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My husband Jack and I are both big fans of steel cut oatmeal and we often enjoy it as a hearty breakfast. So when we came across this recipe for Steel Cut Oatmeal Honey Bread in my mother’s old recipe box – we immediately wanted to try it!
This Steel Cut Oatmeal Honey Bread has tiny bits of the steel cut oats inside, giving the bread a rustic texture that is also super flavorful. It looks very dense – but the baked bread is surprisingly light and chewy! And while there is honey added to the bread dough – it’s not a very sweet bread so you can enjoy this both as a savory loaf, as well as with sweet toppings like jam or honey and butter.
This Steel Cut Oatmeal Honey Bread is very easy to make! The oats first soak in boiling water for about two hours to soften – then that is mixed into a fuss-free batter that includes both milk and honey. It bakes up with a wonderful crust that is easy to slice and serve.
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Steel Cut Oatmeal Honey Bread
Ingredients
- 1 cup steel cut oats
- 1 cup boiling water
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 stick butter (4 tablespoons)
- 3 tablespoons honey
- 1 egg
- 2/3 cup whole milk
- Non-stick cooking spray
Instructions
- Place steel cut oats in a large bowl and cover with the one cup of boiling water. Let sit uncovered at room temperature for 2 hours. Stir once half way through.
- Preheat oven to 350 degrees.
- In a medium bowl, sift flour, baking powder and salt.
- In a small microwave safe bowl, melt butter and honey then stir into bowl with oats.
- Beat egg into milk and alternately add milk mixture and flour mixture to large bowl with oats stirring with a wooden spoon as you add each. Do not over mix, just mix to combine wet into dry.
- Generously spray a standard size loaf pan with non-stick cooking spray and scrape the dough into the pan. Using a spatula, smooth out the top then place in oven for 70 minutes (one hour and ten minutes), or until a tooth pick inserted in center comes out clean. The dough is dense so we recommend leaving in for the full 70 minutes.
- As soon as the bread comes out of the oven, remove from pan and cool on a wire rack to cool completely.
- Slice and serve with additional drizzled honey.
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I just love your website ,it’s my
first go to. Great presentation of material (both visually and content).
Would love recipes for ST.Patrick’s day
Thank you so much Sue – you made our day! We have a Guinness Casserole recipe coming up this week! Thank you for taking the time to write to us and we’re very glad you are enjoying our recipes!
I LOVE YOUR BLOG! It is a favorite of mine. Could the nutrition value be kicked up even more of a notch by adding whole wheat flour? Maybe ground flax or wheat bran? Ideas? Thank so much for the great recipes!
Thanks so much Sharon! Absolutely – feel free to try it with whole wheat flour or others. The texture of the finishes bread will likely change a bit but I think those substitutions should work great!
I have some steel cut oats in my pantry just waiting to be used up. I love a good hearty bread!
Honey bread… until now I was spreading honey on my bread without knowing you could combine them from the very beginning!
I love you recipes
Thank you so much Rosario! 🙂
Oatmeal is just a perfect combo for bread. I often use oatmeals for cookies as well and they come out very well.
This bread looks tempting and worth trying out the recipe.
Thanks Blessing – I hope you enjoy the bread!
this sounds like the perfect loaf to toast up for breakfast!
Thanks Heather!
Sounds amazing! I love old recipes from family.
I love homemade bread. I have never even thought to try it with steel cut oats. Can’t wait to give this one a try!
Thanks Kristen! Hope you enjoy the recipe!
With persistent nagging……hmmm, maybe pleading is a better word?!? My mom finally got me into steel cut oatmeal and I’m so glad I finally listened! The whole family loves it. I can only imagine the texture of this bread is fantastic, not to mention the smell wafting out of the kitchen. But yes, I would be slathering butter on top because I cannot help myself.
I’m glad your mom convinced you to try steel cut oats Laura! We love it too – and it really does add great texture to this bread!
Hi Martha, sounds delicious! Do you think I could substitute the all purpose for Almond Flour?
Hi Alaya – Without some kitchen testing, I’m not sure. Almond flour has more moisture than all-purpose flour so you might need to make some other adjustments. Please let us know how it works out!