Flourless Oat and Chia Bread

This Flourless Oat and Chia Bread is hearty, wholesome, and packed with natural goodness. Made entirely without flour, it uses oats and chia seeds to create a dense, satisfying loaf that’s perfect for breakfast, snacks, or even as a base for sandwiches. It’s naturally gluten-free, nutrient-dense, and incredibly easy to make.

Why You’ll Love This Recipe

I love how this bread keeps things simple and clean, using only whole ingredients I can feel good about. There’s no kneading, no rising, and no flour—just a mix, a bake, and a beautiful, nutritious loaf. It’s rich in fiber and protein, making it perfect for keeping me full longer. And it tastes just as good toasted with some nut butter or avocado as it does on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rolled oats (gluten-free if needed)

• Chia seeds

• Baking powder

• Salt

• Olive oil or melted coconut oil

• Apple cider vinegar

• Warm water

• Optional: sunflower seeds, pumpkin seeds, or flaxseeds for added texture and nutrition

Directions

1. I start by combining the rolled oats, chia seeds, baking powder, and salt in a large mixing bowl.

2. In a separate bowl, I whisk together the warm water, apple cider vinegar, and oil.

3. I pour the wet ingredients into the dry and stir everything until it becomes a thick, sticky mixture.

4. I let the mixture sit for about 15–20 minutes so the chia seeds can absorb the moisture and bind the dough.

5. Once thickened, I transfer the mixture into a parchment-lined loaf pan and smooth the top with a spatula.

6. I bake the bread in a preheated oven at 375°F (190°C) for about 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. I let it cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.

Servings and timing

This recipe makes 1 loaf, which yields about 10 slices. It takes around 10 minutes to prepare and about 50 minutes to bake, so the total time is roughly 1 hour.

Variations

Sometimes I stir in chopped nuts, dried fruit, or herbs for extra flavor. I also love adding a sprinkle of seeds on top before baking for extra crunch. For a slightly sweeter version, I mix in mashed banana or a bit of maple syrup. If I want to boost the protein, I add a few tablespoons of hemp seeds or ground flax.

Storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. It freezes beautifully—I slice it first, then freeze individual slices to toast as needed. I reheat it in the toaster or oven for that perfect crisp edge.

FAQs

Is this bread gluten-free?

Yes, as long as I use certified gluten-free oats, the bread is naturally gluten-free and flourless.

Can I use steel-cut oats?

No, I don’t recommend using steel-cut oats—they won’t soften properly in this recipe. Rolled oats or quick oats work best.

What do chia seeds do in this recipe?

Chia seeds absorb water and act as a binder, replacing the need for flour or eggs. They also add fiber and omega-3s.

Can I make this without oil?

Yes, I can substitute the oil with unsweetened applesauce or mashed banana, though the texture will be a bit softer and less rich.

Why is my bread too dense or gummy?

If the mixture is too wet or not baked long enough, the bread can turn out gummy. I always let the chia soak properly and bake until fully set in the center.

Conclusion

This Flourless Oat and Chia Bread is my go-to when I want something healthy, hearty, and incredibly easy to make. It’s naturally nourishing, freezer-friendly, and endlessly customizable. Whether I’m topping it with jam, hummus, or simply enjoying it plain, it always leaves me feeling satisfied and energized.