Bread-making often intimidates beginners, but some recipes prove that wholesome, nutritious loaves can be both simple and rewarding. Oat and chia bread is one such recipe. Combining hearty rolled oats with nutrient-dense chia seeds, this bread delivers a nutty flavor, a moist crumb, and a texture that pairs well with both sweet and savory toppings. Chia seeds absorb water and help the dough bind, while oats provide structure and natural sweetness. The result is a loaf that’s healthy, hearty, and perfect for everyday meals. If you want a versatile bread that adds both taste and nutrition to your table, oat and chia bread is an excellent choice.
Ingredients (with detailed measurements)
Dry ingredients
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2 cups (250 g) all-purpose flour
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1 cup (120 g) rolled oats (plus 2 tablespoons for topping)
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¼ cup (40 g) chia seeds
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2 tablespoons flaxseed meal (optional, for extra fiber)
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1 packet (2 ¼ teaspoons) instant yeast
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1 teaspoon salt
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1 tablespoon sugar or honey
Wet ingredients
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1 cup (240 ml) warm water (about 110°F / 43°C)
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2 tablespoons olive oil (or melted butter)
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1 large egg (room temperature, optional for richness)
These ingredients balance flavor, texture, and nutrition. Chia seeds add crunch and moisture retention, while oats enhance the bread’s heartiness.
Instructions (Step-by-Step Guide)
Step 1: Activate the yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–7 minutes until foamy. If no bubbles appear, the yeast may be inactive and should be replaced.
Step 2: Mix dry ingredients
In a large mixing bowl, combine flour, rolled oats, chia seeds, flaxseed meal, and salt. Stir to distribute everything evenly.
Step 3: Add wet ingredients
Beat the egg lightly (if using) and add it to the yeast mixture along with the olive oil. Pour this mixture into the bowl of dry ingredients.
Step 4: Form the dough
Mix with a wooden spoon or stand mixer until the dough comes together. It should be slightly sticky but workable. If too wet, add 1–2 tablespoons of flour. If too dry, add a splash of water.
Step 5: Knead
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes.
Step 6: First rise
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 7: Shape the loaf
Punch down the dough gently to release air. Shape it into a loaf and place in a greased 9×5-inch loaf pan. Sprinkle with reserved rolled oats on top for texture.
Step 8: Second rise
Cover the pan loosely and let the dough rise again for 30–40 minutes, or until it reaches just above the rim of the pan.
Step 9: Bake
Preheat oven to 375°F (190°C). Bake the bread for 35–40 minutes until golden brown. It should sound hollow when tapped on the bottom. For accuracy, check with a thermometer: the internal temperature should be about 200°F (93°C).
Step 10: Cool
Remove the loaf from the pan and let it cool completely on a wire rack before slicing. This prevents a gummy texture.
Conservation and Storage
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Room Temperature: Wrap the cooled loaf in a clean towel or store in an airtight container for up to 3 days.
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Refrigeration: Extends freshness to about 5 days but may slightly firm the bread. Toasting revives its softness.
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Freezing: Slice before freezing, wrap tightly in plastic wrap, and store in a freezer bag for up to 2 months. Thaw at room temperature and toast for best results.
Variations
Oat and chia bread is highly adaptable:
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Gluten-Free Version: Substitute with a gluten-free flour blend and ensure oats are certified gluten-free.
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Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor.
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Seed Mix: Add sunflower, pumpkin, or sesame seeds for extra crunch.
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Sweet Variation: Mix in raisins, dried cranberries, or chopped dates with a touch of cinnamon for a breakfast loaf.
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Savory Twist: Add fresh herbs like rosemary, thyme, or oregano for a fragrant, dinner-friendly bread.
Serving Suggestions
This bread complements many meals and occasions:
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Toast with butter, nut butter, or jam for breakfast.
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Use as a sandwich base, especially with grilled vegetables, cheese, or lean meats.
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Pair slices with soups, stews, or salads for a hearty accompaniment.
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Make avocado toast with lemon juice and chili flakes.
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Cube and bake into crunchy croutons for salads or soups.
Tips for Perfecting the Dish
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Check yeast activity before mixing; inactive yeast results in a dense loaf.
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Avoid over-flouring during kneading; the dough should stay slightly tacky.
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Let the loaf cool fully before slicing to avoid crumbling.
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Measure accurately using a kitchen scale for consistent results.
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Experiment with hydration—chia seeds absorb water, so the dough may need adjustments depending on humidity and flour type.
Conclusion
Oat and chia bread combines nutrition and flavor in one wholesome loaf. With its hearty oats, crunchy chia seeds, and tender crumb, it’s a versatile bread that works for breakfast, lunch, or dinner. Whether enjoyed fresh from the oven, toasted with toppings, or frozen for later use, this bread delivers both health benefits and satisfying taste. By following the steps, exploring variations, and applying simple tips, you can make oat and chia bread a reliable addition to your baking routine.
Print
Oat and Chia Bread
- Total Time: 60 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
A wholesome homemade bread made with oats and chia seeds. Soft, hearty, and nutritious, this loaf is perfect for breakfast, sandwiches, or as a side to soups and salads.
Ingredients
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2 cups (250 g) all-purpose flour
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1 cup (120 g) rolled oats (plus 2 tbsp for topping)
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¼ cup (40 g) chia seeds
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2 tbsp flaxseed meal (optional)
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1 packet (2 ¼ tsp) instant yeast
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1 tsp salt
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1 tbsp sugar (or honey)
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1 cup (240 ml) warm water (110°F / 43°C)
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2 tbsp olive oil (or melted butter)
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1 large egg (room temperature, optional)
Instructions
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Combine warm water, sugar, and yeast in a small bowl. Let sit 5–7 minutes until foamy.
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In a large bowl, whisk flour, oats, chia seeds, flaxseed, and salt.
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Beat egg lightly, add with olive oil to the yeast mixture, and pour into dry ingredients.
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Mix until dough forms. Adjust with small amounts of flour or water as needed.
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Knead on a floured surface for 6–8 minutes until smooth and elastic.
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Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
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Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Sprinkle with oats.
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Cover and let rise 30–40 minutes until slightly above pan rim.
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Bake at 375°F (190°C) for 35–40 minutes, or until golden brown and hollow-sounding.
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Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
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Use certified gluten-free oats if making a gluten-free loaf.
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Coat loaf pan well to prevent sticking.
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Cool completely before slicing to avoid a gummy texture.
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Adjust hydration since chia seeds absorb moisture differently depending on brand.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American / Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: oat and chia bread, healthy oat bread, chia seed bread recipe, oat and seed loaf, homemade oat bread