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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!

Easy Honey Oat Quick Bread; no-yeast, no-knead recipe made with oats and whole wheat and sweetened with honey. Easy quick bread, great side dish.

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.

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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.

Ingredients

  • Flour – Both all-purpose flour and whole wheat flour. I like to use a combination of the two to get a little more nutrition in the bread.
  • Oats – For texture and fiber.
  • Honey – For a little sweetness.
  • Baking Powder and Baking Soda – To help the bread rise.
  • Plain Greek Yogurt – For richness and a slight tang.
  • Egg
  • Butter
  • Nonfat Milk
Easy Honey Oat Quick Bread; no-yeast, no-knead recipe made with oats and whole wheat and sweetened with honey. Easy quick bread, great side dish.

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

Is baking quick bread difficult?

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.

Are there any substitutes for honey in this bread?

Yes, if you don’t have honey, you can use maple syrup or brown sugar.

Can I use instant oats for this recipe?

No, you want to use rolled oats. Instant oats become soggy when used in baked goods.

Can I double the recipe and freeze a loaf for later?

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.

Do I have to refrigerate this type of bread?

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.

Easy Honey Oat Quick Bread; no-yeast, no-knead recipe made with oats and whole wheat and sweetened with honey. Easy quick bread, great side dish.

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

Recipe

Honey Oat Quick Bread

5 from 2 votes
Honey Oat Bread is a wholesome, delicious quick bread made with whole wheat flour, oats, plain yogurt for richness and honey for sweetness.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices

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
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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.

Notes

Wrap cooled loaves tightly in plastic wrap and store at room temperature. For freezer storage, wrap in plastic and aluminum foil and frozen for up to three months.
Keyword honey oat quick bread, quick bread

Nutrition

Calories: 173kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 343mgPotassium: 130mgFiber: 2gSugar: 7gVitamin A: 187IUVitamin C: 1mgCalcium: 79mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Sandy McClaskey says:

    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

  2. Christina Demers says:

    What can I use instead of yogurt?

    1. Kristin says:

      Try sour cream.

  3. Kristy says:

    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!

    1. Kristin says:

      I typically use quick cook oats. I’ve swapped out a couple bags of instant oatmeal too though!

  4. Kathy E. says:

    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!