Ingredients:

  • 3 cups (300g) gluten-free rolled oats
  • 0.5 cup (80g) chia seeds
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) sea salt
  • 1.5 cups (350ml) warm water
  • 2 tbsp (40g) raw honey
  • 3 tbsp (45ml) melted coconut oil

Instructions:

  1. Preheat your oven to 180°C (350°F). Note: A stable temperature is vital for the initial set of the chia seeds.
  2. Mix the 300g rolled oats, 80g chia seeds, 10g baking powder, and 3g sea salt in a large bowl.
  3. Whisk the 350ml warm water, 40g raw honey, and 45ml melted coconut oil in a separate jug.
  4. Combine the wet and dry ingredients, stirring vigorously until the mixture becomes thick and heavy.
  5. Rest the batter for 10 minutes. Note: This allows the chia seeds to fully hydrate and lock the moisture in.
  6. Transfer the batter into your lined loaf pan, smoothing the top with a wet spatula.
  7. Bake for 50 minutes until the top feels firm and looks golden brown.
  8. Check for doneness by tapping the bottom; it should sound slightly hollow.
  9. Cool in the pan for 10 minutes, then move to a wire rack. Wait until completely cold before slicing. Note: Slicing too early causes the internal steam to escape, leading to a dry loaf.