No Knead Whole Wheat Oatmeal Bread

It’s been a little chilly and rainy the past few days here at Our Little Chateau. Gardening has come to a halt as tiny drops of nature’s vitamins lands on soft garden beds. The family has all been nestled inside making art, cuddling up with blankets and books, and playing quite games together. It’s peaceful, to peaceful. I need some action! I need to hear some kids laughing, babies giggling, grownups trying to figure out who is going to eat the last of something. Let’s drawn out this dreary days with some warm whole wheat oatmeal bread. I’m also feeling peckish and I have no need to knead today, so let’s not knead it (see what I did there).

Ok really good jokes aside this is a really fast simple bread that is a little crumbly when warm. It can best describe as melt in your mouth and is so soft and dense it’s just yummy. Think muffin meets bread in a good way. Ok let’s big in.


  • 1 cup quick oats
  • 2 1/3 cups whole wheat flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup plain yogurt
  • 1 large egg
  • 1/4 cup oil (I use olive oil)
  • 1/4 cup honey
  • 3/4 cup milk


Step 1.

Preheat oven too 375°F. The bread is going right in the oven after we mix it so it needs to be ready.

Step 2.

Add all the dry ingredients in a large bowel or stand mixer and mix well.

Step 3.

Add all the wet ingredients to the dry ingredients and mix until well combined. Make sure to get all the way to the bottom of the bowl sometimes dry ingredients get stuck there because the dough is a little thick.

Step 4.

Butter a bread plan and pour the dough inside. Smooth the top down and sprinkle it with oatmeal. It makes it look pretty and tasty ;).

Step 5.

Place in oven and bake for 30-45 minutes. When the time is down take out of oven and let it cool about 20 minutes before slicing.

Notes, Tips, and Tricks

1. If you forget to butter the pan it’s going to be ok. Wait for the pan to cool enough to wear you can pick it up and take spatulas or a butter knife and gently go along the edges and pop the bread out. Make sure to wait until it’s coolish to do this or the bread will crumble everywhere.

2. Depending on weather and latitude your oven may heat differently and the bread may need more time to cook. You can’t tap this bread to see if it done. You actually have to poke it like you poke a cake. You want to find the split at the top of the bread any soft spilt and stick a toothpick inside. If it comes out clean it’s done, if not cook for another 20 minutes.

3. Why I use olive oil. I get ask this a lot because I use olive oil a lot. I even use olive oil to make cakes (don’t worry I use a tasteless olive oil for cakes sometimes it really depends on the cake.) I use olive oil because it’s healthier but I also use it because has a lower burn temperature than some oils which makes baking and cooking some things a lot easier. If you want a nice brown edge without over cooking something which is often for me olive oil is key. Or for this bread I use olive oil so I don’t have to butter my bread pan. Yes I love olive oil a lot.

I hope you enjoy this recipe and that it warms your lazy rainy days. Please comment below with questions, comments, or if you just want to talk about how awesome olive oil is :).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: