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Gluten-free honey oat bread made with just a few simple ingredients in only one bowl! No refined flour (oat flour only), butter or dairy!
Note: The video for this recipe can be found right above the recipe instructions, scroll down!
Note #2: Due to popular demand there is now a savory version of this bread! Get the recipe 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.)
Honey Oat Bread
Click here to get the savory version of this bread which is perfect for toppings like avocado, cheese, and lunch meat!
Honey Oat Bread - Gluten & Dairy Free
This gluten free honey oat bread is made with just a few simple ingredients in only one bowl! No refined flour (oat flour only), butter or dairy!
- 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!
Want a more savory version? Click here to get the savory version of this bread which is perfect for toppings like avocado, lunch meat, and cheese!
Looking for more delicious good for you bread recipes? Try one of these!
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