Oat and Chia Bread

Why You’ll Love This Recipe

This recipe is ideal for anyone looking to enjoy a healthy, homemade bread without the hassle of kneading or rising time. It’s quick to prepare, adaptable to dietary needs, and rich in omega-3s and whole grains. Plus, it stores well and makes a great base for both sweet and savory toppings.

ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups rolled oats (use gluten-free oats if preferred)

• 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 melted coconut oil

• Optional: sunflower seeds, pumpkin seeds, or nuts for topping

directions

1. Preheat the oven to 180°C (350°F). Grease or line a loaf pan with parchment paper.

2. In a large bowl, mix the rolled oats, chia seeds, baking powder, and salt.

3. In a small bowl, combine the water with the chia seeds and let sit for 5–10 minutes to form a gel.

4. In another bowl, beat the eggs and add olive oil or melted coconut oil.

5. Add the egg mixture and chia gel to the dry ingredients. Stir until the batter is smooth and uniform. Add more liquid if needed.

6. Pour the batter into the prepared loaf pan and spread it evenly. Top with seeds or nuts if using.

7. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

9. Slice and enjoy.

Servings and timing

Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 50–55 minutes
Servings: 8–10

Variations

• Swap the chia seeds with flaxseeds for a different flavor and texture.

• Add herbs or spices like rosemary, garlic powder, or cinnamon to enhance flavor.

• Mix in grated carrots, zucchini, or dried fruits for a nutritional twist.

• Use almond milk or oat milk for a dairy-free version.

storage/reheating

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices individually for up to 3 months. To reheat, toast slices or warm in the oven at 160°C (320°F) for 5–10 minutes.

FAQs

How do I make this recipe vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan version.

Can I use quick oats instead of rolled oats?

Rolled oats provide better texture, but quick oats can be used in a pinch. The bread may be softer.

Is this bread gluten-free?

Yes, if you use certified gluten-free oats.

Can I omit the oil?

You can replace the oil with applesauce or yogurt for a lower-fat option, though the texture may vary.

How do I know when the bread is fully baked?

Insert a toothpick in the center; it should come out clean or with a few crumbs.

Can I add sweeteners?

Yes, add a tablespoon of honey, maple syrup, or stevia for a hint of sweetness.

What kind of nuts work best as toppings?

Walnuts, almonds, or pecans work well, depending on your taste preference.

Can I use cow’s milk instead of plant-based milk?

Absolutely, any milk will work in this recipe.

What’s the best way to slice this bread?

Let it cool completely before slicing to avoid crumbling.

Can I toast this bread?

Yes, it toasts beautifully and pairs well with spreads or toppings.

Conclusion

Oat and Chia Bread is a healthy, easy-to-make recipe that suits many dietary needs and tastes. Whether you enjoy it plain or dressed up with seeds, nuts, or spreads, it’s a satisfying choice for any time of day. Give it a try and enjoy a nutritious homemade loaf without the fuss.

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This Oat and Chia Bread recipe is a gluten-free, fiber-packed loaf that’s simple to make and perfect for breakfast or snacks. Combining rolled oats, chia seeds, and healthy fats, it’s a nutritious bread that requires no yeast or rising time. Enjoy it plain or topped with seeds, nuts, or spreads for extra flavor and texture.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 40–45 minutes
• Total Time: 50–55 minutes
• Yield: 8–10 servings
• Category: Bread, Gluten-Free
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 cups rolled oats (use gluten-free oats if preferred)

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 melted coconut oil

Optional: sunflower seeds, pumpkin seeds, or nuts for topping

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Instructions

• Preheat the oven to 180°C (350°F). Grease or line a loaf pan with parchment paper.

• In a large bowl, combine the rolled oats, chia seeds, baking powder, and salt.

• In a small bowl, mix the water with the chia seeds and let sit for 5–10 minutes to form a gel.

• In another bowl, beat the eggs and add the olive oil or melted coconut oil.

• Add the egg mixture and chia gel to the dry ingredients, stirring until the batter is smooth and uniform. Add more liquid if needed.

• Pour the batter into the prepared loaf pan and spread it evenly. Top with seeds or nuts, if desired.

• Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

• Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

• Slice and enjoy.

Notes

• To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

• For a dairy-free version, use almond or oat milk.

• If you prefer a sweeter bread, add a tablespoon of honey, maple syrup, or stevia.

• You can store the bread in an airtight container for up to 3 days, refrigerate for a week, or freeze slices for up to 3 months.