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This No Knead Seeded Oat Bread is perfect if you love a simple, aromatic, and crusty bread with minimal effort! It’s packed with wholesome oats and seeds, making every bite extra flavorful.

sliced no knead seeded oat bread on a cutting board

Are you ready to bake a delicious loaf of bread without all the kneading and fuss? Let me introduce you to my favorite No Knead Seeded Oat Bread Recipe. It’s super simple to make, packed with wholesome oats and seeds, and has a delightful crunch that will make your taste buds dance with joy.

close up shot of seeded oat bread

We absolutely love this aromatic bread and bake it at least every other week! You can pair it with salad, soup, use as a sandwich bread, or just with a dollop of peanut butter on top – it’s simply delicious!

Why You’ll Love This Bread


  • No Kneading Required: Seriously, no muscle power needed! Just mix, let it rest, and bake. It’s that easy.
  • Flexible Timing: The dough needs to rise overnight. Anything between 12 to 18 hours is perfect, allowing you to easily fit baking into your day.
  • Healthy Ingredients: Made with whole oats and a mix of your favorite seeds, this bread is not just tasty but also nutritious.
  • Perfect Crunch: The seeds add a wonderful texture and nutty flavor that’s irresistible.
  • Extra-Crispy Crust: Thanks to baking the loaf in a cast iron pot you are rewarded with the most delicious crunch.
no knead seed oat bread on a cutting board next to a knife and bowl filled with oats

Whether you’re a baking novice or an experienced baker, this oat bread recipe is perfect for anyone who loves the taste and joy of bread baking but doesn’t have the time or inclination to deal with complicated techniques.

Ingredients

See recipe card for quantities.

Oat Bread Ingredients
  • Oats: Rich in fiber, they give the bread a wonderful texture and a slightly nutty flavor. You can use steel-cut oats or rolled oats.
  • Seeds: Get creative here! I love using a mix of pumpkin seeds, sunflower seeds, flaxseeds, and psyllium husks. They add extra flavor and are full of healthy fats and proteins. Poppy seeds, sesame seeds, chia seeds, coarsely chopped nuts, or ready-made seed mixes also work well.
  • Flour: Use bread flour or all-purpose flour. If you love a more nourishing loaf, swap half of the bread flour with whole wheat flour.
  • Instant Yeast: The easiest way to ensure success, and you probably already have a packet in your pantry.
  • Maple Syrup: Adds a better crust. Honey works too.
  • Salt: Essential for flavor.
  • Water

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!

  1. Early Evening: In a large bowl, add oats, seeds, and ½ cup boiling water. Mix well and let it sit for 30 minutes.
  2. Add flour, salt, instant yeast, maple syrup, and 1 cup of water. Mix well with a wooden spoon/rubber spatula – no kneading required!
  3. Cover the bowl with plastic wrap, and let it sit at room temperature for 12-18 hours.
Seeded Oat Bread Recipe Step 1-5
  1. Next Morning: Preheat the oven along with a Dutch oven to 450°F (230°C).
  2. Prepare a clean work surface with 2 tbsp flour and 2 tablespoons of oats. Turn the risen dough onto it (use a spatula or floured hands), then shape it into a ball with lightly floured hands. Place on a piece of parchment paper and, if possible, into a round proofing basket or bowl. Let rise for another 30 minutes.
  3. Optional: Score the bread with a cross-cut using a bread lame or very sharp knife.
Seeded Oat Bread Recipe Step 7-10
  1. Take the hot Dutch oven out of the oven (be careful not to burn yourself), place the dough with the parchment paper inside the Dutch oven, cover with the lid, and bake for 30 minutes.
  2. Remove the lid and bake for another 20-25 minutes until the bread is golden brown and crispy.
Seeded Oat Bread Recipe Step-11
  1. Let the bread cool completely on a wire rack before slicing.

Storage & Freezing Instructions

  • Store: Wrapped in a kitchen towel, the bread will stay fresh for 2-3 days.
  • Freeze: Slice the bread, place in a freezer bag, and freeze for up to 3 months. Thaw single slices directly in the toaster when ready to eat.

More No-Knead Bread Recipes

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📖 Recipe

sliced no knead seeded oat bread on a cutting board

No-Knead Seeded Oat Bread

This No Knead Seeded Oat Bread is perfect if you love a simple, aromatic, and crusty bread with minimal effort! It's packed with wholesome oats and seeds, making every bite extra flavorful.
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :15 minutes
Cook Time :55 minutes
12 hours 30 minutes
Total Time :13 hours 40 minutes
Servings : 12 Loaf
Calories : 188kcal

Ingredients
 
 

  • 1 cup rolled oats
  • cup mixed seeds see notes
  • ½ cup boiling water
  • 3 ¼ cup bread flour or all-purpose flour/spelt flour
  • 2 tsp salt
  • ½ tsp instant yeast
  • 1 tsp maple syrup or honey
  • 1 cup water

To Shape The Bread

  • 2 tbsp flour
  • 2 tbsp rolled oats

Instructions
 

  • Early Evening: In a large bowl, add oats, seeds, and ½ cup boiling water. Mix well and let it sit for 30 minutes.
  • Add flour, salt, instant yeast, maple syrup, and 1 cup of water. Mix well with a cooking spoon/spatula – no kneading required!
  • Cover the bowl with plastic wrap, and let it sit at room temperature for 12-18 hours.
  • Next Morning: Preheat the oven along with a Dutch oven to 450°F (230°C).
  • Prepare a clean work surface with 2 tbsp flour and 2 tablespoons of oats. Turn the dough onto it (use a spatula or floured hands), then shape it into a ball with lightly floured hands. Place on a piece of parchment paper and, if possible, into a round proofing basket or bowl. Let rise for another 30 minutes.
  • Optional: Score the bread with a cross-cut using a bread lame or sharp knife.
  • Take the hot Dutch oven out of the oven (be careful not to burn yourself), place the dough with the parchment paper inside the Dutch oven, cover with the lid, and bake for 30 minutes.
  • Remove the lid and bake for another 20-25 minutes until the bread is golden brown and crispy.
  • Let the bread cool completely on a wire rack before slicing.

Notes

  • Seeds: Mix and match whatever seeds and nuts you like or have at hand. I love this mixture:
    • ¼ cup (30g) sunflower seeds
    • 3 tbsp (25g) pumpkin seeds
    • 1 ½ tbsp (15g) whole flax seeds
    • 3 tsp (15g) whole psyllium husk
→ Poppy seeds, sesame seeds, chia seeds, coarsely chopped nuts, or ready-made seed mixes also work well.
  • Resting Time: The dough should rest anywhere from 12-18 hours, allowing you to flexibly schedule your baking time into your day.
  • Dutch Oven: Baking in a Dutch oven helps make the bread super crispy. If you don’t have a Dutch oven, you can use a round glass baking dish with a lid. As a last resort, baking on a baking sheet is possible, though the bread won’t be quite as crispy.
  • Store: Wrapped in a kitchen towel, the bread will stay fresh for 2-3 days.
  • Freeze: For freezing, slice the bread and place the slices in a freezer bag. It can be stored for up to 3 months. Thaw single slices directly in the toaster when ready to eat.

Nutrition

Calories: 188kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 67mg | Potassium: 119mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 2mg

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5 from 1 vote (1 rating without comment)

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