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Honey Oat Bread (Gluten-Free, Dairy-Free Option)


  • Author: felicia | Dish by Dish
  • 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

Scale

Instructions

  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 (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 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

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