The process of making homemade yeasted bread can be fussy and complicated, but this no-knead honey oat bread recipe is straightforward and simple AND delivers delicious, flavorful results. Most of the “work” is completely hands off as the dough rises. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
This recipe is brought to you in partnership with Red Star Yeast.
Can you make a good thing… better? Originally published in 2013, this deliciously chewy no-knead bread is EASY to make. But over the years, I’ve added clearer instructions which are extremely useful for a bread beginner. I also made some small improvements to the recipe including reducing the honey and cinnamon, plus adding a little more yeast to achieve a better rise. I also updated the photos and added plenty of step photos, too.
So, to answer the question… when it comes to the original version of today’s bread recipe… yes!
Tell Me About This No-Knead Honey Oat Bread
- Texture: This dough is very hydrated, so expect a chewy, soft, and spongey baked bread. And by spongey, I don’t mean damp nor gummy. Rather, if you squish a slice, it will mostly spring back into shape. The crust is a little crisp when the bread comes out of the oven, but it softens over time.
- Flavor: Honey and oats provide most of the flavor while cinnamon adds a little something extra. You’ll notice the cinnamon is there, but it doesn’t overpower the other delicate flavors. This is a sweeter bread, so I wouldn’t serve it to soak up your savory tomato sauce (but honestly, it would still probably taste great that way!).
- Ease: Like my artisan bread, this is a very easy bread recipe and perfect for bread beginners because there’s hardly any hands-on work required. You don’t need a mixer, there’s no dough starter, no complicated shaping, and the dough doesn’t require kneading. In fact, the less you handle the dough, the better—the bread wants you to do less work. Set aside enough time to let the dough rise, at least 12 hours (or overnight) for the 1st rise and 1 hour for the 2nd.
- Serving: There are many ways you can serve this bread and my favorite is toasted with honey butter and a sprinkle of coarse sea salt or flaky sea salt. It’s hearty, so it’s the perfect bed for your avocado toast or dipper for soft/runny eggs. It also makes one heck of a pb&j and tastes phenomenal as a slightly sweet grilled cheese sandwich.
In a rush to start? You can find the full printable recipe below. If you have more time, the following headnotes will help you grasp a better understanding of the recipe before you begin.
Best Ingredients to Use for Honey Oat Bread
This is an egg free baking recipe and dairy free recipe.
- Bread Flour: For the chewiest and sturdiest no-knead honey oat bread, I recommend bread flour and I love using King Arthur brand (not sponsored—just a genuine fan of their flours). All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. Over the years, I’ve found that replacing up to 1 cup (around 130g) of the bread flour with whole wheat flour works very well. The bread is a bit more dense, but has great flavor.
- Oats: Oats make up some of the dry ingredients in this dough. As the dough rises, the oats soak up some moisture and expand. You’ll love the extra texture they bring to the finished loaf! Whole oats are best, but you can use quick oats if that’s all you have.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum Yeast by Red Star, which is an instant yeast. 1 and 1/2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 5 may take longer.
- Salt: You can use regular fine table salt in this dough. If using kosher salt, no need to switch the amount. If you want to use a coarse sea salt, I would increase the amount to 1 and 3/4 teaspoons.
- Cinnamon: I do not recommend skipping the cinnamon. Again, you’ll note that it’s there but the bread is not necessarily cinnamon flavored. Without it, the bread tastes like denser white sandwich bread.
- Water: I normally encourage you to use warm liquid with yeast because warm liquid helps the yeast work faster. However, use cool or room temperature water here because you want a longer rise to help establish better flavor. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor.
- Honey: Honey adds flavor and helps give the bread the springy, sponge-like texture. I do not recommend any substitutions, but if you’re looking for a less sweet bread, I recommend the following recipes: multigrain bread, sandwich bread, homemade bread, cranberry nut no-knead bread, no-knead jalapeño cheddar bread, no-knead seeded oat bread, asiago-crusted skillet bread, or olive bread.
- Oil: 2 Tablespoons of fat gives the bread flavor and richness. I recommend vegetable oil or a neutral-tasting olive oil. You can use melted butter if you’d like, but keep in mind this dough sits out for 12-18 hours. (Shouldn’t be an issue, but keep that in mind.) Melted and slightly cooled coconut oil works, but taste testers preferred the flavor and texture of the bread made with vegetable or olive oil instead.
Step-by-Step Photos: No Knead Honey Oat Bread
Though this is a very hands-off recipe, let me show you a few process photos so you have a solid understanding of the instructions below.
This is a sticky dough, so a mixer will not do you any favors. Mix it by hand with a wooden spoon or rubber spatula (photo below, left). The picture below on the right shows the dough after the 1st rise. Notice how the dough rises OUT more than it rises UP:
Pictured below is a close-up of the dough after rising—I pulled the dough inward so you can see the strands of dough. This dough is full of AIR and that’s exactly what you want:
Next you will add a little flour to the sticky risen dough—just enough so that you can gently shape it into a loaf. Careful not to deflate the dough:
Shaping: The picture below on the left shows the loaf after you shape it. Do not overthink the shaping step because the less you handle and tinker with the dough, the better. As shown below on the right, place into a greased 9×5-inch loaf pan and use a sharp knife or bread lame to score it on top. Scoring allows the airy dough to “breathe” as it rises and bakes. (The pictured bread lame was a gift, but if you’re shopping for one, I also have and love this bread lame.)
Let the dough rise again in the loaf pan. This 2nd rise takes at least 1 hour.
After that, it’s time to bake the bread. Before baking, you can sprinkle the top of the loaf with oats or add a cinnamon-sugar topping. See details for both optional toppings in the recipe notes below. Usually my loaf is just covered in baked flour leftover from the shaping step:
Cool for about 15 minutes before slicing and serving. Again, homemade honey butter is a fantastic finishing touch and you can quickly prep it as the bread cools. And if you love honey in your homemade breads, you’ll enjoy these honey butter rolls too.
Additional Easy Bread Recipes
Yeast Bread Success Tips
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
No-Knead Honey Oat Bread
- Prep Time: 13 hours, 20 minutes (includes rises)
- Cook Time: 55 minutes
- Total Time: 14 hours, 30 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
The process of making homemade yeasted bread has the reputation of being fussy and complicated, but this honey oat bread recipe is straightforward and simple AND delivers delicious, flavorful results. Most of the “work” is completely hands off as the dough rises. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 3 cups + 2 Tablespoons (410g) bread flour (spooned & leveled), divided
- 1 cup (85g) old-fashioned whole oats or quick oats (not instant)
- 1 and 1/2 teaspoons (4g) Platinum Yeast from Red Star or any instant or active dry yeast
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
- 6 Tablespoons (128g) honey
- 2 Tablespoons (30ml) vegetable oil (or other neutral tasting oil)
Instructions
- In a large ungreased bowl, whisk 3 cups (390g) bread flour, the oats, yeast, salt, and cinnamon together. Set aside. In a medium bowl or large liquid measuring cup, whisk the water, honey, and oil together. Pour water mixture into flour mixture and gently stir together with a silicone spatula or wooden spoon to combine. Dough will be heavy and very wet/sticky. Do not overwork dough. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)
- 1st rise: Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature—honestly any normal room temperature is fine. Allow to rise for 12-18 hours. (See note if you need to extend this time.) Depending on the size of your mixing bowl, the dough will mostly rise out to the sides of the bowl instead of rising up. Some upward rise is normal if your bowl is on the smaller side. The dough will stick to the sides of the bowl and have a lot of air bubbles. You want it to almost double in size during this time.
- Grease a 9×5-inch loaf pan.
- Gently shape: After rising, uncover dough and gently fold in remaining 2 Tablespoons (about 20g) of bread flour. Dough is very sticky, but the extra flour makes it more manageable. Pour dough (and any excess flour that is not mixing in) onto work surface. Using lightly floured hands, gently form into a loaf shape, about 8×4 inches. Does not have to be perfect, so don’t over-think the shape or overwork the dough. Place in greased pan and using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaf with 1 slash down the center or off-center, about 1/2 inch deep. (“Score” = shallow cut.)
- 2nd rise: Loosely cover loaf with plastic wrap or aluminum foil and set on the counter at room temperature for 1 hour or until dough rises slightly above the rim of the pan.
- Meanwhile, towards the end of the 2nd rise, preheat oven to 375°F (191°C).
- After rising, remove plastic wrap/covering from bread and bake for 50-60 minutes. The loaf will begin to heavily brown on top, so tent it with aluminum foil after 30 minutes. How to test for doneness—give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C). (Tip: Keep in mind that the bread will continue to cook for a few minutes as it cools.)
- Remove from the oven and allow bread to cool for at least 15 minutes in the pan set on a wire rack before slicing and serving. Feel free to let it cool completely before slicing, too.
- Cover leftover bread and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.
Notes
- Make Ahead Instructions: This recipe is wonderful for making ahead because the 1st rise time (step 2) is so long. If needed, you can extend the 1st rise time by letting the dough rest in the refrigerator instead of at room temperature for up to 18 hours. Then, after refrigerating, let the dough sit at room temperature to warm and rise, about 4-6 hours. You want it to mostly double in size during this time. Do not extend these times further because the dough may begin to deflate.
- Freezing Instructions: Prepare recipe through step 4 and feel free to use a disposable loaf pan since it will be going into the freezer. Cover loaf tightly and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely and then freeze for up to 3 months. Thaw in the refrigerator or at room temperature and reheat if/as desired.
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | 9×5-inch Loaf Pan | Bread Lame | Instant Read Thermometer | Cooling Rack
- Flour: For the chewiest and sturdiest bread, I recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour. I love using whole wheat flour when I can, but this dough is not fit for all whole wheat flour. In my recipe testing, I found that replacing up to 1 cup (around 130g) of the bread flour with whole wheat flour worked just fine. The bread was a bit denser, but had great flavor.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 1 and 1/2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 5 may take longer.
- Water: Use room temperature or cool water. Close to 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not warm.
- If You Want to Top with Oats or Cinnamon-Sugar: If you want to top the dough with oats prior to baking, carefully brush the dough after the 2nd rise (step 5) with 1 egg white beaten with 1 Tbsp water, and then sprinkle 2 Tbsp of oats on top. (The oats do not stick without the egg white and the bread will no longer be egg-free by doing this.) You can skip the egg white/oats and sprinkle cinnamon-sugar on top instead. Combine 1 Tablespoon granulated sugar and 1/8 teaspoon cinnamon. Sprinkle on top of the loaf right before baking.
- Recipe updated in 2022 with clearer instructions and less honey, cinnamon, and slightly more yeast. Older version of this recipe used 1/2 cup (170g) honey but over the years, I’ve reduced it down to 6 Tablespoons (128g) so the loaf isn’t as sweet and sticky. The recipe also had 1 and 1/4 teaspoons of yeast, but I slightly increased it for better rise and it also used to have 1 teaspoon of cinnamon in the dough. I find that much takes away from the honey and oat flavors so I cut the cinnamon amount in half.
- Can I make this in a dutch oven? Yes and the process is similar to Cranberry Nut No-Knead Bread. You need a 6-quart or larger dutch oven or any large oven-safe pot with a lid. Prepare dough recipe above through step 2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect! Transfer dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe under such high heat. I use this parchment and it’s never been an issue.) Lift the parchment paper and dough up and place it all into a large mixing bowl. Using a very sharp knife or bread lame, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes. During this 30 minutes, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) or heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all–the parchment paper included–inside the pot. Cover with the lid. Bake for 30 minutes with the lid on. Carefully remove the lid and continue baking for 10-12 more minutes or until the bread is golden brown. You can test for doneness exactly how you would in step 7 above. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before breaking/slicing/serving.
- Can I bake this free-form outside of the loaf pan or dutch oven? No, this bread needs a pan to help it hold shape.
Can I use steel cut oats if I grind them in the food processor? That’s all I have.
Hi Donna, steel cut oats tend to take much longer to cook/absorb wet ingredients, so we recommend sticking with whole oats or quick oats for best results.
When I tried this, the bread had a sour taste to it that I noticed not long after it began to rise the first time and it came out a little spongy. Why would it have this taste to it? I had new yeast that I had just opened a week ago and used for something else. I was careful to make sure i meaured everything as the recipe said. What could have caused the sour tasting dough?
Hi Simone, bread can sometimes take on a sour taste if it has been over proofed. Be sure to let the bread rise just until almost doubled in the first rise, and just until the dough rises slightly above the rim of the pan for the second rise.
If substituting 1 cup whole wheat or white whole wheat flour, what are the different gram amounts to use for each flour?
Hi Theresa, you can replace with about 130 grams of whole wheat or white whole wheat flour.
Has anyone tried this recipe in a bread machine?
Hi Terry, we haven’t tried this recipe in a bread machine, but let us know if you do!
Hi! This bread was delicious, I put 1 cup of whole wheat flour in sub to a full 3 cups of bread flour. But mine came out crumbly when trying to cut pieces, is this because of the wheat flour?
Hi Justine, the bread can be a bit more dense and crumbly when swapping 1 cup of the bread flour with 1 cup whole wheat flour, but it’s also possible the bread was over baked. You can try reducing the bake time by just a minute or two next time to see if that helps. Glad you enjoyed the bread!
Confused after taking out of refrigerator over nite do you let sit 4-6 hours and that is your second rise? And also confused after this 4-6 hour rise you THEN FORM INTO BALL placing on PARCHMENT PAPER scoring and THEN cover until POT IS HOT from being in OVEN??? THEN lift into HOT PAN as directed ? Same temp as when using LOAF PAN?? I only have SMALLER loaf pan so thought this method be better? Appreciate the input —-also could ever make half recipe and then I maybe could use smaller loaf pan ♀️
Hi Nancy! The 4-6 hours is the second rise after resting overnight in the fridge. If you want to bake it in a Dutch Oven, yes, follow the instructions in the recipe notes. You would bake the bread at 425°F (218°C) in the Dutch Oven, as detailed in those instructions in the Notes. Let us know if you give this bread a try!
Hi!! What would be the measurements for the ingredients using a 13×5 pan?
Hi Jessi, We use a 9×5 inch loaf pan for this recipe. You may find this post helpful when using a different size pan.
Hi, Can I make it with gluten free flour?
Hi Celine, we haven’t tested it in this recipe, so we’re unsure of the exact results. Let us know if you do give it a try.
Can i use all purpose flour instead?
Hi Rae, For the chewiest and sturdiest bread, we recommend using bread flour. All-purpose flour definitely works, but you get a sturdier and more bread-like texture from bread flour.
I’m so excited for this bread! It’s on the counter now for its first rise, and it’s already risen quite a bit after six hours. It definitely needs the full twelve hours?
Hi Amanda! The long rest develops flavor, too. You could bake it sooner, but we recommend waiting the 12 hours.
I’ve been baking bread a while. Tried all kinds. This is definitely a keeper. I’ve made it 3 times in the past week. Great balance of flavors and unbelievably easy. Most No knead breads are too gummy for my taste but the texture here is great. Thanks for the recipe and very clear instructions.
Honey vs other sweetener.
I was out of honey the first time I made this recipe and used maple syrup and have continued to use it, the bread always turns out well. I obviously can’t compare with honey since I never used it, but I say maple syrup works very well as a substitute.
This is a different recipe than my usual sandwich bread. It took longer for the 2nd rise, but it baked up nice and looking forward to seeing the crumb. You can definitely smell the cinnamon in the bread!
Question: Can sourdough starter be used in place of instant dry yeast? Any idea what the conversion would be?
We haven’t tested it but let us know if you do!
I had to put the dough immediately in the refrigerator before the first rise.
How do I proceed when wanting to bake the bread?
Hi BY, you can extend the 1st rise time by letting the dough rest in the refrigerator instead of at room temperature for up to 18 hours. Then, after refrigerating, let the dough sit at room temperature to warm and rise, about 4-6 hours. You want it to mostly double in size during this time. Do not extend these times further because the dough may begin to deflate.
Just made this bread and it has a wonderful flavor! I followed the instructions but it did turn out dense and a bit spongy. Baked it for 50 minutes, perhaps it could have stayed in the oven a bit longer? Sally, Is it supposed to be this dense and have a spongy texture vs. a lighter crumb. Regardless, I’d make it again but experiment with a bit more yeast and extend the 2nd rise to 1.5 hours. Any tips on improving the density and spongy texture, Sally? Thanks
Hi Linda, we’re so glad you enjoyed this bread! No-knead breads are inherently a tad denser than, say, sandwich bread, but if it seemed especially spongy then it’s possible it needed a few extra minutes in the oven. Be cautious to avoid over-handling too, which can pop all the air bubbles in the dough. Hope this helps for next time!
My first loaf of bread and it turned out way more than edible! Joke because I’m not known for being a good cook. It was very good and made me look good. I got compliments! My guy actually hoarded it; I only got one piece! Making another right now… for me.
Just trust the recipe! I made this in a Dutch oven. This is a super simple recipe, but gives wonderful results. The dough really is very sticky. I am so happy with the finished result. The bread has a crispy crust, but the inside is soft and the honey flavor is perfect! Another Sally win!
I’m a bit confused – this baked in a 9×5 pan, but is shaped into an 8×4 loaf? Is this to account for the second rise?
Correct, so it has room to rise.
Hi Sally!
Have you by chance tested this recipe with other sweetener options? Could I substitute molasses or maple syrup for the honey? I realize the flavor profile will be slightly different but just making sure these alternatives would otherwise work as well? I usually make my bread with honey but my youngest child is 7 months and is a bread lover. I am trying to avoid honey until he’s a little older. TIA.
Hi Christina, We have not tested it, but that swap should be fine. The bread will undoubtedly have different flavor.
Good afternoon Sally!!!
Sorry for using google translate to send this message.
haha
Thanks for sharing this wonderful recipe.
I prepared it here at home for a coffee with friends and your recipe is very, very praised!!!
As I’m a banana fan, I thought I’d add it to the recipe, have you tried it?
I’ll try this and if it works I’ll send it to you.
kisses
Hi Carmen, thank you so much for your sweet note! We haven’t tested adding banana to this recipe, it would require some testing to get right. Let us know if you try anything!
This recipe worked perfectly for me. The crust was crispy but the bread itself was a lovely texture with great flavor from the honey and oats. I used just 5 tablespoons honey instead of 6 and just a quarter teaspoon of cinnamon, which provided just a very light flavor. Took only 6 hours for the first ride (on a 70 degree day) and an hour for the second rise. The dough rose to at least as inch above the top of the pan. Will definitely make this again.
Can you make this using Gluten free bread flour.
Hi Mark, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Let us know if you give it a try!
Another great bread from Sally’s. My bake was nothing special, which is the point. I followed the recipe, and it turned out great. I just used a couple of slices for grilled cheese, and it was delicious. I love the low-effort, high-reward no-knead breads on this site.
Anyone have experience adding raisins and walnuts? We have made your No Knead Cranberry Walnut bread three times and devoured it! And would like to add raisins and walnuts to this bread.
Hi Felicity, a cup of add-ins like raisins and walnuts should work great here. Let us know what you try!
Incredibly delicious! I added 3/4 c. Raisins and 3/4 c walnuts. Wow! Makes delicious toast. Will definitely make again. I made it in a bread pan. Used organic bread flour.
Easy & tasty! Threw it together yesterday, let rise in the fridge 17 1/2 hours, then let rise on counter for ~5 hours before baking it this morning.
Instead of a 9″ x 5″ loaf pan, I baked it in a Dutch oven. (Midway through the baking, my oven had a power failure. I was able to get it working again, but ugh!). The bread is very good — slightly sweet due to the honey. I used Ceylon cinnamon in the dough and also mixed a little with sugar and oats to sprinkle on the bread before baking. Brushed dough lightly with water first – instead of an egg wash.
I tried out this recipe after seeing it on Instagram. I liked how the mix and leave part made it super easy.
I didn’t have bread flour handy but added 2 spoons of vital wheat gluten to do the trick. The dough was heavy which the recipe said and I patiently waited about 14 hours and it rose a little under double size. I shaped very slightly and put in a baking pan to rise again – that technically didn’t happen but felt it was ok.
I baked it for about 50 minutes because my oven is a little on the hot side. Baked beautifully. The smell was amazing and almost a bit misleading – gave me the feeling it was a sweet bread and basically it tasted like regular bread. Not a bad thing it just tricked my senses. It’s a very fended bread but was surprisingly fluffy on the inside for me. I saw the comments about adding egg white to the top to stick oats. I just dabbed my finger in water and put on the loaf and the oats stuck no problem so I avoided egg. I found the bread was missing a tiny bit of flavour maybe me. But as an oatmeal bread was tasty would try again because was basically no effort on my part but would like to see a way to make this less dense if I can. It toasted great – and I enjoyed this thoroughly with honey on the side.
I wanted to love this recipe and the seeded loaves and could not understand why some claimed it was dense and well not what they had hoped. I’m sad I’m one of those. Ithe breads turned out heavy and not having a wonderful crumb and above all they were very sourdough-ish over all. An expensive experiment indeed. I’m sorry to have to write this but These are bread recipes I will never make again.
I loved this recipe because it’s simple and makes wonderful toast!
Mine rose just above the pan on 2nd rise, but barely anything while baking. It was quite dense, almost banana bread like in appearance and texture. Not sure if no knead is for me. Tastes ok, but disappointed as I was hoping for sandwich slice bread.