Gluten Free Honey Oat Bread Recipe Without Yeast
OAT my goodness…this honey oat bread recipe is just as delicious as it looks!
Even without traditional all-purpose or wheat flour, oat flour bread is actually amazingly light and fluffy.
Plus, every slice is filled with nutritious, whole grain goodness—and totally gluten free! Best of all, there’s NO yeast and NO bread machine involved in making this honey oat bread recipe.
Homemade gluten free bread doesn’t get much easier than this, folks!
See those gorgeous toasted oats on top? Unlike some deceivingly unhealthy store-bought breads, they’re not just for looks!
Many breads out there that aren’t truly whole grain try to trick us with oats or seeds as healthy-looking toppings.
No tricks with this honey oat bread recipe, though!
Seriously, it’s LOADED with wholesome oats—rolled oats and oat flour in the batter, AND oats on top. A healthy gluten free sandwich bread option that’s unbelievably easy to make!
How to Make Gluten Free Oat Flour Bread & Homemade Oat Flour
Typically, gluten free bread recipes rely on a refined, gluten free baking flour. But, oats are a fiber-filled and naturally gluten free alternative!
Plus, oat flour has an incredibly light, fluffy texture that makes it hard to believe this honey oat bread is gluten free…
Just be sure to use certified gluten free oats and oat flour if you have a gluten sensitivity or allergy.
And, if you don’t want to buy oat flour, you can make it! Homemade oat flour works just as well as store-bought, and you’ll save a pretty penny making your own.
Simply blend rolled or quick oats, and I also recommend sifting your flour for this oat bread recipe.
That way, your oat flour will have a finer texture, making your honey oat bread lighter and airier! You can either use a flour sifter or a simple fine-mesh strainer.
Soft, Fluffy Honey Oat Bread—Without the Pesky Gluten
You don’t NEED gluten to enjoy deliciously soft homemade bread.
Even without gluten, this honey oat bread recipe has the taste and texture of a fluffy, soft wheat bread!
Delicious as a gluten free sandwich bread, toasted and buttered, or enjoyed plain as-is! But, with its hint of sweetness, I think this honey oat bread is begging to be French-toast-ified…
Whether you live a gluten free lifestyle or are just looking for a healthier, whole grain bread, this gluten free oat bread recipe is sure to satisfy!
Gluten Free Honey Oat Bread Recipe
Ingredients
- 2⅓ cups oat flour
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1¼ tsp salt
- 1 cup rolled oats
- ¼ cup coconut oil
- 1 cup plain yogurt
- 1 egg
- ¼ cup honey
- ¾ cup almond milk, or milk of choice
- 2 Tbsp rolled oats, for topping (optional)
Instructions
- Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with foil and spray with cooking spray.
- In a bowl, whisk together oat flour, baking powder, baking soda, and salt.
- In a separate bowl, beat rolled oats, oil, yogurt, egg, and honey until well-combined. Add milk and stir to integrate.
- Add dry mixture into the wet to combine, but don’t over-mix.
- Transfer batter to prepared loaf pan and sprinkle additional rolled oats on top.
- Bake 40-45 minutes, until golden brown and a toothpick comes out clean.
- Allow loaf to cool in the pan for 10-20 minutes. Transfer to a wire rack and allow to cool completely before slicing and enjoying!
- Store in an airtight container or zip-top bag with as much air removed as possible. Safe to store in pantry/on countertop at room temperature, or store in the fridge for maximum freshness.
Storage:
- Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
- I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.
153 Comments on “Gluten Free Honey Oat Bread Recipe Without Yeast”
This is bread is excellent. I substituted gluten free Bob’s Red Mill quick oats as that is what I had on hand – excellent.
Hi Monica, we’re so glad to hear this GF oat bread turned out well for you! It’s definitely helpful to know the recipe worked with quick oats. Thank you for sharing that, and thank you for trying out the recipe 🙂
I want to use this recipe in a bread maker. What program/function should I use.
Hi Linda! Unfortunately this recipe was designed for an oven, not for a breadmaker – and we actually don’t own a breadmaker and have never used one. My understanding is that a bread recipe designed for a bread machine can vary greatly from a bread recipe designed for the oven, like this one. So there’s no real simple way to “translate” this gluten free oat bread recipe for the breadmaker (that I’m aware of). I apologize that I can’t offer more help or guidance!
Hi there. I definitely want to give this one a try but I have to watch sugars. If I cut the sugar to 2 Tbs of honey, should I sub something to replace moisture?
Hi Danielle, thank you for your question! I’ll say up front: we haven’t tried making this gluten free honey oat bread with less honey, so I can’t speak to exactly how it will turn out, or whether it would need added moisture. However, I suspect the recipe will work just fine using 2 Tbsp honey instead of 1/4 cup. I actually don’t think you’d need to substitute anything to replace the moisture from the honey, but if you’re concerned you might add 1-2 tsp of additional milk or yogurt. It’s a relatively small amount of honey, so you wouldn’t need to add much.
I hope these ideas can be helpful for you 🙂 And if you do decide to give this GF honey oat bread recipe a try, we’d love to know how it turns out for you!
Great! Thanks That’s what I was thinking. I find oat flour can be a bit dry so I wasn’t sure, but that makes sense.
I’m glad the answer was helpful! We hope you’ll give this GF bread recipe a try, and we’d love to know how it turns out 🙂
Great tasting recipe! I’ll have to try again to see if I can get the end result to hold together just a bit better—maybe it just needed more time to cool before I cut into it, (or perhaps less mixing to make it rise better) but I was too excited to taste.
I did use vanilla skyr instead of plain yogurt. It seems like it worked just fine and maybe even gave the taste a little bit something extra. Yummmmmy.
Hi Chance, thank you for trying out our gluten free honey oat bread and sharing your experience with us! We totally understand that excitement to slice into the bread and taste it as soon as possible… We definitely find that this honey oat bread turns out best when the batter isn’t overmixed, the loaf is baked through, and the loaf is allowed to cool completely before removing. Vanilla skyr sounds like such a tasty addition to pair with the honey flavor here – brilliant! 🙂
So delicious, simple and fluffy as promised! I will definitely be making this yummy bread again!
Hi Abby, we so appreciate your feedback and kind words! We’re thrilled to hear this gluten free honey oat bread turned out as fluffy and simple as you were hoping 🙂 Thank you so much for trying out the recipe!
Have you tried making muffins rather than a loaf? I wondered about trying that.
Hi Bonnie, we haven’t tried baking this gluten free honey oat bread recipe into muffins! I can’t speak to how the texture would turn out when baked into muffins, or what the altered bake time might be, but we’d love to learn about your experience if you decide to try it out 🙂
I am curious if this recipe can handle additions like mushrooms and onions? I love oat flour fruit breads, but I’d like something savory that would work with soups or tomato-based sauce.
Hi Kaz, this is a great question! We haven’t actually tried adding additional mix-ins like mushrooms or onions, so I can’t speak to how your loaf might turn out. But it sounds like a tasty idea! If you’re willing to do some experimenting with the recipe, you could give it a try.
Since this batter is strong enough to hold the rolled oats, you might be able to add some light savory veggies like onions or mushrooms if they’re finely diced. If I were trying this out, I might reduce the total amount of rolled oats and replace that amount with your finely chopped veggies of choice. Again, I can’t say for certain how it will turn out, but it might! We’d love to hear how it goes if you do give it a try 🙂
can i leave out the yogurt and still make it taste good?
Hi there! While we wouldn’t recommend omitting the yogurt altogether in this gluten free honey oat bread recipe, you can absolutely try some substitution ideas. (See the Notes section on the recipe.)
Alternatives like a non-dairy yogurt (soy milk yogurt, coconut milk yogurt, etc.), apple sauce, or even mashed banana could work! 🙂 We’ve also heard from people in this community who said they had success replacing the yogurt with a half-and-half mixture of coconut cream + coconut milk. I hope these ideas can be helpful!
Wow!
This bread is so delicious! Thank you for your recipe.
I will use less honey next time as it’s just that bit too sweet.
And with careful cutting the crust stays on.
Am freezing the slices to see how that works.
Very moreish indeed…my partner wants to go and buy all the gluten free oat flour he can find on the island now.
Hi there, we’re so happy to hear you’re enjoying this gluten free oat bread recipe! It’s great to know that the crust is staying on, and we’d love to know how it turns out for you after freezing it. Thanks so much for trying out the recipe and sharing how it went with us 🙂
(Also, if you have access to rolled oats or quick cooking oats, you can make your own oat flour at home by blending oats in a blender or food processor! Then, for best results, we recommend sifting your homemade oat flour to remove any clumps before using it in this bread recipe.)
I made this bread but with olive oil instead of coconut oil. Although it’s tastes great, it’s kind if brittle and breaks a lot. What should be added so that it binds properly ?
Deeksha, great question! The difference may be because olive oil is rich in unsaturated fats, which are less sturdy and stable than the saturated fats found in coconut oil. My best recommendation is to make this bread with coconut oil as indicated! Otherwise, I can’t speak to what a suitable additional binding ingredient would be, because we’ve only made this recipe with coconut oil. If I had to guess, I’d say possibly adding 1-2 additional eggs might help hold the bread together, though I can’t say for sure how it’ll turn out! I hope these ideas can be somewhat helpful 🙂
I’ve made this recipe several times now. The first time, it came out gummy and wet, despite baking it for extra time. I’ve now taken to reducing the liquid added to it, putting a foil tent over it for half the time, and also baking it twice as long and it comes out perfectly.
Hi Susanna, thanks so much for trying out this GF honey oat bread recipe and sticking with it! We’re very glad to hear that you’ve had success with baking the bread all the way through by using a foil tent and longer bake time. Thank you for sharing your experience with us 🙂
Great recipe, I really appreciate it!
Hi Estell, so happy to hear that you’re enjoying this GF honey oat bread recipe! We appreciate you giving it a try 🙂
My favorite gluten free bread recipe – thank you! I find it helps to put my loaf in the fridge before slicing so it crumbles less when I cut it. That’s a great tip I found from someone else here
Hi Bridgette, so glad that you’re enjoying this gluten free honey oat bread recipe! Yes, refrigerating before cutting is such an excellent tip with homemade gluten free breads. Thanks so much for trying out the recipe 🙂
So glad I found this recipe! I was skeptical because most recipes I’ve tried were disappointing but I went exactly by your instructions and mine turned out great. It was so good that I experimented with a second loaf using the same basic recipe and added bananas, pecans and vanilla. It was really good too. Thanks for sharing!
Diane
Hi Diane, we’re so happy to hear that you enjoyed this recipe & it turned out well for you! Homemade gluten free bread can be tricky at times, but this is one of our favorite recipes 🙂 I absolutely love your idea to add bananas pecans & vanilla – sounds so delicious! Thanks for giving the recipe a try & sharing how it went with us!
I love the taste but it falls apart, I’ve made it several times now. I’ve sifted the oat flour, didn’t overmix the dry ingredients into the wet mix. I slice it carefully and it just disintegrates. I might give it one more try.
Hi there, we’re glad to hear that you’re liking how this gluten free honey oat bread tastes, but so sorry that it seems to be falling apart! It sounds like you’re being diligent in following the recipe steps and not over-mixing the batter, which is great. It’s hard to know what the exact issue might be without knowing the specifics of your exact ingredients and methods, but I’ll do my best to offer some suggestions.
My first and best suggestion is to let the loaf cool completely after baking, then cover and store it in the fridge overnight, before you try to slice it. I know this can seem counterintuitive (I mean, we all want freshly baked bread, right?) but with gluten free bread like this, refrigerating before slicing can help prevent crumbling. Many in this community have tested and suggested this method after making the recipe themselves, and we stand by it! Once it’s cooled and refrigerated for a few hours, then try slicing it.
In addition, if you’re trying to cut relatively thin slices with this bread, it’s possible that this might contribute to the crumbling. You might find better results with a thicker slice! Unfortunately gluten free breads tend to be a bit more crumbly and a bit less fluffy/flexible than traditional breads, due to the lack of gluten.
Finally, my last consideration is that the bread may be slightly over-baked if it’s crumbling significantly. If the bread is too dry/hard once baked, it’s more prone to crumbling. Of course, you know best as to what might be the issue, as you are the one in your own kitchen making the bread! I hope one or some of these suggestions can be helpful for you 🙂
Please feel free to leave us another comment with further questions or feedback, or read through the comments below for ideas about how others have approached working with this honey oat bread recipe. Cheers!
Hi, I omitted oil, baking soda, increased eggs to 2, reduced baking powder to 1 1/2 TSP, used applesauce instead of yoghurt. The result was a bread that doesn’t crumble! I just let it cool for 1 hour and I could slice it easily without crumbling. Apparently too much oil or leavening agents causes bread to crumble.
Hi there, this is fantastic feedback – thank you so much! It’s very helpful to know which substitutions you made, and especially that the result turned out so well for you without any crumbling. I’m certain these tips will be useful to others in this community, and ee will definitely take these ideas into account when we re-make this recipe to improve it! 🙂
LOVE this oat bread. It takes awhile to bake and I had to do some checking to make sure it was cooked all the way through the first time, but it’s worth it. My favorite gluten free bread by far
Thank you, Charlotte! This honey oat bread is our favorite, too 🙂 just sweet enough and so delicious when it’s toasted! We appreciate you giving the recipe a try!
Hi I am excited to try out this bread, but oats that is left as rolled oats hurts my stomach. Do you think I can leave out the cup of rolled oats?
Thank you for your help
Hi Jessica, we’ve only personally tried making this recipe with the rolled oats, so I can’t speak to how it might turn out by removing them! Since the rolled oats are beaten together with the wet mixture, removing them from the recipe would likely alter the texture of the bread and I’m not sure it would hold together and bake properly.
You’re welcome to try substituting for them with additional oat flour, but you’d have to experiment to see how that works! If you’re concerned about the rolled oats being raw, keep in mind that they will undergo a cooking process when the bread loaf bakes. I wish I could be more helpful, my apologies!
Maybe try toasting the rolled oats in an oven or toaster oven before incorporating into the recipe.
Love this recipe thank you! I have tried various different recipes over the last 4 years after having to completely change my diet due to chronic illness. So many have ended up in the bin but this definitely will be a go to recipe now!
I made it as per your index and read through the reviews first to get the tips. I used coconut oil – measured it after melting and used maple syrup instead of honey. I took it out the pan to cool but then put it back in and left it in the fridge covered in foil last night.
It was firm enough to slice this morning and I enjoyed it spread with nut butter on with banana slices, chia seeds and a drizzle of honey – delicious!
Have you tried this with savoury toppings I wondered or only sweet? I may need to freeze some so hopefully that won’t ruin it.
Great recipe, they’re hard to come by for decent bread so thank you! x
Hi Vicky, we’re so glad to hear this bread recipe turned out well for you and can work for your lifestyle! Thank you so much for trying the recipe, and we really appreciate you sharing your process here for others to learn from as well. Leaving it in the fridge overnight before slicing is a great tip!
We haven’t personally tried this recipe with savory toppings, although I think that could be a lovely idea. Perhaps some chopped salted nuts like slivered almonds or pistachios!
Freezing this bread may change its texture upon thawing, but it is possible. Our recommendation is to slice the bread first, then wrap and freeze the slices individually. (This way you don’t have to worry about slicing the bread after thawing it, when it might be crumblier.) And after freezing and thawing, your slices will likely be best enjoyed toasted!
Thanks so much for being here and sharing your feedback 🙂
LOVE THIS!!!
Made this and it turned out perfectly!
I added some banana slices and walnuts to the top before baking.
This will be my new staple bread recipe. I look forward to experimenting with adding seeds, dried fruits etc.
Thank you so much for sharing!
Hi Erica, we’re so glad to hear you’re loving this bread!! Thank you for trying out the recipe and letting us know how it turned out 🙂 Banana slices and walnuts on top is an AMAZING idea. So glad you’ve found a new staple bread recipe, and we appreciate you being here!
Can I use a silicone pan for baking?
Hi Niki, we used a metal pan to bake this bread, which is what the procedure/bake time is based on. A silicone pan will probably still work, but it will heat differently in the oven than a metal pan and the bread will cook at a different pace. I’m not sure what the precise time adjustment would be, but you’d need to monitor your bread while it bakes to figure out what the appropriate bake time is for a silicone pan! I hope this can help 🙂
Love this recipe ! My 18 month old granddaughter is all about oats. She devoured this bread. We put plain greek yogurt and banana on it for breakfast..
Yum ! She watches your videos with me. Thank you for healthy options that have helped me improve my health and get my grandkids started in the right direction!!!
Thank you, Kelly! So glad to know that you and your granddaughter can both enjoy this yummy bread 🙂 We’re very happy to have you in this community, and we appreciate you sharing the channel with your family!
Soooo I experimented. I can’t do dairy so I changed it up a little. I used a blend of g/f oat and cassava flours. I switched out about 1/3 of the oat for cassava. Olive oil instead of coconut oil. Full fat canned coconut milk for the 3/4 milk and for the yogurt I used 1/2 coconut creme 1/2 full fat Coconut milk. All other ingredients stayed the same. I rotated it halfway through cooking and it cooked for an hour. Maybe due to the ceramic bread pan? It was a little crumbly but I was pretty much expecting that. It was soooooooo good warm with some butter on it!
Wow this is amazing information! Thank you so much for sharing your ingredient substitutions and amounts – this will be incredibly helpful for us and for others in the community. So happy to hear that it turned out well! Yes, some crumbliness is to be expected, but it sounds like a tasty success 🙂
There are other yogurts available that aren’t dairy-based.
Yes Kurt, this is a great point! Non-dairy yogurts like coconut milk or almond milk yogurts could be great options for this gluten free honey oat bread recipe. Or, we also love Jac’s idea: substituting for the yogurt with a 1-to-1 mixture of coconut cream + full-fat coconut milk 🙂
Hello, thank you very much for the metric measurements you sent me on the 10 August. I have baked the bread again and it came out perfectly. I love it. I had to put it in the fridge before I sliced it to avoid some crumbling. Thank you very much for this recipe.
Hi Ronel, my pleasure 🙂 So glad to hear that the recipe worked out well for you and you’re enjoying it! Putting the loaf in the fridge before slicing is a very smart move. Thanks so much for your feedback, we appreciate you!
So glad I found your site! The bread turned out well. I want to experiment using less sweetener. Thank you for sharing.
Hi Anne, so happy to have you here! Very glad to hear that this bread turned out well for you, and that you’re finding the right sweetness levels that work for you. Thanks for giving it a try and for sharing your feedback! 🙂
Hello, thank you very much for this delicious tasting bread. Do you perhaps have the metric measurements for this recipe? I live in the UK and the cup sizes differ slightly. I made this bread yesterday and unfortunately used too much Coconut Oil, I measured the oil while it was still solid and then melted it down. I also used the Orgran Gluten free Egg Replacement product and should have used warm water to mix it instead of cold water and it didn’t congeal properly. The result was that my bread came out sticky and crumbly. I am very new to Gluten, Sugar, Egg and Dairy free baking, so I still have a few lessons to learn, but I will definitely try this recipe again.
Hi Ronel, thanks for trying out the recipe and giving us your feedback! Glad you enjoyed it 🙂 Unfortunately, we don’t have the metric measurements for this recipe – I’m sorry! But I can look into whether or not we can get those measurements for you.
Gluten, sugar, egg and dairy free baking can indeed be a tricky process! For the next time you bake the bread, yes, it is best to measure the coconut oil from melted. In terms of the egg replacement, we actually haven’t tried making this as an egg-free bread, so that could also be contributing to the texture difference! If using the egg replacement and finding the inside of the bread to be sticky, you may want to try baking the bread for a bit longer, or covering it with a foil tent for a portion of the bake time to help the heat penetrate into the center of the loaf.
I hope this can help somewhat, and hope to get back to you about the measurements! 🙂
I don’t know about availability in the UK, but here in the U.S. you can get fractionated coconut oil, which is coconut oil with the lactic acid removed, which enables the oil to remain in a liquid state.
Hi, do you perhaps have the measurements for this recipe in metrics for me? I live in the uk and the measurements are different to those in the US. I baked this bread today and something went wrong, I think I might have used too much of the coconut oil. I measured the coconut oil while it was still solid and then melted it down and used the full amount. The bread was still gooey inside and crusty on the outside. Very tasty though. I really like it.
Hi again, Ronel. As mentioned, we don’t have the metric measurements for this recipe, and we haven’t personally tried this recipe using specific metric measurements. We’ve unfortunately only tested the recipe using the U.S. measurements provided above.
BUT, I have taken the U.S. measurements from above and converted them into metric measurements, using a combination of standard conversions as well as measurements provided on the product packaging of ingredients we frequently use in the Mind Over Munch kitchen. So, below I’ve provided the metric conversions I came up with, but with a caution that we have NOT tested these specific measurements! This is just my best approximation 🙂 I hope it can be of some use to you!
280g oat flour
10.8g baking powder
1.2g baking soda
7.5g salt
96g rolled oats
60 mL coconut oil, melted
225g plain yogurt
1 egg
60 mL honey
180 mL almond milk, or milk of choice
12g rolled oats, for topping (optional)
I am dairy free, what would be a good substitute for the yogurt? Thank you!
Hi Claire, unfortunately we haven’t tried making this recipe with a substitute for yogurt, so I can’t speak to what your best option would be – and substitutions in gluten free recipes tend to be trickier… If you’re open to it, try a dairy free yogurt alternative like coconut milk yogurt or soy milk yogurt!
In general, the yogurt is acting as a fat substitute and providing moisture. In other baking recipes, some possible substitutions would be using applesauce, mashed banana, or even pumpkin puree instead. So, if you’re willing to do some experimenting to see how it turns out with applesauce or mashed banana, those would be my best suggestions. Just prepare for some added sweetness to your bread!
https://mindovermunch.com/blog/healthy-baking-substitutions/