Description
This Oat and Chia Bread is a wholesome, nutritious, and naturally gluten-free loaf that brings together the goodness of rolled oats and chia seeds. Sweetened lightly with honey or maple syrup and enriched with olive oil, this bread is easy to make with simple ingredients and perfect for a healthy breakfast or snack. Its soft texture and mild flavor make it an excellent choice for those seeking a hearty and fiber-rich homemade bread without yeast or flour.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup chia seeds
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups water
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
- Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chia seeds, and salt to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, stir together the water, honey or maple syrup, and olive oil until the mixture is well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir thoroughly until the mixture is fully combined.
- Let the Batter Rest: Allow the batter to sit for 15 minutes so the chia seeds can absorb the water and help bind the mixture together.
- Prepare the Loaf Pan: Grease a loaf pan lightly with oil or cooking spray to prevent sticking.
- Pour and Bake: Pour the batter into the greased loaf pan, smooth the top, and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- You can substitute honey with maple syrup or agave nectar to keep it vegan.
- Ensure the loaf is fully cooled before slicing to prevent it from crumbling.
- To enhance flavor, consider adding cinnamon or a handful of nuts or dried fruits to the batter.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Because this bread contains no yeast, it will have a denser texture compared to traditional bread.
