If you’re longing for a homemade loaf that is both hearty and wholesome, this Oatmeal and Chia Bread absolutely needs a spot in your kitchen. With nutty oats, nutrient-packed chia seeds, and a hint of honey (or maple syrup) kissed by olive oil, this bread feels like a cozy hug for your taste buds. It offers a tender, yet subtly chewy crumb perfect for sandwiches, breakfast toasts, or simply slathered in butter while still warm. The combination of flavors and goodness in every bite makes Oatmeal and Chia Bread a delicious and nutritious treat you’ll want to bake again and again!
Ingredients You’ll Need
Just a handful of pantry staples is all you need for this delightful loaf. Each ingredient plays a special role, from the oats lending heartiness to the chia seeds’ unique texture and nutrition. Simple, but oh-so-essential!
- Old-fashioned rolled oats: Brings a nutty aroma, gentle chewiness, and a beautiful golden hue to your Oatmeal and Chia Bread.
- Boiling water: Softens the oats and activates the chia, creating a luscious base for your dough.
- Chia seeds: Add protein, fiber, and charming little crunchy spots that keep each slice interesting.
- Active dry yeast: Gives the loaf its wonderful rise and fluffy crumb—don’t skip that bloom time!
- Warm water (110°F): Perfect temperature for waking up your yeast—think soothing hot-tub-warm, not piping hot.
- Honey or maple syrup: A drizzle of sweetness deepens flavor and helps brown the crust beautifully.
- Olive oil: Adds moisture and a hint of richness; the secret to a tender crumb.
- Salt: Enhances all the flavors and keeps the taste balanced.
- Bread flour or all-purpose flour: The backbone of the bread, building structure and strength. If you like, swap in a cup of whole wheat for extra nutrition!
How to Make Oatmeal and Chia Bread
Step 1: Soak Oats and Chia
Start by combining the old-fashioned rolled oats and chia seeds in a large mixing bowl, then pour the boiling water right over them. This quick soak softens the oats and hydrates the chia, which helps bind your Oatmeal and Chia Bread and infuses it with flavor. Let the mixture sit for 15 to 20 minutes, until it’s just warm and slightly thickened.
Step 2: Activate the Yeast
In a small bowl, sprinkle the active dry yeast over 1/4 cup of warm water—make sure it’s the right temperature, around 110°F, which is like warm bathwater. Add a pinch of sugar and wait 5 to 10 minutes. You’ll know it’s ready when it looks foamy and bubbly, signaling active, happy yeast for a great rise.
Step 3: Combine and Mix
Pour the foamy yeast mixture, honey (or maple syrup), olive oil, and salt into the bowl with soaked oats and chia. Give it a good stir to make sure all that goodness comes together, creating the foundation of your Oatmeal and Chia Bread dough.
Step 4: Work in the Flour
Start adding flour, half a cup at a time. Mix as you go—once a shaggy dough forms, you can dive in with your hands. Keep adding until you have a soft, still slightly sticky ball that’s ready to knead. Depending on the weather and your flour, you might need anywhere from 2 1/2 to 3 cups.
Step 5: Knead the Dough
Turn that soft dough out onto a floured surface, roll up your sleeves, and knead for 8 to 10 minutes. You’re looking for a smooth, elastic ball—think of it as a gentle, rhythmic arm workout. This step is crucial for the perfect Oatmeal and Chia Bread crumb.
Step 6: First Rise
Place your dough in a greased bowl, then cover it with a towel. Set it in a warm, draft-free spot in your kitchen—an oven with the light on works wonders. Let it rise for around an hour, or until it doubles in size. This slow, patient rise makes for soft, pillowy slices.
Step 7: Shape and Second Rise
Punch down the dough to release any air bubbles, then gently shape it into a loaf. Nestle it into a greased 9×5-inch pan, cover again, and let it rise for another 30 to 40 minutes. The final proof gives the loaf the high, domed look we love.
Step 8: Bake
Preheat your oven to 375°F (190°C). Bake your loaf for 30 to 35 minutes, until it’s a gorgeous golden brown and sounds hollow when tapped. If you want an extra-crisp crust, you can leave the bread in the pan for just 10 minutes to cool, then transfer to a wire rack to cool fully before slicing into your Oatmeal and Chia Bread masterpiece.
How to Serve Oatmeal and Chia Bread
Garnishes
Try brushing the loaf’s warm crust lightly with olive oil or melted butter right out of the oven for a subtle shine. For an extra-special touch, sprinkle the top with extra oats or a dusting of chia seeds before baking to hint at all that goodness inside.
Side Dishes
This bread is so versatile! Serve thick slices alongside a bowl of steaming soup, a crisp salad, or a colorful breakfast spread of fruit, eggs, and jam. Its hearty character pairs perfectly with both savory and sweet sides, adapting to whatever meal you crave.
Creative Ways to Present
Transform your Oatmeal and Chia Bread into a show-stopping sandwich base, French toast, or rustic crostini for appetizers. I love slicing it into generous toast soldiers for dippy eggs or cutting it into cubes for a charming picnic bread basket.
Make Ahead and Storage
Storing Leftovers
Let any leftover bread cool completely, then wrap it tightly in foil or beeswax wrap. Stored at room temperature, it stays fresh for about three days, retaining its wonderful moistness thanks to the oats and chia seeds.
Freezing
Your Oatmeal and Chia Bread freezes like a champ! Slice the cooled loaf, wrap individual pieces (or the whole loaf) in plastic wrap, then pop them in a freezer bag. Freeze for up to three months, and pull slices as needed for toasting or meal prep.
Reheating
To freshen up slices, just pop them in the toaster or warm them in the oven for a few minutes until soft and delicious. A hint of warmth revives the bread’s just-baked flavor and lifts those comforting oat and chia scents right into your kitchen.
FAQs
Can I use instant oats instead of rolled oats?
Rolled oats work best for texture and flavor, but if you only have instant oats, they’ll do in a pinch. Just be aware the bread may be slightly softer and less chewy.
Is this Oatmeal and Chia Bread recipe vegan?
Simply swap out the honey for maple syrup, and you’ll have a fully vegan loaf that’s just as delicious and gorgeous!
Why didn’t my dough rise?
Check that your yeast is still fresh and that your liquid was just warm, not hot. Cold kitchens can slow things down, so you might need to give the dough a little more time to rise when it’s chilly at home.
Can I add other seeds or nuts?
Absolutely! Sunflower seeds, pumpkin seeds, or even a handful of walnuts add more crunch and earthy flavor. Just don’t overload your dough—half a cup is about right.
Does Oatmeal and Chia Bread work for sandwiches?
Yes! This bread’s tender crumb, subtle chew, and nutty undertones make it an excellent base for everything from hearty deli sandwiches to bright veggie and hummus stacks.
Final Thoughts
I can’t recommend this Oatmeal and Chia Bread highly enough, especially if you love baking with simple ingredients that give you maximum comfort and satisfaction. Whether you’re a longtime bread baker or just getting started, this recipe is pure joy—the kind of loaf you’ll want to share, gift, and enjoy all week long. Give it a try and experience homemade bread magic!
Print
Oatmeal and Chia Bread Recipe
- Total Time: 2 hours (including rising time)
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
This Oatmeal and Chia Bread recipe yields a hearty and wholesome loaf perfect for breakfast or snacking. Packed with oats, chia seeds, and a touch of honey, this bread is both nutritious and delicious.
Ingredients
For the bread:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 2 tablespoons chia seeds
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 2 1/2 – 3 cups bread flour or all-purpose flour
Instructions
- In a large mixing bowl, pour boiling water over the oats and chia seeds. Let sit for 15–20 minutes until the mixture cools to lukewarm and thickens slightly.
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
- Add the yeast mixture, honey, olive oil, and salt to the oat mixture and stir to combine.
- Gradually add the flour, 1/2 cup at a time, mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan, cover, and let rise again for 30–40 minutes.
- Preheat oven to 375°F (190°C). Bake the bread for 30–35 minutes or until golden brown and it sounds hollow when tapped.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can replace some of the flour with whole wheat flour for added nutrition.
- Add a handful of sunflower or pumpkin seeds for extra texture.
- This bread slices well and freezes beautifully.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
