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Honey Oat Bread {Recipe}

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Marina


  • 2 tablespoons plus 1 cup old-fashioned quick-cooking not instant oats
  • 1 1/3 cups whole-wheat flour or white whole-wheat flour (I used whole wheat flour)
  • 1 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup nonfat or low-fat plain yogurt
  • 1 large egg
  • 1/4 cup grapeseed oil
  • 1/4 cup wildflower honey
  • 3/4 cup low-fat milk I used 2% milk


  1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray.
  2. Sprinkle 1 tablespoon oats in the pan.
  3. Tip the pan back and forth to coat the sides and bottom with oats.
  4. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  5. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended.
  6. Stir in milk.
  7. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not over-mixed (excess mixing can cause toughening).
  8. Immediately scrape the batter into the pan, spreading evenly to the edges.
  9. Sprinkle the remaining 1 tablespoon oats over the top.
  10. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
  11. (It’s normal for the top to crack.)
  12. Let stand in the pan on a wire rack for 15 minutes, then slice and serve.