Savory Oatmeal Pan Bread Recipe (2024)

I loved this bread. Like stated in the description, it’s thick and dense like a skillet cornbread. I used a mix of rosemary, sage, and thyme. I just used regular whole wheat flour instead of the pastry type and it seemed to work just fine. No need for a stand mixer either.

You use 2 tablespoons for the batter and 2 for the pan.

Why does this recipe suggest using a food processor or stand mixer? Why not use a mixing bowl, wooden spoon (or better, a Dutch whisk) and a bit of elbow grease?

Extra tablespoon should be added to batter. Omission has been corrected.

Delish. Use an 8-inch skillet over rather than the 10.25 (Lodge CI skillets come in 8 and 10.25, not 9). Didn't have an onion available so used minced scallion. Good, simple, flavorful quick bread.

I liked this a lot. I used my food processor, but might just use a bowl next time. The recipe worked great, and the only changes I would make would be to experiment with various herbs, maybe try cheese, or green chilies. I used scallions, because that's what I had. I'm sure onion would be good too. So far, I've had it for breakfast, with smoked salmon, a fried egg, goat cheese and salsa verde. It would be great with various soups or salads, or even with butter and jam.

I made this with fresh thyme and Italian parsley and it is a tasty, nuanced savory bread. Great, non-sweet breakfast bread, with butter on it and fresh fruit on the side (YUM!). This will pair nicely with dinner meats, and I think spreads like lingonberries, chutneys, and some soft cheeses could work well with it. The bread is crusty on the outside and moist on the inside.Next time I'll put a bit more onion in the batter, and experiment with other herbs.

People complaining about another NYT poorly proofed recipe might want to consider how they may or may not proofread recipes. For, if the recipe is not clear, one simply need not make it and can ask nicely for clarification. There is no need to be cruel in your comments. Martha Rose Shulman knows how to turn breads and beans. I’ve made so many scrumptious meals with her recipes.. As one who craves beans and breads, I’m so grateful to her for her research, time and diligence.

How can a recipe be the same if you either use a stand mixer or food processir with a blade? The blade will chop up the rolled oats while a stand mixer will leave them intact, giving a completely different texture. What have others used? Looks in the picture like the fough has been blitzed in a food processor.

I used buttermilk in this, soaked the oats in it for a few minutes and stirred it up in a bowl. It was terrific except that I put in way too much sage. I think next time I will go towards parsley, green onion and maybe a little cheese. A great basic recipe.

Bill loved this! Reduce salt.

Double this recipe if you are cooking for 4 people!

I routinely make this with no cheese or onion since I have IBS. I use part oat flour, part quinoa flour, and part gluten free measure for measure flour. It turns out great every time and the quinoa flour gives it a nutty flavor.

8” works fineReally good

I really liked this with some fresh sage and dried thyme. I also added in some of my sourdough mother and let it sit overnight. Cooked it in a small loaf pan and it's been a great breakfast treat. Oh, I also didn't breakdown the oats first, I'm too lazy for that. Eat with lots of butter!!

I made this with fresh thyme and Italian parsley and it is a tasty, nuanced savory bread. Great, non-sweet breakfast bread, with butter on it and fresh fruit on the side (YUM!). This will pair nicely with dinner meats, and I think spreads like lingonberries, chutneys, and some soft cheeses could work well with it. The bread is crusty on the outside and moist on the inside.Next time I'll put a bit more onion in the batter, and experiment with other herbs.

What an odd recipe. I made it exactly as written and it came out thin, dense and quite unpalatable. My oven temperature is accurate and this was overdone, verging on burned at 25 minutes.

I liked this a lot. I used my food processor, but might just use a bowl next time. The recipe worked great, and the only changes I would make would be to experiment with various herbs, maybe try cheese, or green chilies. I used scallions, because that's what I had. I'm sure onion would be good too. So far, I've had it for breakfast, with smoked salmon, a fried egg, goat cheese and salsa verde. It would be great with various soups or salads, or even with butter and jam.

Why does this recipe suggest using a food processor or stand mixer? Why not use a mixing bowl, wooden spoon (or better, a Dutch whisk) and a bit of elbow grease?

Delish. Use an 8-inch skillet over rather than the 10.25 (Lodge CI skillets come in 8 and 10.25, not 9). Didn't have an onion available so used minced scallion. Good, simple, flavorful quick bread.

I sauteed the onion first before adding. This was okay, it was certainly easy to make. I might make it again.

I loved this bread. Like stated in the description, it’s thick and dense like a skillet cornbread. I used a mix of rosemary, sage, and thyme. I just used regular whole wheat flour instead of the pastry type and it seemed to work just fine. No need for a stand mixer either.