Straightforward 3-ingredient chia oat rolls! Soft and fluffy, they are vegan, oil-free, gluten-free, nut-free, & taste like whole wheat rolls.Pair them withsoups, salads, and all of your go-to meals.
Hearty, satisfying bread is everything in January. It turns plain soups into complete meals, elevates minimalist lunches, and makes cold mornings brighter (especially if some jam or marmalade is involved).
These humble rolls are perfectly tasked for the job (or should I sayrole? Cringe, & apologies :)).
I am continuing my experiments with chia flour (simply chia seeds that you grind until fine), and loving the results. I know that many of you cannot eat psyllium husk, so I am especially keen to use chia flour as a psyllium alternative in bread recipes.
It turns out that chia flour plus oat flour makes for one heck of a great bread roll. Soft, fluffy, and straightforward to make, I know you will enjoy them!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Nut-free
- Gluten-free
- Yeast-free
- Sugar-free
- No psyllium husks
- Fast & straightforward
- Made in one bowl
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Oat flour (ready-to-use, or grind your own using rolled oats)
- Chia seeds, finely ground into a flour (“chia flour”–how to is in the recipe card notes)
- Baking powder
You will also need water (I use filtered tap water). Salt is optional, but I recommend adding it (to enhance the flavor of the rolls) if you can tolerate salt.
Step by Step Directions
Note that the complete instructions are also in the recipe card below.
Step One: Prepare a Muffin Tin & Preheat Oven
Line the cups of a 12-cup standard size muffin tin with paper, foil, or silicone liners. Alternatively, lightly spray or oil the cups (if 100% oil-free rolls are not required).
Preheat the oven to 350F (180C).
No muffin tin? No problem.Line a baking sheet with parchment paper instead.
Step Two: Whisk the Dry Ingredients
In a large mixing bowl, whisk the oat flour, ground chia seeds (chia flour), baking powder, and optional salt until blended.
Step Three: Add the Water
Stir in the water until completely blended. You do not have to worry about over-mixing because there is no gluten in the recipe, so stir as much as needed to incorporate all of the dry ingredients into the dough. The dough will be thick and sticky.
Step Four: Roll Dough into Balls (or Not!)
EASIEST OPTION: NO ROLLING
Scoop the dough into 12 equal portions, placing them directly into the prepared cups of the muffin tin (or onto a prepared baking sheet). Use moist fingertips to smooth the tops slightly.
The rolls will be lumpy-bumpy, but just as satisfying as the rolled balls. Beauty is in the eye of the beholder, right?
OPTION TWO: ROLL DOUGH INTO BALLS
For smooth, rounded rolls, roll the dough into balls. Scoop the dough into 12 equal portions onto a piece of wax paper or parchment paper. I like to do this to ensure that all of the portions are relatively the same in size (and to avoid re-rolling).
Place a small bowl of water nearby. The dough is very sticky,but it is especially-straightforward to roll if you have wet hands. Not just damp, but wet! Dip your hands into the water and roll each portion of dough into a smooth, round ball.
Place each rolled piece of dough into a prepared cup of the muffin tin (or onto a prepared baking sheet).
Step Five: Bake the Rolls
Bake in the preheated oven for 22 to 25 minutes until the rolls are risen, pale golden brown, and a toothpick inserted in the center of the roll comes out clean.
Step Six: Cool the Rolls
Cool the rolls in the muffin tin for two minutes. Remove the rolls from the muffin tin and cool completely on a cooling rack.
Texture of the Vegan Oil-Free Chia Oat Rolls
The rolls are soft, fluffy, and filling. The combination of the chia flour and oat flour is remarkably reminiscent of wheat flour baked goods. Imagine a whole wheat roll from a health food restaurant and you are spot on!
Taste of the Rolls
Oat flour and chia flour are both neutral in flavor. As mentioned above, the combination of the two results in a very pleasant, whole wheat-like flavor.
I love these rolls in the morning, with jam and nut butter, as much as when I layer them with hummus, sliced tomatoes, and greens later in the day. And if you have been looking for the reliable accompaniment to your nourishing soups, stews and curries, you have found it!
Add Flavors to the 3-Ingredient Chia Oat Rolls
You can add any number of flavorings or topping to the rolls. Make them your own! Here are a few ideas to get your creativity flowing:
- Chopped fresh herbs (e.g., rosemary, thyme, basil, parsley, chives)
- Dried herbs
- Spices (sweet or savory, such as cinnamon, curry power, turmeric, smoked paprika, or pumpkin pie spice)
- Sweetener (add up to 2 tablespoons of sweetener, such as coconut sugar, molasses or maple syrup)
- Chopped Nuts or Seeds
- Everything bagel topping
FAQ
Is There a Substitute for the Oat Flour?
No, not for this particular recipe.
If you decide to experiment with other flours, I advise using the same weight (210 grams) of an alternative flour (as opposed to using an equivalent cups measurement).
How Should I Store the 3-Ingredient Chia Oat Rolls?
Store the rolls in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to six months.
Can I Make Bigger Rolls?
Yes! You can make eight rolls instead of twelve rolls. Simply divide the total amount of dough into eight even portions instead of twelve. Bake for an additional 5 to 10 minutes.
I do not advise making the rolls any larger than eight per batch (for the reasons noted in the following question about loaves).
Can I Make the Rolls into a Loaf?
No. I have tried, both with a large (9×5-inch) loaf pan and a small (5×3-inch) loaf pan. The dough rises nicely during baking, but then collapses moments after being removed from the oven. The inside of the loaf remains gooey.
I Have Whole Chia Seeds. How Much Will I Need?
You will need about 2 tablespoons + 1 teaspoon of whole chia seeds (60 grams) to make 60 grams (1/2 cup, lightly packed) finely ground chia seeds (also known as chia flour). Instructions for grinding whole chia seeds are in the recipe notes.
Is There a Substitute for Ground Chia Seeds?
Possibly. You can most likely substitute flaxseed meal. Keep in mind that I have not tested the recipe with flaxseed meal.
Substitute 60 grams of flaxseed meal, which is about nine tablespoons. I strongly suggest finely grinding the flaxseed meal, as I do in my2-ingredient flax breadand1-ingredient flax tortillas.
Happy Baking!
3-Ingredient Chia Oat Rolls (V, GF, Oil-Free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12 rolls
Ingredients
- 1 3/4 cups oat flour (see notes to easily grind your own)
- 1/2 cup finely ground chia seeds lightly packed (see notes)
- 2 teaspoons baking powder certified GF, as needed
- Optional: 1/4 teaspoon salt
- 1 1/2 cups water
Method
- Preheat oven to 350F (180 C). Line 12 cups of a standard size muffin tin with liners (or lightly spray/oil, if you do not need these to be 100% oil-free). See notes for using a baking sheet instead of a muffin tin .
- In a large mixing bowl , whisk the oat flour, chia flour, baking powder , and optional salt until blended.
- Add the water to the bowl. Stir until completely combined into a dough (the dough will be thick and sticky).
- For very rustic rolls , simply divide the dough evenly between all 12 prepared cups (smooth tops with wet fingertips. For smooth, round rolls , divide the dough into 12 even portions on wax paper or parchment paper . With very wet hands , roll each portion into a smooth, round ball. Place each ball in a prepared muffin cup.
- Bake in the preheated oven for 22 to 25 minutes until risen, pale golden brown, and a toothpick inserted in the center of a roll comes out clean.
- Cool in the muffin tin for 2 minutes. Remove rolls from muffin tin and cool completely on a cooling rack .
Notes
Storage: Store the rolls in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to six months. Use Certified Gluten-free Oats, As Needed: Use oat flour or rolled oats that are certified gluten-free to ensure that the rolls are gluten-free. Baking Sheet Option (instead of muffin tin ): Line a large baking sheet with parchment paper (or lightly spray with cooking spray /or oil if you do not need these to be 100% oil-free). Place the dough portions onto the baking sheet , spacing about 2 to 3 inches (10 to 15 cm) apart. Bake for the same length of time as with the muffin tin . How to Grind Rolled Oats into Flour: For fine flour, you will need to use a blender (regular or high speed). Food processors grind the oats, but not into a fine flour. Measure the amount of oats called for in the recipe (in this case, 210 grams, which is about 2 cups + 1.5 tablespoons of rolled oats ). Place the oats in the blender container and blend until they are a very fine flour. How to Grind Chia Seeds : Option 1–Grind in a small blender or electric coffee mill: Measure the amount of chia seeds called for in the recipe (in this case, 60 grams) . I suggest pulsing to grind, and shaking the coffee mill or blender (hold on to the lid!) in between pulses to ensure an even grind. Process until the seeds are a fine flour. Option 2–Grind in a blender or food processor : You will have the reliable results by grinding more than you need for this recipe. Most regular size blenders need at least 1 and 1/2 cups of ingredients to blend properly. Process the seeds until finely ground. Measure or weigh the amount of ground chia seeds needed for the recipe. If using cups, rather than weights to measure the flour, lightly pack the chia flour into the measuring cup(s) to achieve an accurate measurement.
