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. Do you have any good beer bread recipes? I made one last night and it kinda flopped 🙁 I’ve made a ton of your recipes and they always turn out amazingly so I’d love to see one for beer bread!

    1. Hi Chelsea! No, I don’t have any beer bread recipes. 🙁

  2. im getting ready to study yeast breads when fall quarter resumes at school in a couple of weeks, this is definately going to be one i make for the pastry shop we run. of course i ll make it before i even go back too!!!

    1. Let me know how you like it Lynn! I love this bread so much.

  3. I am making this bread for the third time and am so excited to wake up tomorrow to finish baking this treat. And in response to another commenter above, I have successfully made this bread with all whole wheat flour and have had no issues.

    1. Kirsten, I’m so happy you’re enjoying this homemade bread. It’s truly one of my favorites! Thank you about the WW flour, too.

      1. well, i did some research of my own and it seems that an alcohol flavor is due to over-proofing. so i am going to give this bread one more chance. i am going to make it one more time but this time, i’m not going to let it rise for 12 hours as it seems that is far too long for my liking. so instead i will just let it rise a few hours and see how it turns out. hopefully it will turn out better this time around. fourth times the charm lol

      2. Kirsten – I actually just did the research as well. And even though I didn’t have an alcohol taste at all – proofing is definitely the culprit. Let me know how it turns out for you. Eager to hear. Thanks so much!

    2. Omg fourth time is definitely the charm lol instead of letting it rise for 12 hours, I let it rise for 3. The dough doubled in size so,3 hours was plenty of time. For the second rise, I followed your advice and used the oven but instead of letting it rise for 1-3 hrs, I let it rise for 15 minutes which again was plenty of time. Even in that short amount of time, the dough had risen above the loaf pan. Then I baked the bread exactly as noted in your dirctions. The bread came out amazingly. Made me remember why I fell in love with this bread in the first place. Sooooo good! I’ll just have to make a mental note as to what I did this time around so It comes out this good every time. Just goes to show that when it comes to homemade bread, you really have to play it by ear.

  4. 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.

  5. No-knead breads are all I can make these days with arthritic shoulders but nothing to be sad about after reading this wonderful recipe! Hoping I can try it soon. QUESTION: You have it rise for 12 hours at 70 degrees. But I live in the desert. 🙂 How long would it take to rise at 80 degrees? Would this be okay? Thanks a zillion.

    1. I would say 9-10 hours instead.

  6. Hi Sally

    My question is not exactly in reference to this recipe
    But wanted to know if you have any go to recipes for ordinary regular homemade white sandwich bread ???


    – Rupa

    1. I do not at this time.

  7. also in this recipe you have mentioned instant active dry yeast
    But in the store they sell them as 2 different things
    Instant is one version and Active dry is another one
    Which one to use for this recipe ???
    Sorry i am just learning about yeasts etc

    1. I know this is a reply coming pretty late, but I’ve wondered about this as well. In this recipe, either works.
      I used active dry and I may have let the rises go a little longer just because of life with 5 year old, but didn’t have any problem with rising – in fact had too much rise as my loaf pan was a little smaller than called for, though the bread turned out great.
      Generally, an active dry should be activated in water with a bit of sugar before using instead of throwing in with the dry ingredients like an instant, but I’ve had a lot of luck using active dry in no knead breads with long rises in the dry ingredients. If you have a short rise bread that calls for instant, just activate the yeast first to make sure it’s ready to go.

      1. Hi Lauren…..when you used active dry yeast, how many hours did it take to rise? I did it overnight and at 14 hours still has not doubled. Afraid it is ruined.

  8. I think something went wrong. My dough can not be shaped after the first rising even after adding 1/2 cup more flour. It can be poured. Ugh.

  9. Can’t wait to make this to have with our Easter Brunch this weekend! When you specified which rack to bake this on, are you speaking of a gas oven or a electric oven, I’ve had both and it makes a huge difference!

    Thank you!

    1. Electric – sorry about that! Enjoy.

  10. i’m abaking daddict and new to your blog and every single recipe looks amazing so far tried the crispy quinoa yesterday and will try the whole wheat pizza tonight, i cant wait to try this recipe and all the other great recipes.

    I am so in love with your blog. thanks for the great effort

  11. Margaret Anne @ Natural Chow says:

    Okay, where can I get those plates? I have been in love with them for months, but I haven’t the faintest idea of where to look for them. Do tell! Thanks Sally! This honey oat bread looks ah-mazing and I cannot wait to try it this week.

    1. Hi Margaret. I got them from Anthropologie last year. I am unsure if they are still available though!

  12. hi! i’m gluten free and was wondering what to use for the white bread flour? would all purpose gluten free blend work?

    1. I’m really unsure– I don’t recommend this recipe for turning into gluten free.

  13. Are there other options for the white bread flour? I would like to use wholewheat four or something of the sort.
    Can you make this whithout the crust?

    Love ya

  14. Would you please post a recipe for whole wheat bread as well! Planning to bake this bread tonight. Let’s see how it goes! Have never done it before! 

  15. Sally no matter what I do I can’t make a bread it’s always hard and the inside is cooked but doesn’t spring back like it’s supposed to 🙁 please help

  16. 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.

    1. Haha – this is too funny, Jennifer! I’m thrilled that he enjoyed this recipe!

  17. 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.

  18. Do you have to use bread flour or is all purpose ok?

  19. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally