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!
Linovi
Hi, can I bake without yogurt? Right now because of corona virus the city that I live is locked down. The shop is far from my place. I’m not able to travel.
Celebrating Sweets
You can try substituting sour cream, buttermilk, or kefir. Stay safe!
Linovi
Okay, Thank you.
NIlsa
Do you have to use whole wheat flour or can this be substituted with all APF?
Celebrating Sweets
All purpose should be fine, you’ll need 2-1/3 cups total. Enjoy!
Kaylee
I started baking for 30 minutes, did a toothpick test – found the loaf to still be goopy in several spots. I put it back in for 7 more minutes (37 minutes total now), toothpick test, still goopy…put it in for another 7 minutes (42 minutes total) and it is still goopy in several spots (not coming out clean). I have put it back in for another 5 minutes (47 minutes total). Should I just stop there if the dough still doesn’t come out clean? I don’t want to burn the oats.
Celebrating Sweets
Did you use a 9×5 pan? If your pan was smaller your bread would need to cook longer.
Paula
I made this (using the thinned out sour cream method) and sadly forgot to add the salt, but it didnt turn out half bad.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Jennifer Welsh
I just followed these directions and put my loaf in the oven. But I’m concerned, because where you say “pour the batter into the pan”…. mine was more of a sloppy dough. I was not pourable. Am I doomed?
Celebrating Sweets
It should be ok. It is thicker than a cake batter but thinner than typical bread dough.
Erika
I don’t have canola or vegetable oil on hand. Could I use coconut oil or avocado oil instead?
Celebrating Sweets
That should be fine. I would choose whichever has a milder flavor. Enjoy!
Amy Robertson
I have maple syrup, not honey. Could that be a substitute ?
Celebrating Sweets
That should be fine. Enjoy!
Natalie
Is there any other kind of pan you can use other than bread (9×5) pan?
Celebrating Sweets
Hhhmm…maybe an 11×7 or 9×9? Best of luck playing around with it.
Loanne
Can you (or someone) just send me a loaf? I’ve gotten just too darn lazy, even for this simple task!
Casey Engel
Do you have any substitutes for milk? Is water okay?
Celebrating Sweets
You can try it. I’ve only made the recipe as written, so I can’t say for sure.