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Honey Oat Quick Bread – A yeast free bread madewith 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!
Apiece 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 rarelymake 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 addmoisture. And although it resembles a loaf of sandwich bread, thetexture 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 – itis 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 andtop 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)
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!
4.67 from 30 votes
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Course: Breakfast, side, Snack
Cuisine: Breakfast, snack
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 12 slices
Calories: 183kcal
Author: Allison - Celebrating Sweets
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
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
Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Cholesterol: 14mg | Sodium: 278mg | Potassium: 155mg | Fiber: 2g | Sugar: 6g | Vitamin A: 35IU | Calcium: 66mg | Iron: 1.2mg
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!
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4.67 from 30 votes (6 ratings without comment)
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Comments
Kelley
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.Reply
Allison
You’re welcome! Thanks for sharing your experience. 🙂
Reply
Kelley
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.Reply
EB
Can’t wait to try this! Is there a sub for the honey?
Reply
Allison
You could try maple syrup? I’ve only made the recipe as written.
Reply
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Hi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....
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