Natural Bread with Oats and Chia: Simple, Delicious, and Wheat Flour-Free Recipe

Hi, everyone, today we’re going to learn how to make Natural Bread using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Natural Bread with Oats and Chia

Perfect for those avoiding refined carbs, this bread combines flavor and nutrition — great for breakfast or a snack. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 2 large eggs
• 1 cup of ground oats (processed at home in a blender, if preferred)
• 3 tablespoons of chia seeds
• 1 cup of plain yogurt (can be substituted with plant-based yogurt) (240 ml)
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• Additional seeds for sprinkling (optional)

Instructions:

First, preheat your oven to 356 °F (180 °C). Then, lightly grease a small glass baking dish, or line it with parchment paper if you prefer.

Next, in a bowl, combine the dry ingredients: ground oats, chia seeds, baking powder, and salt. Stir until everything is well mixed.

After that, add the wet ingredients: yogurt and eggs. Mix thoroughly until you get a smooth, consistent batter.

Then, pour the mixture into the prepared glass baking dish. If desired, sprinkle extra seeds on top.

Afterward, bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Next, remove from the oven and let it cool on a wire rack.

Finally, once completely cooled, carefully remove the bread from the dish and serve as you like.

Excellent tips to boost your bread:

• Serve it with healthy sides like natural fruit jam, avocado, or vegetable spreads.
• Toast the slices before eating — this enhances the flavor and makes the bread crispier.
• Enrich the batter with seeds, nuts, or dried fruits for added texture and taste.
• Proper storage: keep the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

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