Name: Flourless Oatmeal and Chia Bread Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Health Food
Ingredients: ½ cup oat flour; 1 teaspoon dry yeast; 1 teaspoon sugar (optional); 1 tablespoon chia seeds; ¼ cup warm water (plus more if needed)

Jump to Recipe· 3.8 from 5 reviews

I am so excited to share my Flourless Oatmeal and Chia Bread Recipe with you, a truly wholesome and surprising way to enjoy fresh bread without using any traditional flour. This bread has a wonderfully nutty flavor from the oats and chia seeds, a subtle sweetness that comes from the natural fermentation, and a texture that’s delightfully soft yet sturdy enough for sandwiches. Whenever I bake this, the aroma fills my kitchen with such warmth and comfort, and it feels like I’m giving myself a nourishing treat that’s as satisfying as it is simple to make.

Why You’ll Love This Flourless Oatmeal and Chia Bread Recipe

What makes this Flourless Oatmeal and Chia Bread Recipe stand out to me is the incredible blend of flavors and textures. The oat flour contributes a soft, slightly sweet nuttiness, while the chia seeds offer a subtle crunch and added nutrition. I especially love how the yeast and a tiny bit of sugar work together to create a lovely rise and a golden, light crust. It’s bread that feels hearty and healthy without being dense or heavy, making every bite something I actually look forward to.

Another reason I’m so fond of this recipe is how easy it is to prepare. With just a handful of ingredients and minimal kneading, you can whip up the dough, let it rise, and bake it all in under two hours. The process is straightforward enough for a weekday treat but impressive enough to serve at a cozy brunch or intimate dinner. I often make this bread for friends because it’s an approachable way to impress without the fuss, and it fits perfectly into gluten-free and health-conscious eating plans.

Ingredients You’ll Need

The image shows seven small white bowls and jars placed on a white marbled surface. One clear glass bowl in the center holds a single layer of light beige rolled oats with a dry, rough texture. Around it are smaller clear glass bowls; one contains tiny black chia seeds with a smooth, round texture, another has dark amber liquid, and a third holds a similar dark brown liquid but in a smaller quantity. There is also a small white bowl filled with coarse white salt crystals, showing a rough and uneven texture. A jar filled with white milk and two spice shakers with dark tops are also visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple yet play an important role in bringing the bread to life. Each one adds to the flavor, texture, or beauty of the final loaf, proving that great bread doesn’t need a complicated list of components.

½ cup of oat flour: This is the heart of the bread, offering a mild, slightly sweet base that’s naturally gluten-free.
1 teaspoon dry yeast: Essential for helping the bread rise and giving it a light, airy texture.
1 teaspoon of sugar: Feeds the yeast so it activates properly, although you can leave it out if you prefer a sugar-free loaf.
1 tablespoon of chia seeds: Adds a wonderful crunch and increases nutritional value with fiber and omega-3s.
¼ cup of warm water: Binds everything together and helps the yeast bloom for that perfect rise.

Directions

Step 1: Begin by combining the oat flour, dry yeast, sugar, chia seeds, and warm water in a mixing container. Stir gently to bring the mixture together before kneading.

Step 2: Knead the dough into a bun shape using wet hands to prevent sticking. If the dough feels too dry, add a little more warm water slowly until it forms a pliable dough.

Step 3: Cover the bun and place it in a warm spot. Allow it to rise until it doubles in size, usually about 40 to 60 minutes. Watching it puff up like magic is always a highlight for me!

Step 4: Once risen, divide the dough into the number of individual breads you want. Shape them however you like—round buns, flatbreads, elongated loaves, or even bagel-like rings.

Step 5: Transfer your shaped dough onto a greased roasting pan. Preheat your oven to 180ºC (about 350ºF), then bake for 10 minutes, or until the breads are lightly browned and smell irresistibly fresh.

Step 6: Let your breads cool slightly. I find waiting just long enough to handle but still warm is perfect for slicing them open and filling with your favorite spreads or sandwich fillings. Enjoy!

Servings and Timing

This recipe makes about 2 individual servings, which is perfect for a small household or when you want fresh bread without leftovers. The prep time is quick—around 10 minutes to mix and knead the dough. Then, the dough needs about 40 to 60 minutes to rise completely. Baking takes only 10 minutes, so the total time from start to finish is roughly 1 hour and 30 minutes. Allow a few additional minutes for cooling before you dig in!

How to Serve This Flourless Oatmeal and Chia Bread Recipe

The image shows a loaf of oat bread sliced into five pieces, placed on a white marbled surface. The bread has a rough texture with visible oats on the top crust, which is golden brown in color. Each slice reveals a soft, dense inside with a light brown hue and small air pockets. To the top left of the bread, there is a white bowl filled with dark red jam, adding a bright contrast to the image. A woman's hand with a white and purple striped cloth is seen touching the bread from the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

I love serving this bread warm, just out of the oven, slathered with butter or your favorite nut butter for breakfast. It pairs beautifully with a drizzle of honey and fresh fruit on the side for a light but nourishing start to the day. Because it holds up so well, it also makes a fantastic base for hearty sandwiches loaded with fresh veggies, avocado, or even smoked salmon, turning an ordinary lunch into something special.

For dinner, I often slice these breads and toast them slightly before serving alongside a bowl of soup or a robust salad. The earthy oat flavor complements savory dishes beautifully, and the slight crunch of chia seeds adds a nice texture contrast. When I have guests over, I also like to cut the bread into smaller portions and serve it with an assortment of spreads and cheeses. It’s a charming addition to any appetizer spread.

When it comes to drinks, I find this bread pairs wonderfully with herbal teas in the morning or a light, fruity white wine in the evening, such as a Sauvignon Blanc. For a non-alcoholic option, a sparkling water with a squeeze of lemon or a fresh, cold-pressed juice works beautifully. Naturally, the bread tastes just as delightful at room temperature and can be stored and served the following day without losing its charm.

Variations

I like to experiment with this Flourless Oatmeal and Chia Bread Recipe by tweaking ingredients to suit different occasions or dietary needs. For instance, if you want to boost protein, I sometimes add a tablespoon of flaxseeds or hemp hearts alongside the chia seeds. For a nuttier flavor, lightly toasting the oat flour before mixing gives the bread a rich, warm note.

If you are vegan or avoiding sugar altogether, you can skip the sugar and use a natural sweetener like maple syrup, though I’ve found the yeast still performs well with just the oat flour and water. For those with nut allergies, sticking strictly to oat flour and chia seeds keeps it simple and allergy-friendly. I’ve also tried using sprouted oat flour for an extra nutrient boost, which I recommend if you want to take it up a notch in health benefits.

In terms of cooking methods, I’ve occasionally baked this dough in a cast iron skillet for a rustic crust, which yields a pleasantly chewy exterior. If you prefer, cooking it at a slightly lower temperature for a bit longer creates a softer crust, which I especially like for making finger sandwiches. Whatever variation you choose, this recipe’s flexibility never ceases to amaze me.

Storage and Reheating

Storing Leftovers

If you find yourself with leftover bread, I recommend storing it in an airtight container or a resealable plastic bag at room temperature. It will keep fresh for about 2 days this way. For best texture, avoid refrigerating as this can dry out the oat-based bread quickly. Keeping it sealed well is key to maintaining its softness and moist crumb.

Freezing

This bread freezes beautifully, making it convenient for batch baking. Wrap individual breads tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or bag. Frozen breads keep well for up to 1 month. When you want to enjoy one, simply thaw it at room temperature or warm it gently in the oven for a few minutes to restore freshness.

Reheating

The best way to reheat this bread is by warming it in an oven preheated to 160ºC (325ºF) for 5 to 8 minutes. This helps to bring back the softness while crisping the crust slightly. I avoid using a microwave when reheating because it tends to make the bread gummy or tough. If you’re in a rush, toasting sliced bread in a toaster works well, especially for sandwiches or toast topped with spreads.

FAQs

Can I replace the oat flour with another type of flour?

While oat flour is central to this recipe’s texture and flavor, you can try using other gluten-free flours like buckwheat or rice flour. Just keep in mind the texture may change, and you might need to adjust water amounts. Oat flour gives the bread its characteristic softness and mild sweetness that’s hard to replicate exactly.

Is this bread suitable for those on a gluten-free diet?

Yes! Since this recipe uses oat flour instead of wheat flour, it’s naturally gluten-free as long as you use certified gluten-free oats and oat flour. It’s a fantastic option for those avoiding gluten but still craving homemade bread.

Can I add other seeds or nuts to this bread?

Absolutely! I often mix in sunflower seeds, pumpkin seeds, or chopped nuts for extra texture and flavor. Just be mindful not to overload the dough, as too many add-ins can affect the rise and crumb.

How do I know when the dough has risen enough?

Look for the dough roughly doubling in size and becoming puffy to the touch. If you gently press your finger into the dough and the indentation remains, it’s a good sign the yeast has done its job and the dough is ready for shaping.

What should I do if my bread doesn’t rise well?

First, check that your yeast isn’t expired and that the water temperature you used was warm but not hot—it should feel like a comfortable bath. Sometimes a cooler environment slows rising, so placing the dough in a slightly warmer spot, like an oven with a light on, can help speed fermentation.

Conclusion

I genuinely hope you feel inspired to try this Flourless Oatmeal and Chia Bread Recipe yourself. It’s a nourishing, delicious, and surprisingly simple way to enjoy fresh homemade bread without flour, and it never fails to bring a bit of joy to my table. Whether you’re baking for yourself, family, or friends, this recipe offers a wonderful opportunity to connect with wholesome food and treat yourself beautifully. Happy baking!