Honey Oat Quick Bread – A yeast free bread made with oats and wheat flour, sweetened with honey, and baked until golden brown. This easy no-yeast, no-knead recipe is ready in an hour!
Oh, carbs!!!! I just adore them. Oatmeal Blueberry Bread, Pumpkin Bread…I love ’em all!
A piece of good quality, really fresh bread is in my top 5 favorite foods of all time. Toasted slightly, smeared with butter, and sprinkled with sea salt. Now we’re talking. Sometimes the simplest things are the best.
No Yeast Bread
I rarely make bread at home. I lack the patience necessary to work with yeast. But, when I recently saw a recipe for a Honey Oat Yeast Free Bread I was immediately sold. No kneading, no rising, no waiting! Sign me up!
This bread is filled with oats and white whole wheat flour and sweetened with honey. Low fat yogurt, low fat milk, and canola oil add moisture. And although it resembles a loaf of sandwich bread, the texture and flavor of this bread is different, since there is no yeast. Think: quick bread, not sandwich bread.
Honey Oat Bread
This bread has a lot going for it – it is tender and slightly dense with a fine crumb. The top of the loaf is golden brown and glistening with honey, and the interior is soft. It has a slight sweetness without being too sweet. Plus, it’s good for you, too!
This bread is fabulous straight from the oven or reheated in your toaster. Spread on some butter and top with sea salt, honey, or jam. It’s the perfect accompaniment to a bowl or soup or a salad, and it makes fantastic toast for breakfast.
Wait, did I just make homemade bread in under an hour?! Yes, yes I did. 🙂 And you can too!
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Honey Oat Quick Bread (no yeast, no knead)
Ingredients
- 1 cup plus 2 tablespoons old fashioned rolled oats divided
- 1 1/3 cups white whole wheat flour
- 1 cup all purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 scant cup low fat plain yogurt not Greek yogurt
- 1 large egg
- 1/4 cup canola oil
- 1/4 cup plus 1 tablespoon honey divided
- 3/4 cup low fat milk
Instructions
- Preheat oven to 375°F. Generously grease a 9x5 inch loaf pan. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
- In a large bowl, stir together white whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, use a fork to beat 1 cup oats, yogurt, egg, oil, and 1/4 cup honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Pour the batter into the pan, spreading evenly to the edges.
- Bake the loaf in the center of the oven until golden brown on top and a toothpick inserted in the center comes out clean, 30 to 45 minutes (beginning checking at 30 minutes). Remove from the oven and place the pan on a wire rack. While the bread is still warm, gently brush the top of the loaf with 1 tablespoon of honey. Sprinkle with 1 tablespoon oats. Allow to cool slightly. Serve warm.
Recipe Notes
Recipe adapted from Eating Well
laura says
Has anyone tried this using GF flour? I’m at the end of my rope in bread experimentation, but the regular flour is a problem. I’ve tried the GF flour in other recipes w/ no success. 🙁
Celebrating Sweets says
Hi, Laura. I haven’t tried it, but I would guess that a gluten free cup-to-cup flour would work. Note: this is not your typical yeast bread, it is more of a quick bread, so don’t be surprised if you’re expecting sandwich bread. Best of luck. Enjoy!
Lynette says
This bread was very good! Thank you! I had to use unsweetened almond milk and nonfat plain Greek yogurt, as that was what I had. My husband and I really enjoyed the bread.
Celebrating Sweets says
Thanks for sharing your adaptations. I’m so glad that you liked it!
Rajashree says
the recipe seems to be really good. and i want to try out. i was in search of no yeast bread and found your recipe. I dont consume eggs and yeast. so i am thinking of replacing egg with some replacers.
my doubt is that would the bread be so fluffy that i could use use it for grilled sandwich as normal yeast bread?
Celebrating Sweets says
I’m not sure if that would work. If you try it please let me know how it turns out.
Dolores Metcalfe says
Thank you for this,It is delicious!!!! If I may I had only WW flour and kefir on hand lowered the flour by about a good half cup ,used kefir instead of both the yogurt and milk and a walnut oil I had on hand way this is a really great bread. Thank you very much..
Celebrating Sweets says
I’m glad that you liked it! Thanks for sharing your adaptations. Thanks for stopping by!
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cee cee says
Looks delish! Did you choose canola oil over other oils for a specific baking reason? I’d like to try it with avocado oil, but it’s quite different. Thoughts?
Celebrating Sweets says
I chose canola because of its neutral flavor. I have never baked with avocado oil, and I’m not sure how strong its flavor is. You can try swapping coconut oil or a light olive oil, if you want something healthier. Best of luck!
Harry says
What is a serving size, How long shelf life
Celebrating Sweets says
A serving is one slice, which is about 1/12th of the loaf. It will keep for several days, tightly covered or refrigerated.
Bridget says
Please, can i use Regular quick oats for this recipe?
Celebrating Sweets says
I haven’t tried it, so I can’t say for sure. I would assume it would be ok, the texture might just be a little bit different.