Flour-less Oat and Chia Bread

 

Ingredients

2 cups rolled oats

3 tbsp chia seeds

1 tsp baking pdr

½ tsp salt

2 eggs

1 cup water or plant-based milk

2 tbsp olive oil or coconut oil

Optional: chopped seeds or nuts for topping

 

Preparations

 Preheat the oven to 350°F (180°C). Grease or line a loaf pan with parchment paper.

Mix the dry ingredients – In a large bowl, combine rolled oats, chia seeds, baking powder, and salt.

Combine wet ingredients – In a separate bowl, whisk together eggs, water (or plant-based milk), and oil until smooth.

Bring it all together – Pour the wet mixture into the dry ingredients and stir until well combined. Let the batter rest for 10 minutes to allow the chia seeds to absorb liquid.

Prepare for baking – Transfer the mixture into the prepared loaf pan. Smooth the top and sprinkle with seeds or nuts if desired.

Bake for 40–45 minutes, or until the bread is firm and a toothpick inserted in the center comes out clean.

 Cool completely before slicing to avoid crumbling.

Tips for Success

For a softer loaf, blend half of the oats into a flour before mixing.

If you prefer a stronger nutty flavor, lightly toast the oats before using.

To make it vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).

Storage Suggestions

Room temperature: Store in an airtight container for 2–3 days.

 Refrigerator: Keeps fresh for up to 1 week.

 

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