Honey Oat Quick Bread
Warm, wholesome, and irresistibly simple to make, Honey Oat Quick Bread is the ultimate answer to your bread cravings—even on a busy day! This no-yeast, no-knead recipe combines the nutty goodness of rolled oats, the rich sweetness of honey, and the hearty duo of all-purpose and whole wheat flour to create a moist, perfectly tender loaf. Enhanced with protein-packed Greek yogurt and a dash of milk for a creamy texture, this bread is lightly sweet, subtly tangy, and irresistibly aromatic. Ready in under an hour, it’s an ideal companion for breakfast spreads, savory soups, or afternoon tea. Sprinkle extra oats on top for a rustic touch and enjoy this quick, homemade comfort that’s as nutritious as it is satisfying. Perfect for those seeking healthy bread recipes, easy baking ideas, or honey-infused creations!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 cup Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 cups Honey
- 1 cup Plain Greek yogurt
- 0.5 cups Milk
- 1 large Egg
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 8.5x4.5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, baking powder, baking soda, and salt. Whisk together to ensure the dry ingredients are evenly distributed.
In a medium-sized bowl, whisk together the honey, Greek yogurt, milk, egg, and vegetable oil until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix to avoid a dense texture.
Transfer the batter into the prepared loaf pan, spreading it out evenly. Optionally, sprinkle a few extra oats on top for decoration.
Bake the bread in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and serve plain, with butter, or with your favorite jam. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 64.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 552 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1421 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
