Oatmeal Whole Wheat Quick Bread is a no-yeast, hearty quick loaf packed with whole grain goodness — perfect for breakfast, snack time, or paired with soup. This easy whole wheat quick bread is mildly sweet from honey, dense and satisfying, and ideal when you want wholesome bread without kneading or a long rise.
Prep Time: 20 mins • Cook Time: 20 mins • Total Time: 40 mins • Servings: 12 • Yield: 1 loaf
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ tablespoons honey
- 1 tablespoon vegetable oil
- 1 cup milk (or soy milk)
Directions
Step 1
Preheat oven to 450°F (230°C).
Step 2
Grind oatmeal in a food processor or blender. In a large bowl, combine ground oatmeal, whole wheat flour, baking powder, and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine wet and dry mixtures and stir until a soft dough forms. Shape dough into a ball and place on a lightly oiled baking sheet.
Step 3
Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Cook’s Note
- For slightly lighter texture, replace ¼ cup whole wheat flour with all-purpose flour.
- Add ½ teaspoon cinnamon and ¼ cup raisins for a sweeter breakfast loaf.
- If using very dense oats, soak oats 10 minutes in milk before blending for a softer crumb.
How to Store
- Cool completely, wrap in plastic, and store at room temperature up to 2 days.
- Freeze in slices up to 2 months; toast from frozen.
Nutrition Facts (approx. per slice)
Calories 88 • Total Fat 2g • Saturated Fat 1g • Cholesterol 2mg • Sodium 166mg • Carbohydrate 15g • Dietary Fiber 2g • Sugars 3g • Protein 3g • Calcium 64mg • Iron 1mg • Potassium 97mg