Honey Oat Bread is one of my all-time favorite recipes.
It uses a combination of oat flour (make yourself by simply blending oats) and gluten free all purpose flour for a dense, yet moist crumb. If corn becomes cornbread, this is oat's version of oat bread. All I'm trying to say is this bread is over here doing it's own thing.
We love to eat this bread when it's chilly outside. It pairs well as a side for many a hot bowl of soup or chili. My favorite way to serve it is warm with a pat of butter and a drizzle of honey. Yum.
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Honey Oat Bread Ingredients:
- Gluten free oats, or oat flour. (I use Thrive Market's brand because they're also organic and the cheapest GF oats I can find anywhere. Get 40% off your first order + sometimes a free gift.)
- High quality gluten-free all purpose flour containing xanthan gum. I always use Bob's Red Mill GF 1:1 (the blue bag) or King Arthur's Measure for Measure.
- Milk, for dairy-free use almond milk
- Honey
- Eggs
- Baking soda
- Baking Powder
- Salt
How to Make Honey Oat Bread:
- Preheat the oven to 350 F.
- Grease a non-stick loaf pan with some butter (or cooking spray). Tip: You can also put parchment paper in the loaf pan so you can easily pick the bread up and out of the pan once cooked. Just note that the paper may make some lines/indents on the sides of the bread.
- To Make Oat Flour: Meanwhile, pulse about 2 cups of GF oats in a blender or food processor until smooth. For best results; sift homemade oat flour and discard any large pieces of oat. Then, measure oat flour. You need to have about 2 cups of oat flour. Sometimes, depending on the size of the oats, it makes a little less. In this case, simply blend more oats, sift, and re-measure. If you have any leftover oat flour, you can store it in a sealed container in your pantry to use another time.
- Add oat flour to a medium-sized mixing bowl along with GF all-purpose flour, baking powder, baking soda, and salt. Stir until evenly distributed.
- In a large mixing bowl, whisk eggs, honey, and almond milk.
- Add dry ingredients to wet ingredients and mix until well combined. The batter should be relatively thick, like a cake. Allow to rest for 5 minutes.
- Using a silicone spatula, spoon batter into your prepared loaf pan. For an artisanal touch; sprinkle some whole oats (not the flour) on top of the bread.
- Bake for 30-40 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Tip: All oven temperatures vary. Please check on your bread as it cooks.
- Cool for 10-15 minutes in the pan before removing to a wire cooling rack.
- Serve warm with a pat of butter and a drizzle of honey.
Equipment
You only need basic kitchen tools to make Honey Oat Bread. I recommend:
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Yield: 8 slices
Delicious bread that is moist with a tender crumb. It's best eaten warm with a pat of butter and a drizzle of honey. Pairs well with soups and chili.
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Ingredients
- 2 cups certified gluten-free oat flour (instructions below for how to make your own)
- ¾ cup high-quality gluten-free all-purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¾ cup milk use almond milk for dairy-free
- ½ cup honey
- 2 large eggs
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For Serving:
- a pat of butter
- a drizzle of honey
Instructions
To Make Oat Flour:
- Pulse about 2 cups of GF oats in a blender or food processor until smooth. Sift and discard any large pieces. Then, measure oat flour. You need to have about 2 cups of oat flour. Sometimes, depending on the size of the oats, it makes a little less. In this case, simply blend more oats, sift, and re-measure. Save any leftover oat flour in a sealed container and use it another time.
For the Honey Oat Bread:
- Preheat oven to 350 F.
- Grease a non-stick loaf pan with some butter or cooking spray. Tip: You can also use parchment paper so you can easily pick the bread up out of the pan once done. Note: The paper may make some lines/indents on the sides of the bread.
- Add oat flour to a medium-sized bowl along with GF all-purpose flour, baking powder, baking soda, and salt. Stir until evenly distributed.
- In a large mixing bowl, whisk eggs, honey, and almond milk.
- Add dry ingredients to the wet ingredients and mix until well combined. The batter should be relatively thick, like a cake. Allow to rest for 5 minutes.
- Using a silicone spatula, spoon batter into your prepared loaf pan. For an artisanal touch; sprinkle some whole oats (not the oat flour) on top of the bread.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes in the pan.
- Serve warm with a pat of butter and a drizzle of honey.
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Tanya
This bread is so easy to make and absolutely delicious. Definitely a keeper. You mentioned using a loaf pan so I was just wondering for sure the size. I think my pan was a little small.
madison
So glad to hear you loved the bread, Tanya! My loaf pan is 9 in x 5 in x 2.5.