Wholesome flourless oat and chia seed bread packed with fiber, protein, and hearty texture—perfect for clean eating and everyday nourishment.
Why You’ll Love This Recipe
- Naturally gluten-free: Made with oats and seeds—no flour, no fuss.
- High in fiber: Chia seeds and psyllium husks support digestion and keep you full longer.
- No yeast, no kneading: Simple mix-and-bake method.
- Versatile: Pairs well with sweet or savory toppings, from nut butters to smashed avocado.
- Plant-based and allergen-friendly: Free from dairy, gluten, and refined sugars.
Ingredients
2 cups rolled oats
1/2 cup chia seeds
5 tablespoons psyllium husks
1 teaspoon sea salt
1 tablespoon pure maple syrup (or raw honey)
4 tablespoons melted coconut oil
2 cups water
Directions
- Preheat oven to 360°F (180°C).
- In a large mixing bowl, combine the oats, chia seeds, psyllium husks, and sea salt.
- Stir in the maple syrup, melted coconut oil, and water. Mix well until the dough thickens.
- Grease a loaf pan with coconut oil.
- Pour the dough into the pan, smoothing the top with the back of a spoon.
- Bake for 20–30 minutes in the loaf pan.
- Remove the loaf from the pan, place it upside down on a baking sheet, and bake for another 30–40 minutes.
- Let the bread cool completely before slicing.
Servings And Timing
Servings: 16 slices
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Calories: 160 kcal per slice
Variations
- Add seeds or nuts: Mix in sunflower seeds, pumpkin seeds, or chopped walnuts for added crunch.
- Flavor with spices: Add cinnamon or turmeric for a subtle flavor boost.
- Savory version: Stir in dried herbs like rosemary or thyme for a more savory loaf.
- Sweet option: Add dried cranberries or chopped dates for a touch of natural sweetness.
- Mini loaves or muffins: Divide the dough into muffin tins for individual servings.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For longer storage, freeze slices individually and reheat by toasting directly from frozen. This bread toasts exceptionally well and holds its texture beautifully.
FAQs
Can I Use Steel-Cut Oats Instead Of Rolled Oats?
No, steel-cut oats won’t absorb liquid the same way. Stick with rolled oats for the right texture.
Is This Bread Keto-Friendly?
No, it contains oats and maple syrup, which are not keto-compliant.
Can I Omit The Coconut Oil?
You can substitute with olive oil or avocado oil, but a small amount of fat is essential for texture.
What Can I Use Instead Of Psyllium Husks?
There’s no exact substitute for psyllium in this recipe, as it binds and provides structure. Skipping it will alter the final loaf.
Is This Bread Vegan?
Yes, if you use maple syrup instead of honey, it’s 100% vegan.
Why Does The Bread Need To Be Baked Upside Down?
This helps firm up the base and ensures even cooking and texture throughout.
Can I Add Yeast For A Lighter Texture?
This bread is designed to be dense and hearty. Adding yeast wouldn’t be effective without flour and gluten.
Does The Bread Taste Sweet?
Just mildly. The maple syrup is subtle, making it great for both sweet and savory toppings.
Can I Make It Into Rolls Or Muffins?
Yes, portion the dough into muffin tins and adjust baking time to 30–40 minutes total.
Is It Safe To Eat Warm?
Yes, but let it cool first so it slices cleanly and holds its shape.
Conclusion
Flourless Oat & Chia Bread is a game-changer for those seeking a healthy, filling alternative to traditional bread. With minimal ingredients and maximum nutrition, it’s a fantastic base for breakfast, sandwiches, or snacks. Whether you’re gluten-free, plant-based, or just love whole-food recipes, this loaf is a reliable go-to in any kitchen.
More Wholesome Bakes & Healthy Bites You’ll Love
If you enjoyed this Flourless Oat & Chia Bread, check out these fiber-rich, protein-packed, and naturally nourishing recipes:
- Blueberry Cottage Cheese Breakfast Bake – A protein-rich breakfast bake with creamy cottage cheese and bursts of blueberry.
- Zucchini Banana Oatmeal – A hearty morning bowl combining vegetables, fruit, and whole grains.
- Savory Cottage Cheese Wrap – A high-protein, low-carb wrap idea perfect for meal prep and clean eating.
- Fluffy Banana Oat Pancakes – Light and satisfying pancakes that skip refined flour in favor of oats and bananas.
- High Protein Spinach Feta Egg Muffins – A savory, on-the-go breakfast loaded with protein and greens.
Flourless Oat & Chia Bread
- Total Time: 1 hour 10 minutes
- Yield: 16 slices 1x
- Diet: Gluten Free
Description
This hearty, no-knead bread is packed with oats, chia seeds, and psyllium husks, delivering a dense, sliceable loaf that’s naturally gluten-free, dairy-free, and full of fiber. Perfect for toasting, topping with avocado, or enjoying with nut butter.
Ingredients
- 2 cups rolled oats
- 1/2 cup chia seeds
- 5 tablespoons psyllium husks
- 1 teaspoon sea salt
- 1 tablespoon pure maple syrup (or raw honey)
- 4 tablespoons melted coconut oil
- 2 cups water
Instructions
- Preheat oven to 360°F (180°C).
- In a large bowl, combine oats, chia seeds, psyllium husks, and salt.
- Add maple syrup, melted coconut oil, and water. Mix thoroughly until the mixture thickens.
- Grease a loaf pan with coconut oil.
- Pour the dough into the pan and smooth the top with the back of a spoon.
- Bake for 20–30 minutes.
- Remove the bread from the pan, place it upside down on a baking sheet, and bake for an additional 30–40 minutes.
- Let the bread cool completely before slicing.
Notes
- Use certified gluten-free oats for a fully gluten-free loaf.
- The bread slices well after cooling and stores well in the fridge or freezer.
- Perfect with both sweet and savory toppings.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Health Food
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg