I’ve been SO excited to share this recipe with you all ever since my mama made it for me. As many of you know, my lovely mama moved to Chicago last year after living on the west coast and she, of course, brought all of her incredible recipes with her.
When I used to visit my mom we’d spend time doing what we both love the most — cooking up nourishing meals and creating some amazing baked goods. I remember the first time she made this beautiful honey oatmeal artisan bread and I knew this would become a staple. We would toast it up with a little butter and flaky sea salt, or build delicious sandwiches with these perfectly thick, chewy slices of bread.
The best part is that this no knead bread uses super simple ingredients and is basically fool-proof. If you’ve never made homemade bread before, this is the absolute best recipe to start with. Check out all of my tips and trick throughout the post, and enjoy a fun baking project with the people you love. Let me know how it goes in the comments, plus your favorite ways to use this wonderful bread!
Why you’ll love this honey oatmeal artisan bread
This artisan bread recipe is the perfect project for bread-baking beginnings. It’s called “artisan bread” because it’s meant to be more rustic and imperfect than a traditional bread loaf, which is what makes it so unique and beautiful! This bread is:
- So easy to make without any kneading required, so you won’t even need a stand mixer!
- Made with simple ingredients and kitchen tools
- Deliciously hearty and perfectly sweet thanks to the oatmeal and honey
- Incredibly soft and fluffy on the inside with a golden, crispy, chewy crust
- Amazing served as toast, dipped into your fav soups, and used as sandwich bread
Basically, this is everything you could ever want in homemade bread and you’ll feel so accomplished when you make it!
Ingredients in the best oatmeal artisan bread recipe
You’re going to love how simple the ingredients are for this lovely no knead artisan bread. This bread is egg-free, easily made dairy free, and naturally sweetened with a little honey! Here’s what you’ll need to make it:
- Flour: we’re using bread flour in this recipe to give this bread the perfect fluffy texture.
- Oats: rolled oats help to give the bread a nice hearty chew.
- Seeds: you’ll add roasted sunflower seeds or pumpkin seeds (or both) plus flax seeds to the dough, then a few sunflower or pumpkin seeds on top.
- Baking staples: you’ll need salt and rapid rise yeast, which is also known as quick rise yeast, to help the bread rise.
- For moisture: we’re adding both water and milk to the dough to give it just enough moisture. Feel free to use regular or dairy free milk. You’ll also need a little olive oil.
- To sweeten: as I mentioned, this bread recipe is naturally sweetened with honey.
Can I make it gluten free?
Unfortunately, no, I cannot recommend a gluten free flour substitute for this recipe.
How to measure flour properly
While the most accurate way to measure flour is to weigh it, many baking recipes are much more forgiving and won’t require a scale. Get all of my tips and tricks for measuring flour accurately here! This will ensure that your bread comes out nice and fluffy instead of dense.
The best yeast to use in this recipe
As I mentioned, you’ll want to use a rapid rise or quick rise yeast in the bread recipe. Rapid rise yeast doesn’t have to be “proofed,” so you don’t have to wait until the yeast “activates” before continuing with the recipe. In this honey oatmeal artisan bread, you’ll simply:
- Mix the yeast with the rest of your dry ingredients.
- Heat up the milk and water until they reach 115 degrees F, then mix in the honey and olive oil.
- Mix the dry and wet ingredients together until they’re just incorporated.
That’s it! No proofing required. The rapid rise yeast will activate (rapidly) when mixed with the warm milk/water mixture and will interact with the sugars in the honey to activate.
Tips & tricks for baking honey artisan bread
- Do not overmix. When combining the wet and dry ingredients together, be careful to not overmix the dough. Overmixed dough will lead to a dense bread loaf.
- Let the dough rest. After letting the dough rise for 2 hours, you’ll dump it out onto a well-floured surface, turn it over 8-10 times, and shape it into a ball. You’ll then want to place the dough ball into a bowl lined with parchment paper, cover it with a warm towel, and let it rest again for about an hour. Don’t skip this part! It is essential for the texture and lovely pockets that will bake up in the bread.
- Heat your dutch oven. Before adding the bread dough to your dutch oven and baking it, you’ll want to heat it up in your oven. Place the dutch oven in your cold oven and preheat the oven to 425 degrees F (the temp you’ll bake the bread at). Heating up the pan FIRST ensures that the bread has what’s called an “oven spring,” which is the additional burst or rise that occurs in the bread right when it gets into the oven before the crust starts to form.
- Bake it with the lid on. You’ll want to bake the bread in your dutch oven with the lid on first so that the bread is able to steam a bit while it’s baking. This will give the bread that wonderful, crispy crust.
- Let it cool before cutting. Like almost every baked good, make sure you let the bread cool for 1 hour before cutting into it so that it retains its shape.
Our favorite ways to enjoy this bread
I mean, can you really go wrong with freshly baked bread? I think not. Here are a few of the endless ways you can enjoy this beautiful honey oatmeal artisan bread:
- Spread a toasted slice with butter and a sprinkle of sea salt (maybe some honey, too?)
- Toast it up and add your fav avocado toast toppings
- Dip it in a bowl of soup like this Roasted Garlic Cheddar Cauliflower Soup or this Easy Creamy Vegan Tomato Soup
- Make a delicious sandwich like my go-to Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich
Storing & freezing homemade artisan bread
- To store: it’s best to store no knead artisan on the counter. Once the bread is completely cool, wrap it in plastic and store at room temperature. If the weather is hot or humid, it’s best to store the bread in the refrigerator.
- To freeze the bread: wrap it in plastic wrap, then seal it in a bag, making sure to get all the air out of the bag. You can also wrap the bread in plastic and then wrap it tightly in foil. Bread should last 3 months in the freezer. Once ready to serve, unwrap the bread and thaw at room temperature.
More bread recipes you’ll love
- Best Healthy Soft Seedy Sandwich Bread
- Good Morning Almond Flour Blueberry Muffin Bread
- Best Ever Healthy Banana Bread Recipe
- Pistachio Poppy Seed Orange Yogurt Bread
- Healthy Honey Flax Tahini Banana Bread
Get all of my bread recipes here!
I hope you love this no knead honey oatmeal artisan bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
No Knead Seeded Honey Oat Artisan Bread
Beautiful no knead honey oatmeal artisan bread recipe made with simple ingredients for an easy bread recipe you'll bake again and again. This wonderful homemade artisan bread is soft and fluffy on the inside with the perfect golden crust. Enjoy this delicious bread toasted with your fav toppings, dipping in soups, or making sandwiches!
- Dry ingredients:
- 3 1/4 cups bread flour
- ½ cup rolled oats (or use a hot cereal blend such as Bob’s Red Mill 5-grain hot cereal)
- 2 ½ teaspoons rapid rise yeast (also known as quick rise yeast)
- 1/3 cup roasted sunflower seeds or pumpkin seeds (or a mix of both!)
- 2 tablespoons flax seeds (not flaxseed meal)
- 1 teaspoon salt
- Wet ingredients:
- 1 cup water
- ½ cup milk of choice (I use dairy free milk)
- ⅓ cup honey
- 1 tablespoon olive oil
- A few tablespoons extra flour for shaping
- 1 tablespoons sunflower or pumpkin seeds for on top of bread
In a large bowl, whisk together the flour, oats, yeast, sunflower seeds, flax seeds and salt.
In a microwaveable bowl, add water and milk and heat up for 1 minute until slightly warmer than bath water or approximately 115 degrees F. Stir the honey and olive oil into the water/milk mixture once warm. Add wet ingredients to the dry ingredients and mix with a wooden spoon until just incorporated, do not over mix.
Cover with plastic wrap and let stand at room temperature for 2 hours or until doubled in size.
After the dough has risen, place it on a well-floured surface and sprinkle it with a little flour. Using a scraper (or your hands is fine), fold dough over about 8-10 times and then flip over and shape into a ball. Place dough in a parchment paper-lined large bowl and cover with a warm towel. Allow the dough to rest again for about 45 minutes to an hour.
Right around the 30 minute mark of your dough resting, place a 4 to 6-quart Dutch oven with lid on in the cold oven and preheat to 425 degrees F and allow the pot to heat up in the oven for 20 minutes. Once the oven has preheated all the way, remove the pot from the oven and immediately add the parchment paper with the dough to the hot pot (be careful as you do this!). Sprinkle with 1 tablespoon extra sunflower seeds or pumpkin seeds, then cover with the lid and bake for 25 minutes.
After 25 minutes, remove the lid from the pot and return to the oven, uncovered. Bake for 10-15 more minutes until bread is nice and golden on top to your liking. Allow bread to cool for an hour before slicing. Makes 1 loaf, about 12 slices. This bread is great when toasted and served with butter and a little salt. I love it for dipping in soups and making sandwiches too!
See the full post for tips & tricks for making this beautiful bread!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Cant wait to make this soon for me i never had no knead honey oatmeal aritsan bread before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yay! I hope you enjoy this recipe!
Can I make this with white whole wheat flour?
Yes but you will need to add more moisture to the loaf because wheat flour soaks up more water. If you’re new to bread baking start with half bread flour and half white whole wheat flour, add 1 TBSP water. See how that feels.
Hi Sara – This recipe needs to be made with bread flour. I am not sure there is a white whole wheat bread flour, but if you can find that, I would recommend it. Let me know how it turns out!
Thoughts on vegan substitutions for the sweetener? How do you think maple syrup would do in place of the honey? Any other recommendations?
You can 1:1 sub with granulated sugar.
Hi Kristen – I am actually not sure this would work. I haven’t tested it and I believe it will most likely change the flavor of this bread. It is a honey oat bread, so the honey is more of a main ingredient in this recipe. If you were to sub your sweetener, you could try another liquid sweetener such as agave, but I am not sure how that would work as I have not tested this recipe with a different sweetener. If you give this a try, I would love to know how it works out for you.
I love your recipes but sometimes I skip cooking from your collection because you don’t have an option of switching to “metric”. It’s much easier using a food scale than pulling out my 1/2, 1/3, and 1/4 cups. We also have a selections of measuring cups in our drawer and most of the time, I can’t tell if they are the US cups or the Aus cups. Will you consider adding the conversation feature?
Thank you for your feedback. Hoping to add metrics to my recipes soon!
I made it with a mixture of maple syrup and date syrup. It turned out great.
Hi Eryn – You can try subbing with agave!
I was excited to make this bread until I see you don’t have the weights listed in the recipe. Baking without weights is inaccurate and not to mention extremely tedious. I live at a higher altitude so I have to adjust recipes based using formulas for high altitude adjustments, and it’s so much easier and more successful when recipes have weights listed. Please start including weights on your baking recipes! Thank you x
Thank you for your feedback, I appreciate it!
And P.S. I hope to be able to do add weights to my recipes in the future!
Is it possible to use regular active yeast (not instant)? How might this change the instructions? Thank you
Totally! You’ll just need activate the yeast by mixing it with the milk/water/honey/olive oil mixture, which you should warm up to the temp of warm bath water (or 110ºF) in the microwave. Let that mixture sit for 5 mins to activate the yeast, then mix it with the dry ingredients 😊 Enjoy!
This bread sounds amazing, but I don’t have a dutch oven. Can I bake the bread on a cookie sheet or in a different type of pan?
Would love to know this as well! This is my fault obviously but I have the dough rising and just read on to see i need a Dutch oven lol help
Hi Debby – Any oven safe pan should work! Enjoy.
Hello! I have been using your recipes for a long time and they are so fabulous because a lot of them have options to be GF. I realize you stated that you do not have a recommendation of GF flour / substitutions for this recipe, but I am wondering if you have a GF bread recipe you could recommend or if I did do a substitution what I could do. GF bread is so hard and store bought is just not good!
Thank you for all your help,
Hy Lydia – Unfortunately I do not have a GF bread at the moment, but I will see what I can work on for you. I don’t recommend subbing GF in this recipe. So sorry.
How can I make this gluten free?
What can I sub for bread flour to make it gluten free?
Very nice recipe chef 👍👌👏. I made it this morning and I had it for lunch with my lentil soup, I loved it, very tasty and the consistency fantastic for sandwiches 🌞😎
Excellent! Glad you are loving this recipe 🙂
Delicious! Thank you for your wonderful recipes. Just one request on this one. The oven timing directions and preheating the dutch oven are a little confusing. Can you make them a little clearer?
While your oven is preheating, place your dutch oven into the oven for 20 minutes. You basically want to heat up your dutch oven before putting the parchment paper and dough into it. Hope this helps! Enjoy!
When I tell you you need to make this bread! Easily ate half the loaf between my husband, 15 month old daughter, and myself. So sooo good and basic to make! Will definitely be making again!
Ah yess! I am so glad to hear that this recipe is a hit!
Excellent recipe!! Crunchy on the outside soft on the inside. I made vegan by using oat milk and a combination of agave and date syrup for the honey.
Oh YUM! Sounds absolutely delicious, I am so glad you are enjoying this recipe!
Looks great! I was wondering if I could substitute sourdough starter that is ripe for the instant yeast powder for this recipe?
I haven’t tested this recipe with sourdough starter, so I am not sure how it would work out. Let me know if you give it a try!
Delicious! Followed the recipe exactly and it turned out perfect. Thank you!
I made this Bread for the first time yesterday! Love it,easy to make I used a Stainless Steel Dutch Oven!
Shared it with friends and they loved it too!
Would post a picture but not sure how to!
Thank you Monique for this recipe!
Love this! So glad everyone is enjoying this recipe ❤️🙂
I finally got around to trying this— It’s delicious and a great bread to toast for Avocado toast!! Will definitely be making this often.
This bread was so easy and quick ( for bread) My kids loved it.
So good! Can’t stop eating it! This is the first loaf of bread I’ve ever made and it was so easy! Thanks for the recipe.
This bread is delicious. I have to double the recipe because my kids eat it up so quickly. A must try.
Such a perfect bread! I substituted maple syrup for the honey, and added chia seeds and walnuts as that is what I had on hand. This is my new favorite!!
Excellent! Glad this recipe turnout great for you and that you are enjoying it ❤️
The spread was so good, and so easy!!!! It rose beautifully, and it was incredible with the roasted pumpkin and sunflower seeds.
Perfect! I am so glad that you are loving this recipe! ❤️🙂
Do you offer a Gluten free version?
Unfortunately I do not recommend using GF flour for this recipe. So sorry.
Love this recipe, but I don’t quite understand the flour measurements. Recipe calls for 3 cups of flour or 450 grams. According to King Arthur Flour, a cup of flour weighs 120 grams. 3 cups of flour will measure 360 grams. Do I use 450 grams or 360 grams?
This is so good and super easy. Love all of your recipes!
Aw thank you so much, glad you loved this one ❤️
This bread is absolutely incredible!! So easy to make and a total crowd pleaser for Sunday family dinner. The perfect size for a family meal of 12. We ate the whole thing! Definitely going to make this again – would be perfect with soup!!
Aw this means so much! I am so glad this recipe is a hit for you and your family. It is perfect served with soup ❤️🙂
So so good! Soft, fluffy, and the perfect amount of sweet.
I bake bread all the time, and I can tell this recipe will be a new go-to for us.
Big thank you to Monique and Monique’s mom!
Yay! I am excited to hear that you are loving this recipe! ❤️🙂
Amazing and very easy to make! The flavor profile and textures are perfect. It smelled incredible while baking which made it difficult to wait until cooled to try it but very worth it 🙂
Aw yay! I am so glad to hear that you are loving this recipe ❤️
This bread is so delicious and super easy to make! I used AP white flour instead of bread flour and active dry yeast instead of instant. I let the yeast bloom in the warm water/milk before adding dry ingredients. It turned out great. Will definitely be saving this recipe to make again!
PERFECT! Thank you for sharing your subs, Emily! Glad this bread worked out for you and you enjoyed it 🙂
How large is the loaf ? Can you make two smaller loaves from this recipe ? If so, then how do you bake it ?
Hi Nancy – It should be fine, I’d split the dough into two loaves before the first rise (after mixing ingredients together). I would also recommend a smaller dutch oven probably. I am also not sure about bake time, I believe you would need less time! Let me know how this turns out for you.
This is an amazing recipe and so tasty and easy to make. A family favourite and one I will be making over and over!
So glad I made this. Easy and so good!
Excellent! So glad to hear you are enjoying this recipe!
Perfect! SO glad you are enjoying this recipe!
Absolutely delicious! Moist interior and crunchy exterior. Perfect as is or toasted. Recipe is a cinch: mix the dry ingredients, warm up the wet and add to the dry ingredients. Of course, you must have a bit of time to rise and bake. My loaf lasts three days on the counter and another five in the fridge. On my fourth loaf I switched half of the bread flour for whole wheat and it is just as good.
Perfect! I am so glad this recipe is a hit and that you are loving it!
My family loves this bread! It’s become a staple in our home. We usually eat it with soup or toasted with butter for breakfast, but we’ve also used it as sandwich bread. It’s delicious!
aw this is great, so glad you and your family are loving this bread 🙂
I was on the hunt for a bread my grandson could eat. His parents don’t want him to eat sugar or dairy. Most of the so-called healthy bread brands aren’t that healthy. And if they don’t have sugar or dairy, they taste like cardboard. I’ve never made a bread with yeast and was a bit intimidated. Yesterday was my first attempt and it was much easier than I anticipated. This bread tastes delicious! The exterior is crunchy and the interior is soft and delightful with a slight sweetness from the honey. Once the bread had cooled, I sliced a piece for me and husband, toasted it, added a light layer of butter and WOW! This recipe is amazing and it will be our only bread going forward.
I am obsessed with this bread! I’ve made it 4 times in the last 10 days. I’ve always wanted to make bread but it’s sort of intimidating. The second time I made it I didn’t have honey so I used a combo of maple syrup and molasses and it turned out great. It tastes amazing toasted with honey and a bit of salt like Monique suggests! Also good with sharp cheddar! This recipe is perfect, you will feel like a bread baking superstar! 🤩
This bread is delicious with just a hint of sweetness. Will definitely make this again and again!
So delicious and so easy. I borrowed bread flour from a friend because I didn’t want the commitment of a 5# bag. Alas, I think I must now invest in my own bag of bread flour. This will be on repeat
The best! I am so glad this recipe turned out great for you and that you are loving it ❤️
So GOOD and super easy! I had pumpkin, sunflower, and poppyseeds, so that’s what I used! Made it 3 times so far, great every time!
Yay! Glad you’re loving this recipe ❤️
I made this bread the first time and all I can say is wow!I sure will be making this again !Easy recipe ! Love your recipes !thank you !!
Yum! I am so glad you found this recipe and that you are loving it!!
Very good and easy to make. Definitely a winner.
Awesome! So glad you are enjoying this recipe 🙂
I made this no knead honey oat artisan bread is delicious! Easy to make .. I’m not the biggest fan of honey .. could I use maple syrup in place of honey ? Love your website.. thank you
This bread is actually foolproof! I have made it several times and it comes out perfectly every time. I follow the recipe (except I skip the sunflower seeds), use my heavy Staub dutch oven, and try to make the loaf last more than one day! Thank you for this recipe!
Of course! It means so much to me, glad you are loving this recipe!
I love this easy-to-make bread. The taste and texture are superlative!