1. Prepare the oats. Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving a little overhang on the sides for easy removal. Place the rolled oats in a food processor or blender and pulse until they resemble coarse meal. You do not need a perfectly fine powder. A little texture makes the bread wonderfully rustic.

2. Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, Greek yogurt, water or milk, and olive oil until smooth. Add the apple cider vinegar or lemon juice and mix well. These ingredients help create a tender loaf and complement the baking soda.

3. Combine the dry ingredients. In a separate bowl, combine the ground oats, chia seeds, baking powder, baking soda and salt. Stir thoroughly to distribute the leavening ingredients evenly throughout the mixture.

4. Make the bread batter. Add the dry ingredients to the wet mixture and stir with a spatula until everything is evenly combined. The mixture will be thicker and more textured than ordinary cake batter. If it seems extremely dry, add 1–2 tablespoons of water. If it seems unusually loose, allow the chia seeds and oats more time to absorb the moisture.

5. Let the mixture rest. Cover the bowl and let the mixture rest for 20 minutes. During this time the chia seeds absorb moisture and form a gel that helps bind the bread together. The oats also soften, giving the finished loaf a more cohesive texture.

6. Transfer to the loaf pan. Spoon the mixture into your prepared loaf pan. Use a spatula to smooth the top and gently press the mixture into the corners. Sprinkle with rolled oats, chia seeds or sunflower seeds if desired, pressing the toppings lightly so they adhere.

7. Bake until golden. Place the pan in the preheated oven and bake for 45–55 minutes, until the top is golden and firm. Insert a toothpick into the center. It should come out without wet batter. If the top browns too quickly, loosely cover it with foil for the final part of baking.

8. Cool completely. Remove the loaf from the oven and let it rest in the pan for 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing. This bread firms up as it cools, and cutting it while hot may cause the slices to crumble or turn gummy.

9. Slice and enjoy. Use a sharp serrated knife to cut the cooled loaf into even slices. Enjoy it as is, toast it until lightly crisp, or add your favorite sweet or savory toppings. The finished bread should be hearty, moist and pleasantly nutty, with chia seeds throughout every slice.