easy no-knead honey oat bread

I have been on a huge homemade-bread kick lately.  Actually anything with yeast and kneading and old fashioned, homey aromas in the house.

It’s a pregnancy thing for me…  all 3 pregnancies so far, I have been completely into bread-baking!

And then baby comes out and it all stops until next time.  Can someone please explain this to me??

Anyways, this bread was super quick to throw together and I loved the results.

It’s a no-knead dough, so very easy to get into the oven…  perfect for those days when I forget to plan ahead but still want some homemade bread!

I use coconut oil in my bread for the health benefits mostly, but the hint of flavor doesn’t hurt at all!  Feel free to substitute oil though, if you prefer.

Do you have a favorite bread (or any yeasty-baking) recipe you wouldn’t mind sharing with me?  Or something you’ve been wanting to try?  I’d love to hear from you!!  

Since bread-baking is not usually my forte, I need some ideas of what to make next!

easy no-knead honey oat bread

Yield: makes 2 loaves


  • 1 tablespoon active dry yeast
  • 1 3/4 cup warm water (105º-110ºF)
  • 1 cup oats, divided (3/4 cup + 1/4 cup)
  • 1/3 cup honey
  • 3 tablespoons coconut oil, melted if solid
  • 2 1/2 teaspoons salt
  • 5 cups (or so) flour
  • 1 egg, beaten


Sprinkle the yeast over the warm water. Let sit for about 10 minutes, until foamy (proofed). In your mixer bowl, combine the 3/4 cup oats, honey, coconut oil & salt. Stir in the yeast mixture until combined.

Mix in enough flour to form a soft dough (start with 4 cups flour and then add the last bit a few tablespoons at a time until the dough comes together... you may not need the whole 5 cups!).

Transfer the dough to a greased bowl, turning once to coat with the grease. Cover and set in a warm, draft-free place to rise until doubled... 1 - 1 1/2 hours or so.

Gently punch the dough down and divide it into two portions. Form each half into a loaf shape and place them both on a parchment lined, lightly floured baking sheet.

Cover the loaves with a towel or plastic wrap and let them rise again for about 20 minutes, while you preheat the oven.

Preheat the oven to 350ºF. When the rising time is up, remove the towel, brush the tops of the loaves with a bit of the beaten egg and sprinkle them evenly with the remaining 1/4 cup oats.

Bake for 35-45 minutes, until golden brown and the loaves sound hollow when you tap on the bottom.

Let cool before slicing for best results, and store in the freezer if you are not going to eat both loaves right away!


adapted from Dinners Dishes & Desserts via Tasty Kitchen


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  • Margaret Treis

    When you make bread it feels like home, so I think you’re feathering your nest, so to speak, when you’re pregnant. You didn’t mention EATING the bread as the main draw, so I don’t think it was a craving.