeds in the bag once you open it. They have a lot of Vitamin E, this can cause them to go rancid quickly at room temp.

    1. Hi Laurie,
      So glad you like the oatmeal bread. You are so right about sunflower seeds. I will add your advice to my post. I can’t think of any other seeds that go bad as fast as sunflower seeds do.

  17. Debbie Chandler says:

    5 stars
    So far this has been my favorite loaf I’ve made. Slices easily to make sandwiches or toast.