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!
Print
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
I made this recipe this week. And it was a hit! Instead of the cup4cup flour I used Bob’s Red Mill flour. It has xanthun gum in it and is dairy free. Since I wasn’t sure how it was going to work out, I cooked it for 30 minutes to start, but it wasn’t done so I added seven minutes on, and then had to add another 7. So overall it did take the 45 minutes to bake. It wasn’t gummy nor super crumbly. I am wondering though, could this recipe be made into smaller loaf pans or in a muffin pan? That way all of it could get the same brown and slightly crispy top? I hope that makes sense on what I’m asking. Anyway, I just wanted to say that I love the recipe and I will definitely make it again!
★★★★★
Hi Madi! YAY! Glad you loved this bread and that it turned out well. Thanks so much for letting me know it went! And yes, I believe it’ll work great in smaller loaf pans or muffin tins, just make sure to reduce the baking time accordingly. Muffins might take 20-25 mins, and smaller loaf pans might take 30-35 minutes (use the toothpick trick to check doneness – poke a toothpick in the middle of the loaves or muffins and if the toothpick comes out clean, the bread is ready!).
Thanks again for writing, and would love to see you around the blog again sometime soon!
xx, F.
Great receipe! The second time I made it I used the recommended cup4cup brand flour and sifted it, which I missed the first time. It made a big difference and the bread turned out with a perfect texture. I’ve already sent the receipe to a couple of friends.
★★★★★
Hi Bonnie! So happy to hear that it worked well! Yes, in this recipe using the Cup4Cup flour blend really does make a difference! So glad you enjoyed it, and I hope your friends love it as much too! Thank you for your feedback and great review dear! Hope to see you around the blog again sometime soon! xx, F.
Turned out great! This was my first attempt at making bread. I used coconut milk yogurt and almond milk, but everything else was the same. I plan on trying this recipe with other gluten free flour blends in the future because I should be dairy free. Thanks for the great recipe! I probably won’t be buying gf bread from the store anymore
★★★★★
Hi Erin! So happy to hear that your first attempt at making bread turned out great (you just made my morning with this news!). And YAY to not having to buy GF bread from the store anymore! Thanks for sharing how it went, and hopefully I’ll see you around the blog again sometime soon! xx, F.
I love your recipes, thanks a lot 🙂
★★★★★
You are most welcome Rocio!! De nada! Glad to have you here, and hope to see you around the blog again some time soon! 🙂
Yesterday, I bought another $6.95 loaf of inedible gluten-free bread for my son who has celiac disease. I made this loaf this morning and we are never going back! Thank you so much for posting this easy, delicious bread! It is wonderful!! I made it with King Arthur’s Measure for Measure flour, cow’s milk, and veg. oil–everything else the same, and I couldn’t be happier!
Liz
★★★★★
Hi Liz! Your comment just made my day! So happy to hear that you and your son enjoyed this bread and here’s to saying goodbye to expensive and inedible storebought GF bread!! 🙂 Thanks for letting me know how it went, and hope to see you around the blog again soon! Have a great weekend dear! xx, F.
By far the best loaf of gf bread I have made. So happy that it had Oats in it for more nutrition and the ingredients are easy ones I keep on hand. Saving this to my home screen. Well done!
Thank you so much for your kind words Lisa! So happy to hear that!! Hope to see you around the blog again sometime soon!
Like many other posters, my bread was gummy & undercooked despite cooking for 75 minutes. No substitutions.
Hi! May I know which brand of flour you used? The brand I used with the Cup4Cup flour (a 1:1 gluten-free flour blend). It could be due to the composition of the ingredients in your flour blend, since I know many readers have success with the recipe.
The bread did not rise in the oven . It does not look like your bread. Oh well. I’ll go back to my yeast GF bread recipes.
Hi Joanne! Sorry to hear that your loaf didn’t rise in the oven. That’s really weird as many readers have had great success with this recipe. Could it be that you accidentally omitted the baking powder? And if you did use baking powder, the other reason why it didn’t rise could be that your baking powder might have expired. Also, which GF flour blend did you use? Let’s see if we can trouble-shoot this!
Made this today and love the taste but it is really gummy. I substituted cottage cheese for the yogurt and used Namaste gluten free flour for the all purpose. You mentioned not to beat it but many recipes say to beat the dough 2-3 min.?? I really wish I could get this to turn out. I have thrown so much gluten free bread out!
Hi Cheryl, so sorry to hear that your loaf turned out gummy. I’ve never used Namaste GF flour, so I’m not sure if that’s the reason it didn’t turn out. The flour I used was the Cup4Cup brand flour – which is a special flour blend that can replace normal wheat flour in a 1:1 ratio. Perhaps if you could try using Cup4Cup or even King Arthur Flour gluten-free multi-purpose flour it might work better instead?
I haven’t tried this recipe yet but I’ve found the Namaste blend to lend a gummy result in other gluten-free baking. Did you try again with a different flour?
Hi Mads thanks for letting me know about Namaste creating a gummy result. One other thing that might cause a tougher texture is overmixing the batter as it makes the gums in the batter more gummy.
Hi, is my first try baking gluten free bread and it didn’t come out right. My bread never baked. After a very long time in the oven it was still wet ??♀️ So I am wondering what did I do wrong? I have used coconut yogurt and a chia egg and also coconut milk. My gluten free flour didn’t have xanthan gum so I added your recommended does. Could you enlighten me please? I really want to try and make a gf bread for my kids. I can’t use egg or dairy as my daughter is allergic to egg and intolerant to dairy, and my boy is gluten free ? so it’s quite a challenge to try and bake something they can both have and enjoy. Thank you
Nikki
Hi Nikki,
Thanks so much for writing! Gluten-free baking is a journey and some times it takes trial and error to make a loaf turn out right (especially if there are many substitutions from the original recipe). Trust me I’ve tried many recipes and sometimes it’s frustrating, so I’m so sorry to hear that your loaf never baked – that sure is weird. What GF multipurpose flour blend did you use? Do you know what the main ingredients are in the blend?
If you want to make a gluten-free loaf without eggs or dairy, here’s a sandwich bread recipe that you can try. It requires yeast, but it’s totally vegan so both your kids can enjoy it! https://www.dishbydish.net/easy-gluten-free-sandwich-bread-vegan/
Has anyone tried making this in a bread machine?
Hi Nicole, I haven’t tried this in a bread machine myself, but I don’t see why it shouldn’t work! Let me know how it turns out if you do make it in the bread machine, would love to hear!
So yummy! I was sad I forgot to refrigerate this after baking though. How long would you say it’s safe on the counter. This will definitely be made again soon!
★★★★
Hi Brook! Sooo happy you loved this! I believe it should last 2-3 days (put it in the fridge now if you can)! Thanks for letting me know how it went, and hope to see you around the blog again sometime soon!
Hi Felicia
I made this recipie and the bread came out gummy and didn’t bake in the middle despite keeping it in the oven double the time. The taste is delicious and would like to give it another try. I followed the recipe exactly as posted. I wonder if you could post the metric measurements for the ingredients as this would ensure a better accuracy when measuring the ingredients. I love your blog and has many appealing recipes, but a big deterrent for me in even trying most of the recipes is the fact that i don’t have the option of metric measurements .
Thanks
★★★
Hi Carmen, thanks for sharing how it went – it’s weird that the inside was still uncooked despite leaving it in for almost double the time. I don’t have the metric measurements for the recipe currently, hopefully sometime in the future I will be able to convert the recipes to metric.
Regarding why the bread didn’t turn out: Could be a few reasons – could be the gluten-free flour blend – what brand did you use/ what ingredients are in the blend? And did you make any substitutions to the other recipes?