No Knead Honey Oatmeal Bread

This No Knead Honey Oatmeal Bread is easy to make, and is as perfect for your holiday table as it is for making sandwiches. Baking bread from scratch has never been easier!

Sliced loaf of honey oatmeal bread.

This Honey Oat Bread Is Soft And Sweet!

Why buy bread from the store when you can make it yourself? Homemade No Knead Honey Oatmeal Bread tastes so much better than the processed loaves you’re used to. It has hints of sweetness, extra fiber and protein from the oats, and it’s SO soft.

Honey oat bread has many uses in this household. It makes a great breakfast with a little bit of butter, but it also makes a fabulous peanut butter and jelly sandwich that you can enjoy for lunch! This sweet oat bread works as a side dish at dinnertime, too, with meat, soups, stews, and more.

The bread-making process for no knead bread (or any bread recipe really) is a little bit lengthy, but it’s nothing you can’t handle, and you’ll love the results!

Two loaves of unbaked honey oat bread.

What is No Knead Bread?

As you may have guessed, no knead bread is bread that you can make and bake without kneading the dough. Shocker, right? Kneading bread dough usually stretches and develops the gluten, which both eliminates air pockets and gives the bread texture. However, in this recipe, the gluten will develop while the dough rises.

Note: No knead bread dough is typically a wetter than regular bread dough.

Slices of honey oat bread.

What You’ll Need

Let’s go over no knead bread ingredients – there are only 8 for you to gather!

  • Water: For boiling and dissolving the yeast in.
  • Butter: Cubed – you can use salted or unsalted, it doesn’t really matter.
  • Honey: To add sweet flavor to the bread.
  • Oats: Use old-fashioned (rolled) oats, not quick oats.
  • Salt: If you use salted butter, feel free to reduce the amount a little bit.
  • Yeast: You’ll need a couple packages of active dry yeast.
  • Egg: Let it come to room temperature.
  • Flour: I used all purpose flour, but you can use bread flour too.

How to Make No Knead Honey Oatmeal Bread

Honey oatmeal bread is great because you don’t have to knead it, as the name implies, and you also don’t need a bread machine to make it. You will want a stand mixer, though, to get started:

Boil Water: In a small saucepan bring 1 cup of the water to a boil. Stir in the butter, honey, oats, and salt and remove from the heat. Allow the mixture to cool until it reaches a temperature of 110°F – 120°F.

Cooked oatmeal in a pot.

Dissolve the Yeast: Heat the remaining water to a temperature of 110°F – 120°F. Pour the warm water into the bowl of your stand mixer fitted with the paddle attachment. Sprinkle the yeast on top and allow it to dissolve, about 5 minutes.

Form the Dough: Add the egg, the cooled oat mixture, and 2 cups of flour into the dissolved yeast and mix on low until combined. With the mixer still on low add in enough remaining flour until the dough forms a soft dough. It will hold together as a ball, but will be sticky. (I usually add about 4 1/2 cups flour total).

Coat a Large Bowl with Nonstick Spray: Place the dough in the bowl, cover it with a clean towel and place in a warm, draft-free place for 1 hour, or until the dough doubles in size.

Risen honey oat bread dough.

Divide the Dough and Let Rise: Coat 2 8×4- inch loaf pans with nonstick spray (and line with parchment paper if desired). Punch the dough down and divide it into 2 equal portions. Place the dough into the prepared loaf pans, cover with a towel and allow the dough to rise again for 30 – 40 minutes in a warm, draft-free place.

Bake and Let Cool: Preheat your oven to 375°F. Bake the bread for 35 – 45 minutes, or until golden brown. Remove the bread form the pans and allow to cool on a wire rack.

Loaf of baked honey oatmeal bread.

Tips for Success

Looking for tips and tricks so you can get the best results with your no knead bread?

  • Brush the Dough with Egg Wash: Do this before baking to get a nice, golden-brown color on the crust of the bread.
  • Stand Mixer vs Mixing By Hand: You don’t have to use a stand mixer – it’s definitely possible to mix the dough together with a spatula. It will take longer, but it’s doable.
  • Shape the Dough to the Pan Gently: You want to be firm, but don’t overwork the dough because that would defeat the purpose of not kneading it.

Serving Suggestions

You can serve this bread at room temperature, but I love to enjoy it warm from the oven or freshly toasted! Slather it with butter, peanut butter, jelly, jam, or whatever else you like to eat on your toast. Feel free to make sandwiches or serve it alongside your favorite soup/stew at dinnertime, too.

Baked loaf of no knead honey oatmeal bread.

How to Store Homemade Bread

Store in an airtight container at room temperature for up to 2 days for the best freshness.

Can I Freeze No Knead Bread?

Definitely! Freeze this oatmeal bread in an airtight container for up to 30 days.

Sliced and buttered honey oatmeal bread.
Print

No Knead Honey Oatmeal Bread

  • Author: Shelly
  • Prep Time Prep Time: 25 minutes
  • Cook Time Cook Time: 35 minutes
  • Total Time Total Time: 60 minutes + rise time
  • Yield Yield: makes 2 loaves 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This easy No Knead Honey Oatmeal Bread is slightly sweet, and perfectly chewy. It’s equally as fitting to serve it with dinner as it is to make sandwiches with!


Ingredients:

  • 2 cups water, divided
  • 5 tablespoons butter, cubed
  • 1/3 cup honey
  • 1 cup old-fashioned (rolled) oats
  • 1 tablespoon kosher salt
  • 2 (1/4 ounce) packages active dry yeast
  • 1 large egg, room temperature
  • 45 cups all purpose flour

Instructions

  1. In a small saucepan bring 1 cup of the water to a boil. Stir in the butter, honey, oats, and salt and remove from the heat. Allow the mixture to cool until it reaches a temperature of 110°F – 120°F.
  2. Heat the remaining water to a temperature of 110°F – 120°F. Pour the warm water into the bowl of your stand mixer fitted with the paddle attachment. Sprinkle the yeast on top and allow it to dissolve, about 5 minutes.
  3. Add the egg, the cooled oat mixture, and 2 cups of flour into the dissolved yeast and mix on low until combined. With the mixer still on low add in enough remaining flour until the dough forms a soft dough. It will hold together as a ball, but will be sticky. (I usually add about 4 1/2 cups flour total).
  4. Coat a large bowl with nonstick spray. Place the dough in the bowl, cover it with a clean towel and place in a warm, draft-free place for 1 hour, or until the dough doubles in size.
  5. Coat 2 8×4- inch loaf pans with nonstick spray (and line with parchment paper if desired). Punch the dough down and divide it into 2 equal portions. Place the dough into the prepared loaf pans, cover with a towel and allow the dough to rise again for 30 – 40 minutes in a warm, draft-free place.
  6. Preheat your oven to 375°F. Bake the bread for 35 – 45 minutes, or until golden brown.
  7. Remove the bread form the pans and allow to cool on a wire rack.
  8. Serve warm or at room temperature.

Notes:

Store airtight at room temperature for up to 2 days for best freshness.

Freeze airtight for up to 30 days.

Keywords:: no knead bread, oatmeal bread, homemade bread

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No knead honey oatmeal bread Pinterest image.

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Lisa Bailey
May 8, 2021 11:43 pm

Hi Shelly! Can you substitute whole wheat flour in this recipe without issue?

Anne MacGregor
May 4, 2021 4:19 pm

I don’t have a stand mixer (and I like kneading). Can I make this by hand with kneading/mixing by hand?

Karen
May 2, 2021 5:54 pm

Can you use wheat flour?

Ale
April 30, 2021 8:49 pm

I loved this recipe. Turns out exactly as you described. My new favorite. Thank you Shelly.

Cindy
April 28, 2021 9:04 am

How do you adjust for instant yeast?

Karen
April 28, 2021 8:46 am

Do you think this could be made with gluten free flour?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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