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.
The Easiest Gluten-Free Bread You’ll Make
I love baking bread, and in the past year, I’ve been baking a whole lot of bread. From this perfectly soft fluffy gluten-free bread that we absolutely love, to these soft gluten-free dinner rolls, to this gorgeous rosemary focaccia bread, I don’t think I could possibly get bored of making and developing gluten-free bread recipes.
However, most of the bread recipes require yeast, and naturally, require rising time. And if you’re in a rush, or simply don’t feel like waiting for bread dough to rise, 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?
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!
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) .
Ingredients You’ll Need:
Ingredient Notes/Substitutes:
- Gluten-Free Multipurpose Flour: I used Cup4Cup Gluten-Free 1:1 multipurpose flour in this recipe, but feel free to use other gluten-free flour blends that are made with light flours/starches such as rice flour/corn starch/tapioca starch (this will help result in a lighter and fluffier texture). I do NOT recommend using blends that include heavier flours such as bean flours as this will result in a denser bread.
- 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. Also make sure to use a dairy-free gluten-free all-purpose flour.
- Egg: The egg acts as a binder for the ingredients. However, if you are allergic to eggs or simply want to keep this recipe egg-free, you can use an egg-replacer 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).
- 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:
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
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 to Form Batter
Slowly add the wet ingredients into the bowl with the dry ingredients, stirring with a wooden spoon until just incorporated. You will get a thick oat bread batter – see the photo below (do not over-mix as bread may become too tough).
5. Transfer Batter and Top with Oats
Pour batter into the prepared loaf pan, and sprinkle the top with the remaining 2 tablespoons of oats.
6. Bake
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).
7. Let Cool Completely
Remove the gluten-free oat bread from the pan and allow it to cool completely on a cooling rack before brushing with the remaining honey, then slicing and serving.
Dish by Dish Tips and 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.
Recipe FAQs:
To store, wrap cooled honey oat quick bread in plastic wrap and keep in the refrigerator for up to 5 days.
Yes you can! To freeze, wrap the cooled gluten-free oat 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 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)
- Prep Time: 10 mins
- Cook Time: 45 mins
- 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 you 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: 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 Batter: 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).
- Transfer Batter and Top with Oats: Pour batter into the prepared loaf pan, and sprinkle the top with the remaining 2 tablespoons of oats.
- Bake: 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: 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 used 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). Make sure that your blend contains xanthan gum too! Feel free to use other gluten-free flour blends that are made with light flours/starches such as rice flour/corn starch/ tapioca starch (this will result in a lighter and fluffier texture). I do NOT recommend using blends that include heavier flours such as bean flours as this will result in a denser bread.
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. However, if you are allergic to eggs or simply want to keep this recipe egg-free, you can use an egg-replacer 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).
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.
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: honey oat bread
Do you need yogurt in this recipe?
Hi Hannah! The yogurt gives the bread moisture and keeps it soft and tender. If you are lactose-intolerant, you can use non-dairy yogurt, or full-fat coconut cream if you prefer.
Hi Felicia,
Yay, this has been my favourite bread since you last modified the recipe in Jul 2020.
All the very best to you for the new year – 2021!
Blessings!
Mum
★★★★★
Thanks mummy 🙂 Glad you enjoy this bread!
In Australia the coeliac association does sanction oats as they are not gluten free
Hi James! I know in some countries oats are not considered gluten-free because they may cause similar reactions in Celiacs as gluten (and because oats are often processed in the same facilities as gluten-containing grains such as wheat, resulting in cross contamination). However, oat are naturally gluten-free, and there are countries such as the USA where you can buy certified gluten-free oats, so that would be the exception! 🙂
Reeeeally looking forward to makimg this for my daughter with allergies! Do you think that instead of a prepackaged “egg replacer” I could just use a flax egg? I know gluten free/dairy free baking can be tricky to get consistency right if too many ingredients are tampered with, however I’ve never used any egg replacements besides applesauce or a flax egg..
Hi Alyssa! Since this recipe only uses one egg, I believe it should be fine to use applesauce or a flax egg! Let me know how it goes later, would love to hear! xx,F.
Thank you! I am going to give it a go now, but I have to swap ingredients a bit more than I originally thought.. hoping it turns out okay! I’ll be back with the results!
Hi Alyssa! Fingers crossed that it’ll turn out great anyway! 🙂
It turned out! Surprisingly not as dense as I expected.. Especially since as I just re-read the ingredients I forgot the 3/4 cup almond milk! I had to use what I had on hand.. so my swaps were: Bob’s Red Mill all purpose gluten free flour instead of 1:1, sunflower oil instead of coconut oil (intuitively hoping that would help with the density of using the all purpose gf flour, idk), unsweetened vanilla almond yogurt, a flax egg (made with a heeeping tbs of ground flax seeds + 3 tbs water), agave instead of honey, and gf quick cooking oats instead of old fashioned rolled oats (for a smoother texture for my toddlers and partner). I chose to not put oats on top before baking, nor any sweetener after cooling. Also, I didn’t use parchment paper (don’t have), just oiled and floured the pan. 30 min didn’t quite cut it, but 45 min was perfect. Other than that I followed your recipe to a T!
So far it has been a success with my toddlers, especially with some homemade wild blueberry jam! YUM.
I am SO glad I found this recipe of yours and am definitely going to try it again when this loaf is gone… next time with 1:1 flour AND THE MILK lol…
Hi Alyssa! So happy to hear that the bread turned out in the end, and that you plan on making it again!! That wild blueberry jam sounds delish btw! Would love to see you on the blog again sometime soon! 😉 Meanwhile, have a great week!
I recently went gluten free and I was missing bread. I made this recipe and it was delicious! I highly recommend it.
★★★★★
Hi Sarah! Welcome to a gluten-free lifestyle! Not easy but you’ll get the hang of it in a bit. Thanks for letting me know you loved this honey oat bread, so happy to hear that!
Hi, do you know if I could substitute the egg with applesauce? Thank you for this recipe!
Hi Lynn! Since only 1 egg is required, I believe you should be able to substitute it with applesauce or an egg replacer 🙂
Thank you! Will give it a try today!
You are most welcome dear!
Hi, can I substitute the multipurpose flour and milk with Bob’s Red Mill Gluten Free 1:1 Baking Flour and Oat Milk?
Hi Evelyn! Yep you can definitely do that (as long as it’s the Bob’s Red Mill 1:1 Gluten free flour, and NOT their GF All-purpose mix which contains garbanzo bean flour). And yes, go ahead with the oat milk, it’ll work just as fine!
Could I use whole milk instead of almond milk? Thanks!
Hi Heidi, yes you could definitely use whole milk! Happy baking dear!
Thank you!! I’m excited to try this out!
You are most welcome! I hope you enjoy it! Happy weekend!
Can I substitute sour cream for the greek yogurt? I need to bake today and don’t have time to run to the store.
Hi Mimi! I believe it shouldn’t be a problem! 🙂 Would love to hear how it goes later. Happy holidays!
Your recipe looks great can’t wait to try . Can you use Pillsbury GF flour?
Hi Nancy! Thank you, can’t wait for you to try it too 🙂 I used Cup4Cup gluten-free flour (a 1:1 substitute for normal wheat flour), and haven’t used pilsbury GF flour before, but I’m pretty sure it should work! Maybe you can compare the ingredients in both flour blends and see if they are similar, and if they are I believe it shouldn’t be an issue!
Can I use almond flour for the honey oat quick bread
Hi Ginger, I don’t think you can substitute almond flour for the GF flour blend because almond flour tends to be oiler and denser. What other flours can you take? Maybe you could do half the amount of almond flour and the other half tapioca starch if it’s possible!
Can you use non fat Greek yogurt
Hi Rochelle, thanks for dropping by. Yes you can use non-fat Greek yogurt – it shouldn’t be an issue. 🙂 Hope you enjoy this bread!
I just made this bread and it’s amazing. My husband is glutenfree due to Celiac and I’ve tried many bread recipes through the years. This was so simple to prepare and realy moist and lite. A new family favorite!
★★★★★
Hi Beth, you don’t know how happy that makes me to hear that! So glad you and your husband love this bread!! Hope to see you around the blog sometime again soon 😉
I don’t have old fashioned oats, just quick cooking oats. Can they be used without affecting the quality of the bread?
Hi Julie, I believe that shouldn’t be any issue 🙂 Hope you enjoy this bread!