A wholesome, hearty bread packed with fiber, protein, and a delightful nutty texture – perfect for toast or sandwiches.
📋 Recipe Card
Servings: 1 loaf (about 10–12 slices)
Prep Time: 15 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 40–45 minutes
Total Time: About 2 hours 30 minutes
Yield: 1 standard loaf
Dietary Tags: Vegetarian, Dairy-Free, High-Fiber
Ingredients List
- Rolled oats (plus extra for topping)
- Chia seeds
- Whole wheat flour
- Bread flour or all-purpose flour
- Warm water
- Active dry yeast
- Honey or maple syrup
- Olive oil
- Salt
Instructions
- Activate the yeast: In a bowl, mix warm water, honey/maple syrup, and yeast. Let sit 5–10 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, combine oats, chia seeds, whole wheat flour, bread flour, and salt.
- Combine wet and dry: Pour the yeast mixture and olive oil into the dry ingredients. Stir to form a shaggy dough.
- Knead: Knead on a floured surface for about 8–10 minutes, or until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
- Shape the dough: Punch down, shape into a loaf, and place in a greased 9×5″ loaf pan. Cover and let rise another 30 minutes.
- Preheat oven: Preheat to 375°F (190°C).
- Top & bake: Brush the top of the dough with water or oil, sprinkle oats on top, and bake for 40–45 minutes until golden and sounds hollow when tapped.
- Cool: Remove from pan and let cool on a wire rack for at least 30 minutes before slicing.
Additional Notes
- This bread is naturally dairy-free and high in fiber thanks to oats and chia seeds.
- You can use maple syrup instead of honey to make it vegan.
- For a crunchier crust, place a tray of water in the oven while baking.
Hearty, Healthy, and Perfectly Homemade
If you’re looking for a bread that’s both nutritious and satisfying, this Oatmeal and Chia Bread is for you. Made with simple ingredients, this loaf offers the comforting chew of rolled oats and the powerful nutrition of chia seeds. It’s a perfect base for sweet or savory toppings, from nut butter and jam to smashed avocado or eggs.
Whether you’re meal-prepping for the week or want a homemade bread that holds up for sandwiches, this one fits the bill.
Step-by-Step Cooking Guide
1. Activate the Yeast
Combine 1 1/4 cups warm water, 1 tablespoon honey (or maple syrup), and 2 1/4 teaspoons active dry yeast. Let it sit until bubbly.
Tip: Water should be warm but not hot – around 110°F (43°C).
2. Mix the Dry Ingredients
In a large bowl, combine:
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1 cup whole wheat flour
- 1 1/2 cups bread flour (or all-purpose)
- 1 teaspoon salt
3. Make the Dough
Add the yeast mixture and 2 tablespoons olive oil to the dry mix. Stir with a wooden spoon until combined, then knead by hand or mixer.
4. Knead
Knead the dough for 8–10 minutes until smooth and slightly springy. Add a little flour if too sticky.
Tip: Dough should be slightly tacky but not wet.
5. First Rise
Place the dough in a greased bowl. Cover and let rise in a warm place for about 1 hour.
6. Shape and Second Rise
Punch down the dough, form into a loaf, and place in a 9×5” pan. Let rise again for 30–45 minutes.
7. Bake
Brush with water, sprinkle oats on top, and bake at 375°F (190°C) for 40–45 minutes.
8. Cool
Let it cool completely before slicing for best texture.
Ingredient Details & Substitution Tips
Ingredient Highlights
- Oats: Use rolled oats, not instant. Adds chewiness and nutrition.
- Chia seeds: Rich in omega-3s and fiber; help bind and retain moisture.
- Whole wheat flour: Adds a nutty depth and whole grain benefits.
- Honey/Maple syrup: Helps feed the yeast and adds mild sweetness.
Substitutions
- Vegan: Use maple syrup instead of honey.
- No chia? Substitute with ground flaxseed (same amount).
- Bread flour: You can use only all-purpose if that’s what you have.
Recipe Variations & Serving Suggestions
Flavor Additions
- Add 1/2 tsp cinnamon and a handful of raisins for a breakfast-style loaf.
- Stir in sunflower seeds, flaxseed, or chopped nuts for extra crunch.
Dietary Modifications
- Gluten-free? Substitute with a certified gluten-free all-purpose mix and gluten-free oats. Note: texture may vary.
- Low sugar? Omit the sweetener and reduce yeast by 1/2 tsp.
Serving Ideas
- Perfect toasted with butter or nut butter.
- Slice and freeze for quick breakfast options.
- Try it with savory toppings like hummus or poached eggs.
Storage & Make-Ahead Info
Storage
- Store in a bread box or airtight bag at room temperature for up to 3 days.
- Refrigerate to extend shelf life (up to 1 week), though texture may firm up.
Freezing
- Slice and freeze in a zip-top bag for up to 3 months.
- Toast straight from frozen or thaw at room temp.
Make-Ahead Tips
- Make the dough the night before, let it rise in the fridge overnight, then shape and bake in the morning.
Nutrition (Per Slice, Approx. 1/12 Loaf)
- Calories: 160 kcal
- Protein: 5g
- Carbohydrates: 26g
- Fat: 4g
- Fiber: 4g
-
Sugar: 2g
Allergens: Contains gluten
FAQs
Q: Can I make this bread without kneading?
Yes. Use a no-knead method with a longer resting time (8–12 hours) in the fridge.
Q: Can I use steel-cut oats?
No, rolled oats work best. Steel-cut oats won’t soften properly unless pre-cooked.
Q: How do I know when it’s fully baked?
Tap the bottom of the loaf – it should sound hollow. You can also check internal temp (190°F or 88°C).
Q: Can I double the recipe?
Yes, but divide into two loaf pans to ensure even baking.
Why I Love This Recipe
This bread was born out of my quest for a nutritious loaf that didn’t feel like a compromise. I love baking it on Sundays and freezing half for weekday mornings. The chia adds such a lovely texture, and the oats make every bite hearty and comforting.
If you make this, let me know how it turns out – and if you add your own twist, I’d love to hear about it!
Try next:
- Flaxseed Banana Bread
- Savory Seeded Crackers
- Honey Oat Sandwich Loaf
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