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


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.


Units Scale


  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 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.
  5. 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.
  6. 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).
  7. 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.


Gluten-Free 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 measure for measure flour). For best results, make sure to use a gluten-free flour blend that is 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 regular Greek yogurt in this recipe, but you can also make this honey oat bread dairy-free by using dairy-free 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 unsweetened non-dairy milk (such as cashew milk, rice milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal cow’s milk if you prefer.

Storing: To store, wrap cooled the honey oatmeal bread in plastic wrap and keep in the refrigerator for up to 5 days.

Freezing: To freeze, wrap the cooled loaf in various layers of 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

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