This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#PlantBasedGoodness #CollectiveBias
Gluten-free honey oat flour bread made with just a few simple ingredients in only one bowl! No refined flour (oat flour only), butter or dairy!
Note #1: Due to popular demand there is now a savory version of this bread! Get the recipe here!
Note #2: I love this recipe so much I also made a pumpkin version, zucchini bread, and a banana bread version, all with just oat flour! I also gathered some of the best oat flour desserts, so check them out here.
Happy Monday friends! How was your weekend? Mine was, um, interesting? Last week I worked non-stop around the clock from 5 am to 8 pm, and I still didn’t stay on top of everything I needed to do. I got almost all of it done but definitely not all.
I always prioritize my Hungry Hobby RD clients and my students, and then just try to get the rest done as best as possible. #letitbeenough
I had been sleeping 7 hours of sleep a night, but working continuously like that did eventually catch up with me. I basically spent Saturday sleeping, in between a grocery store tour and bowling for a friend’s birthday.
I slept for almost 4 hours! I guess I’m one of those people that need to catch up on sleep when I lose it throughout the week.
I usually do well in situations of temporary overloading, right now it’s simply because I overloaded my plate for the next few weeks to make sure I had a steady income this summer. Since I am an adjunct faculty member, I am not typically given classes in the summer.
In the future, when kids come into the picture, I see this being a huge benefit but right now not so much. In truth, I’m proud of everything I accomplished last week, but the thing I am most proud of is this bread!
I’ve been using both Silk Almondmilk Unsweetened Vanilla and Unsweetened Original products for years! It’s something that I always point out when I do private and group grocery store tours because it’s only 30 calories per serving and is fortified with 45% DV of calcium needs! Between baking and smoothie making I go through this stuff pretty fast so I was excited to see they now make 96-ounce jugs available at Walmart!
If you have never tried Silk Almondmilk 96oz Unsweetened Vanilla or Silk Almondmilk 96oz Unsweetened Original and are wondering where to find it, just check out the dairy aisle it’s right next to your traditional dairy products.
It made the perfect base for this delicious Honey Oat Bread! When I’m baking and using unsweetened vanilla almond milk I don’t have to get out the vanilla extract, one less ingredient for the win!
[clickToTweet tweet=” #glutenfree honey oat #bread is made with simple ingredients! #sponsored #PlantBasedGoodness” quote=”This quick bread has a slightly sweet crunchy crust and hearty center. It’s made only from oat flour,”], so it’s a bit denser than your typical sandwich bread. Don’t let that deter you from making it though, this bread is flipping delicious!
The first loaf was almost gone in three days and there is only two of us here, so what does that tell you? It’s SOOOOO good! I made the second loaf on Sunday to test the recipe again (aka as I wanted an excuse to make more.)
To find out more about Silk and get more delicious recipes you can visit them here!
Honey Oat Bread
Click here to get the savory version of this bread which is perfect for toppings like avocado, cheese, and lunch meat!
One more thing before we get to the recipe, let’s talk about the ingredients in case you have more questions. Load the comments on this post to read a ton of suggestions on swaps and substitutions readers have tried!
Oat Flour – I prefer to make my own but you can also buy it. Make sure it’s ground super fine with a food processor. Get step by step instructions on how to make oat flour in this post.
Original Non-Dairy Milk – Any non-dairy milk will work here but you’ll want the original unsweetened version, not vanilla. I’m not sure if cows milk will work though because it has more fat and protein in it. If you don’t have nondairy milk on hand I would just use water.
Honey – You can sub brown rice syrup for honey if you would like. I’ve had several readers use other sweeteners like maple syrup, but I haven’t tried it personally.
Eggs- I have not tried to replace with more flax or chia eggs, but several readers have. Again, check the comment section for suggestions!
Salt – do not omit
Baking Soda & Powder – do not omit
PS this recipe makes DELICIOUS honey oat muffins! After so many of you kept making this bread into muffins and tagging me on Insta (@hungryhobbyRD), I finally tried it myself. After a couple of test runs, and a few slight tweaks I published these honey oat flour muffins. They are delicious, so give them a try too!
Honey Oat Bread - Gluten & Dairy Free
Ingredients
- 2.75 cups oat flour
- .75 cup Silk Almondmilk Unsweetened Vanilla
- ½ cup honey
- 2 eggs
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind for at least two minutes so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl whisk together honey, eggs, unsweetened vanilla almond milk, and salt.
- Add baking soda and baking powder to oat flour in the processor. Process or hand mix for 10 seconds.
- Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny, but should have some resistance.
- Let the mixture sit for five minutes.
- Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
- Add mixture to your parchment paper lined bread pan and place on the top rack of the oven.
- Bake for 40-45 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY, ideally overnight. The bread is made just from oat flour so it is a bit crumbly, if you let it cool completely overnight it will be far less crumbly!
Video
Notes
Nutrition
Looking for more delicious good for you bread recipes? Try one of these!
Don’t forget to save this recipe for later and follow @hungryhobby on Pinterest for more healthy recipes, quick workouts, and healthy living tips!
This looks SO MOIST!!! I would love some of this with butter and honey!
it’s so good we are annihilating it!
This bread was soooo good! Turned out perfect!
Thank you so much! I’m so glad you loved it!
This looks awesome, I love quick breads. I imagine it smells amazing while baking. Thanks for sharing.
Glad you got some rest lady! I got caught up on a bunch of things too and passed my last final. WOOHOO!
CONGRATS!
I love quick breads. Too much. I just at 5 muffins. (not kidding). Don’t judge me.
I don’t judge… I JOIN
Lately, I am obsessed with making breads – and mini muffins! I’ll be adding this recipe to my baking this weekend. Looks amazing! #client
Let me know how it goes!
The bread looks amazing. I am 110% sure that it will be very tasty to eat.
My mouth is watering, this looks delicious, especially with the honey on top! I will definitely be making this over the weekend
Just made a loaf last night. Wonderful, what is the best way to store the bread? Counter or fridge?
Great question! I kept mine in the refrigerator 🙂
I made this bread tonight and while it doesn’t look impressive, it seriously tastes amazing!! I’m going to make this all autumn and winter long as a healthy addition to dinners. I only wish I knew your serving sizes so I can know how thick to cut my pieces of bread??
Thanks for bringing this to my attention! It’s ten slices, I just updated it!
Hello…can I use another ingredient instead honey?
You can use maple syrup or brown rice syrup!
what if I just wanted a savoury bread?
Would excluding the honey make the batter not work?
Also, I wonder if adding a few bananas would make this a simple banana bread 🙂
I read alot about soaking oats before using them too to remove phytates etc, I wonder if soaking the oats would be an issue, then draining and blending them (to make the flour), though it would be moist, I wonder if it’d work
Hi Dean! I think that soaking the oats will make it too moist as will adding bananas. But let us know if you try it and have success!
Right I see, might need to dehydrate then 🙂
How about not adding honey (for savory bread)?
Thanks a lot!
The first time I made this, I found it too sweet for my liking, so the next time, I used less than 1/4 cup honey, and added a touch more milk (I use dairy), and found it perfect. Because there is no yeast (which needs sugar in order to work), you shouldn’t technically need any honey, but a little adds a nice flavour, and I’m sure the honey also helps hold the loaf together. I also add a couple of tablespoons of ground flax, which helps with binding.
Thanks for your substitutions! Yes the honey acts as a binder, flax is a great addition as it also acts as a binder.
Hi Dean! There is now a savory version of this bread up on the blog: https://hungryhobby.net/savory-oat-flour-bread/
You could make the flour out of sprouted oats 😉 I am an oat soaker too and just use sprouted oats in things like this where I need oat flour or for granola bars
That’s a great tip! Thanks!
Could I substitute something for the eggs? We are egg-free at our house.
You could try a flax egg, chia egg, or egg substitute but I haven’t tried it so I’m not sure if it will work! If you try it let me know!
I use a flax substitute for the eggs. I’ve done it a few times now and it always works great! (1 tbsp flax + 3 tbsp water for each egg)
Oh, thank you! That’s good to know this bread works as a vegan bread as well thank you for letting me know!
I’ve made the bread multiple times with flax eggs works good.
I’m going to try next time using maple syrup in place of honey.
Great bread tho! A favorite
Thank you so much for sharing! I LOVE to hear how the modifications go and it helps other people as well!
My little girl has gone gluten-free so I gave this bread a try…I’ve made it quite a few times now and even my kids that don’t need to be gluten-free prefer this bread over their “normal” bread! It’s so yummy! So glad I found it!
Thank you Kelli for the brilliant recipe! My bread just came out of the oven and it is awesome! The smell and texture is wonderful! Definitely will make it again. Thanksjuli again! 😋
Yeahhhhh!!!! So glad you love it as much as we do!
Can you use yeast instead of baking powder and soda for a light bread. Would that work?
Hi Linda, I actually hardly ever bake with yeast so I don’t know. My guess is that it would not work the same, but let us know if you try it!
In the video for this bread, you use a metal pan. Which works better, metal or glass? And if the metal pan makes better bread, what brand and size are you using? Thanks!
Hi Joy! I’ve used both types of pans and they both come out well. The metal pan I have is 9 x 5in, the bread comes out a little shorter in this pan but longer width wise. I also have a glass pyrex bread pan that is 8.5 x 4.5 x 2.5, the bread comes out a little taller but shorter width wise. Whichever you decide to use should be okay, just make sure you to use parchment paper and it should be fine!
Thanks for the awesome recipe! I was wondering if I could exclude the honey? I’d like to make a plain oat bread.
I have not tried it! The honey acts as both a binder and a wet ingredient. If you try it I would suggest increasing the milk content, I’m just not sure by how much. You want it to have the same viscosity as what is in the video or it may crumble and fall apart. Let us know if you try it, I’m sure other people may want to know how it goes as well! Good luck!
Thank you, will let you know.
Could you use coconut oil or olive oil in place of the honey to get a more savory effect?
Hi Kaleia, since oil is a fat and honey is a starch, their consistencies are different. I don’t think this would work. However, I’ve had the request to make an unsweetened version of this bread several times now. So I’m thinking about trying to modify it myself. Stay tuned!
Any luck with an lightly/unsweetened version of this recipe? This bread is perfect for my son but doesn’t go with tuna fish very well😜
Just posted a savory version of this bread! Here is the link –> https://hungryhobby.net/savory-oat-flour-bread/
I just posted a savory version of this bread! Here is the link –> https://hungryhobby.net/savory-oat-flour-bread/
Just making this right now, thanks a lot for the recipe! I’m the only one in the family who’s into oats,so I’ll probably be the only one devouring it 😀 I wonder if it would freeze well? Has anyone tried to maybe freeze it in slices and throw it in the toaster when needed?
I feel like I did freeze half of the loaf (totally together not in slices) once and then defrosted the whole thing and it was fine. If you try freezing and toasting individual slices like you said please let us know how it goes!
That’s great news, thanks! I followed the recipe exactly and it tastes amazing btw. I’ll try freezing it and let you know 🙂
I love this recipe! I freeze slices separated by parchment paper. The slices are great toasted and topped with ghee & honey. And we just made waffles & mini donut shapes—both delicious.
Thank you, Laura! So glad you hear you liked the recipe!
This is my first time trying one of your recipes, and it was a success! I made it last night and probably ate about a quarter of the loaf by myself! I ate it plain and also with some flavored honey butter, and it was delicious! Thanks so much for sharing!
So glad you liked it, Brittany! I need to get some flavored honey butter that sounds DELICIOUS!
Made this bread yesterday and it turned out INCREDIBLE!!
Thank you for sharing! Enjoy!
What would you substitute instead of the almond milk? Dairy or is just water ok?
I think water would be just fine! (I haven’t tried it though.)
Hello, can I replace almond milk with coconut milk?
Hi! You could use the kind of coconut milk that comes in the carton but not canned coconut milk. Thanks!
Made it tonight, and it is sooooo good! Didn’t make any substitutions, except for baking the batter in muffin tins rather than a bread pan. Quick, easy, delicious, and healthy bread recipe to suit my many allergies!
I’ll have to try making it in a muffin tin that sounds like a great freezer-friendly version! How many muffins did it make for you?
Yummy said my tummy! We made this recipe this morning. It was SO delicious. Definitely going to bake this often. Great recipe share. Thanks so much . . .
Could I use Xylitol in place of the honey and had the same amount of liquid to for the honey?
unfortunately that wont work honey acts as a binder
Here is a savory version with less honey I just posted! https://hungryhobby.net/savory-oat-flour-bread/
I just made this bread for my family and we love it!!! I added 2tsp of xanthan gum to help with the crumbly issue some people said they had. It turned out PERFECT! Smells and tastes like the expensive muffins I had and loved at a gathering some time ago. This will be a regular in our home from now on. I might even try adding raisins to it some time soon.
Thank-you for this great recipe!
Great recipe – going to try this out today! If I want a more savory bread, what can I swap out the honey with?
I actually have a savory recipe coming this week!
Can this be made in a bread machine?
Do you think the eggs can be replaced with aqua fib?
I’ve never used a bread machine so I’m not sure! I’ve also never baked with aqua fib either so I’m not sure! If you try it please let us know how it goes!
it’s my second time making this oatmeal bread! i absolutely love it.
i use unsweetened date syrup instead of honey and use much less of it, cause i like it more savoury.
Thanks for sharing your modifications! I also recently posted a savory version! –> https://hungryhobby.net/savory-oat-flour-bread/
Excited to find this recipe since I have tons of oat flour just waiting to be used. I do have a question. Here’s the standard: For a recipe that calls for metal pan, and if using glass dish, reduce oven temp by 25 degrees and bake up to 10 min longer. So if baking with metal for a recipe that calls for glass (as yours does), do I increase baking temp by 25 degrees and decrease baking time by 10 min? So 375F and 30 to 35 min? Or do I simply bake at 350F and increase baking time by 10 min? Note: my gas oven typically runs 15-25F hotter. I don’t have glass pans, only metal ones.
Hi Grace, I’ve made this recipe in both types of pans. I usually keep it at 350F and watch it, it does cook a bit quicker in metal pan but I think that is because my metal pan is wider than my glass pan so the bread is more spread out allowing it to cook faster. I wouldn’t worry about changing the temp just reduce the cooking time and watch it. You’ll know it’s done when you insert a toothpick and it comes out clean. Also, I like to “feel” the top of it to make sure it’s set and has a little bit of resistance. It should be golden brown. I hope that helps!
This is my favorite bread recipe EVER! We are gluten free and it’s heavenly.
I am trying to get the bread to rise a little more, will letting it sit longer than just 5 minutes give it an extra rise, even without yeast? I am hoping the baking soda and powder still act as the rising agents as I am hoping letting it rise for 15 minutes or so will still work.
Any ideas if using yeast would work? Just looking for a higher bread. Thank you!
Could you bake it in a skinnier taller pan? Just a thought! I’m not sure about the yeast, my husband is allergic so I don’t ever use it.
I would if I had one! I let it rise longer and it definitely was a taller loaf but split at the top. Just hoping to use it more for larger sandwiches. Thank you!
Yum this looks amazing thanks for sharing this recipe and nutritional info! Can’t wait to try this recipe out!
Delicious and nutritious recipe, I love this dish, thank you for your inspiration
This was DIVINE!!! I did however make a few changes; I reduced honey content to say 2 Tbsp, added 2 tsp of coconut flour at the end, swapped the baking soda and baking powder measurements and I also put sesame seeds ontop. Brilliance
THANK YOU SO MUCH!!!!
YUM!!!!
I love to cook! Learning and updating new recipes for daily menu makes me more interested and love my work. Today’s my lucky day, BOWL HONEY OAT BREAD is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing
Help! How can I turn these into rolls for thanksgiving?
I don’t know about rolls, but you could do muffins! Just start checking them at about half the baking time, because they will cook faster!
Oh genius!!!! Perfect I’m excited
Maybe adding a baking binder or pectin(which I see in recipes) never used thie. Or guar guar or xanthan gum would prevent the crumbling???? It’s in oven now just as directed by you… Looks delicious, can’t wait!
That’s a good idea! Let me know if you try it!
This is a wonderful recipe. Thank you! I substituted unsweetened organic coconut milk and added 1/2 teaspoon vanilla and 1/2 teaspoon of cinnamon…and a bit more oat flour to counter the liquid of the vanilla. It is so yummy I’m already on my second piece. Next time, I may add finely chopped walnuts for texture and a sprinkle of rolled oats on top as in the photo. Cheers!
I have recently been diagnosed with celiac disease. I have been craving bread. Store bought simply won’t do-so gross! I was in tears this morning and starting scanning the internet. All I wanted was a piece of toast. When I saw this recipe I was so excited because it had simple ingredients and not the 5-8 eggs I find in other recipes. It is so delicious and smells amazing! This is a keeper for sure! Thank you for making my day!
Ahhhh this made me so happy (that you liked the bread)! A Celiac diagnosis is life-changing (I don’t have it but I work with clients who have it all the time) I’m so glad this bread was able to help you! I’m not sure if you’ve seen an RD yet to help you navigate your needs and review issues of cross-contamination, but just make sure you buy gluten-free oats to avoid cross-contamination. Also, about 90% of my recipes are gluten-free, and all of my meal plans are gluten-free so if you need help getting started I hope all those resources help you!
This was delicious. I added nutmeg to mine but that was the only addition.
Yum! I’ll have to try that!
Not bad. Especially if you like the tastes of oats. A little too bland in my opinion. However, I think some chopped up pecans and something to add a little more sweetness would be great!
Yum! I like to eat mine with peanut butter on it!
This looks so good! Does it crumble very easily? Good for sandwiches or as a dessert bread?
It’s very sweet so more of dessert bread. 🙂
Thanks for sharing! Does it keep long?
I mean I’ve had mine stay good 2 weeks in the fridge or more!
This is one of favorite gluten free breads. I decided to do a little experimenting to see if it might help with the texture (tends to be a little chewy). I used 2 cups of oat flour and 3/4 cup of Bob’s Red Mill 1 to 1 Gluten Free flour. I followed the recipe for everything else though. Changing the flour slightly helped so much with the texture and even gave the bread a whole wheat flavor. Turns out delicious every time! <3
YUMMMMMMMMM!!!!!! I’ve experimented around with this too, I just haven’t posted anything because most of my readers prefer the use of oat flour only in my recipes. But, thank you for sharing because there may be other people who want to try this with a mix of flours!
My husband said ,This is bread? It’s not some kind of yummy treat? Hes asking for seconds. We love it.
That’s basically what my husband says too! Thanks for trying my recipe!
This looks so good! What a perfect gf/df bread for morning toast or snack!
Enjoy!