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, Banana Nut Bread, Pumpkin Bread…I love ’em all!
No Yeast Bread
I rarely make bread at home (I lack the patience necessary to work with yeast, ha!). 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 honey 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 I did. 🙂 And you can too!
Recipe
Honey Oat Quick Bread (no yeast, no knead)
Ingredients
- 1 cup plus 2 tablespoons oats (old fashioned or quick), divided
- 1 ⅓ cups white whole wheat flour
- 1 cup all purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 scant cup plain yogurt, see note
- 1 large egg
- ¼ cup canola or vegetable oil
- ¼ cup plus 1 tablespoon honey, divided
- ¾ cup milk
Instructions
- Preheat oven to 375°F. Generously grease a 9×5 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 ¼ 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). Scrape 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.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kelley says
I made this recipe vegan. Substituting the white wheat for fresh ground whole wheat, Silk plain non dairy yogurt, fresh ground flax egg, Almond milk and I used organic safflower oil. It turned out VERY good! Very yummy and very nutritious. Thank you for the recipe.
Allison says
You’re welcome! Thanks for sharing your experience. 🙂
Kelley says
In my previous post, I forgot to say that I cut the salt down, I used 1 tsp salt only and I also baked the bread in two smaller loaf pans.
EB says
Can’t wait to try this! Is there a sub for the honey?
Allison says
You could try maple syrup? I’ve only made the recipe as written.
CAROLYN says
This recipe is much better made with sour cream rather than yougurt.
Jennifer says
I just made this for the first time. It’s very yummy and easy!
Allison Mattina says
I’m glad you enjoyed it!
Dee says
Following this recipe to the letter, and mixing slow only until incorporated, I was a bit perplexed when it came to transferring the dough to the pan, as it certainly resembled more of a plop than a pour. It doesn’t indicate in the recipe that the dough would be thick. The word “pour” really threw me off thinking I’d somehow misread the measurements of liquid. But alas, I did not. Any clarification here? It’s in the oven now…. So I suppose time shall tell.
Allison Mattina says
Hi, Dee. The dough will be a bit thick for a “pour”. I can see how that would be confusing. As long as you added all ingredients listed it should be fine. Enjoy!