Honey Oat Bread is a loaf of soft, utterly delicious homemade bread made with classic ingredients including oats, milk, olive oil & honey.
Honey Oat Bread is truly my favorite! There’s something special about baking fresh bread at home, and when I stumbled upon this recipe, I couldn’t wait to give it a try. The result was incredible! I believe homemade bread tastes best on the day it’s baked, so I sliced some for my kids’ after-school snack and served the rest at dinner.
Ingredients for Honey Oat Bread
Dry Ingredients
3 cups all-purpose flour (or half whole wheat flour): Provides the structure and texture of the bread.
¾ cups oats (either instant or old-fashioned): Adds flavor and a chewy texture.
1 TBSP instant yeast: Acts as the leavening agent, helping the dough rise for a light and airy loaf.
1 ½ tsp salt: Enhances the overall flavor
Wet Ingredients
1 cup milk: Adds moisture and richness, contributing to the bread’s soft crumb and enhancing flavor.
¼ cup lukewarm water: Activates the yeast, helping it to rise effectively when combined with other ingredients.
2 TBSP light olive oil: Provides richness and a tender texture, contributing to the overall flavor and mouthfeel of the bread.
¼ cup honey: Naturally sweetens the bread
Toppings
1 ½ to 2 TBSP oats: Sprinkled on top for added texture and visual appeal
1 ½ to 2 TBSP warmed honey: Adds a glossy finish and an extra touch of sweetness on top of the loaf.
Making Homemade Honey Oat Bread
If you’ve never made bread before, here is the basic formula for making your own at home:
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, oats, yeast, and salt until evenly combined.
Step 2: Combine Wet Ingredients
Warm the milk until it’s just slightly warm to the touch (not hot). In a small bowl mix the warmed milk, water, melted butter, and honey.
Step 3: Mix and Knead the Dough
Stir the wet and dry ingredients together until a soft dough forms. Mix with a dough hook until it just comes together. Continue to knead in the mixer, with the dough hook attachment, for about 7-10 minutes. You want the dough smooth and elastic.
Tip: If the dough feels too sticky still after 5 minutes of kneading, add a little flour, one tablespoon at a time. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
Step 4: First Rise
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place until doubled in size, about 30–60 minutes.
Step 5: Shape the Dough
Once doubled, transfer the dough to a lightly floured surface if needed. Flatten into a 9×12-inch rectangle, then roll tightly into a loaf, tucking in the ends. Place in a greased 9×5-inch pan, brush with warmed honey, and sprinkle with oats.
Step 6: Second Rise
Cover the loaf loosely and let it rise again in a warm spot until doubled, about 30 minutes. (In colder weather, I use a slightly warmed, turned-off oven with the light on.)
Step 7: Bake the Bread
Bake for 40–50 minutes, or until the top is deep golden brown and the internal temperature reaches 190–200°F (Breads with milk should reach closer to 200°F.)
Step 8: Cool the Bread
Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.
Allow at least 20 minutes before slicing—cutting too early can cause the loaf to collapse or become gummy.
Honey Oat Bread
Ingredients
- 3 cups all-purpose flour can use half whole wheat flour
- ¾ cups oats either instant or old fashioned
- 1 TBSP instant yeast
- 1 ½ tsp salt
- 1 cup milk
- ¼ cup water lukewarm
- 2 TBSP light olive oil
- ¼ cup honey
Toppings
- 2 TBSP honey warmed
- 2 TBSP oats
Instructions
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, warm the milk slightly, but not boiling. Add the olive oil, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 TBSP at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 tsp at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, for about 30-60 minutes.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9×12-inch pan. Tightly roll the dough, tucking the ends as needed, into a loaf. Brush the top with the warmed honey and sprinkle with the oats. Allow the loaf to rise in a slightly warm location until doubled, about 30 minutes.
- When dough has doubled, preheat oven to 350 degrees (180 C). Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190-200 degrees. Transfer to a wire cooling rack and allow to cool completely before serving. Slice, serve, & enjoy!
Video
Notes
Nutrition
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How do you store homemade bread?
Fresh honey oat bread is best enjoyed within 2–3 days when stored at room temperature. Keep it tightly wrapped or in an airtight container to maintain softness. These bread bags are pretty amazing!
Freezing is also highly recommended if you want it to last longer. Wrap tightly in plastic wrap and place in a freezer bag or airtight container. It keeps well for about 2–3 months in the freezer.
To use, thaw at room temperature, or warm slices in the toaster or oven for a fresh-baked feel.
Can I use all whole wheat flour?
Yes, but the bread will be denser. For best results, I recommend using half all-purpose and half whole wheat flour so the loaf stays soft and light while still having a hearty flavor.
Why didn’t my dough rise?
This usually happens if the yeast is expired or the liquid was too hot or too cold. Make sure your yeast is fresh and your milk is warm—not hot—to help activate it properly.
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Why is my bread dense?
This can happen if too much flour was added, the dough wasn’t kneaded enough, or it didn’t rise long enough. The dough should be soft and slightly tacky, not dry.
Try more amazing soft, homemade bread recipes here:
- This easy homemade bread comes out soft, fluffy, and bakery-worthy every single time—and you only need a few pantry staples and about 2 hours. If you’ve ever wanted to bake fresh bread from scratch without the stress, this foolproof recipe is the one to start with.
- Try our easy, beginner-friendly honey wheat bread recipe that makes homemade bread feel totally doable (and absolutely worth it).
- Copycat Cheesecake Factory brown bread is soft and slightly sweet with hints of molasses, brown sugar, and honey in every bite. It’s an easy homemade version of the restaurant favorite.
- Tender and unbelievably easy to make, this homemade buttermilk bread is made with just 6 simple ingredients. With rich flavor and that melt-in-your-mouth texture you’ll want to make on repeat.
- Homemade vegan bread—no one will guess it’s dairy-free! It’s an easy, foolproof recipe that makes two beautiful sandwich loaves you’ll want to use for everything.
This honey oat bread is made with wholesome ingredients like whole wheat flour, milk, and honey. It’s the kind of cozy homemade loaf that works just as well for snacks as it does alongside dinner.
Deniz says
I made this bread for dinner and it was a hit. It rose a little too much in the pan and then sunk and it was done in half the time that was on the recipe, it was very helpful to check the inside with the thermometer! Will be making it again, thank you!!
Ally says
Made this today. It’s one of the tastiest loaves I’ve ever had and the first non-sourdough bread I’ve ever made. I must have over-proofed on the 2nd proof though as it sunk in the middle half way through baking. I used the proof in the oven method (we have a dough proof setting) and then turned the oven on with the loaf still in the oven. Next time I think I’ll either reduce the oven proof time to 15 minutes or will remove the loaf while the oven gets up to temp.
I substituted 1 cup of flour for multigrain flour and used 1/2 cup of whole milk and 1/2 cup of oat milk. I’m in the UK, so used strong while bread flour vs AP flour. I also used a bit less honey in the dough. It was so soft and light, even with the sunken and slightly tacky middle, and went perfectly with our homemade pumpkin soup for lunch. I will certainly make again.
Tom says
With honey, these slices of bread have slight fragrance of bread and honey. Also, I can smell the oats. It’s an unforgettable when I combine the bread with fruit jams and or almond milk.
Nellie says
Isn’t homemade bread just the best?! I love the smell of oats and honey too!
Bri says
Hi, I make this loaf weekly and I love the taste! The past couple of times that I have made this loaf, the middle has dipped in. The sides are nice puffy and tall but the middle doesnt get as tall. It’s not as much sunken in as it just doesnt get as tall. Would you know why?
Thanks!! Love this recipe!
Jessica says
What type of bread pan are you using? I find I get the best rise when I use a glass, ceramic or cast iron bread pan. Also, I’ve started checking the internal temp of all my baked breads- it sounds like the middle isn’t quite cooked. Breads should be about 200 degrees F.
Clarisse says
Can you freeze leftovers? Or just leave it in the fridge after cooling?
Jessica says
You can just leave it in an airtight container on the countertop. Fresh made bread has no preservatives, so it will spoil faster. Yes, you can freeze it!
Paula Maslow says
How do you know when you get done mixing in mixer and you turn it out and work it that you know you have enough flour worked into it but not too much.
Jessica says
The bread dough should clean the side of the mixing bowl except for a small circle on the very bottom. You want the dough to be tacky, but not sticky. Know too that it will be more manageable after the first rise.
Nancy says
I made this bread today – rose beautifully both rises – fell to the rim while baking ? Any suggestions as to what happened? Thank you
Lou Ann Vavreck says
I loved the recipe and it was delicious. I will be making this bread again. Thanks!
Jeromy says
Can you double this to make 2 loafs?
Jessica says
Sure, just make sure your mixer can accommodate the increased amount of dough!
Barbara says
How much regular yeast should I use? Don’t have instant yeast.
Jessica says
You just use the same amount.
Pam Lerach says
I’ve been making bread for many years. this is likely the best and easiest I’ve made. Thank you. the only thing better would be if we could somehow incorporate some whole grains.
Tracy B. says
Hi, I tried making this as my first time making bread and I know I made a few mistakes. The flavor was really good but the top turned out hard as a rock while the rest was soft and it was super dense like bread you get from steakhouse restaurants. Any tips for a first time bread maker?
Jessica says
Did the bread rise? Wondering if you killed your yeast from using too hot water. This recipe is better suited for beginners- https://butterwithasideofbread.com/homemade-bread/
Joseph says
Just made the bread and it was wonderful! I ended up making mine a braid and cooking it on a pizza stone, the glaze dripped down the sides and cooked under it. It was amazing.
Alison says
Love that idea and I am glad it turned out so well!
Greig McKellar says
HOLD ON HERE! I’m new to making bread since covid got in the way. I’ve been making an Oatmeal Brown Bread which is abso great a number of times so far and it’s time to try something else! I just read two previous White Bread recipes and then your White Bread Recipe that takes much the same amount of flour and time as this one that both/all make Two loaves! Now you tell Jeromy to double the amounts to make two loaves! -This makes but one loaf?
I only have access to an active dry yeast and have been kneading by hand not having a machine, so how should I go about amending this recipe in order to proof my yeast to make this? Proof with the 1/4 cup of warm-110F water and then add it as prescribed to the recipe? This bread with more sugars in it and the milk only does a single rise if I read it correctly right? I’ve so far always kneaded and left it for 15 mins to rest before I cut the doe in two for two loaves.
I’m interested in trying this! Trying to be helpful and not sound simple -if that’s possible he says w a grin!
Jessica says
Yep- this is a more dense, hearty bread recipe. It yields only 1 loaf. : ) Yep- proof with warm water, let it sit until foamy, then use it in the recipe.
Shannon says
Just made this bread and it’s exactly what I was looking for. I made it with 1 1/2 cups wheat flour, a cup of all purpose, and 1/2 cup bread flour just cuz. Also subbed 1/2 cup oat milk and 1/2 cup whole milk (lactose free). I also accidently added a full cup of oats, but it didn’t impact how it turned out.
I would say to eyeball the honey for the top. I used maybe a TBSP if that and it felt like a bit much. Not wanting to waste it, I used all of it, trying to get an even coat over as much of the top as possible, and of course that made it stick to the pan a bit when it was done. Not a huge problem, just lost a small edge of bread.
Definitely use a thermometer because even 5 minutes makes a difference. I baked mine closer to 50 than 40.
Abbie Shepherd says
Personally, I thought that this was very nice and also fun to make. I would definitely make this again and recommend to others to try too!
GLENN STANTON says
I made this today , Its still to hot to cut , looks great I used 1/3 whole wheat flour and formed the dough into 4 balls placed closely like a pull apart., then baked covered ,starting in cold oven at 425 degrees for first 25 min. then uncovered for 20 min at 350 BEAUTY!!!!
Can I post a pic?
Alison says
I hope you enjoyed it Glenn! Thanks for sharing!
judith judge says
do you grease the bread pans
Jessica says
Depends on what type of pan you’re using. For glass & ceramic/ porcelain, I spray with non-stick spray. If you’re using non-stick metal that are still in good condition, you shouldn’t have to do anything. When I bake in my cast iron bread pan, I line with parchment.
Greig McKellar says
I made this this week and I used the Fleishman’s bottled ‘Traditional’ yeast which I expected great things of for this bread. I gave it more, more than enough opportunities to raise so I was disappointed that this loaf didn’t raise more than it did! After mixing it -I did this by hand now, let it rest, gave it time to raise in the pan, I rolled it out, and lots of time in the loaf pan. I did everything as directed and it just didn’t become as light and airy as I expected it to be. Would using those ‘Instant’ packets (1) per loaf, of yeast really make as much difference in the raise -and then lightnes in my loaf? Nice bread but no oompf!
Donna says
I’m not trying to be THAT person, but I’m allergic to milk. Do you know if I could substitute coconut milk and still get similar results? I know the flavor will be slightly different, but do you think the texture would still work?
Nellie says
I think coconut milk would work fine!
Andrea says
To get the nutrition stats that are posted with the recipe, did you use whole milk, non fat milk, or something in between? Looking forward to trying it, but want to know WW Smart Points…..