The Lazy Baker: Easy No-Knead Oatmeal Bread Recipe

This easy no-knead oatmeal bread offers a fuss-free way to enjoy homemade goodness. Perfect for those who want a tasty, homemade loaf without the effort of traditional kneading.

a loaf of finished no-knead oatmeal bread

Soft, moist No-Knead Oatmeal Bread with a hearty, nutty texture. The honey adds a touch of sweetness, while the oats provide a wholesome, earthy flavor.

The texture is wonderfully soft. Each bite carries a delightful nuttiness from the oats, creating a hearty experience. The sweetness from honey complements the earthy flavor, making it a balanced and satisfying bread. Perfect for breakfast or as a wholesome snack, this No-Knead Oatmeal Bread is a delightful combination of comfort and nutrition.

a pan of dought ready for t he first rise.

Ingredients for No-Knead Oatmeal Bread

Each ingredient plays a unique role in creating a well-balanced, flavorful, and textured No-Knead Oatmeal Bread. The combination of sweet, rich, and wholesome elements ensures a delightful homemade loaf.

  • Brown Sugar: Brown sugar adds sweetness and moisture to the bread. It enhances flavor and helps in achieving a golden-brown crust during baking.
  • Unbleached Bread Flour: Bread flour has a higher protein content than all-purpose flour, contributing to the structure and chewiness of the bread. It helps create a well-textured loaf.
  • Butter, Softened: Butter provides richness and flavor to the bread. It also contributes to the softness of the crumb and adds a subtle buttery taste.
  • Whole Wheat Flour: Whole wheat flour introduces a nutty flavor and adds nutritional value to the bread. It brings a hearty texture and complements the oats for a wholesome result.
  • Old-Fashioned Rolled Oats (not quick-cooking): Rolled oats contribute to the texture, providing a chewy and hearty feel. They add a rustic, nutty flavor and enhance the overall nutritional profile of the bread.
  • Salt: Salt is crucial for flavor enhancement. It balances sweetness, controls yeast activity, and strengthens the dough structure, contributing to a well-rounded taste.
  • Yeast: Instant yeast facilitates a quicker rise, making the bread-making process more efficient. It helps leaven the dough, leading to a lighter and airy texture.
  • Water: Water is essential for hydrating the ingredients and activating the yeast. Using cool water slows down fermentation, allowing for a longer, more flavorful rise.
The dough in it's second rise sitting in the pan it will cook in.

How to Make No-Knead Oatmeal Bread


No-knead Oatmeal bread: Mix, rest, bake! Simple steps for a delicious loaf without the fuss. Perfect for beginners, minimal effort, maximum flavor.

  1. Put all of the ingredients into a large mixing bowl [paid link]. With a stand mixer [paid link], or with your hands, mix up a sticky dough. Work the dough just enough to incorporate all the flour.
  2. 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.
  3. After 8 hours (or overnight), turn the dough out onto a lightly floured surface. To make a single boule loaf, use 9″ x 12″ oval deep casserole dish with a cover; or a 9″ to 10″ round-lidded baking crock.
  4. 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 become puffy and fills the pan about 3/4 full.
  5. Garnish by sprinkling a handful of oats on top, if desired.
  6. 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.
  7. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
The dough after the second rise.

Why this Recipe works

This no-knead bread recipe works due to slow fermentation, allowing yeast to develop flavor, and a high hydration level for a moist, airy texture.

Recipe tips and kitchen tricks

Tip: Opt for a longer fermentation time. Letting the dough rest for an extended period develops richer flavors and textures in no-knead bread.

Recipe Variations

  1. Honey-Nut Oat Bread: Add chopped nuts and a drizzle of honey for a sweet and nutty twist. Enhances flavor and adds crunch.
  2. Cinnamon-Raisin Oat Bread: Mix in cinnamon and raisins for a delightful, spiced version. Perfect for a breakfast treat or snack.
  3. Seeded Multigrain Oat Bread: Incorporate a variety of seeds like flax, chia, and sunflower seeds for a nutritious, multigrain option.


Serving Suggestions for No-Knead Bread

  1. Toasted with Butter and Jam: Slice the bread, toast it lightly, and spread with butter and your favorite jam for a classic and delicious breakfast.
  2. Sandwiches: Use the oatmeal bread to create hearty sandwiches with your favorite fillings, such as turkey, cheese, and fresh veggies.
  3. French Toast: Transform slices into a delightful French toast by dipping them in a mixture of eggs and milk, then frying until golden brown. Serve with syrup.
  4. Soup Dipper: Pair the bread with a comforting soup. The oatmeal texture adds a rustic touch, making it an excellent dipper for soups like tomato or butternut squash.
  5. Bruschetta or Crostini:
    • Slice and toast the bread, then top with diced tomatoes, basil, and a drizzle of olive oil for a tasty bruschetta or crostini appetizer.

Storing, freezing, and reheating instructions

Follow these steps to maintain the freshness and flavor of your oatmeal bread, whether storing, freezing, or reheating.

Storing Oatmeal Bread:

  • Room Temperature: Keep in an airtight container for 2-3 days.
  • Refrigerator: Extend freshness by storing in the fridge for up to a week.

Freezing Instructions:

  • Whole Loaf: Wrap tightly in plastic wrap, then in foil. Freeze for up to 2-3 months.
  • Sliced: Freeze individual slices separated by parchment paper [paid link] for easy retrieval.

Reheating:

  • Thaw: If frozen, let it thaw in the fridge or at room temperature.
  • Oven: For a crispy crust, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
  • Toaster or Microwave: Toast slices for a quick warm-up, or use the microwave for a softer result.

Frequently Asked Questions (FAQs)

Can I use instant oats instead of rolled oats in oatmeal bread?

Instant oats can be used, but rolled oats provide a better texture. If using instant oats, consider adjusting the liquid quantity.

How can I make oatmeal bread gluten-free?

Substitute gluten-free flour for the all-purpose and bread flour. Ensure other ingredients are gluten-free, and consider adding xanthan gum for structure.

u003cstrongu003eCan I add fruits like berries to oatmeal bread?u003c/strongu003e

Yes, you can! Fold in fresh or dried berries during the mixing stage for added flavor and a fruity twist.

What if my dough is too sticky?

Gradually add more flour until the dough is manageable. A slightly sticky dough is normal, but it shouldn’t be overly wet.

How do I know when the oatmeal bread is done baking?

ap the bottom; it should sound hollow. Additionally, a golden-brown crust and an internal temperature of around 200°F (93°C) indicate doneness.

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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 hours
Cook Time 1 hour
Total Time 9 hours
Course bread, Side Dish
Cuisine American
Servings 10 servings
Calories 338 kcal

Ingredients
  

  • 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

Instructions
 

  • Put all of the ingredients into a large mixing bowl [paid link]. With a stand mixer [paid link], 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.

Notes

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.

Nutrition

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 “The Lazy Baker: Easy No-Knead Oatmeal Bread Recipe”

  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!!

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