Oat and Chia Bread

Oat and Chia Bread is a wholesome, hearty loaf that’s perfect for anyone who loves nutritious, homemade bread. It’s packed with fiber-rich oats and omega-3-loaded chia seeds, creating a texture that’s both moist and slightly nutty. I love how this bread feels nourishing but still tastes delicious, especially toasted with a spread of butter or nut butter.

Why You’ll Love This Recipe

I love how easy this bread is to make—no kneading, no fuss, and it doesn’t require a stand mixer or any fancy equipment. It’s naturally dairy-free and can be made gluten-free if needed. It’s perfect for breakfast, sandwiches, or as a healthy snack throughout the day. I also love how the chia seeds give it a slightly chewy texture and added protein.

Ingredients

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

• Rolled oats
• Chia seeds
• Whole wheat flour (or all-purpose or gluten-free flour blend)
• Baking powder
• Baking soda
• Salt
• Greek yogurt or plain plant-based yogurt
• Eggs
• Milk (dairy or non-dairy)
• Maple syrup or honey (optional, for slight sweetness)
• Apple cider vinegar

Directions

1. I preheat the oven to 350°F and line a loaf pan with parchment paper or grease it well.

2. I combine oats, chia seeds, flour, baking powder, baking soda, and salt in a large bowl.

3. In another bowl, I whisk together the yogurt, eggs, milk, maple syrup, and vinegar until smooth.

4. I pour the wet ingredients into the dry and stir until just combined. The batter will be thick but should hold together.

5. I pour the mixture into the prepared pan, smoothing the top with a spatula.

6. I bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, which gives about 10–12 slices. It takes around 10 minutes to prep and 45–55 minutes to bake, with some cooling time before slicing.

Variations

• I add chopped nuts or seeds (like sunflower or pumpkin seeds) for extra crunch.

• I mix in raisins or dried cranberries for a touch of sweetness.

• I use flax seeds in place of chia if I’m out—they give a similar texture.

• For a savory twist, I skip the sweetener and stir in herbs or shredded cheese.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes beautifully—once cooled, I slice and freeze the bread in a zip-top bag, then toast slices straight from the freezer as needed.

FAQs

Can I make this bread gluten-free?

Yes, I use a gluten-free flour blend and certified gluten-free oats to keep it gluten-free.

Can I make this vegan?

Yes, I replace the eggs with flax eggs and use a plant-based yogurt and milk.

Why use chia seeds?

Chia seeds absorb moisture, helping bind the bread while adding texture, fiber, and healthy fats.

Do I need to soak the oats or chia seeds first?

No soaking needed—they absorb moisture during baking and help hold the loaf together.

What’s the texture like?

It’s hearty and moist with a dense crumb—perfect for slicing and toasting without falling apart.

Conclusion

Oat and Chia Bread is a simple, healthy, and versatile recipe that I turn to when I want something hearty but good for me. It’s easy to make, keeps well, and works for everything from breakfast to lunch to a wholesome snack. I love how satisfying it is, and once I try it, it’s easy to see why this loaf becomes a weekly staple.