This no knead artisan bread is made with sweet honey and delicious oats! No overnight rising, no kneading, soft and fluffy on the inside with the perfect crispy crust. Follow my Pro Tips to make the perfect loaf at home!
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Honey Oat is one of my favourite no knead bread variations – hands down! It’s just a little bit sweet with delicious fibre-filled oats, and it’s so hearty and filling. We love to use this slightly sweet artisan bread for sandwiches, but it’s also delicious alongside soups, stews and chili! You’re going to LOVE it!
If you’ve never made homemade bread before this no knead bread is the perfect recipe to start with! I’ve already shared my favourite Quick and Easy No Knead Crusty Bread with you before, along with this Quick and Easy Whole Wheat Artisan Bread that we absolutely LOVE. If you want to make your own crusty bread at home, just follow my pro tips below! 
No Knead Artisan Bread Baking Tips
Pro tip#1: Preheat your Dutch Oven Preheat your pot before baking for a loaf that’s fluffy and soft on the inside and has the perfect crispy crust. This bread is baked in an oven-safe Dutch Oven pot which traps in steam, making the crust of the loaf extra crispy. Pre-heating the pot before baking helps make the crust even more crispy and golden brown! If you’re looking for a great Dutch Oven pot, I will tell you that it’s one of the best investments you can ever make for your kitchen. Mine is a total beauty from Le Creuset (affiliate link) and I use it at least weekly throughout the entire year for soups, stews, sauces, curries, and of course for baking bread (if you want my original Dutch Oven Crusty Bread recipe, find it HERE!). A pot like this one is definitely a financial investment for your kitchen, but considering how much I use mine and considering its high quality, it’s definitely a worthy investment. I’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron (both affiliate links) if you’re looking for something a little less expensive but still high quality that will work just as well.
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Pro Tip #2: Stir, but don’t knead! Working this dough as little as possible will create a loaf that’s got a shaggy exterior and an interior with lots of bubbles. If you shape the loaf a little bit more with your hands and roll it around into a tighter ball, the interior will be softer and the outside will be smoother with fewer cracks. Both techniques work well and it’s up to your personal preference! Kneading BEFORE the first rise is NOT necessary, and kneading AFTER the first rise can actually cause the loaf to become dense and flat as it bakes, which nobody wants!
Pro Tip #3: Shape your loaf firmly but gently and dust the top of the loaf with flour. Creating a round shape will help the loaf bake evenly and dusting the top with flour will create that gorgeous, bakery-style appearance that everyone loves! Working this dough as little as possible will create a loaf that’s got a shaggy exterior and an interior with LOTS of bubbles. If you shape the loaf a little bit more with your hands and roll it around into a tighter ball, the interior will be softer and the outside will be smoother with fewer cracks. Both techniques work well – it’s up to your personal preference!
Looking for even more delicious bread recipes? You’ll love this Best Ever Cinnamon Raisin Bread, or this No Knead Jalapeno Cheese Artisan Bread!
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I hope you love this honey oat no knead artisan bread as much as we do! Let me know in the comments below, what’s your favourite homemade bread recipe? I’d love to know!!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious bread recipes? You’ll LOVE these:
- Garlic Butter Dinner Rolls
- Healthier Cornbread
- Pumpkin Cornbread Muffins
- Easy No Knead Artisan Bread
- Easy No Knead Cinnamon Raisin Artisan Bread
- No Knead Honey Cranberry Walnut Artisan Bread
- Best Ever Easy White Sandwich Bread
LOOKING FOR MORE BREAD BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Homemade Bread!
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Honey Oat No Knead Artisan Bread
Recipe: Ingredients
- 3 3/4 cups all purpose flour
- 1 cup oats
- 2 1/4 teaspoons active dry yeast instant or rapid rise yeast also works
- 1 1/2 teaspoons salt
- 2 tablespoons honey
- 2 cups warm water just above room temperature
- more flour for shaping the loaf
Recipe: Instructions
- Start with a large bowl and a wooden spoon, and add your flour and oats to the bowl, and stir them together.
- Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt from mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Measure the water. Make sure the water is just above room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir to combine.
- Pour the honey/water mixture in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
- Stir until all the flour is moistened. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
- Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for about 1 and a half hours.
- After the dough has risen, preheat your oven to 425 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black on the inside, set your oven to 400 degrees Fahrenheit instead of 425.
- Place a piece of parchment paper on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of strange and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don't worry if it still looks a little rough in places. This lends to the rustic look of this loaf.
- Once you have it shaped, the dough needs to undergo a short second rise. The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don't worry if it deflates a bit. This bread dough is pretty forgiving.
- Sprinkle a little bit of flour over the top, along with some oats, and loosely cover it with a clean kitchen towel. The flour you sprinkle on top also prevents the towel from sticking to the dough so when you take it off at the end of the rise, it doesn't disturb the dough and wreck the rustic shape you've created. Let the dough rise for about 30 minutes. Your oven will also be preheating during this time (and so will your pot).
- Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don't open the oven during this time, and certainly don't take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.
- After 30 minutes have passed, remove the lid from the pot and continue baking for another 10 minutes. After the 10 minutes have passed, remove the pot with bread from the oven and place the bread on a wire rack to cool. You'll probably hear the loaf crackling as it cools - this is normal.
- If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.
Recipe: Notes
No Knead Bread Troubleshooting Tips:
- If your dough seems too fluid after the first rise, simply add 1/3 cup of flour to the top of the dough and mix it in, shaping the loaf into a round shape to rise again while the oven pre-heats.
- If your loaf falls or flattens during the second rise, simply re-shape before baking into as tight a ball as possible (creating surface tension should prevent the dough from falling).
- Add 1 tablespoon of Vital Wheat Gluten to the dough with the flour to create a very voluminous dough that rises beautifully every single time and isn't too dense.
- If the bottom crust of your bread burns or becomes too hard or tough, it's likely that the bottom burner of your oven is too hot OR you're using a pot that's black on the inside (these conduct heat more efficiently than one that's a light colour on the inside). Try lowering your oven temperature by 25 degrees, using the convection setting, or using a different pot that's light in colour on the inside.
- Use an oven thermometer to make sure your oven temperature is correct. If your oven runs hot, lower the temperature of your oven by 25 degrees to be sure you don't burn the bread.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My first attempt in making homemade bread. It came out perfect. I added 1/4 cup pumpkin seeds.
I didn’t use a Dutch oven,
Oddly. Enough I used an old fashion black roasting pan, worked just as good.
Very delicious,thanks.
Thank you Sandra!! Happy it turned out perfectly!🙂
Was your roaster like the enamelled ones with the little white spots? I was wondering if I could sub for Dutch oven.
I used one of those for years making this bread and it worked great! I’d recommend lowering the temperatude by 20-25 degrees since these types of roasters are dark in colour and conduct heat very well! Happy baking! ☺️
Could I use self rising flour for this?
No, you need all purpose flour.
I just mixed all the ingredients and my dough is like a thick pancake batter. I am wondering if I should add just a bit more flour before setting it aside to rise.
If the dough is fluid then yes, definitely add some more flour, about 1/4 cup at a time or less just until a sticky dough forms.
Yeast is in short supply during Covid. Your other recipes use 1/2 tsp and require a 12-18 hour first rise.
Will that technique work with this recipe too?
I’m on a roll with your bread recipes and want to try every one!
Yes it will!! Just follow this recipe changing only the amount of yeast and let it rise for 12-18 hours like the other recipes indicate. Then bake as directed! Enjoy! 🙂
Hi, can I use quick oats for this?
Yes, definitely!
My bread turned out a bit flat and didn’t seem to cook all the way. The dough was very sticky when I took it from the bowl to the parchment paper. Also I didn’t use Saran Wrap to cover the bowl I just put a towel over it – does that matter?
This is my first stab at making bread, so any tips on what I could have done would be great!
As the rise is quite a short one, the Saran Wrap helps a bit. However, there are several things you could try and I recommend reading the recipe notes (at the bottom of the recipe card) for all of my troubleshooting tips and tricks. Happy baking ☺️
Can you make the dough the night before? I know it’s not called for, but to help with time I was wondering if it was possible.
Thanks 😊
Yes, you can, just make sure you leave it in the fridge overnight. Happy baking ☺️
I made your whole wheat no-knead bread in an enamelled cast iron Dutch oven, followed the recipe exactly, and it looked perfect, except the bottom crust was too tough to chew, even hard to slice through. Any idea what went wrong?
There are several things you could try and I recommend reading the recipe notes (at the bottom of the recipe card) for all of my troubleshooting tips and tricks. Happy baking ☺️
Why do so many bread recipes say stir with a wooden spoon? Does it have to be wood and if so why?
Not really, you may use a sturdy spatula although a wooden spoon is a good, sturdy utensil for bread making. Happy baking!☺️
How long is the second rise
As the recipe says, 30 minutes. Happy baking! ☺️
Which oats are best for this recipe? Quick oats, old fashioned, steel cut? Does it matter?
I’d recommend quick or old fashioned.
The parchment paper stuck to my bread!!! Suggestions!
As the recipe says, you should add a generous dusting of flour to your parchment paper before putting the bread on it! Happy baking!☺️
Can I use a 3 quart Dutch oven for this? Should I cut the recipe in half? This recipe looks incredible! I can’t wait to try it.
Yes, if you halve the recipe! Happy baking☺️
My most favorite “no worry” bread. I’ve made it twice. Comes out perfect every time! Love, love, love!
Thanks so much Candace!! So happy to hear that!
Made this bread today ! Absolutley delicious, and the kitchen smelled amazing while this was baking . I did substitute 1/3 of the all purpose flour with Oland wheat flour .
What a great recipe . Thank you !
Thanks so much Val!!🙂
What size Dutch oven did you use?
I used a 7,25 qt but it will work in a 6 qt as well. Enjoy! 😊
We love this recipe!! We make it at least once a week, I followed one of the recommendations in the comments and let it rise for about 10 hours and use less instant yeast.
Thank you!
You’re welcome Stefanie! Glad you like the recipe so much!🙂
Love this bread recipe! I made it at least once per week and it comes out perfectly every time! Thank you!
Thanks so much for your feedback Stefanie!!
Question. When you move the dough to the pot to bake, do you leave the parchment paper on?
Yes, I use the parchment to transfer the dough and then to take out the bread. Happy baking ☺️
I doubted when the dough was so wet; but it came out good!
Thanks Mars!🙂
My husband loves this bread! The only problem is my bottom crust is super brown and almost burnt. I’ve adjusted the temp and baking time but still super brown and overly tough. Is this just an artisan characteristic or can I change something? I just cut it off and we eat away! 😊 thank you!
I’d recommend lowering the temperature even more…to about 400 degrees and also moving the rack away from the burner in your oven, if possible. If your dutch oven is black in colour (on the inside) this can cause burning as well. If so reduce the temperature by another 10 degrees. Happy baking ☺️
Is this bread usually very dense? Made it twice now and it’s quite heavy.
I’d recommend following the troubleshooting tips and tricks in the recipe notes, but for a dense loaf I’d suggest adding one tablespoon of Vital Wheat Gluten (Bob’s Red Mill makes a good one). It will lighten up the loaf immensely and give it a beautiful texture. Hope this helps!
Can I let this bread rise for 24 hours?
I wouldn’t recomend it because shaping bread after it has risen too much is very difficult and the bread might not have a very nice flavour.
Can you use maple syrup instead of honey?
Yes, absolutely.
OMG! this is so delicious! And super easy to make. I loved that it didn’t have to rise for too long and I could make it in one day! Thanks!
I’m so happy you like it! Happy baking! ☺️
I made the bread yesterday. Wonderful flavor but very loose and turned out kind of flat. Also, after 30 minutes the crust looked done. After another 10 minutes too dark. I used a Le Creuset. Any tips? I want to make it again!
There are several things you could try and I recommend reading the recipe notes (at the bottom of the recipe card) for all of my troubleshooting tips and tricks. Happy baking ☺️
How do I need to adapt this for a 5.5 quart dutch oven?
This recipe should work for a 5.5 quart dutch oven.
Can this recipe be used if using a gluten free flour, KAF Measure for Measure? It contains xanthum gum.
I’ve never tried this so I can’t comment on whether or not it would work. If you give it a try, please let me know how it goes!
Can I use self rising flour for this recipe? This is my go to bread, but I am out of white flour.
I’ve never tried this so I can’t comment on how it would work, but feel free to give it a try and let me know how it goes!
What size Dutch oven would you recommend using? I have a 8.5″ round La Cocotte Staub. Would that size work well for this recipe?
I wouldn’t recommend anything smaller than 26 centimetres.
This bread is so delicious!! I made it today and couldn’t wait until it cooled to have a slice. It was a little sticky on the inside because I was to impatient to wait. Even with that early dive into the bread was so good. I will have to make it again for my family.
We know the struggle!! Really glad it turned out delicious!
would it be ok to use all Bread flour in this recipe? or would you suggest a combination?
Yes, you can substitute it with the same measurement. Happy baking ☺️
First try and it turned out great1
So glad to hear that!! Thanks for your review Aileen!!
I accidentally let it rise for way too long (about 15 hours) and it tastes like beer. Make sure to only do the 1.5 hour or lessen the yeast. Turned out so pretty and I’m sure it would be super delicious if it didnt ferment for too long
Oh Karissa, I’m so sorry to hear that! Hope it turns out amazing next time!!
Can I make this recipe with White Whole Wheat Flour? Thank you
I have never tried that substitution myself so I couldn’t tell you exactly, but from my experience AP flour and Whole Wheat Flour behave differently and need different hydration levels. If you do try it out, please let us know! Happy baking ☺️
This bread is yummy good… easy recipe to follow! Been making bread for over 35 years. This has great flavor, texture and information was easy to follow. Thank you, to the busy baker!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
This recipe is amazing! My first attempt at dutch oven bread… I did have to add a little more flour after the first rise, it was a bit sticky. But after I added a little flour and formed a round loaf it seemed to follow the desired course. When I took the lid off the dutch oven after 30 minutes I was so excited at the beauty of the loaf. Couldn’t wait to let it finish, get it out, cool and try it. SO GOOD and beautiful to look at. Thank you for the great recipe with tips along the way. Will definitely be making again and again…
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Just made this for the second time and it was just as amazing as the first! This recipe is so good and super simple to follow. Thank you for the extra tips and suggestions. Will definitely be trying some of your other dutch oven recipes.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback.
Can I bake this on Convection setting? If so, any changes you’d recommend?
Yes, you can but you have to keep a closer eye on it as it might brown faster and finish baking faster.
Made this bead tonight and it was delicious! Thank you!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
LOVE YOUR RECIPE!!
Made it and it was wonderful! I had tried another “no knead” recipe…a long rest version (18 hours) but I believe due to the warmer temperature here in Hawaii it did not turn out as good. Your recipe produced a light crispy crust with a moist interior. YUMMY!!
Thank you for sharing!!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Amazing bread recipe. But, sometimes when I make this bread, it is a bit undercooked and I have to toast it. I do wait for it to completely cool. Any suggestions? Increase to 450 degrees?
You could leave it in the oven for a bit longer. You can test if it’s done by “knocking” or tapping on the bottom of the bread, if baked it should make a “hollow sound”. Hope this helps! Happy baking ☺️
Great recipe! Very easy to make and absolutely delicious! I baked the bread exactly as the recipe states. The only problem I had was being patient enough to let it cool down before I dug into it! Yum!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Can I cover the bread with aluminum foil in oven..I don’t have a lid for oven.
You can try, however, you might have to bake the bread uncovered for a bit longer after you remove the foil.
Can I add garlic and rosemary to this recipe?
Sure! Let us know how it turns out.
Made your Honey Oats Bread today and it turned out fantastic. I added sunflower seeds and loved the crunchy taste. I followed your instructions completely and it is delicious.
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
So good!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Simple and very tasty! Spreading melted butter and garlic before it goes in the oven works great too!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Would this work in a 5.2L Dutch oven? I am eager to try this recipe. 🤗
Yes, it should work. Happy baking ☺️
I will let you know. 🤗
It worked perfectly! I am still shocked I was able to successfully make this! Your instructions are perfect.
This recipe is divine! I have never been successful in making bread before. This recipe is super easy to follow. The instructions are very clear. My family enjoyed getting to try this bread this evening. 🤗
This is my second time making this recipe because my husband loved it! It’s easy and so good. I don’t own a Dutch oven per se. I used a caldero the first time. This time I used my Calphalon Hard anodized (larger) pot with its lid. Both times it came out fine. I think I prefer the smaller size, as the loaf had the perfect size for a perfect slice. Toasted with a day old guacamole. Delicious!
I’m happy you and your husband enjoy it! Thank you for taking the time to leave your feedback.
Didn’t have a Dutch oven so used a round roasting pan and baked at 400 and now it’s cooling off and we are patiently waiting for it to cook so we can try it. Looks great so far!
Looks yummy!