High Protein Oat Bread Bites (Flourless, No Powders)

Learn how to make flourless, especially-nutritious high protein oat bread bites made with oats, nuts and seeds! Made in a muffin tin, these mini breads are vegan, gluten-free, oil-free, portable, and reliable for snacking, or accompanying soups, salads and so much more.

I am getting this post in just under the wire this gorgeous spring Sunday, not because I have any hesitation in sharing the recipe, but because it’s been a breathless day, zigzagging from one activity to another.

Thank goodness I started the day with two of these seeded high protein oat bread bites. I topped them with velvety slices of avocado and a few sprinkles of flaky sea salt–they powered me through the morning!

The breads are superstar food by every measure, from the toasty nut and seed flavor to the nubby, toothsome texture. They satisfy every bread craving and then some, but without refined wheat flour (or any flour, for that matter) or yeast, nor any complicated preparation.

Recipe Benefits

• High protein (5 grams protein per serving)
• High fiber (5 grams fiber per serving)
• Vegan (egg-free, dairy-free)
• Flourless
• Gluten-free
• Oil-free
• Quick and straightforward to prepare
• Portable

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.

• sunflower seed kernels(shelled sunflower seeds; I suggest using roasted or toasted seeds for added flavor)
• rolled oats(certified gluten-free, as needed)
• whole almonds, chopped (or the nuts or seeds you prefer; see notes for suggestions)
• flaxseed meal
• whole psyllium husks(see notes for usingpsyllium powder)
• chia seeds
• maple syrup(this can be omitted or replaced with the sweetener of your choice)

You will also need a small amount of warm water to blend the bread into a dough. I use filtered tap water. I suggest adding salt (amount fo are in the recipe), but it is always optional/adjustable, according to your needs)

What are Psyllium Husks?

Psyllium is a plant product derived from the husks of the seeds from the Plantago ovata plant. When combined with liquid, the husks swell, creating a gelatin. The gel can be used in ways similar to eggs, and also stands in for gluten (creating structure) in gluten-free and grain-free breads, such as this seed oat protein bread.

I orderwhole psyllium husksonline. You can search for them on any search engine and find multiple purveyors. You may also be able to find them in a well-stocked natural foods grocery store.

I prefer to use whole psyllium husks, but you can also use psyllium powder. Be sure to read the recipe notes for how much psyllium powder to use ij place of whole psyllium husks.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• In a medium mixing bowl, stir together the sunflower seeds, oats, almonds, flaxseed meal, psyllium husk, chia seeds and salt. Stir in the warm water, and syrup until blended. Let mixture stand, at room temperature, for 10 to 15 minutes (the mixture should be very thick and stiff).
• Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with silicone liners (or use a nonstick muffin tin).
• Evenly divide the seeds mixture between the 8 prepared cups, flattening and smoothing tops the tops with your fingers or the back of a spoon so that they are level.
• First bake:Bake in the preheated oven for 20 minutes. Remove the muffin tin from the oven and use a spoon or small small spatula to lift the breads out of their cups. Place the breads on the edges of the cups on the muffin tin (see the photo below; this steps prevents the breads from over-browning, plus it helps cook the centers of the breads overall.

• Second bake:Return the muffin tin to oven and bake for 20 to 25 minutes longer until deep brown at edges and tops.
• Transfer the individual breads to a rack and cool completely.

How to Serve High Protein Oat Bread Bites

Eat the high protein oat bread bites plain or with any topping (sweet or savory) that you crave. For example:

• Vegan cream cheese
• Sliced avocado
• Nut butter or seed butter (e.g., peanut butter, almond butter, sunflower seed butter, tahini, cashew butter)
• Jam, preserves, marmalade, fruit spread
• Hummus

Flavor Variations

Customize the seeded high protein oat bread bites to your liking with some of the following options:

• Dried Herbs & Seasonings:Add 1 to 1.5 teaspoons of dried herbs to the dough. For example, dried basil, thyme, rosemary, Italian herb blend, or herbes de Provence. In addition, or alternatively, add 1/4 to 1/2 teaspoon of garlic powder, onion powder or cracked black pepper. Add in step 1.
• Spices:Add one spice, or a combination of spices. For example, use all cinnamon, allspice or ginger, or combine any of the three (together) or with small amounts of other spices, such as cloves, nutmeg or cardamom (do not add more than 1.5 teaspoons of spices in total). Or add a teaspoon of pumpkin pie spice. Add in step 1.
• Dried Fruit:Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs. Add in step 1.
• Chocolate:Add up to 1/2 cup of your go-to chocolate chips or chunks, or 1 to 2 tablespoons of cacao nibs. Add in step 2 after the mixture has thickened.
• Extracts or Zests:Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated orange zest. Add in step 1.
• Additional sweetnessAdd a few more teaspoons of maple syrup, or replace the maple syrup with coconut sugar, agave nectar or brown rice syrup.

FAQ

• How should I store the seeded high protein oat bread bites?Store the cooled breads in an airtight container (a) at room temperature for five days, in the refrigerator for 2 weeks or in the freezer for up to 3 months.
• Can I use nuts other nuts or seeds to replace the almonds?Yes. An equal amount of other chopped nuts or seed can be used in place of the almonds, For example, walnuts, pecans, peanuts, cashews, pepitas, or more sunflower seed kernels.
• Can I use a different sweetener or omit the maple syrup?Yes and yes. Replace with the maple syrup with an equal amount of agave nectar, brown rice syrup, or coconut sugar, or omit it for sugar-free bread.
• Can I use psyllium powder in place of whole psyllium husks?Yes. Use anequal weightofpsyllium powder, which is about 2 teaspoons (10 grams).

Happy baking!