Honey Oatmeal Bread
This Honey Oatmeal Bread is a warm, rustic quick bread with a golden crust, a soft and slightly chewy crumb, and just enough sweetness from honey. It comes together in one bowl with no yeast and no kneading, making it hearty, wholesome, and beginner-friendly. Slather it with butter, toast it for breakfast, or serve it alongside a steaming bowl of soup.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Loaf pan 9x5-inch
- Oven
- Cooling rack
- Parchment paper (optional, for easy removal)
- Serrated knife for slicing
Ingredients
- 1 cup rolled oats old-fashioned oats; 80g
- 1 3/4 cups all-purpose flour 210g
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup whole milk 180ml
- 1/3 cup pure honey 80ml
- 1 organic egg room temperature
- 2 tablespoons vegetable oil
- extra rolled oats small handful, for sprinkling on top (optional)
Instructions
- Set oven to 350°F (175°C) and let it fully preheat. Lightly grease a 9x5-inch loaf pan with vegetable oil or line it with parchment paper, leaving overhang on the long sides for handles.
- In a large mixing bowl, whisk together 1 cup rolled oats, 1 3/4 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon sea salt for about 30 seconds until evenly distributed.
- In a separate bowl, whisk together 3/4 cup whole milk, 1/3 cup honey, 1 egg, and 2 tablespoons vegetable oil until the honey is fully dissolved and the mixture is smooth. Warm thick honey for 10-15 seconds in the microwave if needed.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. The batter will be thick and slightly sticky; do not overmix.
- Spoon the batter into the prepared loaf pan and spread it evenly, pushing it gently into the corners. Sprinkle a small handful of extra rolled oats over the top for a rustic touch.
- Bake in the center of the preheated oven for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cover loosely with aluminum foil during the last 10 minutes if the top browns too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer the loaf to a cooling rack to cool completely before slicing.
- Use a serrated knife with a gentle sawing motion to cut the cooled loaf into thick slices. Serve as is or toasted, with your favorite spreads or toppings.
Notes
- Use room-temperature ingredients, especially the egg and milk, so the batter mixes smoothly.
- Do not skip the baking powder, since it is the only leavener in this yeast-free bread.
- Measure the flour by spooning it into the measuring cup and leveling it off; packed flour leads to a dense loaf.
- If your honey has crystallized, warm it gently before mixing so it blends in easily.
- Check for doneness with a toothpick at 45 minutes, since every oven runs a little differently.
- Let the bread cool completely before slicing so it does not crumble.
- For variations, add 1/2 cup chopped walnuts or pecans, mix in 1/4 cup dried cranberries, swap vegetable oil for melted butter, add a pinch of cinnamon or nutmeg, or use almond or oat milk for a dairy-free version.
- Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
- For longer storage, wrap the loaf in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature and warm slices in a toaster or a 300°F oven for 5 to 7 minutes.
- Avoid refrigerating the bread, since it can dry out and lose its soft texture.
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified gluten-free oats.
Nutrition
Serving: 1SliceCalories: 160kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 180mgPotassium: 95mgFiber: 2gSugar: 8gVitamin A: 1IUCalcium: 6mgIron: 6mg
Tried this recipe?Let us know how it was!