Bread, oatmeal, toasted
Whole food · Baked Products
This is a hearty, whole-grain bread where rolled oats are the star ingredient, giving it a distinctively chewy texture and nutty, slightly sweet flavor. When toasted, its crust becomes satisfyingly crisp while the interior remains moist, and the toasting process deepens the toasty, oaty aroma. Nutritionally, it's a solid source of complex carbohydrates and dietary fiber, providing sustained energy.
💚 Why it's loved
People love it for its comforting, rustic flavor and satisfying texture that holds up beautifully to both sweet and savory toppings. It's a versatile staple, perfect for a quick breakfast or a robust sandwich base.
⚠️ Watch-outs & how to enjoy it better
The natural sugars and carbohydrates can cause a quicker blood sugar rise compared to lower-glycemic options, which is a consideration for those managing blood glucose. To counteract this, pair it with protein (like eggs or nut butter) and healthy fats (like avocado) to slow digestion and create a more balanced meal.
Key benefits
- High in dietary fiber for digestive health and satiety
- Provides complex carbohydrates for steady energy release
- Contains plant-based protein from whole oats
- A good source of manganese and phosphorus from the whole grains
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Toasting oatmeal bread doesn't just change its texture; it triggers the Maillard reaction, creating new flavor compounds that enhance its nutty, caramel-like notes.
Full nutrition (scales with serving)
| Water | 31.2 g |
| Energy | 292 kcal |
| Energy | 1222 kj |
| Protein | 9.2 g |
| Total lipid (fat) | 4.8 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 52.7 g |
| Fiber, total dietary | 4.3 g |
| Total Sugars | 8.8 g |
| Calcium, Ca | 72.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 41.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 154 mg |
| Sodium, Na | 486 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.23 mg |
| Manganese, Mn | 1.0 mg |
| Selenium, Se | 26.7 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.23 mg |
| Niacin | 3.1 mg |
| Pantothenic acid | 0.24 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 53.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 75.0 ug |
| Choline, total | 15.9 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 15.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 75.0 ug |
| Vitamin E (alpha-tocopherol) | 0.53 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.76 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.57 g |
| SFA 18:0 | 0.16 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.27 g |
| Isoleucine | 0.35 g |
| Leucine | 0.66 g |
| Lysine | 0.29 g |
| Methionine | 0.17 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.45 g |
| Tyrosine | 0.29 g |
| Valine | 0.43 g |
| Arginine | 0.43 g |
| Histidine | 0.20 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.55 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.37 g |
| Proline | 0.83 g |
| Serine | 0.44 g |
FAQ
Is oatmeal bread gluten-free?
Not necessarily. While oats themselves are gluten-free, most oatmeal bread is made with wheat flour and can be contaminated during processing. For a gluten-free option, look for bread specifically labeled as using certified gluten-free oats and flour.
How should I store it to keep it fresh?
Store it in a bread box or paper bag at room temperature for up to 3 days to maintain its crust. For longer storage, slice it and freeze it in an airtight bag; toast slices directly from frozen.
What's the difference between oatmeal bread and oat bread?
The terms are often used interchangeably, but 'oatmeal bread' traditionally means the oats are cooked into a porridge (oatmeal) before being added to the dough, resulting in a moister, denser loaf. 'Oat bread' might simply have dry oats mixed in or sprinkled on top.