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!
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 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, 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 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 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). 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.
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!
Robert McElroy
This is great bread. I just cooked it. And a different type of bread! Thanks for the recipe.
Celebrating Sweets
Glad you enjoyed it! Thanks for taking the time to comment.
Wynn
can you tell me what flour ratios if I only used oats and gluten free flour? I really need an oatmeal bread that is gluten free. thank you. Wynn
Celebrating Sweets
You can try swapping the white whole wheat and all purpose flours for equal amounts of a gluten free 1:1 flour.
Nicole
Can i use regular whole wheat flour? I live in Newfoundland and i haven’t seen white whole wheat.
Celebrating Sweets
That should work, but it might come out a bit more dense.
Rita Marques Castro
The bread is amazing! Thank you for the recipe
Celebrating Sweets
I’m glad you liked it! Thanks for taking the time to comment.
Masha
I don’t eat eggs. What can I use instead?
Celebrating Sweets
I’m not sure. I have never tried this recipe without the egg or with a substitute. The main substitute I know of is a “flax egg”, but I have not tried it in this recipe.
Stella
Can I use olive oil instead of canola oil?
Celebrating Sweets
Sure! Enjoy!
Deena Dubov
Hi,
Is there a substitute for the yogurt. My son is supposed to be dairy-free.
I know what to run the milk with but not sure about the yogurt.
Thanks
Celebrating Sweets
I don’t know of a dairy free substitute. It needs to be something that has some acidity (like yogurt, buttermilk or kefir). I’ve only made this recipe as written.
Soccermom
My son is allergic to whey so we buy all sorts of dairy free items including yogurts. Should be able to easily find some at your local market and surely at a Whole Foods.
Rudy
Can you use quick oats?
Celebrating Sweets
I haven’t tried it, so I can’t say for sure. I would worry that they would affect the texture of the bread, possibly making it gummy.
Debbie
Why can’t you use Greek yogurt in this?
Celebrating Sweets
Because Greek yogurt is so thick. I found that it made the bread dough thick and difficult to mix and created a more dense loaf.
Ele
Should I put the oats in the blender first ? (Sorry for my English)
Celebrating Sweets
No, that’s not necessary. Enjoy!
Thank you
Thanks!
Zareen
Can I grind/ process the oats very fine?
Celebrating Sweets
It’s not necessary. The oats inside the bread will cook down during bake time.