Honey Oat Quick Bread (no yeast, no knead)

Loaf of bread on a wooden cutting board.

Honey Oat Quick Bread (no yeast, no knead)

A tender loaf of bread filled 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!

Course Breakfast, side, Snack

Cuisine Breakfast, snack

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 183kcal

Author Allison Mattina

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). 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

Yogurt: This recipe mixes up best when it is made with regular yogurt (not Greek style). I find that the thickness of Greek yogurt makes the dough more dense. If you have only have Greek yogurt you can thin it out by stirring in a couple splashes of milk or water. Measure it after thinning it.

Recipe adapted from Eating Well

Nutrition