Oat Flour Honey Bread – Soft, Wholesome, and Naturally Sweet

Oat Flour Honey Bread is the kind of loaf you make when you want something comforting but simple. It’s tender, slightly sweet, and full of that cozy oat flavor you expect from a homemade bread. You don’t need special equipment or advanced skills—just a bowl, a whisk, and a loaf pan.

This recipe uses everyday ingredients and comes together in under an hour of active time. It’s perfect for breakfast toast, snack-time slices with butter, or a light lunch with soup.

Why This Recipe Works

Oat flour brings a soft, almost cake-like crumb that stays moist without feeling heavy. Honey adds gentle sweetness, rounds out the flavor, and helps the bread brown beautifully.

A blend of oat flour and a touch of all-purpose flour gives the loaf structure so it rises well and slices cleanly. Greek yogurt (or buttermilk) brings acidity and protein, which tenderize the crumb and improve texture. Olive oil keeps the bread moist for days without masking the honey-oat flavor.

Shopping List

• Oat flour (store-bought or homemade from rolled oats)
• All-purpose flour (just a little, for structure)
• Baking powder
• Baking soda
• Fine sea salt
• Ground cinnamon (optional, but lovely)
• Eggs
• Plain Greek yogurt (or buttermilk)
• Honey
• Olive oil (or melted butter)
• Vanilla extract
• Rolled oats (optional, for topping)

How to Make It

1. Prep the pan and oven. Heat the oven to 350°F (175°C).

   Grease a 9×5-inch loaf pan and line it with a parchment sling so the bread lifts out cleanly.

2. Mix the dry ingredients. In a large bowl, whisk 2 cups oat flour, 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon cinnamon.
3. Whisk the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 cup plain Greek yogurt (or 1 cup buttermilk), 1/3 cup olive oil, 1/2 cup honey, and 1 teaspoon vanilla extract until smooth.
4. Combine gently. Pour the wet mixture into the dry. Stir with a spatula just until no dry streaks remain. The batter will be thicker than cake batter but not stiff.

   Avoid overmixing.

5. Top and bake. Scrape the batter into the pan. Smooth the top and sprinkle with a tablespoon of rolled oats if you like. Bake for 45–55 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
6. Cool before slicing. Let the loaf rest in the pan for 10 minutes, then lift it out to a rack.

   Cool at least 45 minutes to set the crumb. Slice with a serrated knife.

7. Serve. Enjoy warm with butter, a drizzle of honey, or a swipe of almond butter. It’s also great toasted the next day.

How to Store

• Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 3 days.

  Avoid the fridge—it dries the bread out.

• Freezer: Slice, wrap individual pieces, and freeze for up to 2 months. Reheat in a toaster or warm oven.
• Refresh: If the loaf feels a little dry after day two, warm slices in the toaster and spread on a bit of butter or honey. It springs back nicely.

Why This is Good for You

Oats are naturally rich in fiber, especially beta-glucan, which supports heart health and helps you feel full longer.

The combination of fiber, protein from Greek yogurt, and healthy fats from olive oil creates a balanced snack or breakfast. Honey offers sweetness with trace antioxidants and a gentler glycemic impact than refined sugar. Because this loaf uses mostly oat flour, it’s more nutrient-dense than a typical white bread.

You’ll get steady energy without the mid-morning slump.

What Not to Do

• Don’t skip the all-purpose flour entirely unless you adjust with binders like eggs or psyllium husk. Pure oat flour can bake up crumbly.
• Don’t overmix the batter. Stir just until combined to keep the crumb tender.
• Don’t cut while hot. Warm loaves seem set but can collapse or smear. Let it cool so it slices cleanly.
• Don’t use quick oats for flour without measuring carefully. If grinding your own, use rolled oats and blend to a fine, flour-like texture.

  Sift out large bits.

• Don’t bake at too low a temperature. You’ll get a dense, gummy center. Stick to 350°F and check doneness in the middle.

Recipe Variations

• Lemon Honey Oat: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice. Reduce yogurt by 2 tablespoons to keep the moisture balanced.
• Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans.

  Toast nuts first for extra flavor.

• Seeded Top: Sprinkle the batter with a mix of sesame, pumpkin, and sunflower seeds before baking.
• Apple Cinnamon: Add 1 cup finely diced apple and another 1/2 teaspoon cinnamon. Extend bake time by 5–10 minutes as needed.
• Gluten-Reduced Version: Use a 1:1 gluten-free flour blend instead of all-purpose, and add 1 tablespoon ground psyllium husk to help bind. Texture will be slightly more tender.
• Darker Sweetness: Swap half the honey for maple syrup for a deeper, caramel note.

FAQ

Can I make this bread 100% oat flour?

Yes, but you’ll need extra binding.

Add 1 tablespoon ground psyllium husk or 1/2 teaspoon xanthan gum and watch the moisture. The crumb will be more delicate and slightly denser. Bake time may increase by 5–10 minutes.

What’s the best way to make oat flour at home?

Blend rolled oats in a high-speed blender until very fine, about 30–60 seconds.

Sift to remove any large flakes. Measure after grinding for accuracy.

Can I make it dairy-free?

Use a thick, unsweetened dairy-free yogurt or 1 cup oat milk plus 1 tablespoon lemon juice (rest 5 minutes to thicken). Swap olive oil for butter if your original plan used butter.

Texture will still be tender.

How do I know when it’s done?

Look for a deep golden top and a toothpick that pulls out clean or with just a few moist crumbs. The top should spring back lightly when pressed. If the center looks wet, bake another 5–8 minutes and test again.

Can I reduce the honey?

You can cut it to 1/3 cup.

Add 1 tablespoon extra yogurt or milk to keep the moisture balanced. The loaf will be less sweet and slightly less brown, but still delicious.

Is this bread good for sandwiches?

It’s best for toast and open-faced toppings. The crumb is tender and slightly cakey, so it’s not ideal for heavy sandwich fillings.

For sturdier slices, toast lightly before assembling.

What size pan should I use?

A standard 9×5-inch loaf pan works best. An 8.5×4.5-inch pan will give more rise and a taller dome; check for doneness a few minutes early.

Final Thoughts

Oat Flour Honey Bread is simple, comforting, and flexible. It’s sweet enough to feel special but not so sweet that it can’t share a plate with eggs or soup.

Once you make it once, you’ll find your favorite tweaks—maybe lemon zest, a nutty topping, or a swirl of cinnamon. Keep a loaf on hand for easy breakfasts and better afternoons. Warm slice, a pat of butter, and you’re set.