No-Knead Homemade Honey Oat Bread

My favorite homemade bread is chewy, soft, and covered in cinnamon sugar. No kneading required!

slices of no-knead honey oat bread on a white plate

 I am so excited about this bread! For many reasons.

1) There’s no kneading involved at all. 2) It is so chewy, so soft, and so fluffy. 3) It has a cinnamon-sugar crusted crust on top. 4) And this bread makes one heck of a peanut butter and jelly sandwich, tastes wonderful out of the toaster with melty butter, and creates the best slightly sweet grilled cheese sandwich I’ve ever had.

slices of no-knead honey oat bread on a white plate

This homemade bread is not hard to make. It is just involved, which shouldn’t scare you! It’s timely and has a few steps, but as long as you read through the whole recipe before starting and follow each step, you’re guaranteed it will be a simple success. Plus, the smell and taste of homemade bread is unparalleled to anything you could ever buy at a store.

slices of no-knead honey oat bread on a white plate

This is truly an easy bread to make, especially if you fear yeast breads. There is no hand-shaping, no kneading, no mixer, and the preparation is a cinch. Minimum, cheap ingredients and straight-forward instructions. Trust me, you have to try this. The results are incredible for the minimum effort made. The texture? Fluffy as can be. The crust? Hearty and crunchy on the edges (perfection in my mind!). The interior is soft and sweet, but not overly so. I love that the dough is only sweetened with honey.

slices of no-knead honey oat bread on a white serving plate

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slices of no-knead honey oat bread on a white serving plate

No-Knead Honey Oat Bread

  • Author: Sally
  • Prep Time: 15 hours, 15 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 16 hours, 30 minutes
  • Yield: 1 large loaf; 10-12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Homemade bread can be difficult to master, but it doesn’t have to be. This is my favorite easy no-knead recipe for making bread at home. No bread maker required.



  • 2 and 3/4 cups bread flour (spoon & leveled), plus 1/2 cup extra as needed in step 3
  • 1 cup old-fashioned whole rolled oats (or quick oats)
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons salt
  • 1 and 1/4 teaspoons instant active dry yeast
  • 1/2 cup honey
  • 2 Tablespoons vegetable oil
  • 1 and 1/2 cups + 1 Tablespoon cold water


  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon granulated sugar


  1. In a large bowl, toss together the bread flour, oats, cinnamon, salt, and yeast. Set aside. In a small bowl, whisk the honey and oil together. Add the cold water. Add the wet ingredients to the dry ingredients, stirring with a wooden spoon. Scrape down the sides as needed with a rubber spatula. If the dough seems stiff, add more cold water (1 Tablespoon at a time) until the dough is soft again. The dough should not be dry because the oats will soak up moisture. It will look a bit slick on top.
  2. Spray the top of the dough with nonstick spray or lightly coat with oil. Cover the dough tightly with plastic wrap and allow to rise at cool room temperature (about 70F degrees) for 12 hours. I allowed it to rise overnight.
  3. Grease a 9×5 loaf pan. Set aside. The dough will have risen quite a bit after 12 hours. Using a wooden spoon or rubber spatula, stir in enough more bread flour to yield a hard-to-stir consistency – I used 1/3 – 1/2 cup more bread flour. Coat your spatula with non-stick spray and fold the dough in towards the center all the way around. Place the dough into prepared loaf pan. Brush the top of the bread with oil or nonstick spray and smooth out the surface. Using a sharp knife coated in oil or nonstick spray, slash a 1/2 inch cut into the center of the top of the loaf. Cover the pan with non-stick spray coated plastic wrap and allow to rise for 1-3 hours in a slightly warm environment.
  4. For the topping: The dough is ready after it has risen about 1/4 inch above the pan’s edges. Remove the plastic wrap and sprinkle the top of the loaf with cinnamon and sugar.
  5. Adjust the oven rack to the lower third position. Preheat to 375°F (191°C).
  6. Bake the bread on the lower rack for 35 minutes. Remove from the oven and cover with foil. Continue to bake the bread for another 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan, placed on a wire rack, for about 15 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before slicing. Serve cool or toasted. Bread stays fresh at room temperature, covered, for 3 days. Bread freezes well for up to 2 months.


  1. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: no knead bread, honey oat bread


Comments are closed.

  1. the baking cup - carolina says:

    Hi Sally! I wonder if you could use whole wheat flour instead? Beautiful bread 🙂

    1. Hi Carolina! You must use bread flour. However, you could sub 1 cup whole wheat flour for 1 cup of bread flour.

  2. This is my first time using yeast in a recipe, but this bread looked so delicious in your pictures that I had to try it! I didn’t realize until the second rise that my loaf pan is 8×4, not 9×5! By the time I checked on it, it was overflowing out of the pan. I cut off the dough hanging off the sides of the pan, and then I sprinkled it with the cinnamon sugar. The hard part was already done, so I figured I might as well try to bake it in the smaller pan and popped it in the oven. It’s baking right now! I hope the temperature settings and times aren’t going to be much different. My apartment is already smelling fabulous from the bread! No matter how this bread turns out this round, I can tell this recipe is a keeper. It was so easy to make, even with the yeast! Thanks for a fabulous recipe!

    1. Hi Nancy! Yes, even that slight pan size difference will have a huge effect on the bread! I’m glad you fixed it before it was a huge issue, though. I love the way it makes my kitchen smell too – I can even smell it hours after its baked in our apartment hallway! Hope you enjoy. Thanks so much!

      1. Thanks Sally! It still turned out fabulous! It’s cooling right now, and I’m impatiently trying to wait for it to finish cooling before i cut myself a slice. I’ve never met my neighbors in my apartment, but they knocked on my door to ask what I was making –> the power of baking bread.

  3. Jennifer Hughes says:

    I made a couple loaves of honey wheat bread from another site after we finished off our loaf of this delicious honey oat bread.
    About the new loaves my husband said “yeah, it’s good but not like that other yummy bread you made” referring to this recipe from Sally.
    I assured him that I would indeed be making another loaf of this one too.

  4. I just made this bread, and it was delicious! My husband even said it was one of the best breads he’s ever tasted — he ate a slice plain, and he’s not even normally a huge fan of bread.

    For those wondering about instant vs. active dry (not instant) yeast, I used Fleischmann’s active dry yeast that comes in a packet. I didn’t realize until I had put the yeast in the batter that it actually says on the packet: “Not recommended for recipes that call for instant yeast,” so I was afraid it wouldn’t work. However, I carried on and did not change anything about the recipe. I did not activate the yeast as per package directions, either, and I didn’t modify the times to rise.

    It did rise a little too much when I put it in the warmed oven, but I just took it out, trimmed the excess that had flowed over the edges, and stuck the loaf in the oven. No modifications to baking time (maybe slightly less than listed here) and it came out perfectly.

    I didn’t use cinnamon sugar on top — instead, I sprinkled a bunch of the oats over the top of the bread. It looked really cute and tasted good.

  5. Michelle Thompson says:

    Thanks for this recipe, Sally! This bread has become an absolute staple in our house. It’s actually replace my Grammas old honey-oat bread recipe that I used to make.
    My husband and kids absolutely love it and eat it as toast all the time. I do a mix of King Arthur all-purpose and whole-wheat flour. Also, my hubby asked me to try this recipe with raisins mixed in-and it was awesome!!
    I added 1c raisins into the dry ingredients.

  6. Hello! I’m curious if you think I could leave this to rise in the fridge for longer than 12 hours like I do with your artisan bread. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rachel, This dough should be just fine left in the refrigerator for a little longer, but I wouldn’t go past 18 hours. Happy baking!

  7. Delicious. Next day, still delicious. Slightly sweet so a breakfast or lunch treat without being sugary. I had a burnt edge on one top side, so not sure what to do about that for next time, but still delicious.

  8. hi sally
    i really love yr recipes and my favourites to bake are yr chocolate cake, red velvet and homemade artisan bread.
    i want to ask you smthg, is it okay if i substitude the bread flour with all purpose flour?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Hannah, bread flour really is best here. You could try 1/2 bread flour, 1/2 all purpose flour in a pinch, but the bread won’t be as soft. Thank you for making and trusting so many of our recipes!

  9. Am considering making this, but wondering what the bread would taste like if I omitted the coating on top? Not a huge sweet bread fan…

    1. Michelle @ Sally's Baking Addiction says:

      Hi Stella, you can definitely leave off the sweet coating.

  10. Hi Sally! Do you think I could replace some of the bread flour with oat flour for a healthier bread? ❤

    1. Trina @ Sally's Baking Addiction says:

      Hi Rica! We haven’t tested oat flour in this recipe. It may yield a drier texture. Let us know if you give it a try!

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