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!

Course Breakfast, Snack

Cuisine American

Keyword honey oat bread, honey oat flour bread, honey oatmeal bread, oat flour bread

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 200kcal

Author Kelli Shallal MPH RD

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.)
Add salt, baking soda, and baking powder to the oat flour in the processor. Process or hand mix for 10 seconds.
In a large bowl, whisk together honey, eggs, and unsweetened vanilla almond milk.
Next, add the flour mixture to the wet ingredients and mix until totally combined. The batter will be runny, but should have some resistance. Let the mixture sit for five minutes.
Cut a piece of parchment paper to fit the bottom of the pan, slightly overlapping the edges of the bread pan. Place parchment paper in bread pan and spray parchment paper and sides of bread pan with cooking oil. Add the mixture to your parchment paper-lined bread pan, sprinkle with oats for decoration, and place on the middle rack of the oven horizontally.
Bake for 35-45 minutes until an 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!