Easy Oatmeal Bread

This Oatmeal No-Knead Bread is amazing. Just mix the ingredients together and let it rest. Eight hours later, bake it off to golden brown perfection.

a loaf of finished no-knead oatmeal bread

Before I got married and had a family, I loved to bake.  I still love to bake – IF I have time. Back then, I’d come home each afternoon and make dozens of muffins to bring to work the next morning. I had so much free time, it was no problem to get this done each evening.

It also was a great extra source of income as my co-workers donated money to buy fresh baked goods each morning. Win:Win.

Fast forward about 10 years and I have no idea how I was able to get all of that done each evening. My days are now filled with family and homework and shuffling through each day to the next.

Enter: No-knead Oatmeal Bread for the lazy baker. The baker with no time. Me.

a pan of dought ready for t he first rise.


This recipe is amazing. You just mix the ingredients together let it do its thing. Then just punch it down for the second rise – Place the loaf into the pan it will bake in and let it rise.

Pop it in the oven and bake it off to golden brown perfection. It’s heavenly.

The dough in it's second rise sitting in the pan it will cook in.


I like to eat this bread especially as toast but it makes a great sandwich, too.

If you’re short on time, don’t like all the kneading of traditional bread recipes, or are a harried baker like me, you’re going to love this recipe.

 Looking for more Bread Recipes?

The dough after the second rise.

Want To Try This Recipe?

Pin it to your FOOD AND BEVERAGE OR RECIPE board & SAVE it for later!
Find me on Pinterest for more great recipes! I am always pinning yummy new content!
©Kitchen Dreaming by KitchenDreaming.com

This No-Knead Oatmeal bread is amazing. Just mix the ingredients together and let it rest. Eight hours later, bake it off to golden brown perfection.

The Lazy Baker: No-Knead Oatmeal Bread

Ronda Eagle | Kitchen Dreaming
This No-Knead Oatmeal bread is amazing. Just mix the ingredients together and let it rest. Eight hours later, bake it off to golden brown perfection.
5 from 2 votes
Prep Time 8 hrs
Cook Time 1 hr
Total Time 9 hrs
Course bread, Side Dish
Cuisine American
Servings 10 servings
Calories 338 kcal


  • 1/3 cup brown sugar
  • 4 cups Unbleached Bread Flour
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup Whole Wheat Flour
  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast [See Note]
  • 2 1/4 cups cool water


  • Put all of the ingredients into a large mixing bowl. With a stand mixer, or with your hands, mix up a sticky dough. Work the dough just enough to incorporate all the flour.
  • Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.
  • After 8 hours (or overnight), turn the dough out onto a lightly floured surface. To make a single boule loaf, us 9" x 12" oval deep casserole dish with cover; or a 9" to 10" round lidded baking crock.
  • Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until dough has again becomes puffy and fills the pan about 3/4 full.
  • Garnish by sprinkling a handful of oats on top, if desired.
  • Place the pan into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.
  • Remove the bread from the oven, turn out onto a rack, and cool before slicing.


1). Can I use active dry and instant yeasts interchangeably? Yes, they can be substituted for one another 1:1. We’ve found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you’re using active dry yeast.


Serving: 11/10 portionCalories: 338kcalCarbohydrates: 61gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 12mgSodium: 513mgPotassium: 153mgFiber: 4gSugar: 7gVitamin A: 142IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 27mgFolate: 40µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

3 thoughts on “Easy Oatmeal Bread”

  1. I typically do not write on anyone’s blog, but I have to write on this one and share my experience making this bread. First of, thank you so much for sharing the recipe. So, here it goes… this bread has turned into my go-to bread recipe. It is amazing!!! I have made this recipe now somewhere around a dozen times. I’ve shared it with family and friends, I have added 1/2 C craisins with 1/2 C of pecans. WOW! Have made it with 1/4 C flax seed (almost always), have added 1T cinnamon with 1/2 C raisins. I’ve cut the dough in half and made two loafs, cut it in 4 and made four little ones. And then I go back and just make the bread the way the recipe is written, either way, it’s great. This recipe is very forgiving, so dare to experiment with whatever you like. Just make sure not to go overboard adding more than a cup of the “whatevers”. LOL I live in bush Alaska and good bread does not come easy here or it is super pricey, this recipe does it for my little family. Perfection, absolute perfection. Again, thank you for this Yummo recipe!!


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.