There’s something incredibly comforting about the aroma of freshly baked bread filling your kitchen. This oat and chia bread has become one of my go-to recipes whenever I’m looking for something wholesome, hearty, and nourishing without relying on refined flour. It’s naturally gluten-free, packed with fiber, and so simple to make that even beginner bakers can pull it off with ease.
I first made this bread on a chilly morning when I was craving something warm and satisfying for breakfast but didn’t have any bread on hand. Rolled oats and chia seeds were sitting in my pantry, so I decided to experiment. The result? A loaf that’s soft yet dense, with a mild nutty flavor and a pleasantly moist texture. Ever since then, it’s been a regular in my kitchen rotation.
Why You’ll Love This Recipe
- Flourless & Gluten-Free: Perfect for those avoiding refined flour or gluten.
- Nutrient-Dense: Packed with fiber, omega-3s, and protein from oats and chia seeds.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Versatile: Great for breakfast, snacks, or alongside soups and salads.
- Freezer-Friendly: Keeps well for weeks when frozen.
Ingredients
- 2 cups rolled oats
- 3 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup water or plant-based milk
- 2 tablespoons olive oil or coconut oil
- Optional: chopped seeds or nuts for topping
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Grease or line a loaf pan with parchment paper.
- Mix the dry ingredients – In a large bowl, combine rolled oats, chia seeds, baking powder, and salt.
- Combine wet ingredients – In a separate bowl, whisk together eggs, water (or plant-based milk), and oil until smooth.
- Bring it all together – Pour the wet mixture into the dry ingredients and stir until well combined. Let the batter rest for 10 minutes to allow the chia seeds to absorb liquid.
- Prepare for baking – Transfer the mixture into the prepared loaf pan. Smooth the top and sprinkle with seeds or nuts if desired.
- Bake for 40–45 minutes, or until the bread is firm and a toothpick inserted in the center comes out clean.
- Cool completely before slicing to avoid crumbling.
Tips for Success
- For a softer loaf, blend half of the oats into a flour before mixing.
- If you prefer a stronger nutty flavor, lightly toast the oats before using.
- To make it vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).
Storage Suggestions
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Slice and freeze for up to 2 months; thaw at room temperature or toast before serving.
This oat and chia bread is more than just a healthier alternative to store-bought loaves—it’s a recipe you’ll come back to again and again for its ease, flavor, and wholesome goodness. Serve it with avocado, nut butter, or a drizzle of honey for a delicious, nutrient-rich bite any time of the day.