Baking has a unique way of bringing memories flooding back, and for me, Honey Cinnamon Oatmeal Bread is a comforting reminder of cozy mornings spent in the kitchen back home. The aroma of cinnamon wafting through the air reminds me of Moroccan spice markets, where each blend tells a story of tradition. I’ve had my share of mishaps, like the time I forgot to add the yeast and ended up with a dense loaf that could double as a doorstop. But through repeated trials, this recipe has blossomed into one of my go-to favorites!
What Makes This So Good:
- The marriage of nutty oats and sweet honey creates a deliciously unique flavor.
- Soft, fluffy texture, perfect for toasting or enjoying with butter.
- Great source of fiber from oats, making it a wholesome choice for breakfast or snack.
Ingredients:
- 1 cup (90 g) rolled oats
- 1 cup (240 ml) warm milk
- 2 teaspoons active dry yeast
- 1/4 cup (60 ml) warm water
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) melted butter
- 3 cups (375 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Smart Swaps:
- Use almond or oat milk instead of regular milk for a dairy-free option.
- Replace honey with maple syrup for a vegan-friendly alternative.
- Swap all-purpose flour with whole wheat flour for added nutrition.
Directions:
- In a small bowl, combine 1 cup (90 g) of rolled oats with 1 cup (240 ml) of warm milk. Let it sit for 10 minutes to soften.
- In another bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey and let it sit for 5-10 minutes until bubbly.
- Add the softened oats, 1/4 cup (60 ml) of melted butter, and 1/4 cup (60 ml) of honey to the yeast mixture. Stir until combined.
- Gradually mix in 3 cups (375 g) of all-purpose flour, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If it’s sticky, add a little more flour, a tablespoon at a time.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours in a warm spot until doubled in size.
- Punch down the dough and shape it into a log. Place it in a greased loaf pan and let it rise again for about 30-40 minutes.
- Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
- Remove the bread from the pan and cool on a wire rack before slicing.
Pro Tips:
- Make-Ahead: Prepare the dough the night before and let it rise in the fridge overnight. A great time-saver!
- Transport: Wrap the bread in foil for travel. It stays fresh and warm even on the go.
- Re-Crisping: If the crust softens, pop slices in a toaster for a few minutes to regain that lovely crunch.
Variations:
- Fruit & Nut: Add 1/2 cup of chopped walnuts or pecans for added texture.
- Spiced: Incorporate 1/4 teaspoon of nutmeg or cloves for extra warmth.
- Chocolate: Add 1/2 cup of chocolate chips for a sweet breakfast treat.
Serving Ideas:
Enjoy this bread warm with butter, slathered with your favorite jam, or as the base for delicious French toast. It also pairs well with a cup of tea or coffee!
Storage & Reheating:
Store the bread in an airtight container at room temperature for up to 3 days. For long-term storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. To reheat, slice and pop it in the toaster or oven until warm.
FAQs:
Can I use quick oats instead of rolled oats?
You can, but rolled oats give a better texture to the bread. Quick oats might make it denser.
Why didn’t my bread rise?
Ensure your yeast is fresh and the liquid is warm (not hot), as heat can kill the yeast.
How do I know when the bread is done baking?
It should be golden brown and sound hollow when tapped on the bottom.
Honey Cinnamon Oatmeal Bread
A wholesome and flavorful Honey Cinnamon Oatmeal Bread that’s perfect for breakfast or a snack, bringing the warmth of spices and the sweetness of honey to your table.
- Total Time: 95 minutes
- Yield: 1 loaf
Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (240 ml) warm milk
- 2 teaspoons active dry yeast
- 1/4 cup (60 ml) warm water
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) melted butter
- 3 cups (375 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- In a small bowl, combine 1 cup (90 g) of rolled oats with 1 cup (240 ml) of warm milk. Let it sit for 10 minutes to soften.
- In another bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey and let it sit for 5-10 minutes until bubbly.
- Add the softened oats, 1/4 cup (60 ml) of melted butter, and 1/4 cup (60 ml) of honey to the yeast mixture. Stir until combined.
- Gradually mix in 3 cups (375 g) of all-purpose flour, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If it’s sticky, add a little more flour, a tablespoon at a time.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours in a warm spot until doubled in size.
- Punch down the dough and shape it into a log. Place it in a greased loaf pan and let it rise again for about 30-40 minutes.
- Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
- Remove the bread from the pan and cool on a wire rack before slicing.
Notes
For a dairy-free option, use almond or oat milk instead of regular milk. For a vegan-friendly alternative, replace honey with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian