Mediterranean Flourless Oat and Chia Bread

Mediterranean Flourless Oat and Chia Bread

This flourless Mediterranean-style bread is hearty, wholesome, and packed with fiber and plant-based protein. Made with oats, chia seeds, olive oil, and Mediterranean herbs, it’s perfect for those avoiding flour or gluten. Enjoy it toasted for breakfast, paired with hummus, or served alongside soups and salads. No kneading required!

Time Required

Prep Time: 10 minutes

Resting Time: 30 minutes (for chia/oats to soak)

Bake Time: 45–50 minutes

Total Time: ~1 hour 30 minutes

Ingredients

Dry Ingredients:

2 cups rolled oats (gluten-free if needed)

1/4 cup chia seeds

1/4 cup sunflower seeds or pumpkin seeds

1/4 cup ground flaxseeds

1/2 cup nuts (almonds or walnuts), roughly chopped (optional)

1 tsp baking soda

1 tsp salt

1 tsp dried oregano

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp black pepper

Wet Ingredients:

1 3/4 cups water

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar or lemon juice

Instructions

Prepare Dry Mix:

In a large mixing bowl, combine the rolled oats, chia seeds, flaxseeds, sunflower seeds, chopped nuts (if using), baking soda, salt, oregano, rosemary, thyme, and black pepper.

Mix Wet Ingredients:

In a separate bowl or measuring cup, whisk together water, olive oil, and apple cider vinegar or lemon juice.

Combine & Rest:

Pour the wet mixture into the dry ingredients and stir well until everything is fully combined and moist.

Let the mixture rest at room temperature for at least 30 minutes to allow the chia and oats to absorb the liquid and form a thick dough.

Preheat Oven:

While the dough rests, preheat your oven to 375°F (190°C).

Line a standard loaf pan with parchment paper or lightly grease it with olive oil.

Bake the Bread:

Transfer the mixture into the prepared loaf pan and smooth out the top.

Bake for 45–50 minutes, or until the loaf is firm and golden on top and a toothpick comes out clean from the center.

Cool Completely:

Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. (This helps firm up the structure.)

Tips for Success

Use Old-Fashioned Rolled Oats:
Avoid quick oats or steel-cut oats. Rolled oats give the best structure and texture.

Let It Rest Fully:
The 30-minute resting time is essential. It allows the chia and flax to form a gel that binds the bread together in the absence of flour or eggs.

Slice After Cooling:
Don’t rush slicing! Warm bread may crumble. Let it cool completely for clean, sturdy slices.

Storage Tips:
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. It also freezes beautifully – slice before freezing and toast when needed.

Line the Pan Well:
Use parchment paper to line the loaf pan for easy removal, as this bread has no gluten to hold it together if it sticks.

Toast for Best Flavor:
The nutty and herby flavors really shine when the bread is lightly toasted. Try it with avocado, olive tapenade, or herbed cream cheese.

Recipe Variations

Add Cheese (Savory Boost):
Mix in 1/4 cup crumbled feta or grated Parmesan before baking for a savory Mediterranean kick.

Olive Lovers’ Version:
Stir in 1/3 cup chopped kalamata olives or green olives for added briny flavor.

Zucchini Mediterranean Bread:
Add 1/2 cup finely grated zucchini (squeezed of moisture) for extra moistness and veggies.

Sun-Dried Tomato Twist:
Add 1/4 cup chopped sun-dried tomatoes for rich, tangy Mediterranean flavor.

Herb Swaps:
Swap rosemary and thyme for basil, dill, or za’atar depending on your taste or dish pairing.

Spicy Kick:
Add a pinch of crushed red pepper flakes or a dash of cayenne for subtle heat.

Vegan Protein Boost:
Add 2–3 tablespoons of hemp seeds or chopped walnuts for extra plant-based protein and texture.

Sweet-Savory Fusion:
Add a handful of chopped dates and a sprinkle of cinnamon along with the herbs for a sweet-savory balance—pairs well with goat cheese.

Q&A (Frequently Asked Questions)

Q1: Is this bread gluten-free?
Yes – as long as you use certified gluten-free oats, this bread is naturally gluten-free.

Q2: Can I replace chia seeds?
Chia seeds are crucial for binding, but if needed, you can substitute with whole or ground flaxseeds (use slightly more water if you do).

Q3: Can I make this without nuts or seeds?
Yes! Simply omit nuts or seeds and add more oats in their place for bulk and balance.

Q4: What does this bread taste like?
It has a hearty, rustic texture with earthy oat and nutty flavors, balanced by aromatic herbs and olive oil. It’s savory and pairs well with dips, cheese, or eggs.

Q5: Can I use steel-cut oats instead?
No – steel-cut oats do not absorb liquid in the same way and won’t bind the loaf properly.

Q6: Can I double the recipe?
Yes! Just use two loaf pans or a larger baking tin. Increase baking time slightly and monitor the center for doneness.

Approximate Nutrition (Per Slice – based on 10 slices)

Note: Nutrition will vary depending on mix-ins like nuts, seeds, cheese, or olives.

Conclusion

The Mediterranean Flourless Oat and Chia Bread is a wholesome, no-fuss recipe that brings together rustic, hearty textures with the fragrant herbs of the Mediterranean. It’s ideal for anyone seeking a gluten-free, flourless, or high-fiber alternative to traditional bread. With simple pantry ingredients, it’s easy to customize with savory or subtle sweet additions. Whether toasted with olive tapenade, topped with avocado, or paired with soup, this bread is a satisfying and nourishing staple you’ll return to again and again.