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 oats (old fashioned or quick) 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 plain yogurt see note
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1/4 cup plus 1 tablespoon honey divided
- 3/4 cup 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.
Christine Wright says
I live in high altitude(4700 feet), what changes to the recipe would I need to make to the recipe to make it come out right?
Celebrating Sweets says
Hi, Christine. I do not have experience baking at high altitude. I will refer you to this guide: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Best of luck!
Teri says
I just made this bread and I had to use plain Greek yogurt because that’s all that I could find during this time of limited supplies of groceries. My batter was thicker and my bread is probably more dense. My husband and I couldn’t wait to eat it. It was absolutely delicious!
I will be making this again very soon.
Celebrating Sweets says
I’m glad you enjoyed it!
Sophie says
Recipe looks really good and easy and would like to try! Is it ok to use whole wheat flour in place of all purpose flour?
Celebrating Sweets says
That should work, the bread will be a bit more dense/heavy. Enjoy!
Michelle says
I only have self rising flour. Could I wager a guess and think my bread would turn out very dense? (I do have oats)
Celebrating Sweets says
If you try it I would recommend reducing (or even eliminating) the leavening in the recipe. Since self rising flour already contains salt and baking powder you likely won’t need to add extra of either. I don’t think it will be too dense if you use the self rising flour in place of the white whole wheat and all purpose. Note: I’ve only made the recipe as written so I can’t say for sure. Best of luck!
-Allison
Christy says
Have you tried this as a gluten free version? Replacing the wheat flour with a gluten free flour? Do you think it will change the texture and flavor entirely?
Celebrating Sweets says
It will change the flavor and texture a bit, but if you’re used to having gluten free bread/baked goods it might not bother you. I have only made this specific recipe as written, but I usually find that cup-to-cup gluten free flour blends work well when substituting.
Christy says
Great! I’ll have to give it a shot and let you all know how it turns out. Yes, I agree. Gluten free breads can taste more dense for sure and they aren’t all as appetizing. Thank you for the input!
Tanny Fernandez says
Can I use quick oats instead of rolled oats? I don’t have rolled oats. Also, I only have Greek non fat plain yogurt. Would that work?
Celebrating Sweets says
Yes, you can use quick oats, I actually just tested the recipe with it and it worked just fine. You can use the Greek yogurt, just thin it out with some milk or water to make it less thick (like regular yogurt), measure it after thinning it out. Enjoy!
Geetu says
The receipe looks interesting and I am going to try it. Just one question, can I skip egg in this receipe ? Do you suggest any other ingredient in place of egg?
Celebrating Sweets says
I would not suggest skipping it. If you can’t use an egg you can try using a flax egg for its binding purposes.
Sharon L. Ledford says
I have no way to get yogurt. What can I substitute for the yogurt?
Celebrating Sweets says
Hi, Sharon. You can try buttermilk, kefir, or sour cream. Maybe even cottage cheese? Best of luck!
Kathryn says
Since I only had fat-free milk, I added 2 TBS of melted butter and another TBS of canola oil because of my fat-free yogurt. I also substituted 4 packs of instant oatmeal since that was all I had. The delicious consistency was a muffin-like dense bread.
My husband loved this bread! He wants me to make it exactly like this even when I can actually get all the proper ingredients. Dry instant yeast is almost impossible to buy in my area so this no yeast recipe is a godsend! Thank you for sharing it!
Celebrating Sweets says
Thanks for sharing your changes. I’m glad you enjoyed it! 🙂
Audrey says
Hi! I’m super excited about trying to make this bread. However, we currently have all purpose flour, self-rising flour, cake flour, and Jiffy all purpose baking mix, but no whole wheat flour. Given the current situation we’re all facing, flour is hard to come by these days. Any suggestions please on how we can make this bread with what we have?
Celebrating Sweets says
Hi, Audrey. You should be able to use only all purpose flour (along with the oats). Just sub all purpose for the amount of white whole wheat; you’ll be using 2-1/3 cups flour total. Enjoy!