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Maple Oat Soda Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Maple Oat Soda Bread Recipe

We love traditional Irish soda bread as much as any Irish native — and these baking soda-leavened, buttermilk-moistened loaves lend themselves very well indeed to adaptation! Here's our latest version featuring Vermont’s favorite springtime crop: maple.

Thanks to feedback from you, our readers, as of 2/5/2019, we've made some edits to this recipe since it was first published - please see the details in 'baker's tips,' below.

At a glance

1 large loaf, 8 mini loaves, or 12 muffins


Choose your measure:

  • 1 1/2 cups boiling water
  • 1 cup thick rolled oats (not old-fashioned or instant/quick oats)*
  • 2 1/2 cups Irish-Style Flour or King Arthur White Whole Wheat Flour
  • 1/2 cup buttermilk powder*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 5 tablespoons melted unsalted butter
  • 1/3 cup maple syrup
  • *see tips below


  1. Bring a pot of water to a boil (you’ll want more water than what’s called for, as you’ll lose some to evaporation).
  2. Put the oats in a heat-safe bowl or large measuring cup and pour 1 1/2 cups (340g) of the boiling water over the oats. Set aside to allow the oats to soak for at least 30 minutes.
  3. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan, the eight wells of a mini loaf pan, or the 12 wells of a standard muffin pan.
  4. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  5. In a large mixing bowl, whisk together the flour, buttermilk powder, baking powder, baking soda, and salt.
  6. In a separate bowl or measuring cup combine the melted butter and maple syrup.
  7. Set aside 1 1/2 tablespoons (21g), then add the remaining butter/syrup to the dry ingredients along with the oat-water mixture.
  8. Stir everything together until stiff and shaggy looking. Note: If you've used white whole wheat flour, the batter will be fairly stiff, so it's beneficial to add an extra 2 to 4 tablespoons (28 to 57g) water for optimal rise and texture.
  9. Scoop the thick batter into the prepared pan, distributing it evenly among the wells of the mini loaf pan or muffin pan, if using.
  10. Bake the bread until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it, about 50 to 55 minutes for the full-sized loaf, 20 to 25 minutes for the mini loaves, or 18 to 22 minutes for the muffins. A digital thermometer inserted into the center of the loaf will register between 190°F and 200°F.
  11. Remove the bread from the oven and immediately brush the top with the remaining maple syrup-butter mixture, letting it soak into the bread.
  12. After 5 minutes turn the bread out onto a rack to cool. Wait until the bread cools completely before slicing.
  13. Store airtight at room temperature for several days; freeze for longer storage.