Ingredients
- 2 1/2 cups (225 g) rolled oats
- 3 tablespoons chia seeds
- 2 large eggs
You will also need a blender or food processor, a mixing bowl, a small loaf pan, and parchment paper. Extra oats or seeds for sprinkling on top are optional.
Instructions
Follow these simple steps for a wholesome, sliceable loaf.
Preheat the oven to 350°F (175°C). Grind the rolled oats into a fine flour using a blender or food processor. This usually takes 30 to 60 seconds. Stop and scrape down the sides if needed, and blend until the oats look like a fine, powdery flour. A few small flecks of oat are fine.
Transfer the ground oats to a bowl and stir in the chia seeds. Add the eggs and mix thoroughly until a thick dough forms. The mixture will be thick and sticky, closer to a dense dough than a pourable batter. Let the mixture rest for 10 minutes so the chia seeds can absorb moisture. This rest is important, since it lets the chia seeds swell and bind and gives the oat flour time to hydrate.
Spoon the mixture into a small parchment-lined loaf pan. Press it into the corners and smooth the top with a spatula or the back of a spoon, using slightly damp hands if it sticks. Sprinkle the top with extra oats or seeds if you’d like a rustic finish.
Bake for 35 to 45 minutes, or until the loaf feels firm and the center is cooked through. Since there is no added liquid beyond the eggs, the loaf is dense, so allow extra time if needed. Check by pressing the center, which should feel firm and spring back, and by inserting a toothpick, which should come out clean or with just a few dry crumbs. If the top is browning too quickly, tent the loaf loosely with foil.
Let the bread cool completely before slicing. This is especially important with an oat-based loaf, which continues to set as it cools. Slicing too soon can leave the center soft and crumbly. Once cool, slice with a sharp serrated knife and enjoy it toasted, topped with avocado, nut butter, or your favorite spread.