Name: Flourless Oatmeal Chia Bread
Ingredients: 2 cups rolled oats; 3 tablespoons chia seeds; 1 cup warm water; 2 large eggs; 1 tablespoon olive oil; 1 teaspoon baking powder; 1/2 teaspoon salt

Ingredients

Scale

Here is everything you need to make one small loaf:

2 cups rolled oats
3 tablespoons chia seeds
1 cup warm water
2 large eggs
1 tablespoon olive oil
1 teaspoon baking powder
1/2 teaspoon salt

You will also need parchment paper to line the pan.

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Instructions

Follow these simple steps for a soft, tender loaf every time.

Step 1: Blend the Oats and Chia Seeds

Add the rolled oats and chia seeds to a blender or food processor. Blend until the oats turn into a fine, flour-like texture. This usually takes 30 to 60 seconds. Stop and scrape down the sides if needed. A few tiny flecks of oats or chia are perfectly fine.

Step 2: Combine the Dry Ingredients

Transfer the oat and chia mixture to a large bowl. Add the baking powder and salt, and stir to combine.

Step 3: Add the Wet Ingredients

Add the eggs, warm water, and olive oil to the bowl. Stir until a thick, smooth batter forms. The batter will be thicker than a pancake batter but still spoonable.

Step 4: Let the Batter Rest

Let the mixture rest for 10 to 15 minutes. This pause allows the chia seeds to absorb liquid and thicken the batter, and it gives the oat flour time to hydrate. Skipping this step can lead to a looser batter and a gummier loaf.

Step 5: Preheat the Oven

While the batter rests, preheat your oven to 350°F (175°C), with the rack in the center position.

Step 6: Prepare the Pan

Line a small loaf pan with parchment paper, leaving a bit of overhang on the long sides so you can lift the finished bread out easily. Transfer the thickened batter into the pan.

Step 7: Smooth the Top

Use a spatula to smooth the surface so it bakes evenly. You can sprinkle a few extra oats or chia seeds on top for a rustic look.

Step 8: Bake

Bake for 35 to 45 minutes, until the loaf is firm and lightly golden on top. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top browns too quickly, tent the pan loosely with aluminum foil for the last 10 minutes.

Step 9: Cool Completely

Remove the pan from the oven and let the loaf cool completely before slicing. This step matters more than usual for this bread. Oat-based loaves continue to set as they cool, and slicing too soon can leave the center gummy and make the slices crumble.

Step 10: Slice and Serve

Slice and serve with your favorite toppings, spreads, or alongside breakfast. Use a sharp serrated knife and a gentle sawing motion for clean slices.