High Protein Oat Bread Bites (Flourless, No Powders)

seeded oat protein bread with bite taken out

5 from 8 votes

High Protein Oat Bread Bites (Flourless, No Powders)

Learn how to make flourless, super-nutritious mini breads made with oats, nuts and seeds! This delicious seeded oat protein bread is vegan, gluten-free, oil-free, portable, and perfect for snacking, or accompanying soups, salads and so much more.

Prep Time5

Cook Time45

Total Time50

Course: Bread

Cuisine: American

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Servings: breads

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

2/3 cup sunflower seed kernels (preferably roasted or toasted)
2/3 cup rolled oats (certified gluten-free, as needed)
1/3 cup coarsely chopped whole almonds (see notes for options)
2 tablespoons flaxseed meal
2 tablespoons whole psyllium husks (see notes for using psyllium powder)
2 teaspoons chia seeds
1/4 teaspoon salt (adjustable, as needed, or omit)
3/4 cup warm water
2 teaspoons maple syrup (see notes for options)

US Customary - Metric

Instructions

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.
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 in the post; this prevents over browning of the breads).
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.

Notes

Storage: 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.

Almond substitutions: 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,

Maple syrup options: The maple syrup can be omitted (sugar-free option), or replace with an equal amount of agave nectar, brown rice syrup, or coconut sugar.

Psyllium Husks Option: You can use an equal weight of psyllium powder, which is about 2 teaspoons (10 grams).

Nutrition