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Honey Oat Bread is a wholesome, delicious quick bread recipe made with whole wheat flour, oats, plain yogurt for richness, and a little honey for sweetness. Ready in about an hour, you can have fresh bread on the table for dinner tonight!
Baking bread can seem like a daunting task, but that’s why I love quick breads! This Honey Oat Bread is fast (it’s ready in under an hour), and it is so rich and yummy.
Pin this recipe for later!Table of Contents
Why You’ll Love This Honey Oat Bread Recipe
So if you’re like me and have always thought you can’t have fresh bread on the dinner table without all the yeasting and the kneading, you have to try this Honey Oat Quick Bread – I think you’ll be pleasantly surprised!
- Healthier Ingredients – I love when I can add healthier ingredients to a recipe and make them so delicious. This bread has oats and whole wheat flour for fiber and yogurt for protein.
- Quick Bread – It’s really ready in an hour and there is absolutely no kneading or proofing. Just mix, pour, and bake!
- Soft and Hearty Loaf – It’s soft like sandwich bread, but also more dense, like you’d expect from a quick bread. It’s perfect for enjoying with a hot cup of Instant Pot Tomato Soup.
How To Make Honey Oat Bread
- Preheat the oven and grease a 9×5-inch bread loaf pan.
- Whisk together the dry ingredients in a large bowl and the wet ingredients in another bowl.
- Combine the liquid and dry ingredients and gently mix until incorporated. Do not over-mix.
- Pour the batter into the loaf pan and bake for 45-50 minutes. The top should be golden and domed.
- Cool in the pan for 15 minutes, then turn out onto a cutting board and slice up for dinner or a snack. It’s especially delicious with some honey butter spread on it.
FAQs
No, baking this type of bread isn’t difficult at all, and with my step-by-step instructions, I’ve taken out all of the guesswork.
Yes, if you don’t have honey, you can use maple syrup or brown sugar.
No, you want to use rolled oats. Instant oats become soggy when used in baked goods.
Yes! The recipe is easy to double as long as you have 2 pans, and it freezes beautifully. Just make sure that it has cooled down completely before wrapping it up.
Like most types of bread, this loaf will dry out in the fridge so it’s totally fine to leave it on the counter, stored in a resealable plastic bag.
Helpful Tips
- Brush the top of the loaf with melted butter for a glossy finish.
- Allow the bread to cool before slicing to avoid crumbling.
- Use a serrated knife for slicing bread.
- Experiment with adding nuts or seeds for added texture and nutrition.
- Instead of oats, try adding a packet of instant oatmeal for an instant flavor boost.
More Bread Recipes
- Garlic Parmesan Quick Bread
- Sour Cream Cornbread
- The Most Epic Cheesy Garlic Bread Ever
- Cheesy Pizza Quick Bread
- Soft Onion Rolls
Honey Oat Quick Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup oats
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6- ounces plain yogurt
- 1 large egg
- 1/4 cup butter melted, olive oil, or vegetable oil
- ¾ cup nonfat milk
Instructions
- Preheat the oven to 350 degrees F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.
- Whisk together the flours, oats, baking powder, baking soda, and salt in a medium mixing bowl.
- In a separate bowl, whisk together the butter or oil, yogurt, milk, honey and egg.
- Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over-mix.
- Pour the batter into the prepared pan, spreading to the edges.
- Bake in the preheated 350 degree oven for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
- Cool in the pan for 15 minutes before removing, slicing and serving.
After suffering a slight stroke 3,5 weeks ago I’m finding some things are now hard for me like operating my stand mixer to make my homemade whole grain seed bread. So I found your recipe on Pinterest and thought I’d give it a try. I wanted to incorporate some ground flaxseed so I removed 1/4 cup quick oats and replaced with 1/4 cup ground flaxseed, I used Avacado Oil as I prefer it’s flavor over EVOO. I used 1/4 cup Splenda Natural Powder and added3 Tbls pumpkin seeds and 1 Tbls sesame seeds. I love it, is a perfect replacement for my yeast bread till I am up to dealing with my stand mixer and my patience returns. Thank you so much for this recipe it’s quite lovely
What can I use instead of yogurt?
Try sour cream.
Hi Kristin,
This looks yummy! Do you use quick cooking oats, regular oats, or does it matter? If you stated which one, I apologize.
Thanks!
I typically use quick cook oats. I’ve swapped out a couple bags of instant oatmeal too though!
I’ve pinned this great looking bread so I can bake it once the weather cools down! I rarely use my oven during the summer, so the house stays cool. I like the healthier ingredients in this bread…always appreciated! Thanks!