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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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  • Becky wrote:

    Could this be used with leftover steel cut oats rather than soaking the cup in a cup of boiling water??

    • Martha wrote:

      Hi Becky – Great question! We haven’t tried that ourselves, but I think it would work. Please let us know how it comes out!

  • Lisa wrote:

    Is there any way to adapt this for a bread machine? My oven burns hot and never cooks evenly .

    • Martha wrote:

      Hi Lisa – I’m sorry – we’ve only made this recipe baked in a loaf pan and we don’t own a bread maker so I’d only be guessing about how to do it. If you try it, please let us know how it comes out!

  • Jeanette Briggs wrote:

    Hey Martha, I’m looking at making Steel-Cut Oatmeal Honey Bread using your recipe. However, I cannot have eggs (allergic) and I was wondering if you think I might have success removing or replacing the egg in the recipe – What are your thoughts?


    – Jeanette

    • Martha wrote:

      Hi Jeanette – We’ve only made the recipe as written, and unfortunately I don’t have a lot of experience with egg replacements…so I’m not sure I have much advice for you. I’m sorry! If you do try a swap, please let us know how it comes out!

  • Angela wrote:

    I made this today. The only downside was that i could have left it in the oven maybe 10-15 more minutes. I used a cup of steel cut oats i had cooked yesterday in a pressure cooker. I used 1% milk and wildflower honey. Bread rose and smelled nice but was missing some sweetness. Maybe next time i’ll add Some sugar. Other than that flavor was ok. It was a healthy ok! Lol

    • Martha wrote:

      Hi Angela – Using cooked steel cut oats instead of just soaking them per the instructions may have also impacted your cooking time. Thanks for sharing the results of your adaptation!

  • Caro wrote:

    What a great recipe! I was looking for ideas of what to do with steel-cut oats besides just making oatmeal out of them and since I’ve been on a bread-making kick lately, finding this recipe was perfect. The bread turned out wonderfully. Thanks for the recipe! I did make the following adjustments:

    *Didn’t have whole milk, so I used 2% and added a splash of cream.
    *Didn’t have cooking spray, so I just buttered the pan.
    *Used whole-wheat flour and added flaxseeds and chia seeds to up the nutrition factor a little.

    • Martha wrote:

      Thanks Caro – glad you enjoyed the recipe!

  • Betsy Hill wrote:

    Thanks for the “Valyrian Steel” cut oat bread recipe for a party for the final season of Game of Thrones on April 14. I will make ahead in a House Stark pan, perhaps using maple syrup,. Thanks for a cool recipe for my party!

    • Martha wrote:

      What a great idea Betsy! 🙂

  • Christine wrote:

    I made this with the following adjustments because I used what I had on hand:

    Rolled Oats/Old Fashioned (worked fine)
    Increased butter to 6 tblspns because I only had low fat milk.
    All worked fine.

    I ate a piece when it came out of the oven and decided that it is basically a slice of a bowl of oatmeal and my imagination went wild! The following morning I toasted a slice and spread ricotta cheese on top and finished off with banana slices, a drizzle of honey and chopped walnuts. Wish I could have posted the photo. It’s a keeper!

    • Martha wrote:

      Love the toppings you chose Christine! Thanks for the suggestions!

  • Nicholle Larson wrote:

    This bread is so good. I did have to make some adjustments. The first loaf I made did not turn out at all. Did not rise. Super dense, but tasty. This loaf is so much better. I have to use gluten free flour. So what I did was add lemon juice to the milk and used 1 cup of milk instead of the 2/3 cup. I also did one teaspoon of baking soda and 1 1/2 of powder. Its perfect!

    • Martha wrote:

      Thanks Nicholle – Glad you were able to find a gluten free version that works for you!

  • Tine wrote:

    Bought steelcut oats on a whim. I am trying out this recipe looks good 🙂

    • Martha wrote:

      We hope you love the recipe!

  • Jennifer wrote:

    I just discovered this and made it yesterday. Very delicious bread and very easy to put together

    • Martha wrote:

      Thanks Jennifer!

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