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
Wow – I can’t believe this has no yeast. It looks so well “risen” – light and fluffy. Very impressive!
Thanks, Patricia! It’s super easy too.
This looks delish! We love oat bread-Does it matter what kind of milk you use?
We drink whole milk.
Thanks
Jay
Hi Jay! Whole milk will be fine. Enjoy!
Just wondering why you specify “no greek yogurt” since I’ve used that with quick breads before and is usually all I have in the fridge?
Thanks
Katie
Hi Katie. I thought that Greek yogurt would be too thick. The thinner quality of the regular yogurt made the dough easier to mix. You could totally try it with Greek yogurt, or you can even thin out your Greek yogurt with a splash of water or milk.
Okay, thanks! That makes sense.
Hello! Do you think this will work too using bread flour instead of wheat flour? Thanks!
Hi Yvette. I would guess that it would be ok, but I can’t say for sure. If you try it, please let me know. Sorry I couldn’t be of more help.
what if i dont have yogurt
I don’t have a substitute for the yogurt. The recipe uses a cup, so it can’t be left out. Sour cream would be the closest substitute but I think it might be too thick and tangy. Best of luck if you play around with it.
Could I make my own suit cream w milk and lemon juice?
Are you referring to the yogurt that the recipe calls for? You could try swapping the yogurt for sour cream diluted with some milk. It needs to be the consistency of regular yogurt (not too thick, not too watery).
Do you think the honey (or any sweetner) is necessary? Looking to make this for a special diet. Thanks!
Hi Lyndee. I can’t say how it will be without the honey. If you do omit it, you might want to try replacing it with something that will add a little moisture and possibly some natural sweetness, maybe unsweetened applesauce? It will definitely be less sweet that way. Best of luck!
what about using sugar instead?
I haven’t tried that so I can’t say for sure. It would probably be ok, but I really think the flavor and moisture that the honey adds is important. If you try it please let me know. Thanks for stopping by!
I don’t have wheat flour on hand….just all purpose. Would that be okay, and if so, how much since I would be leaving out the wheat flour? This looks really good and I’m hoping to try it soon.
Thanks:)
Hi, Tammy. Just use the same amount of all-purpose flour in exchange for the white whole wheat flour. It should work out just fine. Enjoy! 🙂
Is the batter supposed to be pretty thick?
Thanks!
Hi, Melissa. Yes, it is fairly thick.
Can I use quick cooking oats instead of rolled oats and only wheat flour? Would the measurements be different?
Hi! I can’t say for sure as I’ve never tried this recipe with those modifications. I would guess that swapping out the oats should be fine. If you use only wheat flour the bread will be much heavier, drier and possibly more dense than desired. The combo of white whole wheat flour and all purpose really helps to lighten the texture. If you use all wheat flour, you might want to reduce the flour measurement by about 1/4 cup. Best of luck if you try it!
made today 4/24/2017
my husband and I really enjoyed the bread followed the recipe to the T
Glad to hear that you liked it. Thanks for stopping by!
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. 🙁
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!
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.
Thanks for sharing your adaptations. I’m so glad that you liked it!
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?
I’m not sure if that would work. If you try it please let me know how it turns out.
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..
I’m glad that you liked it! Thanks for sharing your adaptations. Thanks for stopping by!
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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?
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!
What is a serving size, How long shelf life
A serving is one slice, which is about 1/12th of the loaf. It will keep for several days, tightly covered or refrigerated.