3-Ingredient Chia Oat Rolls (V, GF, Oil-Free)
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, salds and all of your favorite meals.
Servings: 12 rolls
Ingredients
- 1 and 3/4 cups 210 g oat flour (see notes to easily grind your own)
- 1/2 cup 60 g finely ground, lightly packed chia seeds (see notes)
- 2 teaspoons 8 g baking powder
- Optional: 1/4 teaspoon salt
- 1 and 1/2 cups 355 mL water
Instructions
- 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 best 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.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 86mg | Fiber: 3g