Why You’ll Love No‑Knead Honey Oat Bread Recipe

You’ll love this recipe because:

It’s incredibly easy to make — minimal hands‑on work and no kneading required.
The combination of oats and honey gives the bread a pleasant chew and a subtle sweet flavor without being dessert‑level sweet.
It’s versatile — perfect toasted with butter, used for a sweet grilled cheese, or as part of your breakfast spread.
It uses everyday ingredients and simple techniques, so it’s approachable even if you’re new to bread‑making.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bread flour (most of it)
old‑fashioned whole oats (or quick oats)
instant or active dry yeast
salt
ground cinnamon
water (room temperature or cool)
honey
vegetable oil (or other neutral‑tasting oil)

Directions

In a large ungreased bowl, whisk together most of the bread flour, the oats, the yeast, salt, and cinnamon. In a medium bowl or large measuring cup, whisk together the water, honey, and oil. Pour the wet mixture into the dry mixture and gently stir until combined. The dough will be heavy and very wet/sticky. Do not overwork the dough.
Cover the dough tightly with plastic wrap or foil and let it rise at room temperature for 12–18 hours until it almost doubles in size (it will rise more outwards than upwards).
Grease a 9 × 5‑inch loaf pan.
After the first rise, gently fold in the remaining flour. Turn the dough out onto a lightly floured surface and using lightly floured hands, form it into a rough loaf shape (about 8 × 4 inches). Place into the greased loaf pan and score the top with a sharp knife about ½ inch deep.
Cover the loaf loosely and let it rise for about 1 hour (or until it rises slightly above the rim of the pan). Preheat the oven to 375 °F (191 °C) toward the end of this rise.
Bake the loaf for 50–60 minutes. After about 30 minutes, tent the top with foil if the crust is getting too dark. To test for doneness, tap the bottom of the loaf — it should sound hollow. A thermometer should read about 195 °F (90 °C) in the center.
Remove the loaf from the oven and let it cool in the pan on a wire rack for at least 15 minutes before slicing. You may let it cool completely if you prefer.

Servings and timing

Yield: 1 loaf
Prep time: ~13 hours 20 minutes (including the long first rise)
Cook time: ~55 minutes
Total time: ~14 hours 30 minutes

Variations

Use up to 1 cup (≈130 g) of whole wheat flour in place of an equal amount of bread flour for a heartier loaf (the texture will be a bit denser).
If you want a topping, after the second rise brush the top with egg white mixed with 1 Tbsp water and sprinkle about 2 Tbsp oats. Note this makes the loaf no longer egg‑free.
Instead of topping with oats, you could also sprinkle cinnamon‑sugar (1 Tbsp granulated sugar + 1/8 tsp cinnamon) on top right before baking.
For a different shape you could use a Dutch oven method: shape the dough into a ball, score an X on top, preheat a pot with lid to 425 °F (218 °C), bake covered for ~30 min then uncovered for ~10–12 min.
If you prefer less sweet bread, you could reduce the honey slightly or omit the cinnamon.

Storage/Reheating

Store leftover bread at room temperature, wrapped or in a bread box, for up to 3 days.
Alternatively, refrigerate for up to 10 days.
To freeze: After baking and cooling completely, wrap the loaf tightly and freeze for up to 3 months. Thaw at room temperature before slicing.
For reheating: Slice and toast or warm slices in the oven at low temperature (e.g., 300 °F / 150 °C for ~10 minutes) until warmed through; this brings back the crust crispness and restores softness inside.

FAQs

What type of flour should I use?

For the best chewy texture and structure, bread flour is recommended. All‑purpose flour will also work but the bread may be less “bread‑like” in texture. You may substitute up to 1 cup of the bread flour with whole wheat flour, though the loaf will be denser.

Can I use quick oats or instant oats?

Yes — the recipe uses whole old‑fashioned oats or quick oats. Instant oats are not recommended because they absorb differently and can affect texture.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast with no changes to the recipe. Just note that your rise time for the first (and perhaps second) rise may be slightly longer.

Why is it called “no‑knead”?

Because once you mix the dough you leave it to rise without doing any kneading. The dough is quite wet/sticky and most of the structure builds during the long soak/rise rather than manual kneading.

My dough didn’t rise much overnight — what went wrong?

Room temperature matters. If your kitchen is too cool, rise can be very slow. Make sure your water is at room temperature (~70 °F / 21 °C) or slightly cool. If rise is too slow, you can extend the first rise time (or even place in the fridge and then warm up and finish rising).

How do I know when the bread is done baking?

Tap the bottom of the loaf — if it sounds hollow, it’s likely done. You can also insert an instant‑read thermometer into the center: around 195 °F (90 °C) indicates doneness.

Can I bake this free‑form without a loaf pan?

No — the recipe as written requires the loaf pan to help hold the shape. The dough is very wet and loose, so it won’t hold shape well without support.

Can I top the loaf with oats or seeds?

Yes. After the second rise, you can brush the top with an egg white + water and sprinkle oats or use a cinnamon‑sugar topping. Just note: using egg white means the loaf is no longer egg‑free.

Can I shorten the rising time?

The long first rise (~12‑18 hours) is what gives this bread its flavor and airy structure. If you shorten it, you’ll likely end up with a denser loaf with less flavor. For best results follow the full timing.

How should I store this bread to keep it fresh?

Store at room temperature, covered, for up to 3 days. For longer storage freeze the fully cooled loaf wrapped tightly; thaw before slicing. Reheat slices by toasting or gently warming in the oven for best texture.

Conclusion

This no‑knead honey oat bread is a fantastic choice whether you’re new to yeast baking or just want a loavesome bread with minimal effort. The combination of oats, honey, and a long rise produces a loaf with personality — chewy, slightly sweet, and very satisfying. Make it ahead, let it rise while you go about your day, and enjoy the reward of slicing into a warm, homemade loaf.