Chef Jason Roberts

Oat & Almond Bread

Chef Jason

When it came to living a gluten-free lifestyle, this loaf of bread was the game changer for me. Packed with loads of goodness; it’s somewhat dense and heavy in texture, but it's super satisfying. The chia seeds, psyllium husk, flax seeds and coconut oil are items that a quality health food store should carry. But if not, you can certainly find these ingredients online and have them delivered directly to your home.

Makes 1 loaf


1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g whole almonds
1 ½ cups / 145g rolled oats
2 tbsp chia seeds
4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ tsp if using coarse salt)
1 tbsp honey or maple syrup
3 tbsp melted coconut oil
1 ½ cups / 350ml water


In a large bowl combine all dry ingredients and mix thoroughly. In a small saucepan, warm the water slightly to help dissolve the coconut oil and honey.

Add this to the dry ingredients and mix very well until everything is completely soaked and mixture starts to bind (if the mixture is too thick to stir then add one or two teaspoons of water until the mixture is manageable).

Scoop mixture into a 9x5 inch loaf pan (lined with parchment paper), then using your hands press mixture to form the loaf. Smooth out the top with the back of a spoon. Let sit out on the counter for at least an hour for the dry ingredients to absorb all the liquid.

Preheat oven to 350°F / 175°C.

Place loaf pan on the middle rack of your oven and bake for 30 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds somewhat hollow when tapped. Let cool completely before slicing (a serrated knife will always work best when it comes to slicing).

Store bread in a tightly sealed container for up to 5 days. Freezes well too. Slice before freezing for quick and easy toast!