3-Ingredient Chia Oat Rolls (oil-free, GF, V)

Easy 3-ingredient chia oat rolls! Soft and fluffy, they are vegan, oil-free, gluten-free, nut-free, & taste like whole wheat rolls. Pair them with soups, salads, and all of your favorite meals.

Hearty, satisfying bread is everything in January. It turns simple 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 say role? 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 easy 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 & easy
• Made in one bowl

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post

• 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 directions 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 delicious 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 super-easy 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 perfect accompaniment to your healthy 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 my 2-ingredient flax bread and 1-ingredient flax tortillas.

Happy Baking!

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