Ingredients
Here’s everything you need for one loaf.
- 2½ cups rolled oats
- 3 tablespoons chia seeds
- 2 large eggs
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon mixed seeds, for topping
A Closer Look at the Key Ingredients
Rolled oats. These are the foundation of the loaf. When pulsed in a blender, they break down into a fine, flour-like texture that gives the bread its structure and a mildly sweet, nutty flavor. Use old-fashioned rolled oats for the best results. Quick oats can work, but they’re thinner and may produce a slightly denser loaf.
Chia seeds. Chia seeds are the secret to the bread’s moist texture. They absorb many times their weight in liquid and form a gel-like consistency, which helps bind the batter and keep the crumb soft. They also add a subtle earthy flavor and tiny, pleasant flecks throughout the slices.
Eggs. The eggs provide structure, richness, and lift. Because there’s no gluten in this bread, eggs do a lot of the work of holding everything together.
Water. The water hydrates the oats and chia seeds, creating the thick batter that bakes into a tender loaf.
Olive oil. Olive oil adds moisture, a soft crumb, and a touch of richness. Choose a mild extra virgin olive oil so the flavor doesn’t overpower the oats.
Honey. Just a tablespoon adds a gentle sweetness, helps with browning, and balances the earthiness of the oats and seeds. The bread is not sweet, so it works for savory and sweet toppings alike.
Baking powder. This gives the loaf a little lift so it isn’t overly dense.
Salt. Salt brings out the natural flavor of the oats and keeps the bread from tasting flat.
Mixed seeds. Sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, or any combination you like make a crunchy, nutty topping and give the loaf its bakery-style look.
Instructions
Preheat your oven to 350°F. Line a loaf pan with parchment paper so the bread lifts out easily and doesn’t stick. A standard loaf pan works well.
Add the rolled oats and chia seeds to a blender and pulse until finely ground. You’re aiming for a flour-like consistency. A few small flecks are fine, but you don’t want large whole oats remaining, since they can make the texture rougher.
Add the eggs, water, olive oil, honey, baking powder, and salt to the blender. Blend until a thick, smooth batter forms. Scrape down the sides if needed and blend again briefly so everything is well combined. The batter will be thick, much like a cake batter or a thick pancake batter.
Let the mixture rest for 10 minutes. This is an important step. During this time, the chia seeds and ground oats absorb the liquid, and the batter thickens. Skipping the rest can give you a looser batter and a less sturdy loaf.
Pour the batter into the lined loaf pan and smooth the top with a spatula or the back of a spoon so the surface is even.
Sprinkle the mixed seeds evenly over the surface. Gently press them in with your fingertips or the back of a spoon so they stay in place while baking.
Bake for 35 to 45 minutes, until the loaf is golden and firm in the center. Ovens vary, so start checking around 35 minutes. A toothpick inserted into the middle should come out mostly clean, and the top should feel set when lightly pressed.
Let the bread cool completely before slicing. This is the step people most often rush, but it matters. As the loaf cools, the crumb finishes setting, and the slices hold together beautifully instead of crumbling. Lift the loaf out with the parchment and place it on a wire rack.
Slice and serve with butter, avocado, cheese, eggs, or your favorite toppings.