Honey Oat Bread with Honey Vanilla Bean Butter


Honey Oat Bread I mean…..this bread with this butter is “stupid good”.

I mean…..like you must make it today.

I mean…..scroll down and get the recipe and ingredients and get in the kitchen.

I mean……I’m going through withdrawals just thinking about it.

Don’t judge me.

So a few guilty pleasures that I have in life and they are: burgers, milkshakes, really hot french fries with ketchup, chili cheese fries, doughnuts, pound cake, birthday cake with butter cream icing, french fries dipped in chocolate ice cream, salt and vinegar chips and cookies at the same time, chocolate covered pretzels, and……..toast with butter and preserves, particularly strawberry. I was craving bread and butter late last week so I decided to make a delicious bread with some delicious butter.

I wanted to make sweet bread; therefore, I decided to make  Honey Oat Bread. But I needed some butter to go along with it and that is when I created Honey Vanilla Bean Butter. OM FREAKING G TO THE G’S IS THIS BUTTER GOOD. All I did was take 2 sticks of butter, vanilla beans, 1/4 cup of honey, a pinch of salt, teaspoon of vanilla extract and about 2 tbsp of rum and whipped it until it because the consistency of whipped butter. You can thank me later. If you decide to make this, make sure you toast the bread before putting the butter on top. That nice crunch of the toasty bread and the wonderful flavor of the bread is “INSANE IN THE MEMBRANE”!

Honey Oat Bread

Honey Oat Bread Recipe adapted from Bakingdom










Honey Oat Bread with Honey Vanilla Bean Butter

Honey Oat Bread with Honey Vanilla Bean Butter


  • • 3 c. flour
  • • 3/4 c. quick oats
  • • 1 package active yeast
  • • 1 1/2 tsp. salt
  • • 1 c. milk
  • • 1/4 c. lukewarm water
  • • 2 tbsp. unsalted butter
  • • 1/4 c. honey
  • • 1 1/2 tbsp. honey, warmed
  • • 2 tbsp, oats
  • • 2 sticks unsalted butter, softened
  • • 1 vanilla bean
  • • 1/4 c. honey
  • • 2 tbsp. rum (optional)
  • • 1 tsp. vanilla extract
  • • pinch of salt


  1. In a large bowl combine flour, oats, yeast, and salt and whisk together.
  2. In a small bowl warm the milk and place the butter in the warmed milk to allow the butter to melt. Make sure the milk isn't boiling. Stir until the butter has melted. Add the water and honey to the milk mixture.
  3. Pour the milk mixture into the flour mixture and using a dough hook on a standing mixer or blender, mix until the dough is completely mixed and has formed a dough ball. Let the dough hook continue to knead the dough for about 10 minutes until the dough is smooth. If the dough is still sticky add a tablespoon of flour to the dough until it is smooth but not dry. Place the dough in an oiled bowl, cover with plastic wrap, place in a warm place and allow the dough to double in size. This should take about an hour. Depending on how warm your area is, it may take a little longer.
  4. Now that the dough has doubled in size, turn to a lightly floured surface and mold the dough unto a 9X12 inch rectangular log. Prepare a 9X12 loaf pan by spraying with baking spray and placing the dough into the pan. Cover with a dry tea towel and allow to double in size for another hour.
  5. Preheat the oven to 350 degrees
  6. Drizzle the warmed honey over the dough and, using a pastry brush, brush the honey over the loaf to make sure that it gets spread evenly. Now, sprinkle the dough with quick oats and bake for 40 to 50 minutes.
  7. Making the butter
  8. In a medium bowl, add the butter, scrap the vanilla beans out of its pod and add to the bowl, add the honey, rum, vanilla extract, and a pinch of salt and beat with a handheld mixer until the butter looks like whipped butter. Place in a mason jar or tupper ware container and place back in the refrigerator until time of use.

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