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Easy Oat Bread Recipe

This easy oat bread recipe yields a soft, fluffy loaf perfect for morning toast, sandwiches, and more. Baking high-quality bread has never been so simple!

Easy Oat Bread Recipe

Have you ever craved a hearty, sweet, light, and fluffy homemade bread but didn’t want to bother with yeast, rise time, shaping, and more? Well, oat bread is an excellent alternative. This easy oat bread is an effortless, quick bread that can be enjoyed in numerous ways. It has a toasty, nutty, and slightly sweet flavor, is easy to slice, and provides a way to make bread without all the fuss.

Why You’ll Love This Easy Oat Bread

It’s easy – This oat bread recipe is genuinely fuss-free. Mix the batter, pour it into a prepared pan, bake, and the loaf is done! The hardest part is waiting for the bread to cool, but it’s worth it if you value clean slices.

Simple ingredients – This easy oat bread recipe needs nothing besides fridge and pantry staples.

A touch of honey – Have you noticed that bread with a touch of honey seems to be 10 times more delicious than bread that doesn’t contain honey? The reason is its flavor goes beyond sweetness. Honey is floral, woody, earthy, and more, depending on the type.

Moist – The yogurt, oil, egg, and milk do an excellent job ensuring the bread isn’t dry.

Easy Oat Bread Ingredients Notes

  • Oats: Quick-cooking oats work best in oat bread recipes since they are cut into smaller pieces and rolled thinner. Because of their smaller size, they mix well with the other ingredients without compromising the structure, as larger old-fashioned or steel-cut oats would.
  • Flour: All-purpose flour is called all-purpose for a reason! It’s the perfect blend of hard and soft wheat flour, making it ideal for almost any baked good, including oat bread.
  • Sugar: A little granulated sugar contributes to the loaf’s subtle sweetness.
  • Baking powder: Baking powder lifts the loaf, resulting in a fluffy, tender texture.
  • Eggs: Eggs keep the bread soft and fluffy, adding a pleasant richness to the loaf. Additionally, they improve the gluten structure, thus enhancing the structure of the oat bread.
  • Honey: Honey adds sweetness and a unique flavor profile. Due to its consistency, honey also contributes moisture to the bread.
  • Milk: Specifically, whole milk is used in the bread. Because of its higher fat content, the milk is better for making bread with a softer crumb.

Find the complete ingredients list with measurements in the oat bread recipe card below.

Oat Bread Batter

How to Make Easy Oat Bread

  1. Mix the wet: Well, you will mix most of the wet ingredients at this stage. These include the yogurt, oil, egg, sugar, and honey. Whisk until smooth.
  2. Mix the dry: A quick whisk will do it. You can also sift them together. Sifting comes with the added benefit of breaking up any lumps.
  3. Bring the batter together: Add some of the dry ingredients to the wet ingredients, then follow with some milk. Continue until you’ve used all of both.
  4. Add the oats: Fold them in with a rubber spatula. They will thicken the batter. Afterward, pour the batter into a prepared loaf pan. Butter, followed by a generous dusting of flour, ensures that the oat bread comes out easily.
  5. Bake: Pop the pan into the oven and bake. The easy oat bread takes a little over 30 minutes. Once baked, transfer the loaf to a cooling rack and leave it to cool for an hour or so.
How To Cool Easy Oat Bread

Variations, Substitutions, and Cooking Tips

Go gluten-free – Use gluten-free all-purpose flour in place of all-purpose flour and ensure the oats used are gluten-free and not processed in a facility where they may have come into contact with gluten.

Top with oats – For a more aesthetically pleasing loaf, brush the top of the loaf with a little extra honey towards the end of baking and sprinkle some oats on top.

Avoid the electric mixer – You’ll get better results mixing this easy oat bread by hand. An electric mixer can overmix the batter.

Easier cleanup – For easier cleanup and removal of the loaf, butter, then line the loaf pan with parchment paper. The butter will help the parchment stick.

A note about pans – Light pans reflect heat, while dark-colored pans retain heat. Therefore, if you use a light loaf pan, the exterior of the loaf will get less brown than dark. Also, if you use a darker loaf pan, keep a close eye on it because baked goods tend to cook faster.

Pan sizes – If you want a loaf that you can slice and use for sandwiches or toast, use a 9×5-inch loaf pan. We used a wider pan to get more of a flat loaf as we served ours with soup and these slices are more dippable.

Storage and Freezer Tips

Store leftover oat bread in an airtight container and refrigerate for 1-3 days. Alternatively, you can freeze the bread and keep it for up to 3 months.

How To Reheat

This easy oat bread can be reheated in the oven, microwave, or a toaster oven. You can even pop it under the broiler for a little exterior texture. I would avoid using a toaster because the bread may crumble and make a mess of your toaster.

Easy Oat Bread Recipe

Easy Oat Bread

Yield: 12 Slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

This easy oat bread recipe yields a soft, fluffy loaf perfect for morning toast, sandwiches, and more. Baking high-quality bread has never been so simple!


  • 1 cup full-fat Greek yogurt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon granulated sugar
  • 3 tablespoons honey
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ½ cup whole milk
  • 1 cup quick oats


    1.Preheat the oven to 350°F. Also, butter and flour a 9x5-inch loaf pan.
    2.Whisk the yogurt, oil, egg, sugar, and honey together in a bowl until smooth.
    3.Whisk the flour, baking powder, salt, and baking soda in a separate bowl.
    4.Alternate adding the dry ingredients and milk to the yogurt mixture as you stir until you have a smooth batter.
    5.Fold in the oats.
    6.Transfer the batter to the loaf pan and bake for 40 minutes or until a tester comes out clean when inserted in the center.
    7.Remove from the oven and run a paring knife around the sides to make removing the loaf easier, then invert it onto a cooling rack.
    8.Carefully flip the loaf so it is right side up, and let it cool for an hour.
    9.Slice with a serrated knife and serve.


The 60 minutes of additional time is just cooling the bread on the rack.

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Monique McArthur
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