Introduction

This easy honey oat bread is a warm, comforting loaf that’s perfect for gluten-free and dairy-free diets. With a tender crumb and a touch of natural sweetness, it’s great for breakfast or a wholesome snack any time of day.

A close-up view of three slices of oat bread stacked loosely on a white marbled surface lined with a newspaper. The bread has a light golden brown crust with visible oats sprinkled on top. The texture of the bread inside looks soft and slightly crumbly, showing a natural, homemade quality with small air pockets in the crumb. A woman's hand gently holds the middle slice from the left side, showing the thickness and detail of the slice. The background is softly blurred with a white marbled texture visible and a serrated knife lying on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups gluten-free measure-for-measure flour
3/4 teaspoon xanthan gum (omit if your flour blend includes it)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plain Greek yogurt (or dairy-free Greek yogurt for dairy-free option)
1 large egg
1/4 cup coconut oil, melted
1/4 cup + 1 tablespoon honey, separated
1 cup + 2 tablespoons old fashioned gluten-free rolled oats, separated
3/4 cup unsweetened almond milk

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Position the oven rack in the middle.
Step 2: In a large bowl, sift together the gluten-free flour, baking powder, salt, and xanthan gum (if using). Whisk well to combine.
Step 3: In a medium bowl, beat the egg, Greek yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats until well blended. Stir in the almond milk until combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon just until incorporated. Avoid over-mixing to keep the bread tender. The mixture should resemble a thick, wet cake batter.
Step 5: Pour the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of oats evenly over the top.
Step 6: Bake on the center rack for 30 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Remove the bread from the oven and cool completely on a wire rack. Once cooled, brush the top with the remaining 1 tablespoon of honey before slicing and serving.

Tips & Variations

For best results, use a gluten-free flour blend made with light flours such as rice flour, corn starch, potato starch, or tapioca starch to keep the bread light and fluffy.
If your gluten-free flour blend already contains xanthan gum, skip adding extra.
Swap Greek yogurt for a dairy-free alternative to keep this recipe dairy-free.
Add a teaspoon of cinnamon or a handful of chopped nuts for extra flavor and texture.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled bread in a sealed bag for up to 3 months. Thaw overnight at room temperature and warm slices briefly in the toaster or oven before serving.

How to Serve

The image shows a loaf of oat bread with a golden-brown crust sprinkled with whole oats on top. Three thick slices are cut from the loaf and rest in front of it, revealing a soft, light beige inside with a slightly crumbly texture. A woman's hand is gently holding the top slice, showing the bread's softness and moisture. The bread lies on paper printed with text, placed on a white marbled surface. Scattered oats and a silver knife with a shiny blade are visible near the bread, adding a casual, fresh feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you do not need a gluten-free option. The texture will be similar but more tender due to the gluten content.

How do I make the bread dairy-free?

Use a dairy-free Greek yogurt alternative and ensure your gluten-free flour blend is dairy-free. Coconut oil and almond milk in the recipe already contribute to a dairy-free loaf.