Flourless Oat and Chia Bread

Flourless Oat and Chia Bread

Ingredients

Dry Ingredients:

• 2 cups rolled oats (gluten-free if needed)

• ¼ cup chia seeds

• ¼ cup sunflower seeds or pumpkin seeds

• ¼ cup ground flaxseeds

• ½ cup nuts (almonds or walnuts), roughly chopped (optional)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients:

• 1 ½ cups plain Greek yogurt or plant-based yogurt

• 2 large eggs (or 2 tbsp chia seeds + 6 tbsp water for vegan option)

• 2 tbsp olive oil or coconut oil, melted

• 1 tbsp honey or maple syrup (optional)

• 1–2 tbsp water, as needed for consistency

Instructions

1. Preheat oven to 350°F (175°C). Line a baking tray or loaf pan with parchment paper.

2. Blend the oats in a food processor until they resemble coarse flour (not too fine).

3. Mix dry ingredients: In a large bowl, combine the ground oats, chia seeds, flaxseeds, sunflower seeds, nuts, baking powder, baking soda, and salt.

4. Add wet ingredients: Stir in yogurt, eggs, oil, and sweetener. Mix until a thick, slightly sticky dough forms. Add a tablespoon or two of water if needed.

5. Rest the dough for 10–15 minutes to allow chia and flax to absorb moisture and thicken.

6. Shape into rolls or a loaf. Transfer onto the prepared pan.

7. Bake for 35–45 minutes (rolls) or 50–55 minutes (loaf), until golden and firm on top.

8. Cool completely before slicing. This helps the bread set and prevents crumbling.

Servings

• Makes: 8 slices or 6 rolls

• Serving Size: 1 slice (approx.)

Nutritional Info (Per Slice, Approximate)

Benefits

✅ Gluten-free (if using GF oats)
✅ High fiber — aids digestion and keeps you full longer
✅ Heart-healthy fats from seeds and nuts
✅ Rich in plant protein and omega-3s
✅ Low glycemic index — supports steady energy

Notes & Tips

• Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.

• Freeze slices for up to 3 months — toast before serving.

• For extra flavor: add herbs (rosemary, oregano) or garlic powder.

• For a vegan version, use chia “eggs” and plant yogurt.

Q&A

Q: Can I use quick oats instead of rolled oats?
A: Yes, but texture may be slightly denser — reduce water slightly if using quick oats.

Q: Can I omit nuts or seeds?
A: Yes, but keep at least one seed type (chia, flax, or sunflower) for structure and fiber.

Q: Why is my bread crumbly?
A: It may be underbaked or cut too soon. Allow it to cool fully before slicing.

Q: Can I make it sweet?
A: Yes — add cinnamon, raisins, or a tablespoon of maple syrup for a lightly sweet breakfast version.