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Oat and Chia Bread

This flourless Oat and Chia Bread is gluten-free, packed with fiber and protein, making it a nutritious choice for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast, Side Dish, Snack
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Use gluten-free oats for a gluten-free version.
  • 1/2 cup chia seeds Try using a brand like Bob's Red Mill or Spectrum.
  • 1/2 tsp salt Kosher salt works well here.
  • 1 tbsp baking powder
Wet Ingredients
  • 2 cups water Use room temperature water for best results.
  • 2 tbsp maple syrup or honey Optional, but a touch of sweetness can help enhance the flavor.
  • 1/4 cup olive oil Extra virgin for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan with olive oil or line it with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, chia seeds, salt, and baking powder. Stir well to mix everything thoroughly.
  3. In a separate bowl, whisk together the water, maple syrup (if using), and olive oil until well blended.
  4. Pour the wet ingredients into the dry mixture and stir until combined. The chia seeds will start to absorb water and gel, creating a batter-like consistency.
  5. Transfer the mixture to the prepared loaf pan, spreading it evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

Notes

Store your Oat and Chia Bread at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. You can prepare the dry mix ahead of time for quicker baking.