No-knead honey oat loaf is the lazy baker's miracle — stir flour, oats, honey, and ice water together, then let time and yeast do every bit of the work overnight. The crumb comes out tender and custardy with a faint sweetness, and your hands stay clean.
There’s nothing quite like the aroma of freshly baked bread filling your home, and this No-Knead Honey Oat Loaf makes it incredibly simple to achieve. This recipe produces a wonderfully fragrant, slightly dense, and pleasantly sweet loaf with a hearty texture from the toasted oats. It’s a stir-together, hands-off dough that develops its flavor overnight. The result is a versatile bread that’s absolutely perfect for morning toast slathered with butter or for building the ultimate veggie sandwich. Get ready to impress yourself with this foolproof recipe!
Ingredients
• 1 cup / 100g (3.5 oz) quick-cooking oats (not instant), divided
• 3½ cups / 420g (14.8 oz) unbleached bread flour or all-purpose flour, plus more as necessary, divided
• 1½ tsp / 9g (0.32 oz) salt
• 1 tsp / 3g rapid-rising, instant, or bread machine yeast
• 6 Tbs / 126g (4.4 oz) honey
• ½ cup / 120ml vegetable oil, plus more for brushing and oiling
• 1½ cups / 360ml (12.2 fl oz) ice water
Instructions
1. Spread ¾ cup (75g / 2.65 oz) of the oats on a microwave-safe plate. Microwave on high for 1½ to 2 minutes, stopping to stir every 30 seconds, until the oats are fragrant and lightly toasted. Set aside to cool completely.2. In a large bowl, whisk together 3¼ cups (390g / 13.8 oz) of the flour, the salt, yeast, and the cooled toasted oats. In a separate measuring cup, combine the ice water, honey, and oil. Pour the wet into the dry and stir vigorously until a slightly stiff dough forms. If the dough seems too wet, stir in a little extra flour, one tablespoon at a time.3. Brush the top of the dough with oil, cover the bowl tightly with plastic wrap, and let it rise at room temperature for 8 to 12 hours for its first rise.4. After the first rise, vigorously stir the dough down, scraping the sides of the bowl. Stir in the remaining ¼ cup (30g / 1.06 oz) of flour. The dough should be stiff but still stirrable; add more flour if it feels too soft.5. Generously oil a 9- × 5-inch loaf pan. Transfer the dough to the pan and smooth the surface with a spatula or well-oiled fingertips. Press the remaining ¼ cup (25g / 0.88 oz) of raw oats onto the top of the loaf. Cover the pan with plastic wrap that has been oiled on the side facing the dough.6. Let the dough rise for 1¼ to 2½ hours at room temperature for its second rise. For a faster rise, you can place the pan in a turned-off microwave with a cup of boiling water for 45 to 90 minutes.7. Preheat your oven to 375°F / 190°C. Remove the plastic wrap and bake the loaf for 30 to 35 minutes, until the top is a deep golden brown.8. Loosely cover the loaf with aluminum foil to prevent over-browning and bake for another 25 to 30 minutes. The bread is done when a skewer inserted into the center comes out with just a few moist crumbs attached. For perfect results, bake for 5 more minutes to ensure it’s cooked through.9. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
Nutritional Information
• Nutrition Information
• Per slice (1/16th of loaf)
• Calories: 179
• Protein: 6 g
• Total Fat: 5 g
• Saturated Fat
• Carbohydrates: 29 g
• Cholesterol: 0 mg
• Sodium: 255 mg
• Fiber: 2 g
• Sugar: 7 g
Pro Tips
• For a chewier, more structured loaf, use bread flour. For a slightly softer, more tender crumb, all-purpose flour works beautifully.
• The most accurate way to check for doneness is with an instant-read thermometer. The internal temperature of the bread should be between 190°F and 200°F (88°C to 93°C).
• Store the cooled loaf in a bread bag or wrapped in plastic at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.
• Don’t skip toasting the oats! This simple step deepens their nutty flavor and adds a wonderful aromatic quality to the finished bread.
FAQ
Q: Can I make this honey oat loaf vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the 6 tablespoons (90 ml / 3 fl oz) of honey with an equal amount of maple syrup or agave nectar. The rest of the ingredients are already plant-based, making this a simple and delicious vegan bread option.
Q: Is this vegetarian oat bread a good source of protein
A: This honey oat loaf provides a good amount of plant-based protein, with approximately 6 grams (0.21 oz / 6 g) per slice. The combination of bread flour and oats contributes to its protein content, making it a hearty and satisfying choice for toast or a veggie-packed sandwich.
Q: What are the best vegetarian pairings for this honey oat bread
A: This versatile loaf is perfect for a variety of vegetarian meals. Try it toasted with avocado and seasoning, as the base for a hearty hummus and roasted vegetable sandwich, or alongside a warm bowl of lentil soup. Its slightly sweet flavor also pairs wonderfully with nut butters and jam for a quick breakfast.
Q: How should I store this homemade vegetarian bread to keep it fresh
A: To maintain freshness, store the completely cooled loaf in a bread bag or wrapped securely at room temperature for up to 3 days. For longer-term storage, slice the loaf first and freeze it in a freezer-safe bag for up to 3 months. You can then toast individual slices directly from the freezer as needed.
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No-Knead Honey Oat Loaf
Ingredients
Method
- Spread ¾ cup (75g / 2.65 oz) of the oats on a microwave-safe plate. Microwave on high for 1½ to 2 minutes, stopping to stir every 30 seconds, until the oats are fragrant and lightly toasted.
- Set aside to cool completely. 2.
- In a large bowl, whisk together 3¼ cups (390g / 13.8 oz) of the flour, the salt, yeast, and the cooled toasted oats.
- In a separate measuring cup, combine the ice water, honey, and oil.
- Pour the wet into the dry and stir vigorously until a slightly stiff dough forms. If the dough seems too wet, stir in a little extra flour, one tablespoon at a time. 3.
- Brush the top of the dough with oil, cover the bowl tightly with plastic wrap, and let it rise at room temperature for 8 to 12 hours for its first rise. 4.
- After the first rise, vigorously stir the dough down, scraping the sides of the bowl.
- Stir in the remaining ¼ cup (30g / 1.06 oz) of flour. The dough should be stiff but still stirrable; add more flour if it feels too soft. 5. Generously oil a 9- × 5-inch loaf pan.
- Transfer the dough to the pan and smooth the surface with a spatula or well-oiled fingertips. Press the remaining ¼ cup (25g / 0.88 oz) of raw oats onto the top of the loaf.
- Cover the pan with plastic wrap that has been oiled on the side facing the dough. 6.
- Let the dough rise for 1¼ to 2½ hours at room temperature for its second rise. For a faster rise, you can place the pan in a turned-off microwave with a cup of boiling water for 45 to 90 minutes. 7.
- Preheat your oven to 375°F / 190°C.
- Remove the plastic wrap and bake the loaf for 30 to 35 minutes, until the top is a deep golden brown. 8. Loosely cover the loaf with aluminum foil to prevent over-browning and bake for another 25 to 30 minutes. The bread is done when a skewer inserted into the center comes out with just a few moist crumbs attached. For perfect results, bake for 5 more minutes to ensure it's cooked through. 9.
- Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
- Don't skip toasting the oats! This simple step deepens their nutty flavor and adds a wonderful aromatic quality to the finished bread.
