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5 from 9 votes

No Knead Honey Oat Bread

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •3/1/23 23 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for no knead honey oat bread.

With whole grain healthy oats blended into the dough and naturally sweetened with honey, this unbelievably delicious and easy No Knead Honey Oat Bread is crusty on the outside and perfectly soft on the inside! Great for breakfast, sandwiches, or dinner, this is a super simple bread recipe that you can make in a snap with just 6 ingredients and not one minute of kneading! 

freshly baked no knead honey oat bread in a dutch oven.
Table of Contents Open
  • Easy No Knead Honey Oat Bread Recipe
  • Why You’ll Love This No Knead Honey Oat Bread
  • Ingredients You’ll Need
  • How To Make No Knead Honey Oat
    • Make The Dough
    • Let The Dough Rise
    • Preheat The Oven And Heat The Pot
    • Form The Dough
    • Bake The Bread
  • Why Is My No-Knead Bread So Hard?
  • I Don’t Have A Dutch Oven, What Can I Use Instead?
  • Why Is My Bread Dense?
  • Expert Tips
  • Storage
  • Other No Knead Bread Recipes To Try
  • No Knead Honey Oat Bread
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy No Knead Honey Oat Bread Recipe

Nothing beats the smell of fresh bread baking in the oven. But did you know that there are some bread doughs that you simply combine in one bowl, don’t knead at all, let rise, shape, and bake!?! Yes, it is possible! So if you haven’t been introduced to no knead bread then this no knead honey oat bread recipe is going to rock your world! 

Because not only does it not require any kneading at all, but it’s incredibly delicious made with comforting all-natural honey and healthy oats. And it’s perfectly balanced in flavor with just a touch of sweetness and turns out wonderful every time with a golden brown crispy crust and a soft center. Yet, just like my yummy No Knead Cinnamon Raisin Bread, it does need quite a few hours to rise. However, the dough comes together in under 10 minutes, which means there may be a little waiting. But there is barely any work involved and the results are amazing!

So if you are new to bread baking or even a pro at it, this no knead method of making bread is a total game changer! It’s a fantastic foolproof way to bake the perfect loaf of bread with very little effort. So I encourage you to give this no knead honey oat bread recipe a whirl! 

a half of no knead honey oat bread on a cutting board.

Why You’ll Love This No Knead Honey Oat Bread

  • Novice Bakers Welcome! This nourishing honey oat bread is a breeze to make! The dough only requires 6 basic pantry ingredients and comes together in minutes without any kneading at all!
  • Sweet Honey Oat! Made with healthy ingredients like yummy honey and whole grain oats, this no knead  artisan bread has a sweet and mildly nutty flavor with a lovely soft texture and a chewy crisp crust.
  • Homestyle Favorite! This homey and comforting wholesome bread is sure to quickly become a family favorite. With a dollop of creamy butter, it makes the absolute best toast in the whole world!

Ingredients You’ll Need

ingredients needed to make no knead honey oat bread.
  • Flour – Basic all-purpose flour is all you need to make this bread recipe. However, you can use bread flour if you prefer.
  • Oats – They add a lovely taste and texture to the bread. I used whole oats, but quick oats will work as well. However, Irish oats are not an option.
  • Salt – Salt is an important ingredient that helps to balance the sweetness of the honey and develop the flavor of the dough.
  • Active Dry Yeast – This is what makes the bread rise. The bread will not rise properly or possibly at all if your yeast is too old. So be sure to check the expiration date on your yeast.
  • Honey – Adds a delightful texture and touch of sweetness to the bread.
  • Water – Warm water that is between 105°F to 115°F (41°C to 46°C) is needed to activate the yeast and bring the dough together. 

How To Make No Knead Honey Oat

This is the easiest bread recipe ever with no kneading, no loaf pans, and almost no mess. Just throw everything into a bowl, let it rise, and bake! You’ll have delicious sweet honey oat bread in no time!

Make The Dough

process shots showing how to make no knead honey oat bread.

For this bread recipe, you do not activate the yeast before making the dough. So don’t worry, you didn’t miss a step! This is how this bread is made. So first, stir the flour, oats, salt, and yeast together in a large bowl.

process shots showing how to make no knead honey oat bread.

Next, mix the warm water together with the honey in a small bowl.

process shots showing how to make no knead honey oat bread.

Then pour the wet ingredients into the dry ingredients and combine everything together with a wooden spoon or rubber spatula until the mixture is fully incorporated. 

Let The Dough Rise

process shots showing how to make no knead honey oat bread.

After the dough is made it needs quite a bit of time to rise. So you don’t need to knead it, but you do have to give it more time to rest so that the yeast can do its magic. So cover the bowl with plastic wrap and leave it on your kitchen counter or put it inside an unheated oven for 12 to 24 hours. Keep in mind, the longer you leave it the better the dough will turn out, so try and leave it out at least 4 hours.

Preheat The Oven And Heat The Pot

Now that the dough has doubled in size, preheat your oven temperature to 450°F (232°C). Next, put your Dutch oven or cast iron pot with its lid on into the oven as it’s warming up. Then once the oven gets to 450°F (232°C) use oven mitts to carefully remove the hot pot from the oven and remove the lid.  

Form The Dough

process shots showing how to make no knead honey oat bread.

To begin, flour your hands well before you start working with the dough. Next, sprinkle a bit of flour over the dough. Then very gently remove the dough from the bowl and place it on a well-floured work surface. Now, roughly form it into a ball and carefully transfer it onto a piece of parchment paper. You want to take care when doing this step so you do not deflate the dough in any way.

Bake The Bread

process shots showing how to make no knead honey oat bread.

Finally, let’s bake some honey oat bread! I like to score the top of the bread with a sharp knife, this will make the bread look pretty and prevent it from cracking. You can also sprinkle some more oats over the top of the bread.

Now gently drop the ball of dough into the hot Dutch oven, cover the pot with the lid, and then place it back into the oven. Then let the bread bake for 30 minutes with the lid on before removing the lid and then baking it for another 15 to 20 minutes. When the bread is done it will be golden brown on top and fall easily out of the pot. You can also insert a digital cooking thermometer into the center of the loaf and if the bread is at least 195°F to 205°F (91°C to 96°C) then it’s done. Then allow the bread to cool completely before slicing it with a sharp knife to serve. 

freshly baked no knead honey oat bread in a dutch oven.

Why Is My No-Knead Bread So Hard?

If your bread turns out hard, heavy, and dense then you probably overbaked it, used expired yeast, or you didn’t give it enough time to rise, which is the most common reason. No knead bread recipes rely on much longer rising times to give the gluten time to develop. This is the trade-off of the no knead method of bread making.  

I Don’t Have A Dutch Oven, What Can I Use Instead?

If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450°F (232°C). A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.

Why Is My Bread Dense?

Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

no knead honey oat bread on a black cooling rack.

Expert Tips

  1. Check the date on your yeast. You can’t bake with expired yeast. It’s the main reason for unsuccessful homemade bread and quite easy to avoid just by using recently purchased yeast. 
  2. Lukewarm water is a must. You can easily use a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C). The yeast will not work properly if the water is too cold or too hot.
  3. It needs time to rise. The dough must be given a few hours to rest so that the gluten can form and the yeast can do its job. If not, your no-knead bread will most definitely turn out really heavy and very dense.

Storage

This no knead honey oat bread will keep at room temperature for up to 4 days in a container or bag. It also freezes incredibly well! You can store it in the freezer for up to 5 months in a sealed freezer bag or double-wrapped in plastic wrap. Just allow the bread to thaw out at room temperature for a few hours before serving.

a no knead honey oat bread cut up in slices on a cutting board.

Other No Knead Bread Recipes To Try

  • No Knead Potato Bread
  • No Knead Whole Wheat Bread
  • Air Fryer No Knead Bread
  • No Knead Cinnamon Raisin Bread
  • Fast and Easy No Knead Bread
  • No Knead Jalapeno Cheddar Bread

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly baked no knead honey oat bread in a dutch oven.
5 from 9 votes

No Knead Honey Oat Bread

Prep 10 minutes minutes
Rising Time 12 hours hours
Cook 50 minutes minutes
Total 13 hours hours
10
Rate Recipe Print Recipe
With whole grain healthy oats blended into the dough and naturally sweetened with honey, this unbelievably delicious and easy No Knead Honey Oat Bread is crusty on the outside and perfectly soft on the inside! Great for breakfast, sandwiches, or dinner, this is a super simple bread recipe that you can make in a snap with just 6 ingredients and not one minute of kneading! 
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Video

Ingredients

  • 3¾ cups all-purpose flour
  • 1 cup oats
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 2 tablespoons honey
  • 2 cups warm water

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a big bowl mix the flour, oats, salt and yeast together. Combine the warm water with the honey then pour into the bowl and using a spatula or a wooden spoon mix it until well incorporated. 
  • Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
  • Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
  • Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough over a piece of parchment paper.
  • I like to score the top of the bread with a sharp knife, this will make the bread look pretty and prevent it from cracking. You can also sprinkle some more oats over the top of the bread. Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
  • Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Equipment

  • 6 Quart Dutch Oven
  • Danish Dough Whisk

Notes

  1. Check the date on your yeast. You can’t bake with expired yeast. It’s the main reason for unsuccessful homemade bread and quite easy to avoid just by using recently purchased yeast. 
  2. Lukewarm water is a must. You can easily use a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C). The yeast will not work properly if the water is too cold or too hot.
  3. It needs time to rise. The dough must be given a few hours to rest so that the gluten can form and the yeast can do its job. If not, your no-knead bread will most definitely turn out really heavy and very dense.

Nutrition Information

Serving: 1servingCalories: 215kcal (11%)Carbohydrates: 45g (15%)Protein: 6g (12%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 237mg (10%)Potassium: 85mg (2%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin C: 0.02mgCalcium: 13mg (1%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly baked no knead honey oat bread in a dutch oven.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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23 Comments
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Mina
Mina
Posted: 5 days ago

Hi! Thank you for the recipe! After mix everything I just realized that I used instant yeast instead of active yeast. Will that make a difference? I really hope not..

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mina
Posted: 5 days ago

No worries at all! Using instant yeast instead of active dry yeast won’t ruin your bread. It might rise a bit faster, so just keep an eye on it. Hope it turns out delicious for you!

1
Reply
Paula
Paula
Posted: 1 month ago

5 stars
I prepped the bread last night and baked it this morning and it was absolutely wonderful. Made a couple of minor changes: increased the salt by a 1/2 teaspoon, doubled the cinnamon, and added a cup of chopped walnuts.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Paula
Posted: 1 month ago

Wow, your tweaks sound fantastic! I can imagine the extra salt balanced the sweetness perfectly, and doubling the cinnamon must have given it such a warm, inviting aroma. The addition of chopped walnuts is a brilliant touch for added crunch and flavor. I’m so thrilled to hear that you found the process convenient and the results delicious. Thank you so much for sharing your experience and your own special spin on this recipe!

0
Reply
Marilyn Russell
Marilyn Russell
Posted: 6 months ago

5 stars
I made this bread yesterday after letting the dough rise for about 24 hours. It was very easy to put together and made an excellent loaf, delicious and crusty. However, I might add a half teaspoon more salt the next time. I’m going to try her cheddar jalapeño loaf next but will use pickled canned jalapeños I think.

0
Reply
Jane
Jane
Posted: 6 months ago

5 stars
Easy to make and delicious, especially great toasted! I don’t have a dutch oven, so I’ve been baking on a baking sheet at 375F for about 35 minutes until internal temp is 200F. I let this rise for about 10 hours before baking; will try 24 hours next time to see if there is a difference. I will also double the salt next time (using diamond kosher salt).

1
Reply
Marilyn Russell
Marilyn Russell
Reply to  Jane
Posted: 6 months ago

Yes, I thought it could use another half teaspoon of salt at least too.

0
Reply
Linda
Linda
Posted: 6 months ago

What type of oats are used in this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 6 months ago

Rolled oats.

0
Reply
Amy
Amy
Posted: 6 months ago

5 stars
Delicious and easy to make. Will add more salt next time though.

0
Reply
Sharri
Sharri
Posted: 6 months ago

5 stars
Hi Jo,

I’m anxiously awaiting my no knead honey oat bread to cool enough to slice. I followed recipe to the letter. Let it rise in oven as specified, my yeast was just purchased. I tested water temperature…everything. it seems a little heavy at the moment. It still needs more cooling. The only thing I can think is that I didn’t form it in to a ball and did more of an oval shape. Will this have any affect on it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharri
Posted: 6 months ago

That shouldn’t really matter. If the bread is too dense when you cut into it, it could be because there’s a bit too much flour, maybe you needed a bit more water.

0
Reply
Sharri
Sharri
Reply to  Joanna Cismaru
Posted: 6 months ago

Great! Thank you. After it had completely cooled and I cut in to it the top was crusty and the bread nice and fluffy inside. I’m making another batch now. We loved the flavour. I love how easy this recipe is. I’ve always stayed away from making bread because it never turned out. This was delicious!

0
Reply
Daphne
Daphne
Posted: 6 months ago

This recipe could not be easier. My loaf turned out great. Anyone can have delicious results with this recipe. I am going to try the cinnamon raisin version next.

4F2BC30A-96EA-43AC-BB55-E2A438B4C223.jpeg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Daphne
Posted: 6 months ago

Looks great!

0
Reply
Jovonni
Jovonni
Posted: 7 months ago

Would this be doable at 400? My Dutch oven is safe to 400.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jovonni
Posted: 7 months ago

Sure, but you might need to bake it a bit longer.

0
Reply
Krissy
Krissy
Posted: 7 months ago

What can we use in place of a Dutch oven?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Krissy
Posted: 7 months ago

Here you go:
https://www.jocooks.com/recipes/no-knead-honey-oat-bread/#I_Dont_Have_A_Dutch_Oven_What_Can_I_Use_Instead

0
Reply
David
David
Reply to  Joanna Cismaru
Posted: 5 months ago

Can this be made in a combi steam oven without Dutch Oven and if yes, what temp and steam setting

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  David
Posted: 5 months ago

I’m sorry but I’m not familiar with it, it’s best to reference the manual.

0
Reply
Michele
Michele
Posted: 7 months ago

5 stars
This was so delicious and super easy. Love it toasted with jam

0
Reply
Ellie
Ellie
Posted: 7 months ago

I would also suggest readers check their parchment paper. I currently have two different brands. One is safe to 420 degrees and the other is 425 degrees. Not sure what brands you have in Canada as I am in the US.

3
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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