Ingredients
- 2 cups (180 g) rolled oats
- ¼ cup (40 g) chia seeds
- 1 cup (240 ml) warm water
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon salt
- 1 tablespoon honey or maple syrup (optional)
- 2 tablespoons sunflower seeds or pumpkin seeds (optional, for topping)
Ingredient Notes and Substitutions
Rolled oats. Old-fashioned rolled oats give the best texture and flavor. Blend them until they resemble coarse flour for a rustic crumb, or keep blending for a finer, smoother loaf. Quick oats can work, but they tend to produce a slightly denser, softer bread. Steel-cut oats are not a good substitute because they do not blend or absorb moisture in the same way.
Chia seeds. Chia seeds are the secret to this bread. When soaked in water, they swell and form a thick gel that acts as a natural binder and helps keep the loaf moist. Both black and white chia seeds work equally well.
Warm water. Warm water helps the chia seeds form their gel more quickly. It should be comfortably warm, not hot.
Eggs. The eggs add structure, richness, and lift. Because this recipe contains no gluten-rich wheat flour, the eggs help hold the loaf together. Use large eggs at room temperature if possible so they blend smoothly into the batter.
Olive oil. Olive oil adds moisture and a subtle savory richness. A mild or light olive oil works well if you prefer a more neutral flavor. Melted butter or avocado oil can also be used.
Baking powder and baking soda. Together, these leaveners give the bread lift without yeast. The baking soda reacts with the acidic vinegar or lemon juice to create bubbles that help the loaf rise.
Apple cider vinegar or lemon juice. The acid activates the baking soda and helps create a lighter crumb. Either option works, so use whichever you have on hand.
Honey or maple syrup. This is optional. A small amount adds gentle sweetness and helps the crust brown. Leave it out for a fully savory loaf, or use a little more for a sweeter bread.
Seeds for topping. Sunflower seeds, pumpkin seeds, sesame seeds, or extra oats add crunch and a rustic bakery-style finish.
Equipment You’ll Need
- A blender or food processor
- A mixing bowl and whisk
- An 8 × 4-inch (20 × 10 cm) loaf pan
- Parchment paper
- A spatula
- A wire cooling rack
- A sharp serrated knife for slicing
Instructions
Preheat your oven to 350°F (175°C). Grease an 8 × 4-inch (20 × 10 cm) loaf pan and line it with parchment paper, leaving a little overhang on the sides so you can lift the loaf out easily later.
Place the rolled oats in a blender or food processor. Blend until they resemble coarse flour. For a smoother loaf, continue blending until the oats are finely ground.
Combine the chia seeds and warm water in a mixing bowl. Stir thoroughly and let the mixture rest for 10–15 minutes, until it thickens into a gel.
This gel helps bind the ingredients together and contributes to the bread’s moist texture. Give the mixture a stir after the first couple of minutes to prevent clumps from forming.
Add the eggs, olive oil, and optional honey or maple syrup to the chia gel. Whisk until everything is evenly combined.
Add the ground oats, baking powder, baking soda, and salt. Pour in the apple cider vinegar or lemon juice.
Mix until a thick, sticky batter forms. Let it rest for another 5 minutes so the oats can absorb the moisture.
If the batter seems too dry, add 1–2 tablespoons of water. It should be thick and moist rather than runny.
Transfer the batter to the prepared loaf pan. Spread it evenly with a spatula and smooth the surface.
Sprinkle sunflower seeds, pumpkin seeds, or extra oats over the top for a rustic finish.
Bake for 45–55 minutes, until the top is golden brown and the center is firm.
Insert a toothpick into the middle. It should come out without wet batter. If the top browns too quickly, cover it loosely with foil during the final 10–15 minutes.
Remove the loaf from the oven and let it rest in the pan for 10–15 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing. This step helps the chia seeds and oats set, giving the bread a better texture.
Use a sharp serrated knife to cut the loaf into even slices. Enjoy it fresh, toasted, or topped with avocado, nut butter, hummus, or your favorite spread.