Homemade Gluten-Free Honey Oat Bread Recipe (2024)

BakingBreakfast and BrunchFeaturedGluten Free

by Tonya Staab August 27, 2016

by Tonya Staab Published: August 27, 2016Last Updated on May 18, 2021

Jump to Recipe Print Recipe

This kid-approved homemade gluten-free honey oat bread requires no yeast, no kneading, and is baked in under an hour.

Disclosure: Thank you Bob’s Red Mill for sponsoring this post! Check out their full line of oat products at BobsRedMill.com.

The kids have been back to school for a couple of weeks. We are still trying to get back into the swing of things after summer vacation. Morning routines are tough to get back on track again. I’ve been working on having quick and easy breakfast ideas for the kids that are ready to go. Foods they can heat, toast, pour or spread without my help.

My kids prefer a little variety day-to-day. They don’t want the same yogurt, cereal, or fruit for breakfast. On the weekends I make a big batch of pancakes that I freeze and they re-heat. I’ve also been making a lot of muffins and bread. Marisol loves citrus flavors and banana loaves, so I made this gluten-free honey oat bread for Flynn.

Homemade Gluten-Free Honey Oat Bread Recipe (1)

The best part about this bread (besides being delicious with a little jam on top), is there is no yeast, no kneading, and is ready in under an hour.

We have a friend who drops off a dozen eggs from her chicken coop when she drops off her daughter before school. There’s nothing that I love more than fresh eggs in the morning. Paired with freshly baked bread and a side of tomatoes, mushrooms, asparagus, and potatoes, I can’t think of a better way to start the day.

How to make gluten-free honey oat bread

Gluten-Free Honey Oat Bread

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 41 voted )

Ingredients

2 cups plain gluten-free flour
1 cupBob’s Red Mill gluten-free old-fashioned rolled oats (plus extra for topping)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
12oz plain yogurt (2 small 6oz tubs)
1 large egg
1/4 cup coconut oil
1/4 cup honey (plus extra for brushing over the top)
3/4 cup reduced-fat milk

Instructions

Preheat the oven to 375F.
Spray a loaf pan with non-stick baking spray, and I always line the bottom with parchment paper too.
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
In a separate medium-sized bowl whisk the egg, then add in the oats, yogurt, oil, and honey, and then gently stir through the milk.
Make a well in the center of the dry ingredients and add the wet ingredients, and gently stir together with a wooden spoon until combined, but don't over mix.
Pour the bread mixture into the pan and bake for approximately 45 minutes. I started checking it at 30 minutes, and it ended up taking right on 45 minutes, but I'm always paranoid about over-cooking or burning baked goods. It's ready when you pop a wood skewer in and it comes out clean.
Set the bread aside to cool on a wire rack and then brush it with honey and top with the extra oats.

Homemade Gluten-Free Honey Oat Bread Recipe (3)

Homemade Gluten-Free Honey Oat Bread Recipe (4)

All Bob’s Red Mill oats are kiln roasted to give them the wholesome flavor you come to expect from our oats. Gluten-Free Oats are sourced gluten-free, packaged in Bob’s Red Mill’s 100% gluten-free facility and tested every step of the way to ensure their gluten-free status.

Homemade Gluten-Free Honey Oat Bread Recipe (5)

Download a coupon for $1.00 off Bob’s Red Mill products here.

Tonya Staab

Lifestyle Blogger. Content Creator. Author. Photographer. Memory Maker. Head Start Teacher Assistant. Mum.

Let’s Get Wild with Handmade Felt Jungle Face Mask

Gluten-Free Chocolate Chip Cookie Milkshake

What To Take For A Classroom Party Potluck

Spring Pancake Breakfast

Focaccia with Heirloom Tomatoes and Goat Cheese

Gluten-Free Baked Honey Lemon Chicken Recipe

How To Make Monster Cupcakes for Halloween

You Need To Try These Recipes With Biscuits This Fall

22 comments

Violet Fegan December 8, 2016 - 2:18 pm

I don’t see when and how to had the dry mixture to the wet mixture. Would you please provide that? Thank you, Violet

Violet Fegan December 9, 2016 - 10:42 pm

Thank you! I’m thinking of baking a few loaves to give for Christmas. So; it will be interesting to see how it comes out now that I know not to over mix it.

Caitlin April 25, 2021 - 6:43 pm

Made this recipe and it turned out GREAT! it was so easy and quick to make. Seems foolproof. Thank you!!!!

Tonya Staab April 26, 2021 - 10:12 am

I’m so glad you like it.

Nicole December 22, 2016 - 6:17 pm

Can you please tell me the size pan you used?

Nancy February 18, 2017 - 1:02 pm