Here’s a Gluten-Free Flourless Oat and Chia Bread recipe that’s hearty, wholesome, and incredibly easy to make—no flour, no yeast, just pure goodness from oats and chia seeds!
Gluten-Free Flourless Oat and Chia Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 1 loaf (8–10 slices)
Freezer-Friendly | Dairy-Free | Vegan
Ingredients:
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2 cups gluten-free rolled oats
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1/2 cup chia seeds
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1/4 cup sunflower seeds (optional)
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1/4 cup pumpkin seeds (optional)
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2 tbsp flaxseeds or ground flaxseed
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1 tsp baking soda
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1/2 tsp salt
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1 1/2 cups water
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2 tbsp olive oil (or any neutral oil)
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1 tbsp apple cider vinegar
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1 tsp maple syrup or honey (optional for a touch of sweetness)
Instructions:
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Preheat oven to 180°C (350°F). Line a loaf pan with parchment paper or grease it lightly.
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Blend the oats in a blender or food processor until they become a coarse flour. It doesn’t need to be super fine.
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In a large bowl, mix the ground oats, chia seeds, flaxseeds, baking soda, salt, and any extra seeds (sunflower, pumpkin).
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Add the wet ingredients: water, olive oil, vinegar, and sweetener (if using). Stir until everything is fully combined.
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Let the mixture sit for 10–15 minutes. The chia and flax will soak up the water and thicken the dough.
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Transfer the mixture into the prepared loaf pan. Smooth out the top using a spatula.
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Bake for 40–50 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
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Allow the bread to cool completely in the pan before slicing. It firms up as it cools.
Tips:
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You can toast the oats lightly before grinding for a nuttier flavor.
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Add herbs (rosemary, thyme) or spices (cumin, garlic powder) for a savory version.
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This bread keeps well in the fridge for up to 5 days or in the freezer for 1 month.
Serving Ideas:
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Toast and top with avocado and sea salt.
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Spread with almond butter and banana for breakfast.
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Serve with soups, stews, or hearty salads.
