Whether you’re new at making homemade bread or a seasoned pro, you’re going to love this Honey Oat Bread recipe! It is one of the yummiest and easiest bread recipes you’ll ever make and is melt-in-your-mouth delicious every single time.
What Makes This Oat Bread Recipe So Great?
- Taste. The taste of this bread is absolutely to die for! It’s the kind of recipe that you and your family won’t be able to say no to, and you can feel good feeding it to them knowing exactly what goes into it. You’ll be lucky if this fluffy and sweet deliciousness makes it through the week, let alone the day!
- Simple. This recipe doesn’t call for any complicated ingredients or techniques. Just a few basic and wholesome ingredients and you’re on your way to enjoying the best homemade bread recipe you’ve ever had!
- Easy. Making your own bread isn’t nearly as complicated as you might think! If you’ve ever been afraid to bake bread, let this be the recipe (or my Country Oatmeal Bread recipe) that calms your fears. It’s a surprisingly easy process, and the end result is well worth it!
What Goes Into This Easy Homemade Bread?
This Honey Oat Bread recipe calls for just a few very basic and wholesome ingredients! Check your pantry, you’ve probably got most, if not all, of the ingredients all on hand!
You’ll only need:
- Flour
- Oats
- Instant yeast
- Salt
- Milk
- Water
- Unsalted butter
- Honey
How Do You Make This Recipe?
If you’ve ever baked homemade bread before, this recipe is likely to be one of the easiest breads you’ve ever made. And if it’s your first time making your own bread, know that this is probably the simplest recipe to start with! After you make this recipe, you can also try out my easy Homemade Whole Wheat Bread recipe, too!
In your stand mixer or in a large mixing bowl, combine the oats, flour, yeast and salt.
Heat your milk and butter until melted. Allow to cool until warm. Then stir in the honey and water.
Add the liquid mixture to the dry mixture until it comes together to form a dough. Knead by hand (or with a dough hook on your mixer) for 10 minutes.
Place your dough in an oiled bowl. Cover and let rise until it doubles in size (about 45 minutes to an hour).
Shape your loaf and place it into a 9×5 loaf pan. Cover with a towel and allow to rise until doubled.
Preheat the oven to 350 degrees. Add an empty pot or pan to the lower rack to heat up. Bring 2 cups of water to a boil and add to the pan.
When your loaf is raised to double the size, heat up your honey and spread a nice layer over the top. Sprinkle oats on top.
Bake in the oven for 40-50 minutes.
Remove from the pan and cool completely before eating.
Frequently Asked Questions
What is Oat Bread?
To put it simply, oat bread is a bread that is made with a mixture of flour, oats, yeast, water and salt. The addition of the oats adds great flavor to the bread as well as a slew of nutritional benefits. Great tasting bread that’s actually good for you? That’s something I can get behind!
Is Honey Oat Bread Healthy?
Yes it is! In fact, oat bread is touted as one of the healthiest types of bread you can eat! It’s a fantastic source of good carbs, which helps make you feel fuller for longer. This honey oat bread recipe is high in fiber, which helps reduce the likeliness of health complications such as diabetes, heart disease and digestive problems. It’s also richer in protein than wheat, and is full of nutrients such as vitamin E, iron and calcium. You can rest easy knowing that your family will be enjoying a homemade bread that’s both delicious and healthy!
Is Oat Bread Better Than Wheat Bread?
When comparing the two, oat bread definitely has the nutritional advantage over wheat bread. Oat bread is lower in carbs, higher in protein and higher in fiber than wheat bread. Beyond that, you know exactly what’s going into the honey oat bread you’re eating, so you know it’s free of unnecessary dyes and preservatives. Just wholesome and healthy bread, plain and simple!
Tips And Tricks For Making This Honey Oat Bread
- Dough. You’ll know when the dough is ready to rise when it becomes smooth and elastic. It should spring back up immediately when lightly pressed and shouldn’t tear when you pull it.
- Rise. You may not be able to tell when the dough has doubled in size, so here’s a simple trick for checking if the bread is done rising. Once you believe dough has doubled in size, simply use your fingers to make a half inch indentation into the top of the dough. If the indentation remains, the dough is ready for the next step. If the indentation goes away, the dough needs more time to rise.
- Done. You can tell the bread is done when the outside has reached a nice dark, golden brown color. Another option is to check the internal temperature of the bread with a digital meat thermometer. Most breads are finished baking when they’ve reached 190° F.
Want More Delicious Bread Recipes?
- Homemade Country Oatmeal Bread – Thick, hearty, and nothing but down home simple goodness – the perfect bread recipe!
- Guinness Irish Brown Bread – This bread is just perfect for soups, stews or chowders and has a delightful sweetness to it!
- Homemade Whole Wheat Bread– Freshly ground wheat in a bread is always amazing!
- Chocolate Chocolate Chip Zucchini Bread –This recipe is a great way to use extra zucchini you may have that your whole family will enjoy!
- Cinnamon Glazed Pumpkin Spice Bread – This is my go-to recipe for pumpkin bread or pumpkin muffins – fluffy and moist!
I know my family gets so excited when I make this Honey Oat Bread, and there’s nothing better than a warm slice straight from the oven with some melted butter! I’m sure your family will love it too! When you make this, tag me on Instagram with @happymoneysaver!
Honey Oat Bread
Ingredients
- 3 cups flour
- 3/4 cups oats instant or old fashioned
- 2 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 1 cup milk
- 1/4 cup warm water
- 2 tbsp unsalted butter
- 1/4 cup honey
- 3 tbsp honey warmed slightly
- 2 tbsp old fashioned oats
Instructions
- In your stand mixer or in a large mixing bowl, combine the oats, flour, yeast and salt.
- Heat your milk and butter until melted. Allow to cool until warm. Then stir in the honey and water.
- Add the liquid mixture to the dry mixture until it comes together to form a dough. Knead by hand or with a dough hook on your mixer for 10 minutes, until the dough is smooth and elastic.
- Place your dough in a oiled bowl. Cover and let rise until double in size (45 minutes to an hour).
- Shape your loaf and place it into a 9×5 loaf pan. cover with a towel and allow to rise until doubled.
- Preheat oven to 350 degrees. Add an empty pot or pan to the lower rack to heat up. Bring 2 cups water to a boil and add to pan.
- When your loaf is raised to double the size, heat up your honey and spread a nice layer over the top. Sprinkle oats on top.
- Bake in oven for 40-50 minutes until the bread is a nice dark golden brown.
- Remove from pan and cool completely before eating. Enjoy!
Notes
Dough. You’ll know when the dough is ready to rise when it becomes smooth and elastic. It should spring back up immediately when lightly pressed and shouldn’t tear when you pull it. Rise. You may not be able to tell when the dough has doubled in size, so here’s a simple trick for checking if the bread is done rising. Once you believe dough has doubled in size, simply use your fingers to make a half inch indentation into the top of the dough. If the indentation remains, the dough is ready for the next step. If the indentation goes away, the dough needs more time to rise. Done. You can tell the bread is done when the outside has reached a nice dark, golden brown color. Another option is to check the internal temperature of the bread with a digital meat thermometer. Most breads are finished baking when they’ve reached 190° F.
Nutrition
Loved this recipe?
Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin’ recipes!
I am also giving you access to the tag I created for this yummy bread recipe. Click this link or image below, to download it to your computer. Print it out and enjoy!
Make sure to pin this recipe on Pinterest to save this recipe to make it again and again! You can also see more bread recipes and learn about freezer meals, too!
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Coreen says
HI. I’ve tried making bread before and haven’t had the best of luck. Thought I would try this one. Recently found out that I am allergic to yeast so I did the lemon juice/baking soda substitute. Flavour came out beautiful but the bread is really heavy – didn’t rise. I read that when using this substitute, you do not need to let it sit and rise. Any ideas on how to get it to rise more? Should I let it sit for a while? I want to try it again so any suggestions will be welcome!
MARY says
Hey Karrie,
This recipe is the first bread I’ve baked in my life. IT IS DELICIOUS.
I did make a whole lots of changes, so was really worried, but it was a success.
I used whole grain flour, almond milk and active dry yeast. I can’t stop slicing it and eating. I have to make this for friends when not in quarantine 🙂
The water in the oven is an excellent tip for all baking.
Karrie says
Horray!!!! So happy you liked it!!
Sonja Yenkana says
Hello,
Your picture of this recipe compelled me to try the recipe. I made it yesterday and Lord only knows what happened. I took it out of the oven very carefully, to set the baking temperature. Within a few minutes when the temperature was ready both loaves had fallen. Not wanting to waste it I still proceded to bake it.
They only rose to a total height of 3″ if that.
This morning I decided to try again. Not having much luck. I bake bread all the time and have never had this result. Any comments?
Karrie says
Hi, I’m sorry that happened to you. If your bread ever falls like that before baking its best to let it rise again before putting in the oven. Once it falls (usually from setting it down or it getting bumped in any way…) yeah, you should always try to let it rise again.
Sonja Yenkana says
Thanks for your response. I’m thinking that it must be the yeast.
I realized that it was expired, I’ve been using it in hot crossbuns without any problem, but I’m thinking it might not work in bread, just guessing. I can’t just go out and buy yeast as you know there is none to be found now. I do have bread machine yeast but no bread machine. I was wondering if I can sub it out for the instant rise yeast that the recipe calls for.
Karrie says
Hmmm… I haven’t tried that but I think it would work nearly the same. I’d say go for it!
Mary says
This is my favorite bread recipe ever! I’m wondering, though, if the total time might be misleading, unless I misunderstood and the times for rising aren’t included? I’m one of those people who sometimes doesn’t plan a meal in advance, and that total time becomes important. I assume that the total time is an estimate of start to finish, but the actual time is much longer than an hour and twenty minutes. Thanks for any input!
Karrie says
So happy you like this honey oat bread recipe! Horray! Yeah, I need to fix that total time listed, this was one of my early recipes that I suppose I didn’t pay attention to writing out the final time for. When I take new images for this soon I’ll update the recipe too! Thank you!!!
Sonja Yenkana says
So, I should have let it rise for more than an hour and some. Very frustrated as I’m donating my baking to people in need at this time that we are in.
Amy thoughts??
Karrie says
Each house is different with the temperatures, it will rise quicker in a warmer house, and slower in a colder house. Sometimes I put the oven on barely for a few minutes, then turn it off. Leave the light on inside and let my stuff rise in the oven when my kitchen feels cold. So if you find you bread takes longer to rise that’s totally normal!
Joann Pace says
Can I use half whole wheat flour and half all purpose flour?
Karrie says
Hi, I haven’t tried that but I’m sure it would work well!
ruth smith says
what sort of flour plain self raising strong i live in england
Naomi says
Ruth, I felt impelled to jump in and answer your question since my name is Naomi and I just happen to have been named after Naomi, from the book of Ruth in the Bible, whose daughter-in-law Ruth was greatly devoted to her. I love that story and am drawn to Ruth and Naomi relationships! I even had a sweet puppy who followed me all over the place and someone suggested I name her Ruth, which I did. She just passed away a few months ago at 17 years old. Pardon the un-asked-for preface but I couldn’t resist.
So generally, when we say “flour” without a designation we mean plain all-purpose flour. Strong flour is the same as our bread flour.
Naomi says
Shoot, I meant “compelled”, not “impelled”. (color my face red)
Xara says
I just made my first loaf of this and it is EXCELLENT! I changed up the process a little bit: I melted the butter in a pan, then added the milk, water, and honey, and heated it until it was quite hot – so hot that I could put my finger in it, but wanted to remove it immediately. I combined the flour, oats, salt and SAF yeast in the KitchenAid mixer bowl and blended them, then added the hot liquid mixture. In my long experience of bread baking I’ve learned that SAF yeast when combined first with the dry ingredients can handle having hot liquid added to it; the dry ingredients protect the yeast from damage. Time is saved, as you don’t have to wait for the liquid to cool, and the extra heat also helps the dough to rise more quickly. I stirred it with the flat blade, kneaded with the dough hook, and proceeded. I did not oil the rising bowl nor cover the dough while rising. I skipped the oats and honey on the top (because I didn’t want the additional sweetness, and didn’t want the extra oats falling off and making a mess). I also skipped the pan of boiling water in the oven. It was delicious, rose high, and had great texture.
Naomi (and Ruth), I just wanted to jump in and say that my new grandson’s name is BOAZ! 🙂 I love his name, and love the Bible character who married Ruth. My grandson was a baby of the old fashioned persuasion, who did not announce his gender until birth. I really hoped it would be a boy because I love the name Boaz so much. (How did all those Christian homeschoolers, who named their kids all kinds of wild names from the Bible – I know a Hezekiah… – miss using BOAZ? I’ve never heard of another one.)
Karrie says
Awesome, thank you!!
Jeanine Starkenberg says
I have a loaf in the oven right now ? ?I use my KitchenAid to knead but I wasn’t exactly sure on what speed… I started on 1 for the first 5 minutes then a 2 for the last 5 minutes. I was afraid of over kneading so I stopped there but dough was still a good bit sticky so I kneaded by hand with a little extra flour (maybe a tablespoon) for a few minutes. What speed on the mixer do you recommend?
Oh and I absolutely LOVE that you have included metric conversion recipe!!! ♥️ ??
May says
Do you bake at 350 F or Celcius?
Karrie says
350 F 🙂
Leahjo Long says
I made the honey oat bread yesterday and it is.nearly gone today. I will make again on my weakly baking day. I have arthritis and use a bread machine for most of my breads. I made this without using bread machine instructions mixing all the liquid ingredients together then adding the yeast to proof put in a prewarmed bread machine pan. And then add the flour. And salt at last around the edge. Then I baked it on the basic Joe cycle which took about an hour and 50 minutes. Took it out punched it down. Let it raise again baked it in a 350 degree oven. It was out of this world. Thank you so much.
Jay B says
There are no shortages of recipies out there indeed.
This one definitely hits the mark all around. I also added a little ground flax as I had extra anyway. And split the flour into half whole wheat with the other half being A.P. It turned out perfect as instructed.
This is a keeper!
Thank you for Sharing!
.
Mallory says
Turned out really good for my first time making bread definitely will be Making again!
David says
I tried it. I really liked it
Michal says
Hi there! I’m just making this bread right now and the method of leaving some previously boiled water in the oven is new to me. Am I meant to leave it in the oven while the bread is cooking as well?
Also, it says to kneed the bread for 10 minutes before the first rise but it doesn’t say anything about whether or not to use extra flour during the process. I did not, as it didn’t seem sticky or tacky to me and I thought extra flour might dry it out. Did I do this right?? Halps!! :p
Benjamin says
I’m sorry but I don’t understand this, “Add an empty pot or pan to the lower rack to heat up. Bring 2 cups water to a boil and add to pan.” Then, what will you do next on this water in the oven? Please help
Karrie says
Its basically just there to create steam! 🙂
Robyn Arnold says
This adds moisture to your oven so your bread doesn’t dry out when cooking
Sue says
Do you oil the bread pan? I don’t see that in the directions. My loaf turned out heavy and uncooked near the bottom and I did use butter spray in the pan.
Sonja Yenkana says
I used parchment on top of greasing the pan. Just a strip on the long side so I had extra to hold on to remove the bread easily.
Karrie says
Very nice!
Dawn says
Is it necessary to use honey? I don’t have any at the moment. Can I substitute it? I really don’t feel like going to the store again lol… I’m making this for a dear friend at work for tomorrow. Thanks…
Karrie says
Try some sugar perhaps?
Kim Rubin says
I made this delicious bread today with a couple of minor changes that made it a perfect loaf. I mixed a little butter with some honey, warmed them until the butter was melted, then gently spread a light coating on the top with a silicone pastry brush. Then, I slightly chopped the oats in my food processor before sprinkling over the top. This time none of the honey dripped down the sides, so no sticky loaf, plus the oats don’t fall off as easily. Wonderful!
Kim Rubin says
I made this bread the other day, and it was delicious! I did use bread flour as, from my years of bread making experience, it’s better than AP flour for bread, and it turned out perfectly. I did have two small issues, so will make a couple of changes today to address them. First, since I had the same problem with the honey dripping down the sides of the loaf someone else had mentioned, making the sides sticky and hard to store in my bread bag, I plan to mix it with a few drops of melted butter to thin it a touch for easier brushing on the top, then gently brush a light coating on. I also had a problem with the oats falling off everywhere when I sliced the bread, plus whenever I took a slice to eat. So, I plan to chop them in my food processor a bit, then sprinkle them on all the honey to avoid stickiness when storing. Hopefully this will solve the small issues I had. I’d post a picture of it if there were a place to do so here as it’s a beautiful loaf, besides being delicious. Thanks for sharing the recipe!
Lien says
This is one of those LOVE IT recipe…amazing and delightfully soft and fluffy bread! I used unbleached hard wheat flour, added the juice of 1/2 a lemon and 1/4 cup cracked flax seeds to infuse it with some Omega3 goodness. Also replaced half the milk with 10% cream. Thank you for this easy to follow recipe and the awesome gift idea!
Jonathan says
I have tried this recipe 3 times. Every loaf was dense and chewy, but it was still delicious. I am new to baking, and realized yesterday that I have been using “expired yeast”. I just tried this again with fresh instant yeast. THIS BREAD IS RIDICULOUSLY GOOD. Thank you so much for this recipe!