Honey Cinnamon Oatmeal Bread Recipe

Introduction

Honey Cinnamon Oatmeal Bread is a warm, comforting homemade treat perfect for breakfast or a snack. Soft and slightly sweet, this bread combines wholesome oats, fragrant cinnamon, and natural honey for a delicious flavor and tender crumb.

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 and let sit for 10 minutes to soften.
2. Step 2: In a separate bowl, dissolve the yeast in warm water, then add 1 tablespoon of honey. Let this mixture sit for 5–10 minutes until it becomes bubbly.
3. Step 3: Add the soaked oats, melted butter, and remaining honey to the yeast mixture. Stir well to combine.
4. Step 4: Gradually mix in the flour, cinnamon, and salt until a shaggy dough forms.
5. Step 5: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Add flour sparingly if the dough is too sticky.
6. Step 6: Place the dough in an oiled bowl, cover with a damp cloth, and let rise for 1 to 1.5 hours in a warm spot, until doubled in size.
7. Step 7: Punch down the dough, shape it into a log, and place it in a greased loaf pan. Let it rise again for 30–40 minutes.
8. Step 8: Preheat the oven to 375°F (190°C). 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

• For extra texture, sprinkle some rolled oats on top of the loaf before baking.
• Substitute whole wheat flour for part of the all-purpose flour for a heartier bread.
• Add a handful of chopped nuts or raisins to the dough for added flavor and chew.
• Make sure milk and water are warm, not hot, to avoid killing the yeast.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze sliced bread in a resealable bag for up to 3 months. Reheat slices in the toaster or oven for best freshness.

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 about 1 1/4 teaspoons and mix it directly with the dry ingredients, reducing the proofing time slightly.

What if I don’t have rolled oats—can I use quick oats?

Quick oats can be used in a pinch but may result in a softer texture. Rolled oats are preferable for the best chew and structure.

Honey Cinnamon Oatmeal Bread Recipe

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4.4 from 99 reviews

This Honey Cinnamon Oatmeal Bread is a delicious and easy homemade breakfast treat that combines the hearty texture of rolled oats with the sweet warmth of honey and cinnamon. Soft, slightly sweet, and with a lovely golden crust, this bread is perfect for breakfast or a snack, offering a comforting and wholesome experience.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 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

Bread 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 the oats: In a small bowl, combine 1 cup of rolled oats with 1 cup (240 ml) of warm milk and let the mixture sit for 10 minutes to soften the oats and infuse the milk with their flavor.
2. Activate the yeast: In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey to feed the yeast, and let it sit for 5-10 minutes until the mixture becomes bubbly, indicating the yeast is active.
3. Combine wet ingredients: Add the softened oats mixture, 1/4 cup (60 ml) melted butter, and 1/4 cup (60 ml) honey to the yeast mixture. Stir everything together until well combined.
4. Add dry ingredients: Gradually mix in 3 cups (375 g) of all-purpose flour along with 1 teaspoon of ground cinnamon and 1/2 teaspoon salt. Stir until the dough forms a shaggy texture.
5. Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add flour a tablespoon at a time until manageable.
6. First rise: Place the kneaded dough in an oiled bowl and cover it with a damp cloth. Let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
7. Shape the dough: Punch down the risen dough to release air bubbles, then shape it into a log. Place the shaped dough into a greased loaf pan for the second rise.
8. Second rise: Let the dough rise again in the loaf pan for 30-40 minutes until it has noticeably puffed up.
9. Bake the bread: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
10. Cool: Remove the bread from the pan and place it on a wire rack to cool completely before slicing to ensure a perfect texture.

Notes

• Use warm, not hot, liquids to avoid killing the yeast.
• Adjust flour as needed if the dough is too sticky or too dry during kneading.
• For a softer crust, brush the loaf with melted butter right after baking.
• Rolled oats can be lightly toasted before mixing to enhance flavor, though this is optional.
• The bread keeps well stored in an airtight container for 3-4 days and also freezes well.

Keywords: Honey cinnamon bread, oatmeal bread recipe, homemade breakfast bread, sweet bread loaf, easy bread recipe