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Raw Honey Oat Cinnamon Bread

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Raw-Honey-Oat-Bread-(1st-version)-2This recipe was inspired by my Raw Honey Oat Bread that I created many years ago.  I increased the measurements, omitted the Italian seasoning, replacing it with cinnamon and changed up the flours I used.  The end result was perfecto’.

You do not have to knead this bread but trust me, you NEED this bread! hehe  Raw honey  is like liquid-gold to me.  It is this all-natural sweetener that gives this bread a slightly sweet flavor.    Did you know that honey supports Bifidobacteria which is  present in our gastrointestinal tract?   This  is essential for efficient digestion and good health.   Honey contains pre/pro biotics that help the growth and activity of Bifidobacteria because it is an alkaline-forming food, and is similar to ingredients found in fruits.   It doesn’t ferment in the stomach and it can be used to counteract indigestion.

But here is something even more interesting that I read about honey… They make honey infused bandages called Medihoney.  It has been known to close some chronic wounds that have defied modern drugs, but also  acts as a protective barrier against secondary infections.   I have slathered honey on my bread before, but never on my scraped knee, I am going to remember this for my next unplanned trip. :)   And trust me, I am known for tripping on flat ground.  Bob loves to tease me by grabbing my elbow as we walk down the street… “ Be careful angel, the ground is flat.” lol

Anyway, back to this heavenly bread… there is something unique and wonderful when it comes to the smell of bread and even though this bread isn’t baked in a conventional oven… the “baking” that takes place in the dehydrator emits the most incredible aroma. Aaah EAU DE bread!  Bob asked/told me to put the dehydrator in our bedroom so we could smell it all night. hehe  I came “-“ (this) close in doing so.   If you have family members who are still new and unsure of raw foods this recipe will win them over even if you have to toast it!  It won’t be raw after toasting but it will have been made with much healthier ingredients than store-bought and also made with your love.  Can’t beat that.  I served this with Raw Raspberry Basil Date Jam.

raw-honey-oat-cinnmon-bread99Ingredients: yields 1 large loaf


  1. In a large mixing bowl combine; oat flour, almond flour, ground flax, psyllium husks, cinnamon and salt.  With your hands mix all the dry ingredients together.
  2. Add the almond pulp, water, honey and lemon juice.  Regarding the water… Start with 1 1/2 cups first and see if you need to add more.  This will depend on how moist or dry the almond pulp is.  I had to use 2 cups this time around.  Mix everything together with your hands, working it into a nice dough.
  3. Shape the loaf… you can shape the loaf by hand into a circular or rectangle loaf.  Or like me, you can press the dough into a bread pan, shape the top and pop it out, leaving you a nice looking loaf.
  4. Place the whole loaf on the mesh sheet that comes with the dehydrator.
  5. Brush honey on top of the bread and sprinkle extra oats on top.
  6. Dehydrate at 145 degrees for 1 hour.  This is to form a crunchy crust on your bread.
  7. Remove from the mesh sheet and place on a cutting board.  Slice the bread into desired thickness.  I cut mine about 1″ thick.  Lay bread slices back onto the mesh sheet and continue drying for about 4-6 hrs at 115 degrees (F).
  8. Shelf life and storage:  I recommendation to store this bread in an air-tight container, in the fridge, for 3-5 days.  The more moisture that is left in your bread, the shorter the shelf life.  Therefore, shelf life will vary with your drying technique.  Whenever I make this bread, it never lasts very long enough to spoil.   Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.  This bread will also freeze wonderfully.










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58 thoughts on “Raw Honey Oat Cinnamon Bread

  1. Raw Law Girl says:


  2. Elaine says:

    I can’t wait to try this bread. I wonder…how much almond milk…or…how many cups of original, unsoaked, almonds would it take to come up with this 4 cups of moist almond pulp? Thank you, Amie Sue, for this wonderful website!

  3. Leah says:

    Hi Aime
    I love receiving your daily recipes. I would love to make this bread. Can you make a suggestion on what to substitute for the 4 cups of almond pulp? I don’t make a lot of almond milk because I don’t drink it often so don’t have lots of pulp on hand. Is there some other ingredient that would work in it’s place?

    • amie-sue says:

      Thank you Leah, so glad that you are enjoying them. As far as replacing nut pulp. Personally, for the breads, I highly recommend the nut pulp because it gives the bread the best texture. You can use ground nuts, seeds, buckwheat flour or maybe oat flour… BUT it will be considerably different from what I have achieved with the ingredient indicated. The best I can say is to experiment and see what works best for you. Have a wonderful weekend, amie sue

      • Leah says:

        Thanks for your thoughts on that one. I think I will try it with sprouted buckwheat and see how it turns out.

        • amie-sue says:

          Your welcome, keep me posted if you would. We all learn from one another. Good luck and many blessings, amie sue

  4. Sara says:

    What temperature is food still considered “raw”?

    I was surprised the temperature gets turned up so high. I realize that “raw” is open to interpretation, but some raw vegans I know won’t cook/dehydrate ANYTHING, no matter the temp, some stay under 115 degrees, and some don’t consider dehydrated food cooked at all and they don’t have a “rule” against it.

    Just wondering what your thoughts are and why.

  5. Kathy says:

    You are a girl after my own heart! I must admit this recipe made me salivate:) WOW! I look forward to trying to recreate this beautiful bread very soon, thank you for being such an inspiration.

  6. lucas says:

    whats the function of the psyllium husk? i ask because i live in argentina and i don’t know where to buy it. maybe if i know what’s his function i can found some replacement. can’t wait to try this recipe (:

    • amie-sue says:

      Good evening Lucas, the function of the psyllium is for binding but mainly for the spongy texture that it helps to add to the bread. If you can’t find it, you can omit it and just replace the measurement with more flax. Your bread will still turn out, just a little different texture. :) Have a great evening and keep me posted if you give the recipe a try. amie sue

  7. victoria says:

    Hello! This bread looks heavenly! Is it gluten-free? Are all your recipes gluten-free?

    Thank you :)

  8. Mary says:

    What low glycemic sweetener would you recommend if not using honey? I’ve bought some to try out, but don’t know what would go best to give that yummy hint of sweetness you are aiming for.

  9. Mary says:

    I have yacon liquid, coconut nectar, lucuma powder, mesquite powder, vegetable glycerin and stevia (powder and liquid). That said, I jumped in and did it. I used half and half coconut nectar and yacon. I’m used to using stevia in almost everything, but with a visitor who really doesn’t care for the taste, I’ve been experimenting with “heightening” the other sweeteners, as you suggest, with just a touch of stevia. That seems to be working and he can’t detect that distinct stevia taste, which I think I just got used to.

    • Mary says:

      While on the topic of low glycemic sweeteners, which would you suggest for using in the hardening chocolate for the ice cream drum sticks?

      Amie-Sue, as always, thank you so much your kindness and generosity.

      • amie-sue says:

        Well you already have the lucuma, so stick with that and to replace the 1 tsp of agave, I would use the coconut nectar since the yacon is sooo thick. :) Hope this helps. Blessings, amie sue

    • amie-sue says:

      Good evening Mary,

      For this recipe I would aim for the coconut nectar or yacon. There isn’t much in the over-all recipe, you just want a hint so it balances everything out. You are doing great in bringing together different sweeteners to create different levels of sweetness and flavor. So proud of you. :) I find that if I use stevia in a small amount with other sweeteners it takes it up a level without increasing the sugars. Bob can’t handle anything that I put straight stevia in, but when combined with others, he doesn’t even notice it. I just started using NOW stevia glycerite and it doesn’t have an after taste to me. It is a bit thicker like honey and you only need a little bit (well, just like any stevia hehe).

      Let me know how the bread turns out. Have a blessed evening, amie sue

  10. Christa Degryse says:

    Hi Amie,
    can I use CHIASEEDS instead of flax seeds?

    Thank you so much for the good work you do!


  11. Christa Degryse says:

    Hi Amie,
    I made this wonderful bread today. It looks just the same as yours.
    Now it is in the dehydrator for 4 hours. The outside feels hard, but when I take a bite, it is still soft and taste like dough.
    Is this normal?
    I took the same thickness for the slices as yours.

    Do you dehydrate the slices before you ate them the next days? Or do you ate them right from your container?

    With gratitude,

    • amie-sue says:

      Hello Christa,

      How much longer did you dry the bread slices once you cut the loaf? You might need to go longer. Dry times are always an estimate because there are many factors that come into play; humidity, climate, the dehydrator itself, if it is full, etc. I never need to put my slices of bread back in to dry once I am done with the process.

      I hope this helps, amie sue

  12. Christa says:

    Hi Amie,
    I love this bread so so much! It taste like heaven! ;-)
    Amie, can I use coconutflour instead of almond flour? And coconut pulp instead of almond pulp?

    • amie-sue says:

      Hello Christa, I love this bread too! :) You won’t be able to just use coconut flour because it is far to drying. It likes to absorb moisture from the surrounding ingredients. As far as the coconut pulp? Not sure, you will have to give it a try. I haven’t ever used it myself. :) If you do, please let me know. We can all learn from it. Good luck! amie sue

  13. Christa Degryse says:

    Hi Amie-Sue,

    for making this amazing bread I need a lot of almond pulp. My bread is always so delicious, that I don’t have enough almond pulp to make another one!

    Amie, how do you do this?
    Do you make a lot of almond milk for the pulp? Or is there another way to have a lot of almond pulp?

    Thank you so much, Amie!

    Enjoy your Valentine’s day! :-)

    • amie-sue says:

      Hello Christa,

      The only way to get almond pulp is from making almond milk. You can’t buy it, though that would be an awesome business to get into :) I always freeze my almond pulp after making the milk, that way I build up a surplus.

      Many blessings, amie sue

  14. Christa Degryse says:

    Hi Amie-Sue,

    Oops, I don’t have almond pulp.
    Can I use just almond flour? With more water?

    Thank you so much, Amie-Sue!

    Have a wonder-ful day!

    • amie-sue says:

      Hello Christa, the almond pulp gives a recipe a lighter feel to it. You can use ground almonds but it will change the texture. The flavor will still be good, but I can’t promise that it will behave like mine did in the texture department. :) Keep me posted and have a great day, amie sue

  15. Lee says:


    I’m wondering what I could substitute the oat flour for?


    • amie-sue says:

      You can try buckwheat flour or nut flours like almond or cashew. It will effect the end flavor but those are a few ideas. Good luck Lee. amie sue

  16. andrew says:

    I recently made your banana bread and it was absolutely divine. I am going to make this bread soon and i noticed in the ingredients that there is a lot more “filler” and texture related ingredients with just a tiny bit of a flavor in the cinnamon and honey. Is it safe to say that this bread is more on the mild and subtle side in terms of flavor profile unlike the banana walnut bread which is bursting with bananas, dates and cinnamon?

    • amie-sue says:

      Good morning Andrew, you basically answered your own question. :) This oat cinnamon bread is more on the neutral side and is how I meant it to be. :) It’s delicious! Have a great day, amie sue

  17. Rachel says:

    Hi Amie Sue! I am still so amazed at the scent of this bread on the baking in my dehydrator! I am just curious – how do you know exactly when the bread is done? Should it not be doughy at all on the inside? Right now I have noticed that the bread is very, very dense. Is it supposed to be like that? I cut it even more thin then your slices are. It is very dense, and very heavy. Just wondering if that is normal. I know it’s not exactly the fluffy store-bought bread – and I am totally okay with that! Just making sure I’m doing everything right. Thanks! You are the best! :) Rachel

    • amie-sue says:

      Hello again :)

      Raw breads will always be on the dense side, no getting around that. I assume that you did the 1 hour at 145 degrees, then reduced it down to 115? At that point did you cut the slices? If so, there ought to be more of a crust on the outside with the inside moist. As it dries the inside will become more on the dry side… you determine just how soft or dried out you want it. You will find your sweet spot, just keep a watchful eye on it and document the time so you know for the next loaf. I hope this helps, amie sue

  18. Rachel says:

    Yes! That’s exactly what I’m going to do! Because everything else about the bread turned out perfect. It’s definitely worth it to make the bread again- thank you SO MUCH for brainstorming with me to help me figure this out!!!!

    • amie-sue says:

      You betcha’ Rachel :) I hope we got it worked out, please do keep me posted but in the meantime, enjoy the loaf you have now. You are making me hungry! hehe Blessings, amie sue

  19. Rai says:

    I’m very new to the raw food world, and I don’t have a dehydrator. Can I make this without dehydrating? What changes would I need to make? Thanks so much!!

    • amie-sue says:

      Good afternoon Rai,

      I haven’t tried to bake the raw breads yet, so you will have to experiment with it. Once baked, it won’t be raw anymore because ovens can’t get that low in temp. Have a great evening, amie sue

  20. Rachel Hyman says:

    Sweet Amie-sue!!!!!!!!!!!!!! I made another batch of these tonight to see if I could get rid of the grainy-ness texture by replacing the psyllium husks in powder form, and WOW IT WORKED!!! SO HAPPY! This bread tastes amazing! Thank you so much for sharing your talents and recipes with us! We all appreciate it so much!

    Question- I actually originally wanted to make a more savory bread, but chose this one over the honey oat bread mainly because I didn’t want to use the Irish moss. I’m super happy with this bread as is but I want to also use a similar recipe for a bread I could put pickles or mayonaise on- know what I mean? So, I am thinking if I just ommited the cinnamon only out of this recipe- I would be good, but I’m not sure. I don’t have that much experience working with recipes in general, lol. So like, would it end up being too liquidy if I didn’t use the cinnamon? Is there anything else I should take out?

    • amie-sue says:

      Good afternoon Rachel,

      Awesome! I am so glad that you didn’t give up and gave it a try again. :) Success! Yay!

      You could easily omit the cinnamon and even cut the honey in half if you wanted. Cutting either or just the cinnamon won’t effect the batter texture enough… so give it a try and keep me posted. :) Have a blessed evening and thank you so much for letting me know how it went. It means a lot. hugs, amie sue :)

  21. Rachel Hyman says:

    By the way- could I add raisins to this if I wanted to? Personally, I’m not crazy about raisins, but everyone who tasted this bread today (4 people) all said it was great but they would prefer it with raisins.

  22. Rachel Hyman says:

    Awesome, Thanks Amie-sue. Yes, my husband and I walked in tonight and I had forgotten all about THAT SMELL! WOW. My husband (who never eats in between meals, mind you) immediately too of the cover of the dehydrator, and pulled out 2 slices and poured some maple syrup over them and began to eat them right away, LOL. He told me “I could easily replace “real bread” with this.” THAT is what I live for. ;)

    Another question- I’m more of a savory person than sweet. Can you think of some sandwich ideas that I could use with this cinnamon bread that would work with the cinnamon? Would egg salad go okay with it? (I know, I should have omitted it from the beginning, but I wanted to see if I could perfect the recipe and I wasn’t sure if it would still turn out if I omitted it.) Anyway, egg salad sandwich or maybe peanut butter- do you have any other ideas by any chance?

    Thanks! :):):)

  23. Jan says:

    This “bread” recipe looked soooo good. I had to substitute: no almond flour, so I substituted garbanzo flour; no psyllium husks, so I substituted ground chia seeds. Only ended up with 2 cups almond pulp, so I halved the recipe. I only put in not even 3/4 cup water and it was too much – too soupy! Then, after finally figuring out a way to get two soupy loaves going in the dehydrator discovered the flax seeds I ground were probably too old. It was AWFUL! and I threw the whole thing out!

    • amie-sue says:

      What a bummer Jan. It’s hard when to know how things will turn out when you make so many substitutions. I hate wasting ingredients so my heart aches for you. I hope you find inspiration in the future to try again. amie sue

      • Jan says:

        I finally went out and got all the right ingredients – and made PERFECT bread! It was wonderful! It even smells like baking bread in the dehydrator! Keep those great recipes coming!!

        • amie-sue says:

          That is wonderful to hear Jan. I LOVE making raw breads… I am a huge bread lover from my SAD eating days. So needless to say when I have a loaf of raw bread in the dehydrator…. I just want to crawl up inside of there with it. hehe Thank you for sharing and have a blessed day, amie sue

  24. amie-sue says:

    Good afternoon Rachel :) I love making raw breads in the dehydrator… oooh the aromas!!! So thrilled that your nose is doing a happy dance. hehe Thank you for the encouragement. Can’t wait to hear how it turns out in the end. Blessings and thank you so much for leaving a comment. amie sue

  25. amie-sue says:

    Good afternoon Rachel,

    Everything sounds good. :) The graininess… hmmm, a few more questions come to mind to help figure out why it turned out that way.

    1. Did you make your almond flour? If so how exactly?
    2. Did you grind the oats down to make a flour or used a store bought brand?
    3. This shouldn’t really matter but did you grind the psyllium down to a powder as indicated?

    Let’s start our trouble-shooting there. amie sue

  26. amie-sue says:

    I am happy to hear this Rachel. I really appreciate that you shared this with me, it means a lot. Have a wonderful evening, amie sue

  27. amie-sue says:

    Hello there :) I always grind the psyllium to a powder in my recipes or just purchase the powder form, just for textural reasons. It might have been the culprit. Guess you will need to make more bread to find out. hehe :)

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