This Flourless Oat and Chia Seed Bread is a wholesome, hearty loaf made entirely without traditional flour. Packed with fiber-rich oats and nutrient-dense chia seeds, it bakes into a dense, satisfying bread that’s perfect for slicing, toasting, and topping however I like. It’s naturally gluten-free, dairy-free, and ideal for anyone looking for a nourishing, homemade bread alternative.
Why You’ll Love This Recipe
I love this bread because it’s simple, nutritious, and incredibly versatile. With no flour, yeast, or kneading required, it comes together effortlessly and holds up beautifully for toast, sandwiches, or snacking. The oats give it a chewy texture, while the chia seeds help bind everything together and add a subtle crunch. It’s the kind of loaf I can feel good about eating every day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Rolled oats (gluten-free if needed)
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Chia seeds
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Baking powder
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Salt
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Eggs
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Olive oil or melted coconut oil
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Water or plant-based milk
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Optional: sunflower seeds, pumpkin seeds, flaxseeds, or herbs for added texture and flavor
Directions
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I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
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I blend half of the oats in a food processor or blender to create a coarse flour.
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In a large bowl, I mix together whole oats, oat flour, chia seeds, baking powder, and salt.
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In a separate bowl, I whisk the eggs with water and oil, then pour into the dry mixture.
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I stir everything together until fully combined and let the batter sit for 10–15 minutes so the chia seeds can absorb some moisture.
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I transfer the mixture into the loaf pan, smooth the top, and optionally sprinkle extra seeds on top.
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I bake for 45–50 minutes, or until the top is golden and a toothpick comes out clean.
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I let the bread cool in the pan for 10 minutes, then transfer it to a rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf (about 10 slices) and takes around 1 hour total, including resting and baking time.
Variations
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I sometimes add cinnamon and a touch of honey or maple syrup for a slightly sweet version.
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A handful of chopped nuts or dried fruit adds great texture and flavor.
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Swapping chia for ground flaxseed works well if I’m out of chia seeds.
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For a more savory option, I add chopped herbs and a pinch of garlic powder.
Storage/Reheating
I store this bread tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5. It freezes well too—I slice it first, then freeze in a zip-top bag for up to 2 months. I reheat slices in the toaster or oven for the best texture.
FAQs
Can I make this vegan?
Yes, I replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). It still binds nicely thanks to the chia.
Is this bread dense?
Yes, it’s hearty and dense with a chewy bite—more like a rustic oat loaf than fluffy sandwich bread.
Do I need a food processor?
Not necessarily. I’ve made it by using store-bought oat flour and skipping the blending step.
Can I use steel-cut oats?
No, rolled oats work best here. Steel-cut oats don’t soften enough and can make the texture too coarse.
What can I serve this with?
I love it with nut butter and banana for breakfast, avocado and tomato for lunch, or just plain with soup or salad.
Conclusion
Flourless Oat and Chia Seed Bread is a clean, hearty, and nourishing recipe I love baking when I want something filling and healthy without any refined flour. It’s easy to make, customizable, and holds up to all my favorite toppings. Whether I’m eating it fresh, toasted, or straight from the fridge, this loaf always satisfies.
Print
Flourless Oat and Chia Seed Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baked
- Diet: Gluten Free
Description
This Flourless Oat and Chia Seed Bread is a gluten-free, nutrient-packed loaf made without traditional flour—perfect for a healthy, hearty, and wholesome bread alternative you can toast, slice, and enjoy every day.
Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 1/4 cup chia seeds
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup olive oil or melted coconut oil
- 3/4 cup water or plant-based milk
- Optional add-ins:
- 2 tbsp sunflower seeds, pumpkin seeds, or flaxseeds
- 1 tsp dried herbs or garlic powder
- 1–2 tbsp maple syrup or honey for a sweet version
- 1/4 cup chopped nuts or dried fruit
Instructions
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Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
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Blend half the oats in a blender or food processor until coarse flour forms.
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In a large bowl, mix whole oats, oat flour, chia seeds, baking powder, and salt.
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In another bowl, whisk eggs, oil, and water or milk until smooth.
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Combine wet and dry ingredients, stir well, and let the mixture sit for 10–15 minutes so the chia seeds can thicken it.
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Pour into loaf pan, smooth the top, and sprinkle with optional seeds.
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Bake for 45–50 minutes, or until golden and a toothpick comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- To make it vegan, use 3 flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- This bread is dense and chewy, perfect for toast or hearty toppings.
- Add cinnamon and sweetener for a breakfast version, or herbs for savory slices.
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