Published: · Modified: by Allison · 161 Comments
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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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Comments
Patricia
Wow – I can’t believe this has no yeast. It looks so well “risen” – light and fluffy. Very impressive!
Reply
Celebrating Sweets
Thanks, Patricia! It’s super easy too.
Reply
jay
This looks delish! We love oat bread-Does it matter what kind of milk you use?
We drink whole milk.Thanks
JayReply
Celebrating Sweets
Hi Jay! Whole milk will be fine. Enjoy!
Reply
Katie
Just wondering why you specify “no greek yogurt” since I’ve used that with quick breads before and is usually all I have in the fridge?Thanks
Katie
Reply
Celebrating Sweets
Hi Katie. I thought that Greek yogurt would be too thick. The thinner quality of the regular yogurt made the dough easier to mix. You could totally try it with Greek yogurt, or you can even thin out your Greek yogurt with a splash of water or milk.
Reply
Katie
Okay, thanks! That makes sense.
Yvette
Hello! Do you think this will work too using bread flour instead of wheat flour? Thanks!
Reply
Celebrating Sweets
Hi Yvette. I would guess that it would be ok, but I can’t say for sure. If you try it, please let me know. Sorry I couldn’t be of more help.
Reply
See AlsoLemon Cream Turnovers Recipe
janis alexander
what if i dont have yogurtReply
Celebrating Sweets
I don’t have a substitute for the yogurt. The recipe uses a cup, so it can’t be left out. Sour cream would be the closest substitute but I think it might be too thick and tangy. Best of luck if you play around with it.
Reply
Vivian E Bowdish
Could I make my own suit cream w milk and lemon juice?
Celebrating Sweets
Are you referring to the yogurt that the recipe calls for? You could try swapping the yogurt for sour cream diluted with some milk. It needs to be the consistency of regular yogurt (not too thick, not too watery).
Lyndee Pfaffenbach
Do you think the honey (or any sweetner) is necessary? Looking to make this for a special diet. Thanks!
Reply
Celebrating Sweets
Hi Lyndee. I can’t say how it will be without the honey. If you do omit it, you might want to try replacing it with something that will add a little moisture and possibly some natural sweetness, maybe unsweetened applesauce? It will definitely be less sweet that way. Best of luck!
Reply
lara
what about using sugar instead?
Celebrating Sweets
I haven’t tried that so I can’t say for sure. It would probably be ok, but I really think the flavor and moisture that the honey adds is important. If you try it please let me know. Thanks for stopping by!
Tammy Carson
I don’t have wheat flour on hand….just all purpose. Would that be okay, and if so, how much since I would be leaving out the wheat flour? This looks really good and I’m hoping to try it soon.
Thanks:)
Reply
Celebrating Sweets
Hi, Tammy. Just use the same amount of all-purpose flour in exchange for the white whole wheat flour. It should work out just fine. Enjoy! 🙂
Reply
Melissa
Is the batter supposed to be pretty thick?
Thanks!
Reply
Celebrating Sweets
Hi, Melissa. Yes, it is fairly thick.
Reply
Minoo
Can I use quick cooking oats instead of rolled oats and only wheat flour? Would the measurements be different?
Reply
Celebrating Sweets
Hi! I can’t say for sure as I’ve never tried this recipe with those modifications. I would guess that swapping out the oats should be fine. If you use only wheat flour the bread will be much heavier, drier and possibly more dense than desired. The combo of white whole wheat flour and all purpose really helps to lighten the texture. If you use all wheat flour, you might want to reduce the flour measurement by about 1/4 cup. Best of luck if you try it!
Reply
dorothy
made today 4/24/2017
my husband and I really enjoyed the bread followed the recipe to the TReply
Celebrating Sweets
Glad to hear that you liked it. Thanks for stopping by!
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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