Oat No-Knead Bread

Oat No-Knead Bread

Oat No-Knead Bread

Can we take a minute to talk about my absolute obsession with no-knead bread?

I’m pretty sure I’ve made 30 loaves since that original post. Mostly because The Hubster says it’s the best bread ever, but also because it’s the easiest bread ever to make. Which may or may not be a good thing. Particularly when it comes to eating out.

That bread they bring you in the beginning of the meal? It pales in comparison to the bread we eat at home on a daily basis.

Oat No-Knead Bread

After 30 loaves of the basic no-knead bread in a row, I thought it was probably time to branch out. Not because we were getting sick of it (quite the contrary, actually), but I felt like I had it down to a science.

So I scoured Google and decided to try my hand at an oat-based no-knead loaf. It looked good, and included a bit of whole wheat flour into the mix. Something that the basic loaf does not include.

It was worth a shot.

Oat No-Knead Bread

The oat loaf was a big hit, both with The Hubster and with family that was in for the weekend visiting.

And it made the health coach in me happy, as it was a bit more on the whole grain side of life with rolled oats and whole wheat flour added into the mix.

Are you a no-knead aficionado? What are your favorite recipes?

Oat No-Knead Bread

Oat No-Knead Bread

No-Knead Oat Bread

Prep Time 10 hours
Cook Time 45 minutes
Total Time 10 hours 45 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com


  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats plus 1 tbs for topping
  • 1 tsp salt sea or kosher
  • 1/4 tsp active dry yeast
  • 1 3/4 cups luke warm water
  • 3- quart stock pot with a metal or glass lid or dutch oven
  • Additional flour for shaping


  1. Combine dry ingredients in a large bowl.
  2. Add water and mix with a wooden spoon until the flour is fully mixed in. It will be a sticky mess.
  3. Cover with plastic wrap and let sit for 10-12 hours (or up to 3 days) on the counter top. (The longer it sits, the more it will turn into a sourdough.)
  4. When you’re ready to make the dough, place pot in oven with lid. Preheat to 425°F and let heat for 30 minutes.
  5. With floured hands, pull the dough out of the bowl and put on a floured surface.
  6. Fold ends of dough over a few times and shape it into a ball.
  7. Sprinkle a handful of flour into bowl, and return dough to bowl to rest until oven is ready (about 25-30 minutes).
  8. Remove dough from the bowl and drop it into your heated pot. Sprinkle with rolled oats if you are feeling the urge.
  9. Cover and put into oven. Bake for 30 minutes.
  10. Uncover, bake another 15-20 minutes or until the crust is golden.
  11. Remove and let cool on wired rack.
  12. Slice and serve.

Allergen Information

Nightshade Free, Dairy Free, Soy Free, Egg Free, and Corn Free.

Oat No-Knead Bread

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

24 comments / Add your comment below

  1. Started a loaf this evening. Looking forward to enjoying fresh bread for breakfast. Thanks for sharing!

      1. I made the recipe substituting buckwheat for the whole wheat. I allowed it to ferminate two days. The outside formed a nice crust,the inside was chewy, the loaf didn’t rise as much as I had hoped. The inside had a grayish tone to it, because of the buckwheat. It was just ok but I’m going to give it another try using the basic recipe.

  2. Don’t often leave comments, but just have to this time!
    Thanks for an awesome recipe – have made this twice now in a week and it’s my current go-to bread recipe! Second time I subbed in rye flour for whole wheat and did a sandwich loaf. Yum!

  3. Terrific recipe! I did just as you said, actually doubling recipe in two stoneware bowls then filling my 6 Qt. Dutch oven…my skeptical hubby (who has weathered many homemade bread fiascoes….) pronounced this bread- “Good!” That is high praise from a man who receives gifts of homemade wonderful bread from a Danish bread guru friend occasionally. Now I am a guru…ha. Thank you!

  4. Turned out soooooo good! My first attempt at baking bread yesterday and thanks to this recipe it was a success. Already baked two additional loaves and am planning on making a bunch more in the next couple of days to freeze and use later. No more store bought bread for us!. Thank you!

  5. Dear Emily,
    I just made the bread and wish to thank you so very much for your recipe and great commentary. Its so lovely! We are very thankful.

  6. I have never made bread using Yeast because I’ve been scared of it not turning out the way it should. I’m going to give this a try. I have the Hamilton Beach 4 Quart Oval Slow Cooker.. Can I use that as the pot with the lid?

  7. Thank you for a recipe so quick & easy, that it allowed me to transition from my woodshop to my wife’s kitchen without more than a single “I hope you’re not making a mess in there.” I was in and out so fast that she really believed me, when at 8pm Sunday night I told her I was simply marinating some meat for the grill, which IS something I can do. But low and behold, I got up early yesterday, and she awoke to fresh artisan bread that made so many compliments spring from her that I just mixed up another batch to bake this evening 🙂

  8. I love this bread and am about to bake my 4th loaf. I start with 1-1/2 cup of water and add from the last quarter cup, as needed. I have baked it in an old round Le Creuset as well as in a stone cloche. It turns out great either way. It has become a house staple in the past month. We toast it at breakfast, make sandwiches, eat it along with a bowl of soup or stew. It is very versatile. I keep mine in a clear bread box from King Arthur Flour (found for $3 in a Thrift Shop) on the kitchen counter with the holes opened.

  9. Can this be frozen as dough? Like could I mix the ingredients, freeze it and then unthaw and let rise for a couple days? Or let it rise first then freeze, thaw and bake?

    1. I’ve never tried, but my gut says no. If you want to make an extra loaf ahead of time, I’d suggest baking it and then freezing it. But again, I’ve never done something like that so it would be up to you to test it out!

      Please come back and let me know how it goes if you do try either way!

  10. I make bread a lot but have never heard of a no knead bread so I was somewhat sceptical. The bread turned out great and we all enjoyed it. I am wondering if there is gluten free variation?So many people are now looking for gluten free alternatives due to health concerns.

    1. So glad it turned out well for you, Connie! I believe there are gluten free versions (though technically all gluten free breads are no-knead). I would suggest checking out Gluten Free Girl if you’re interested. 🙂

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