Mexican oat, skyr, and chia bread is a popular, updated version of the classic Mexican dish, perfect for those following a gluten-free or high-protein diet. Inspired by the light flavors and textures of traditional Mexican breads, it relies on oats for fiber, skyr for protein, and seeds for a slightly crunchy texture. This soft bread is ideal for accompanying Mexican dishes like soups or chili, or simply for breakfast. It's naturally gluten-free, easy to prepare, requires no rising, and lends itself to both sweet spreads and savory toppings. Plus, it keeps for several days while retaining its soft texture, making it a must-have for those who love balanced, gluten-free recipes.

Gluten-free protein bread with oats and skyr

Mexico

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Preparation time 10 mins Cooking time 45 mins Total time 55 minutes

Difficulty: Beginner Servings: 1 Special regime:

Naturally gluten-free

Cooking method: Cook Expert, Traditional

Ingredients

Servings

• 300g of gluten-free oat flakes

• 200g plain skyr (or cottage cheese)

• 2 tablespoons of chia seeds

• 90g mixed seeds (sunflower, pumpkin...)

• 2 eggs

• 1 sachet of baking powder

• 1 tablespoon of honey (optional)

• 1 teaspoon of salt

Preparation

1. 1- Activate the chia seeds

   Mix the chia seeds with 2 tablespoons of warm water and let it sit for 10 minutes to form a gel.

1. 2- Preheat the oven and prepare the bread dough.

   • Preheat the oven to 180°C
   • In your food processor (I used the Cook Expert), blend the oat flakes to obtain a coarse flour. Add the salt and mix lightly.
   • Add the remaining ingredients: yeast, chia seeds, eggs, seeds and Skyr (or cottage cheese). Mix gently. 
   

1. 3. Shape and bake the bread

   • Pour the batter into a silicone loaf pan or one lined with parchment paper. I always use my loaf pan with a lid, without grease or parchment paper, and it works perfectly.
   • Bake: Bake in your preheated oven at 180°C for 40 to 50 minutes. Check for doneness with the tip of a knife.
   • Cooling: Let the bread cool before cutting it.
   

Keywords: Gluten-free Mexican bread, Skyr and chia recipe, Gluten-free oat bread, Traditional Mexican bread with a twist, Healthy gluten-free cooking, Gluten-free protein bread

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