Easy Cake Mix Oatmeal Walnut Bread
Looking for a simple yet delicious recipe that combines the wholesomeness of oats with the crunch of walnuts?
This Easy Oatmeal Walnut Bread made with cake mix is your answer! Perfect for breakfast, a snack, or even a light dessert, this bread is moist, fluffy, and incredibly easy to make.
Plus, it’s the perfect way to enjoy a quick, healthy treat made with everyday ingredients.
I love pairing a warm slice with a scoop of ice cream for a truly indulgent experience. Heaven!
Why You’ll Love This Delicious Oatmeal Walnut Bread
This oatmeal walnut bread is made with easy cake mix, making it incredibly simple to prepare while still delivering that delicious homemade flavor.
The addition of rolled oats adds a hearty texture, and the walnuts give it a satisfying crunch. It’s a perfectly balanced bread that is moist, fluffy, and packed with flavor.
Not only is it a great breakfast option, but it’s also a lactose-free oatmeal walnut bread recipe if you swap in plant-based milk. You can easily adjust this recipe to suit your dietary preferences while keeping the flavor intact.
Ingredients You’ll Need To Make This Simple Oatmeal Walnut Bread
This recipe calls for just a few basic ingredients, and the best part? You can make it all with cake mix! Here’s what you’ll need:
Brown Sugar (Optional): For an extra touch of sweetness and to create a beautiful, caramelized crust.
White Cake Mix: I use Betty Crocker White Cake Mix because I know it will give me perfect results every time. You can use any brand you prefer.
Rolled Oats: I love using rolled oats because they add a hearty texture to the bread. If you only have instant oats, feel free to use them—you’ll still get a similar result, just with a slightly softer texture.
Walnuts: 1 cup of chopped walnuts for added crunch.
Eggs: Three eggs help bind everything together and provide moisture.
Milk: I typically use 2% milk, but you can easily swap it for plant-based milk (like almond or oat milk) to make this bread dairy-free.
Canola Oil: For added moisture and fluffiness.
Canola Oil
Brown Sugar (optional): I love topping the oatmeal walnut bread with brown sugar, it gives the crust its dark brown color and I’m here for it!
Did you know that oatmeal bread was first made in Britain?
In fact, that’s where the first oat bread factory was established in 1899.
✦✧ Don’t forget to oil your loaf pan before pouring your mixture. Even non-stick loaf pans lose their power and can ruin your recipe.
✦✧ Keep the oven door closed until the baking time is completed. Otherwise, your bread will collapse.
✦✧ Fill the loaf pan 3/4 to let your oatmeal bread expand.
✦✧ Don’t forget to have fun!
How to Make Easy Oatmeal Walnut Bread with Cake Mix
Preheat Your Oven: Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to ensure the bread won’t stick.
Mix the Dry Ingredients: In a large bowl, combine the cake mix, rolled oats, and walnuts. If you’re adding brown sugar, mix it in at this point. Stir everything until well distributed.
Add the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and canola oil. Add this mixture to the dry ingredients and stir until just combined—don’t overmix!
Fill the Pan: Pour the batter into the prepared loaf pan, filling it about 3/4 full to give the bread room to expand as it bakes.
Bake the Bread: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm to the touch.
Cool and Slice: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for Perfect Oatmeal Walnut Bread
Use Brown Sugar for a Crispy, Sweet Crust: I love topping my bread with a sprinkle of brown sugar before baking for a slightly caramelized, sweet finish.
Use Rolled Oats for Best Texture: Rolled oats are key to getting that hearty, chewy texture. If you only have instant oats, they’ll still work, but you may notice a softer crumb.
Don’t Overmix the Batter: Overmixing can lead to dense bread, so be careful to stir just until everything is combined.
Grease Your Pan: Even if you’re using a non-stick pan, a quick coat of oil or butter ensures the bread doesn’t stick.
Bake Until Golden: Make sure the bread is fully baked—use a toothpick to test doneness. The bread should feel firm and springy to the touch.
How to Store Your Walnut Oat Bread?
Once your bread has cooled, store it in an airtight container at room temperature for up to 7 days. To keep it fresh, make sure the bread is fully cooled before sealing it up.
However, in my house, this oatmeal walnut bread never lasts that long!
Can You Freeze This Oatmeal and Walnut Bread?
Yes! If you want to bake in batches or save some for later, this bread freezes beautifully. Simply slice it, wrap the slices tightly in plastic wrap or parchment paper, and store them in an airtight container or freezer bag for up to 2 months.
To thaw, leave the bread at room temperature or toast slices directly from frozen for a quick, warm treat!
Frequently Asked Questions About Oatmeal Walnut Bread
Can I make this recipe gluten-free?
Yes! You can substitute the white cake mix with a gluten-free cake mix and use gluten-free rolled oats to make the recipe fully gluten-free.
Can I add other mix-ins to the bread?
Absolutely! Feel free to experiment with adding raisins, dried cranberries, or even chocolate chips for a fun twist on this classic oatmeal walnut bread.
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Easy Oatmeal Walnut Bread
Ingredients
- 1 white cake mix
- 3/4 cup rolled oats (or instant oatmeal)
- 1/2 cup canola oil
- 1 cup walnuts
- 3/4 cup milk
- 3 eggs
- 2 tbsp brown sugar (optional)
Instructions
- Pre-heat the oven at 180° C (350° F)
- In a bowl, mix the cake mix with 1/2 cup instant oatmeal, the oil, the eggs and 3/4 of the milk until you obtain a homogeneous paste.
- Add the walnuts to the mixture and stir.
- Oil the bread pan and pour the mixture. Garnish with remaining oats and brown sugar (optional)
- Bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool on a wire rack.
Notes
Tips for Perfect Oatmeal Walnut Bread:
- Toast the Walnuts: Toasting the walnuts before adding them to the batter enhances their flavor and adds a bit of crunch to the bread.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing can result in a denser loaf.
- Add Spice: For extra flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the batter.
Storage Tips for Oatmeal Walnut Bread:
- Room Temperature: Store the cooled bread in an airtight container or wrap it in plastic wrap. It will stay fresh at room temperature for up to 3-4 days.
- Freezing: To freeze the bread, slice it and wrap the slices tightly in plastic wrap, then place in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. Simply thaw at room temperature or toast individual slices when ready to enjoy.
- Reheating: To reheat, simply place slices in a toaster or wrap the whole loaf in foil and warm it in the oven at 350°F (175°C) for 10-15 minutes until heated through.
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