Print

Oat and Chia Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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.

Find it online: https://recipesbyjanet.com/oat-and-chia-bread/