There is something truly comforting about fresh homemade bread that fills your kitchen with an irresistible aroma, and this Oatmeal and Chia Bread Recipe takes it to another level. With the wholesome goodness of oats and the tiny nutrition powerhouse that chia seeds are, this bread is both hearty and fluffy, making it perfect for breakfast, snacks, or any meal that calls for a slice of warm, nutritious bread. Its gentle sweetness and satisfying texture make it a delightful treat that you will want to bake again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, bringing flavor, texture, and structure to the bread without any fuss.
- Old-fashioned rolled oats (1 cup): Adds a nutty flavor and chewy texture while boosting fiber content.
- Boiling water (1 1/4 cups): Used to soak the oats and chia seeds, creating a thick base that keeps the bread moist.
- Chia seeds (2 tablespoons): Tiny but mighty, they help gel the mixture and add omega-3 fatty acids and protein.
- Active dry yeast (2 1/4 teaspoons): The magic ingredient that makes the dough rise and become light and airy.
- Warm water (1/4 cup, 110°F): Activates the yeast to get a perfect rise.
- Honey or maple syrup (2 tablespoons): Adds a touch of natural sweetness and helps with browning.
- Olive oil (2 tablespoons): Keeps the bread tender and enriches the flavor.
- Salt (1 1/2 teaspoons): Enhances all flavors and balances the sweetness.
- Bread flour or all-purpose flour (2 1/2 to 3 cups): Provides the structure the loaf needs, adaptable based on your preferred flour choice.
How to Make Oatmeal and Chia Bread Recipe
Step 1: Prepare the oat and chia soak
Begin by pouring boiling water over the oats and chia seeds in a large mixing bowl. Let this mixture sit for 15 to 20 minutes so it cools to lukewarm and thickens slightly. This step is essential to hydrate the oats and chia, which creates moisture and body in your bread, giving it that wonderfully tender crumb.
Step 2: Activate the yeast
While the oat mixture is soaking, dissolve the active dry yeast in the warm water along with a tiny pinch of sugar. Let it rest for 5 to 10 minutes until it becomes foamy. This bubbly activation ensures the yeast is alive and ready to work its magic on your dough.
Step 3: Combine wet ingredients with yeast
Once the yeast is foamy, add it to the oat and chia mixture along with honey or maple syrup, olive oil, and salt. Stir everything together until well combined. This blend of ingredients not only flavors the bread but also improves its texture.
Step 4: Incorporate the flour and knead the dough
Gradually add the bread flour, half a cup at a time, stirring until a soft dough forms. Then, turn the dough onto a lightly floured surface and knead it for 8 to 10 minutes until it’s smooth and elastic. Kneading develops the gluten, which is critical for a good rise and a chewy yet soft texture.
Step 5: First rise
Place your kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about an hour or until it doubles in size. This rise is what gives the bread its fluffiness and lovely airy structure.
Step 6: Shape and second rise
After the dough has doubled, punch it down gently to release air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise again for 30 to 40 minutes. This second rise helps the bread hold its shape and become even lighter.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes until the crust turns golden brown and the loaf sounds hollow when tapped. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This resting period lets the bread finish cooking inside and makes slicing easier.
How to Serve Oatmeal and Chia Bread Recipe
Garnishes
This bread is simply delicious on its own or adorned with a light spread of butter, honey, or your favorite nut butter. For a little extra flair, sprinkle some additional chia seeds or oats on top before baking to create a rustic, crunchy crust that’s as inviting as it is tasty.
Side Dishes
Pair slices of this loaf with warm soups, fresh salads, or hearty stews. It also makes an excellent base for open-faced sandwiches topped with avocado, smoked salmon, or roasted vegetables. The bread’s mild flavor and satisfying texture complement both simple and rich side dishes beautifully.
Creative Ways to Present
Toast a slice and top it with goat cheese and fresh herbs for an elegant appetizer. Or, transform it into mini bread bowls for individual dips and spreads during gatherings. You can also use this bread to make a wholesome breakfast strata or French toast, showcasing its versatility in both sweet and savory creations.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored at room temperature, it will stay soft and delicious for up to three days. Avoid refrigerating bread as it can dry out quickly.
Freezing
If you want to enjoy this bread longer, freezing is an excellent option. Wrap the loaf or individual slices tightly in plastic wrap and then place in a freezer-safe bag. It will keep well for up to three months, so you can savor that wholesome oatmeal and chia goodness any time you want.
Reheating
For the best texture when reheating, thaw frozen bread at room temperature and then warm it in a toaster or oven at 350°F (175°C) for 10 minutes. This will revive the crust’s crispness and the soft interior’s warmth, making each slice taste freshly baked.
FAQs
Can I substitute chia seeds with flaxseeds in the Oatmeal and Chia Bread Recipe?
Yes, you can substitute chia seeds with ground flaxseeds, though the texture might be a bit different. Both seeds offer healthy fats and fiber, but chia tends to form a gel that helps with moisture retention more significantly.
What is the best flour to use for this bread?
Bread flour is ideal because of its higher protein content that develops gluten well, giving your bread a perfect structure. However, all-purpose flour works fine too if that’s what you have on hand.
Can I make this recipe vegan?
Absolutely. Just replace honey with maple syrup or agave nectar, and make sure your yeast is vegan-friendly, then you’re good to go!
How long does the rising process take?
First rise usually takes about an hour until the dough doubles in size, and the second rise is around 30 to 40 minutes. These times can vary depending on your kitchen’s temperature; a warm spot encourages faster rising.
Is it possible to add nuts or seeds to this recipe?
Definitely! Adding a handful of sunflower, pumpkin seeds, or chopped nuts enhances the bread’s texture and nutritional profile. Just fold them in during the flour incorporation step.
Final Thoughts
There is nothing quite as satisfying as pulling a warm loaf of homemade bread from the oven, especially one as wholesome and flavor-packed as this Oatmeal and Chia Bread Recipe. It’s not just a recipe; it’s an experience that fills your kitchen with warmth and your table with nourishment. I encourage you to give it a try—you might just fall in love with baking all over again!
Print
Oatmeal and Chia Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (including rising time)
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This wholesome Oatmeal and Chia Bread combines the nourishing goodness of rolled oats and chia seeds with a soft, tender crumb. Naturally sweetened with honey or maple syrup and enriched with olive oil, this homemade yeast bread offers a delicious, fiber-rich option perfect for sandwiches or toast. Easy to prepare and bake, it yields a hearty loaf that slices well and freezes beautifully for convenient future meals.
Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 2 tablespoons chia seeds
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 teaspoons salt
- 2 1/2 – 3 cups bread flour or all-purpose flour
Wet Ingredients
- 1 1/4 cups boiling water
- 1/4 cup warm water (110°F)
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil
Instructions
- Soak oats and chia: In a large mixing bowl, pour boiling water over the oats and chia seeds. Let the mixture sit for 15–20 minutes until it cools to lukewarm and thickens slightly, allowing the seeds and oats to absorb the liquid.
- Activate yeast: In a small bowl, dissolve the yeast in the warm water (110°F) with a pinch of sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
- Combine ingredients: Add the foamy yeast mixture, honey or maple syrup, olive oil, and salt to the oat and chia mixture. Stir thoroughly to combine all ingredients evenly.
- Add flour and form dough: Gradually add the flour to the wet mixture, 1/2 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead dough: Turn the dough onto a lightly floured surface and knead it for 8–10 minutes until it becomes smooth and elastic, developing good gluten structure.
- First rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape loaf: Punch down the risen dough to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Cover and let it rise again for 30–40 minutes, allowing it to become puffy.
- Bake bread: Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes until it turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- You can replace some of the flour with whole wheat flour for added nutrition and flavor.
- Add a handful of sunflower or pumpkin seeds to the dough for extra texture and crunch.
- This bread slices well and freezes beautifully — simply thaw at room temperature or toast slices directly from the freezer.
