Honey Cinnamon Oatmeal Bread Recipe

Introduction

Honey Cinnamon Oatmeal Bread is a comforting homemade loaf with a perfect balance of sweetness and warm spice. Its soft texture and subtle honey flavor make it ideal for breakfast or a cozy snack.

Ingredients

• 1 cup rolled oats
• 1 cup warm milk (240 ml)
• 2 teaspoons active dry yeast
• 1/4 cup warm water (60 ml)
• 1/4 cup honey (60 ml)
• 1/4 cup melted butter (60 ml)
• 3 cups all-purpose flour (375 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Step 1: In a small bowl, combine the rolled oats with warm milk. Let it sit for 10 minutes to soften.
2. Step 2: In another bowl, dissolve the active dry yeast in warm water. Add 1 tablespoon of honey and let it sit for 5-10 minutes until bubbly.
3. Step 3: Add the softened oats, melted butter, and honey to the yeast mixture. Stir until combined.
4. Step 4: Gradually mix in the all-purpose flour, ground cinnamon, and salt. Stir until a shaggy dough forms.
5. Step 5: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add extra flour if the dough is sticky.
6. Step 6: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours in a warm spot until doubled in size.
7. Step 7: Punch down the dough and shape it into a log. Place it in a greased loaf pan and let it rise again for 30-40 minutes.
8. Step 8: Preheat the oven to 375°F (190°C) and bake the bread for 30-35 minutes, until golden brown and hollow-sounding when tapped.
9. Step 9: Remove the bread from the pan and cool on a wire rack before slicing.

Tips & Variations

• Use whole wheat flour instead of all-purpose for a nuttier flavor and denser texture.
• Add a handful of raisins or chopped nuts to the dough for extra texture and sweetness.
• For a shiny crust, brush the top with melted butter right after baking.

Storage

Store the bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To keep it longer, freeze the cooled bread wrapped tightly for up to 3 months. Reheat slices in a toaster or oven for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less and add it directly to the flour instead of dissolving in water. Adjust rising times as needed.

What if I don’t have rolled oats?

You can use quick oats or oat flour, but the texture will be softer. Avoid steel-cut oats as they won’t soften properly in the milk.

Honey Cinnamon Oatmeal Bread Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This Honey Cinnamon Oatmeal Bread is a delightful homemade loaf combining the hearty texture of rolled oats with the warm sweetness of honey and cinnamon. Soft and slightly sweet with a golden crust, it’s perfect for breakfast or as a wholesome snack.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oat Mixture

• 1 cup rolled oats
• 1 cup warm milk (240 ml)

Yeast Mixture

• 2 teaspoons active dry yeast
• 1/4 cup warm water (60 ml)
• 1 tablespoon honey

Main Dough

• 1/4 cup honey (60 ml)
• 1/4 cup melted butter (60 ml)
• 3 cups all-purpose flour (375 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Soften oats: In a small bowl, combine 1 cup rolled oats with 1 cup warm milk (240 ml) and let it sit for 10 minutes to soften the oats and prepare the mixture.
2. Activate yeast: In a separate bowl, dissolve 2 teaspoons active dry yeast in 1/4 cup warm water (60 ml). Add 1 tablespoon honey and allow it to sit for 5-10 minutes until the mixture becomes bubbly, indicating active yeast.
3. Combine wet ingredients: Add the softened oats mixture, 1/4 cup melted butter (60 ml), and 1/4 cup honey (60 ml) to the yeast mixture. Stir well until all ingredients are evenly combined.
4. Add dry ingredients: Gradually mix in 3 cups all-purpose flour (375 g), 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Stir until a shaggy dough forms.
5. Knead dough: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic. Add a bit more flour if the dough is too sticky, one tablespoon at a time.
6. First rise: Place the kneaded dough into an oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours or until the dough has doubled in size.
7. Shape dough: Punch down the risen dough to release air. Shape it into a log and place it into a greased loaf pan. Let it rise again for approximately 30 to 40 minutes until puffed.
8. Preheat oven and bake: Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool and serve: Remove the bread from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Make sure the milk and water are warm, not hot, to activate the yeast properly.
• For a richer flavor, you can brush the top of the loaf with melted butter right after baking.
• This bread keeps well for up to 3 days stored in an airtight container at room temperature.
• Slice the bread once cooled to avoid crumbling.
• You can substitute all-purpose flour with whole wheat flour for a heartier version, though the texture will be denser.

Keywords: honey cinnamon bread, oatmeal bread, homemade bread, sweet bread, breakfast bread