This easy Honey Oat Bread recipe adds a touch of sweetness to your bread baking! With its hearty combination of wholesome oats and the natural goodness of honey, this bread is a true delight for your taste buds. Get ready to impress your loved ones with the irresistible aroma and mouthwatering taste of this homemade creation.
Why You Will Love This Oat Bread
- Soft and Tender: The texture of this oat bread is so delicious for so many recipes, including sandwiches!
- Full of Flavor: The natural sweetness of honey infuses the bread with a subtle, comforting taste.
- Perfect for Beginner Bakers: This recipe is almost no-fail. Just follow the tips for a light fluffy bread that no one can resist.
New to bread baking? This recipe is for you! It is fairly simple to make and produces the most light, fluffy, and flavor packed bread that is a go-to for so many recipes. We love to slather it in butter, use it as a base for French Toast, or as the structure to a perfect sandwich!
I first made this recipe way back in 2014 and it quickly became a go-to. It doesn’t require a lot of work, beyond patiently waiting for it to rise, and passes the taste test of my picky teen. The oats add a little nutrition and the honey pulls all of the flavors together perfectly. It will instantly become one of your favorites.
Honey Oat Bread Ingredients
One of the many winning qualities about this bread recipe is the simple list of ingredients. Turns out, you don’t need much to whip up a warm and slightly sweet loaf in no-time!
- Warm Water: In order to help the yeast proof, without killing it, you need warm water. Not too hot and not too cold. The perfect temperature should be warm enough that you can hold your finger in it for a few seconds without burning.
- Yeast: Specifically, active dry yeast. You should check the expiration date of the yeast and always be sure to use it within the stated date. Yeast that has gone bade won’t perform well and result in a more dense loaf.
- Oats: The best oats to use for this recipe are quick oats. They’re smaller and won’t dry out the loaf during the baking process.
- Honey: Try local honey for your bread! It’s loaded with so many health benefits. However, most store bought honey’s will taste equally delicious.
- Oil: We’ve made this successfully with vegetable oil, coconut oil, and avocado oil.
- Salt: A pinch of salt helps to balance the flavors and enhance the overall taste of the bread.
- Flour: I have only ever made this with All-Purpose flour. However, I’m sure that you could make this with a blend of wheat and white flours.
- Egg: A small egg wash helps to make the crust of the dough a beautiful golden color while helping the remaining oat pieces stay in place while baking.
How To Make Honey Oat Bread
- PREP: Place the warm water in the bowl of your electric mixer. Stir in the yeast and let it sit for around 10 minutes, or until it has proofed and is foamy.
- STIR: Gently stir 3/4 cup of the oats, honey, oil, and salt using the paddle attachment at a low spped.
- KNEAD: Switch to the dough hook and knead in the flour, one cup at a time. Continue to knead until smooth and elastic, about 3 to 5 minutes.
- RISE: Mist a large bowl with non stick spray. Place the dough in the bowl, turn once, and cover in plastic wrap. Allow to rest until doubled in size.
- SHAPE: Gently press down the dough. Knead for 5-10 minutes until smooth. Divide the dough in half and place into two bread pans. Cover with a clean towel and allow to double until the bread is slightly above the edge. Brush with the egg and sprinkle with the remaining oats.
- BAKE: Bake at 350 degrees for 40 minutes, or until golden.
- Loaf Pans: This two set of loaf pans (affiliate) is amazing for quick baking projects!
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
- Mixing Bowls: I have a nesting mixing bowl set (affiliate) that stacks beautifully. Space saving and tons of sizes included!
Yes, you can substitute whole wheat flour for all-purpose flour in a honey oat bread recipe. However, it’s important to note that whole wheat flour will yield a denser and heartier bread compared to using all-purpose flour.
Once the bread has cooled completely, wrap tightly in plastic wrap. Store at room temperature and enjoy within 3 to 4 days.
There are a few ways you can tell if the bread is done baking. First, there will be a golden brown crust around the outside. You can check doneness by tapping the bottom of the loaf. If there is a hollow sound your bread is ready. My favorite way to check is by using a thermometer. The bread is done when it reaches 190°F to 200°F
Yes, you can definitely shape the dough into individual rolls instead of a loaf for honey oat bread.
After the dough has risen the first time, turn it out onto a floured surface. Divide to equal portions and shape into a smooth ball. Allow the rolls to rest, covered, for 30 minutes to 1 hour. Bake until golden, adjusting the baking time if needed.
More Must-Try Bread Recipes
Honey Oat Bread
- 1¾ cup warm water
- 1 tablespoon active yeast
- 1 cup of quick oats divided
- 1/3 cup honey
- 3 tablespoons coconut oil
- 2½ teaspoons salt
- 5 cups all purpose flour
- 1 egg
- Place the warm water in the bowl of your electric mixer. Stir in the yeast and let proof for 10 minutes. Stir in 3/4 cup of the oats, the honey, oil, and salt. Switch to the dough hook and knead in the flour one cup at a time.
- Spritz a bowl with non stick spray. Place your dough in the bowl, turn once, and cover in plastic wrap. Allow to rest until doubled in size.
- Punch down the dough. Knead for 5-10 minutes until smooth. Divide the dough in half and place into two bread pans. Cover with a clean towel and allow to double until the bread is slightly above the edge. Brush with the egg and sprinkle with the remaining oats.
- Bake 40 minutes at 350 degrees.