A super easy and moist honey oat bread studded with oats and sweetened with honey. No yeast required for this recipe, and you’ll get tender, fluffy bread every single time. Bake a loaf from scratch in under an hour! Delicious on its own or toasted with jam, it’s perfect for breakfast, tea or an anytime snack! Gluten-free with a dairy-free option.
Note: This recipe was originally published in July 2018, and has constantly been THE MOST POPULAR recipe on Dish by Dish. So I’ve updated the post with clearer instructions, notes on ingredient substitutions, better process shots, as well as included a dairy-free option. I hope you continue to enjoy it as much as we do!
Jump to:
- My Love For Homemade Bread
- The Easiest Gluten-Free Bread You’ll Make
- Amazing Gluten-Free 1:1 Flour
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutes:
- How to Make Honey Oat Bread (Step by Step):
- Dish by Dish Tips & Tricks:
- Recipe FAQs:
- Other Oat Recipes to Enjoy:
- Delicious Bread Recipes You’ll Love:
- Honey Oat Bread (Gluten-Free, Dairy-Free Option)
My Love For Homemade Bread
I love baking bread, and in the past year, I’ve been baking a whole lot of bread.
Some of our favorite homemade bread recipes include this perfectly soft fluffy gluten-free bread, this hugely popular buckwheat bread, this tender millet bread, this fluffy potato bread, these soft gluten-free dinner rolls, and this gorgeous rosemary focaccia bread.
Nothing beats pulling out a loaf of fresh bread from the oven, and I honestly don’t think I could possibly get bored of making and developing gluten-free bread recipes.
Get delicious GLUTEN-FREE recipes each week!
The Easiest Gluten-Free Bread You’ll Make
However, most bread recipes require yeast, and naturally, require rising time.
If you’re in a rush, or simply don’t feel like waiting for bread dough to rise, or are allergic to baker’s yeast, then I know today’s recipe for this easy honey oat bread is your answer.
Since this is a quick bread, no yeast is required, and hence no rising time needed either.
Naturally sweetened with honey for just a hint of sweetness (no other sweeteners included), and studded with gluten-free rolled oats, this easy honey oat bread comes together in less than an hour from start to finish! How’s that for amazing?
If this is your first time making your own bread, you’re definitely in for a treat!
Amazing Gluten-Free 1:1 Flour
When I was still living in New York in 2018, my friend Marina from photography class told me about Cup4Cup, a brand of gluten-free flour that you can use to substitute normal wheat flour literally cup for cup.
Her son is celiac, just like Juan, so when she swore by this brand of flour, and told me I could use it with literally any normal recipe, I was curious, so I bought a bag of the Cup4Cup multipurpose gluten-free flour to try out, and the first recipe I made with it was this gluten-free oat bread (which I’ve barely adapted from Celebrating Sweets) .
Why This Recipe Works:
- Simple Ingredients: All you need to make this delicious gluten-free oat bread recipe are easily accessible ingredients that you can get at your grocery store (nothing fancy required!).
- No Yeast or Rising Time: This honey oat quick bread uses baking powder as a leavening agent, so there’s no yeast or rising time needed. Which means less prep time and you can enjoy a loaf sooner. Also, if you’re allergic to baker’s yeast, this no-yeast quick bread recipe is perfect for you!
- Easy To Make: Simply mix the wet ingredients and the dry ingredients together to form the bread dough, then transfer it to the loaf pan and bake until ready! How much easier can baking homemade bread get?
- Totally Gluten-Free with Dairy-Free Option: Unlike other oat bread recipes that use whole wheat flour, this recipe uses a gluten-free flour blend, which makes this bread recipe 100% gluten-free. You can easily make it dairy-free by swapping out the Greek yogurt for coconut yogurt. This means that even those who have Celiac disease or have gluten or lactose intolerances, can still enjoy this bread without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this honey oat bread recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutes:
- Gluten-Free Multipurpose Flour: I use and recommend Cup4Cup Gluten-Free 1:1 multipurpose flour for this recipe (but it does contain milk, so for a dairy-free option, make sure to use a dairy-free gluten-free all-purpose flour). Feel free to use other gluten-free flour blends that are made with light flours/starches (such as rice flour, corn starch, potato starch or tapioca starch) to ensure a lighter and fluffier texture. I do NOT recommend using blends that include heavier flours (such as garbanzo bean flour) as this will result in a denser bread.
- Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Powder: Since this is a yeast-free bread, and baking powder is the only leavening agent to help the batter rise, it’s pertinent to add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
- Yogurt: I used Greek yogurt in this yummy bread recipe, but you can also make this honey oat bread dairy-free by using coconut yogurt (or other non-dairy yogurt) instead of Greek yogurt.
- Egg: The egg acts as a binder for the ingredients and gives the batter lift. However, if you are allergic to eggs or simply want to keep this recipe egg-free, you can use an egg-replacer or aquafaba instead.
- Coconut Oil: I prefer using refined coconut oil for my baking because it has a neutral taste (as opposed to extra virgin coconut oil which as a more pronounced flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
- Honey: I used honey as a natural sweetener for the bread, but you can also use agave nectar or maple syrup if you prefer.
- Rolled Oats: If you are allergic to gluten, make sure you buy gluten-free rolled oats (sometimes oats are processed in the same facilities as wheat and there may be cross-contamination).
- Almond Milk: I used my 5-minute homemade almond milk here, but you can also use other non-dairy milk such as cashew milk, rice milk or soy milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal cow’s milk if you prefer.
How to Make Honey Oat Bread (Step by Step):
1. Preheat and Line
Preheat oven to 375 deg. Fahrenheit and grease a 9×5-inch loaf pan and line with parchment paper. Adjust oven rack to the middle position.
2. Whisk Dry Ingredients
In a large mixing bowl, sift the all-purpose flour, baking powder, and salt together in a large bowl, and whisk well until combined.
3. Mix Wet Ingredients and Oats
In a medium bowl, beat the egg, yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats together until well blended. Now stir in the milk and mix until combined.
4. Combine Wet and Dry Ingredients to Form Dough
Slowly add the wet oat mixture into the bowl with the flour mixture, stirring with a wooden spoon until just incorporated.
You will get a thick oat bread dough that looks more like cake batter – see the photo below (do not over-mix as bread may become too tough).
5. Transfer to Pan and Top with Oats
Pour the batter-like dough into the prepared loaf pan, and sprinkle the top of the loaf with the remaining 2 tablespoons of quick oats.
6. Bake Until Golden Brown
Bake in the center rack of the oven until bread is deeply golden brown on top and a toothpick inserted in the middle comes out clean (approximately 30 to 45 minutes).
7. Let Cool Completely Before Brushing with Honey
Remove the gluten-free oat bread from the pan and place loaf on a cooling rack to cool completely at room temperature before brushing with the remaining honey, then slicing and serving.
Dish by Dish Tips & Tricks:
- Line loaf pan with parchment: I find that lining the loaf pan with parchment paper makes it way easier to lift up the loaf from the pan (and ensure that the bottom doesn’t stick). If you don’t have parchment paper on hand, just make sure you grease the pan well and sprinkle a little bit of flour on the bottom before transferring the batter to the pan.
- Use a Metal Loaf Pan: For best results, I recommend baking this honey oat bread in a metal loaf pan to ensure that it bakes evenly on the bottom as well as the sides.
Recipe FAQs:
To store, wrap cooled honey oat quick bread in plastic wrap or an airtight container and keep in the refrigerator for up to 5 days.
Yes you can! To freeze , wrap the cooled gluten-free oatmeal bread in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw overnight in the refrigerator before slicing.
Oats are naturally gluten-free, however, they are often processed in the same facilities that process wheat or other grains that contain gluten. If you are Celiac or have gluten intolerances or allergies, make sure you use gluten-free rolled oats in this recipe. Do note that some Celiacs may experience similar reactions to oats as they do with gluten, so this would depend on your personal experience.
Other Oat Recipes to Enjoy:
- Easy Oatmeal Cookies (Gluten-Free, Dairy-Free)
- Oatmeal Walnut Cookies (Gluten-Free)
- Oat Waffles (Gluten-Free)
- Maple Peach Oatmeal (Gluten-Free)
Delicious Bread Recipes You’ll Love:
- 10 Amazing Gluten-Free Bread Recipes to Make on Repeat
- Soft Fluffy Gluten-Free Bread (Dairy-Free)
- Rosemary Focaccia Bread (Gluten-Free, Vegan)
- Easy Gluten-Free Naan Bread (Dairy-Free)
- Gluten-Free Flaxseed Coconut Bread (Paleo, Dairy-Free)
- Easy Gluten-Free Sandwich Bread
- Easy Gluten-Free No-Knead Bread (Dairy-Free)
- Gluten-Free Carrot Cake Bread (Dairy-Free)
- The Best Gluten-Free Banana Bread (Dairy-Free)
- Gluten-Free Vegan Pumpkin Bread
- Grain-Free Rosemary Almond Bread
- Grain-Free Coconut Cashew Bread
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Honey Oat Bread (Gluten-Free, Dairy-Free Option)
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A super easy and moist honey oat bread studded with oats and sweetened with honey. No yeast required for this recipe, and you’ll get tender, fluffy bread every single time. Bake a loaf from scratch in under an hour! Delicious on its own or toasted with jam, it’s perfect for breakfast, tea or an anytime snack! Gluten-free with a dairy-free option.
Ingredients
- 2 1/3 cups gluten-free multipurpose flour
- 3/4 teaspoons xanthan gum (leave out if your GF flour blend already includes it)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt (or coconut yogurt for dairy-free option)
- 1 large egg
- 1/4 cup coconut oil, melted
- 1/4 cup + 1 tablespoon honey, separated
- 1 cup + 2 tablespoons old fashioned gluten-free rolled oats, separated
- 3/4 cup almond milk
Instructions
- Preheat and Line: Preheat oven to 375 deg. Fahrenheit and grease a 9×5-inch loaf pan and line with parchment paper. Adjust oven rack to the middle position.
- Whisk Dry Ingredients: In a large mixing bowl, sift the all-purpose flour, baking powder, and salt together in a large bowl, and whisk well until combined.
- Mix Wet Ingredients and Oats: In a medium bowl, beat the egg, yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats together until well blended. Now stir in the milk and mix until combined.
- Combine to Form Dough: Slowly add the wet ingredients into the bowl with the dry ingredients, stirring with a wooden spoon until just incorporated (do not over-mix as bread may become too tough). The dough will resemble a thick and wet cake batter.
- Transfer to Pan and Top with Oats: Pour batter-like dough into the prepared loaf pan, and sprinkle the top with the remaining 2 tablespoons of oats.
- Bake Until Golden Brown: Bake in the center rack of the oven until bread is golden brown on top and a toothpick inserted in the middle comes out clean (approximately 30 to 45 minutes).
- Let Cool Completely Before Brushing with Honey: Remove bread from the pan and allow it to cool completely on a cooling rack before brushing with the remaining honey, then slicing and serving.
Notes
Gluten-Free Multipurpose Flour: I use and recommend Cup4Cup Gluten-Free 1:1 multipurpose flour in this recipe (but it does contain milk, so for a dairy-free option, make sure to use a dairy-free gluten-free all-purpose flour). Feel free to use other gluten-free flour blends that are made with light flours/starches (such as rice flour, corn starch, potato starch or tapioca starch) to ensure a lighter and fluffier texture. I do NOT recommend using blends that include heavier flours (such as garbanzo bean flour) as this will result in a denser bread.
Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: Since this is a yeast-free bread, and baking powder is the only leavening agent to help the batter rise, it’s pertinent to add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Yogurt: I used Greek yogurt in this recipe, but you can also make this honey oat bread dairy-free by using coconut yogurt (or other non-dairy yogurt) instead of Greek yogurt.
Egg: The egg acts as a binder for the ingredients and gives the batter lift. However, if you are allergic to eggs or simply want to keep this recipe egg-free, you can use an egg-replacer or aquafaba instead.
Coconut Oil: I prefer using refined coconut oil for my baking because it has a neutral taste (as opposed to extra virgin coconut oil which as a more pronounced flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.
Honey: I used honey as a natural sweetener for the bread, but you can also use agave nectar or maple syrup if you prefer.
Rolled Oats: If you are allergic to gluten, make sure you buy gluten-free rolled oats (sometimes oats are processed in the same facilities as wheat and there may be cross-contamination).
Almond Milk: I used my 5-minute homemade almond milk here, but you can also use other non-dairy milk such as cashew milk, rice milk or soy milk. Alternatively, if you are not lactose-intolerant, go ahead and use normal cow’s milk if you prefer.
Storing: To store, wrap cooled loaf in plastic wrap and keep in the refrigerator for up to 5 days.
Freezing: To freeze, wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Let frozen loaf thaw overnight in the refrigerator before slicing.
Barely adapted from: Celebrating Sweets
This recipe was originally published in July 2018, but has since been revised with clearer instructions, step-by-step process shots, and to include a dairy-free option.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: honey oat bread
So happy to have found this recipe! I could eat the whole loaf right now 🙂 I used King Arthur 1-1 gf flour, a little less honey, non fat Greek yogurt, added 1/2 c. water since my dough was a tad dry and used liquid egg whites. Perfection! Better than most yeast gf breads. This is a keeper, thank you!
★★★★★
Hi Susie! So happy to hear that you loved this loaf! Thanks for letting me know how to substitutions went, and I hope to see you around the blog again sometime soon!
xx,
Felicia
Oh my! Absolutely beautifully delicious! This is a wonderful recipe made with easy to find, everyday products. It’s absolutely yummy, has a great texture, and makes my belly happy! I think I’m in love! 💗
★★★★★
YAY! So happy to hear that, glad you enjoyed this honey oat bread 🙂 Thanks for your sweet note, and hope to see you around the blog again sometime soon!
xx,
Felicia
This recipe is a god sent for me since I am gluten-free and I can’t have yeast. I really appreciate that this has so few ingredients compared to other bread recipes. I tried this for the first time and noticed the bread came out very dense and did not look as fluffy as your pictures. Do you know why that may be or what I could add or do differently to make it fluffier? I used Red Mills 1:1 baking flour, but all other ingredients are the same. Do you have any other bread recipes you recommend that do not need yeast? I also tried the yogurt lemon cake and that turned out delicious! Thanks in advance.
★★★★
Hi Shanna, sorry to hear that your loaf came out dense. I used Cup4Cup gluten-free flour in this recipe, so the difference in texture between how your loaf turned out and the texture in my loaf could be due to that. Also, glad you loved the lemon yogurt cake! Hope to see you around the blog again sometime soon!
Hi. Thanks for this recipe…it looks amazing and I am going to try today. Do you think this could be made with ground oats instead of whole oats for a smoother texture? Will it cut like sandwich bread?
Hi Jennifer, sure you could use ground oats if you prefer! This is a quick bread (doesn’t use yeast), so bear in mind that it’s more of a quick bread rather than a sandwich bread.
Hi Filicia, Thank you for the wonderful recipe. I just made the Hone Oat Bread and it turned out amazing!
I have been on the search for a Gluten Free, Dairy Free Oat Bread that wasn’t gummy, hard as a rock or crumbly.
I have found my New Favorite Bread! Thank you so very much for sharing this great recipe.
I appreciate so much the work that goes into creating recipes like this that get shared with those of us who have restrictive diets. And this one is super easy, quick, and delicious. So fluffy and soft.
I sliced a piece , toasted it slightly and topped it with egg salad! Wonderful !.
Thank You Again……..
★★★★★
Hi Doreen! Thank you so much for sharing how this honey oat bread went for you! So happy that you enjoyed it (topping it with egg salad sounds amazing)! Hope to see you around the blog again sometime soon!
xx,
Felicia
This is a lovely bread and very easy to make. I made it gluten free and dairy free and it worked really well. About to make a second loaf after just finishing the first! The only thing I didn’t do was put honey on the top – it was plenty sweet enough for our tastes with honey in the main recipe.
★★★★★
Hi! So happy to hear that you love this bread and that you’re already making the second loaf! 🙂 Yes, feel free to leave out the honey on top if it’s already sweet enough for you. Thank you for the lovely comment and for sharing how it went. Hope to see you on the blog again sometime soon!
xx
Felicia
This bread has made me so happy! It’s the best gluten free bread I’ve made. It was easy. I couldn’t wait, so I cut off a small piece right out of the oven. I’ve eaten a quarter of the loaf already! Thanks for sharing your recipe!
★★★★★
Hi Veronica!!
So happy to hear that you loved this bread, and thanks for letting me know! Enjoy the rest of the loaf and I hope to see you around the blog again sometime soon!
xx,
Felicia
April 5, 2022, Tuesday evening
Dear Ms. Felicia,
This gluten-free dairy-free substitute recipe for “honey oat bread” sounds delicious. I intend to try it ASAP. I “knead” to substitute the yogurt for something non-dairy. What do you suggest for a yogurt replacement? We also reside at high altitude of over 6,000 feet, so if there are other changes required, I will appreciate your including those with your response 🙂 If you will respond to my email address provided, and this website, I certainly thank you in advance (I do not use twitter or other social sites). Your impressive recipes and website are appreciated more than you know! Blessings to you and yours.
Hi!
Glad to have you on the blog, and thank you for your kind words. You can try using coconut yogurt to replace the normal Greek yogurt for a dairy-free alternative. As for altitude baking, I personally don’t have experience baking at 6000 feet, but from what I see online, since air pressure is lower, this bread may take longer to bake. So bear that in mind that you may need to bake this loaf for at least another 10-15 minutes before it’s done. Hope this helps, and I hope to see you around the blog again sometime soon!
Felicia
I just made this bread. It’s delicious, nutritious and I was pleasantly surprised at how well it stays together, not crumbly at all.
The only question I had was why brush on honey after it’s cooled? Much of the oat topping will be brushed off. Wouldn’t it be better to brush the honey on before applying the oat topping & before baking? Also, how many grams of fiber does the recipe contain? Thank you!
★★★★★
Hi Shirley! So happy you loved this bread! You can definitely brush the honey on before baking if you prefer, or after. It’s a matter of preference. Brushing after it’s baked will give it a shine and if you like the taste of fresh honey that is lovely. Regarding fiber, it’s 2.1 g per serving (considering 8 servings per loaf).
Yum yum yum!!! I’ve made this twice in one week 😀 it’s fabulous fresh and warm from the oven, and even better as toast after it’s been in the fridge for a few days. Thank you for this super quick and easy GF bread!!!
★★★★★
YAY!! so happy to hear that! Glad you enjoy it (both warm and after a few days in the fridge)! Hope to see you around the blog again sometine soon!
xx,
Felicia
Awesome recipe! I had to make a few substitutions and alterations but overall similar recipe… so yummy! Used the parchment paper trick, thanks for that! I used a wet mix of oatmilk and a bit of sour cream, a little coconut oil, and an extra egg. For the dry mix I used oat flour, gluten free all purpose flour, and some granola and oats. I didn’t have any buttermilk, milk, cream or yogurt in my kitchen when I made this at 2am! LOL! So far smells delicious in the oven! Can’t wait to see how she turns out!
★★★★★
Hi Lexxi!
So happy to hear you enjoyed this recipe! Thank you for sharing the substitutions you made, glad it worked with the different ingredients too! Hope to see you on the blog again sometime soon.
xx,Felicia
Hello!!
So my bread is currently in the oven (second time making it). The first time I made it we LOVED the taste but it was heavy/gummy. I figured it was because I didn’t put enough oil in it. This time I made it I made sure to measure everything the exact same but my dough is sooooo tough! I’m not sure if it’s going to come out fluffy/bread like again. It tastes AMAZING but I wish it would be like a normal bread loaf. Maybe I just need to get used to all gluten-free breads to be dense 🤷🏻♀️. Any recommendations? I used a 1 to 1 gluten free flour (Walmart brand). Should I try a different brand maybe?
Hi Stephanie, I recommend using the Cup4Cup 1:1 gluten-free flour mix – that was the one I used and it turned out beautifully and light and fluffy.
Good Morning Felica,
As a bread lover, this easy honey oat bread has always been my favourite and this recipe has been on the top of my bread list ever since I tried it and loved it.
Many who had tried this bread agreed that this bread gives a wonderful satisfaction regardless of whether eaten when hungry or simply just to enjoy consuming it for pleasure.
Thumb-up to you for this recipe
Have a blessed day ahead!
Mum
★★★★★
Hi mummy, yay! So happy that you love this bread as much as we do!