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Steel Cut Oatmeal Honey Bread - A wonderful hearty, savory bread with a chewy texture. Very easy to make!

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.

Steel Cut Oatmeal Honey Bread - A wonderful hearty, savory bread with a chewy texture. Very easy to make!

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 - A Family Feast

Steel Cut Oatmeal Honey Bread

  • Prep Time: 2 hours 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 3 hours 25 minutes
  • Yield: 1 loaf


  • 1 cup steel cut oats
  • 1 cup boiling water
  • 2 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ stick butter (4 tablespoons)
  • 3 tablespoons honey
  • 1 egg
  • 2/3 cup whole milk
  • Non-stick cooking spray


  1. 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.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, sift flour, baking powder and salt.
  4. In a small microwave safe bowl, melt butter and honey then stir into bowl with oats.
  5. 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.
  6. 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.
  7. As soon as the bread comes out of the oven, remove from pan and cool on a wire rack to cool completely.
  8. Slice and serve with additional drizzled honey.

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  • Meg wrote:

    Hi Martha!! I’m excited to try your recipe! I just have a quick question – the steel cut oats tat i have on hand are labeled as “quick cook” – are these different than the ones specified in the recipe? Thanks for any help! Since soaking is involved with the oats I don’t want to screw it up!

    • Martha wrote:

      Hi Meg – The quick cook steel cut oats are different – you’ll want to buy some of the traditional steel cut oats for this recipe. We hope you enjoy the recipe!

  • Kathleen wrote:

    I’m lactose intolerance and I’m wondering if I would be able to use almond milk instead of whole milk. If so, would it be better with the plain unsweetened or can I use the sweetened vanilla?

    • Martha wrote:

      Hi Kathleen – We haven’t tried making this with almond milk ourselves, so I can’t say for sure how it will come out – but certainly give it a try! I think either almond milk flavor will be fine. Please let us know how it comes out with the almond milk!

  • Maddie wrote:

    Hi there! I’m not a baker, so I have a few questions!

    I’m pumping for my newborn who is in Intensive Care, so I’m looking at all the milk making foods I can find!
    Can you sub flaxseed meal for flour? Or add some in? And if I were to add some Brewers Yeast, would I add that to my dry ingerdients?
    Do you think I could make this as muffins, in a muffin tin? I could make more and freeze some too…but would that change the baking time?
    Regardless, this sounds SO yummy! Thanks for posting and any help would be so nice!

    • Martha wrote:

      Hi Maddie – I’m sorry to hear that your baby is in the ICU – hoping all goes well! I can’t say for sure how the bread will turn out substituting flaxseed meal instead of the flour or what Brewers Yeast will do – we don’t have a lot of experience with those ingredients either, so without trying it first, I’d just be guessing. If you do make smaller loafs – either in mini loaf pans or muffin tins, yes, the baking time would be less but again – you’ll have to keep an eye on it while you do it (we haven’t tried it ourselves.) Sorry I can’t be more help to you! Best of luck to you and your baby. And BTW – you might be interested in this recipe:

      • steph wrote:

        can this bread be frozen?

        • Martha wrote:

          Hi Steph – We haven’t tried freezing it ourselves, but I think it would be fine. Just wrap tightly to keep fresh and to prevent any freezer burn.

  • CarineL. wrote:

    I made this bread today and and it was very decidving. The texture is not great at all, it is too dense. The taste is great but the texture ruins it all. This bread would be very good if the texture was more “fluffy”.

    • Martha wrote:

      Sorry you were disappointed in the recipe Carine! Thank you for your feedback.

  • David wrote:

    This is absolutely delicious! Very hearty and satisfying. My kids loved it

    • Martha wrote:

      Thanks David! So glad you all enjoyed it (even the kids!) 🙂

  • Hanna Rodriguez wrote:

    I love this bread! Thank you for sharing the recipe. Just one little comment: it would be nice to see a picture of the bread dough consistency. I made this bread tonight and it came out great! Thanks!

    • Martha wrote:

      Thanks for the feedback Hanna – if we make it again, we’ll definitely take a photo and add it to the post. Glad you enjoyed the recipe!

      • steph wrote:

        made this today, so delicious! Used a mixture of honey and maple syrup, and half and half and buttermilk. I added flax seeds to the top. Do you know how long this bread will keep?

        • Martha wrote:

          Hi Steph – So glad you enjoyed the recipe and your additions sound great! Tightly wrapped, I think it should keep for just a few days.

  • Leah wrote:

    Just made it and it was delicious! I used agave nectar instead of honey, and 1/3 cup soy milk and 1/3 cup half and half because I didn’t have whole milk. Rose really well in my 9 x 5 pan.

    • Martha wrote:

      Thank you for writing to us today Leah – we love hearing about successful adaptations! Glad you enjoyed the recipe!

  • Ginette wrote:

    Made 2 loaves of this bread today and it is a fan favorite! Hearty, a little sweet, with a nice gentle crunch from the oats. I used land o lakes flax seed oil margarine instead of butter and 2% milk.

    • Martha wrote:

      Thanks Ginette! We’re glad you enjoyed the recipe and thanks for sharing your adaptation – we always enjoy hearing how the recipe is made in different ways (and that it still tastes delicious!) Thanks for writing to us!

  • Amber Mills wrote:

    Do you think you could use buttermilk instead of the whole milk?

    • Martha wrote:

      Hi Amber – I think buttermilk would be OK to use. If you try it, please let us know how it comes out!

  • Karen C wrote:

    Your bread looks so beautiful. I made a loaf this morning, in a 10.5 X 5.5 inch baking pan. It only rose 1 1/2 inches. Also, I did not have whole milk, so used 2 % fat milk. Any ideas what might have gone wrong. I had very high hopes for a beautiful loaf we could make toast with.
    Perhaps my pan was too big?

    • Martha wrote:

      Hi Karen – The size of the pan might have been the issue. Ours was a 1-quart glass loaf pan (measuring 8.5x4x2.5 inches) and we did use whole milk in the recipe. I’ve just updated the recipe to specifically state the size of our loaf pan to clarify what we used to get the results in the photo. I’m sorry it came out so flat for you!

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