Everyday Oat-Almond Loaf: A Tender, Quick-Style Bread
This loaf is a comforting, everyday bread. Unlike the rustic hearth loaf or the rich focaccia, this is a soft-crumbed, subtly sweet quick bread perfect for toasting and topping. It’s designed to be a gentle, nourishing start to the day, with a mild flavor that pairs beautifully with both sweet and savory accompaniments.
Yields: 1 standard loaf pan (8.5 x 4.5 inches) Prep time: 15 minutes active time, 20 minutes to rest Bake time: 45-55 minutes
Ingredients
The Flours:
1 ½ cups (120g) certified gluten-free oat flour
1 ½ cups (150g) blanched almond flour
The Binders & Leaveners:
2 tbsp chia seeds + 6 tbsp water (to make one chia “egg”)
2 tbsp psyllium husk powder (or 3 tbsp whole psyllium husk)
2 tsp baking powder
½ tsp fine sea salt
The Liquid & Sweetness:
1 ½ cups (360ml) unsweetened almond milk (or other non-dairy milk)
¼ cup (60ml) organic maple syrup or honey
2 tbsp melted coconut oil or a neutral oil like avocado oil
1 tsp pure vanilla extract (optional)
Method
1. The Chia Awakening In a small bowl, whisk together the chia seeds and water. Let the mixture sit for about 10-15 minutes, stirring occasionally, until it thickens into a gelatinous consistency, like a loose “egg.”
2. The Dry Foundation In a large mixing bowl, whisk together the oat flour, almond flour, psyllium husk powder, baking powder, and salt. Make sure everything is well-combined, as the psyllium husk needs to be evenly distributed.
3. The Wet Mix In a separate medium bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract (if using).
4. The Great Combine Pour the wet mixture and the prepared chia “egg” into the bowl with the dry ingredients. Stir with a sturdy spatula or spoon until just combined. The mixture will be very thick and a bit sticky. Don’t overmix; just ensure no dry streaks remain.
5. The Rest & Preheat Scrape the batter into a parchment-lined loaf pan and smooth the top with the back of a spoon. Let the batter rest in the pan for 20 minutes. This is a crucial step that allows the psyllium husk and chia “egg” to fully absorb the liquid and build structure. During this time, preheat your oven to 350°F (175°C).
6. The Final Bake Place the loaf pan in the preheated oven and bake for 45-55 minutes. The loaf is done when a toothpick or skewer inserted into the center comes out clean, and the top is a light golden brown.
7. The Patience Remove the loaf from the oven and transfer it, still in the parchment paper, to a wire rack. Let it cool completely for at least 2 hours before slicing. This is absolutely essential to prevent the crumb from being gummy and to ensure it holds its shape.
Tips & Variations
Make Your Own Flour: Blend certified gluten-free oats in a blender until fine for fresh oat flour.
Texture Lift: For a lighter crumb, add ½ tsp baking soda with the baking powder. The natural sweetness from maple or honey activates it.
Moisture Balance: Almond flour varies; if the batter feels too stiff, stir in 1–2 tbsp extra almond milk before resting.
Flavor Depth: Add a pinch of cinnamon or cardamom for the sweet version, or 1 tbsp nutritional yeast for the savory loaf.
Add-Ins: Fold in ½ cup chopped nuts (walnuts, pecans) or dried fruit (cranberries, raisins).
Storage: Keep in an airtight container up to 3 days, or slice and freeze for longer storage.
Savory Version: Omit maple syrup and vanilla; add 1 tbsp dried herbs (rosemary, thyme) and a pinch of black pepper.
Best Enjoyed: Slice and toast before serving—this loaf really shines with a bit of crispness.
