Flourless Oat & Seed Rolls

These flourless oat & seed rolls are chock full of seeds, whole grains, and fiber. They are soft, dense, and chewy and excellent for topping with hummus, avocado, peanut butter, butter, cheese… you name it.⁠ There’s no rising of dough, no yeast, and no mess. Just mix, plop onto a baking sheet, and throw them into the oven!

Note: These are supposed to be very dense. Despite how they may seem coming out of the oven, they ARE soft when you slice into them! 🙂

I ate these for my workday breakfasts all week last week and absolutely loved them! I expected them to go stale quickly but was pleasantly surprised to find that they were still soft a few days later.

I recommend storing them individually wrapped or sliced in the fridge or freezer, and pop them into the toaster in the morning for a quick, easy breakfast.⁠ This recipe is also great for mini-loaves, rolls, buns, or flat bread.

What are Psyllium Husks?

This recipe uses psyllium husks, a ground up seed husk that is commonly used as a binder and flour substitute for gluten-free breads. It is beloved in flour-free circles for it’s ability to mimic bread’s texture. Psyllium husks are husks from a plant seed, and they are basically straight up soluble fiber, often eaten for their laxative properties. I haven’t had any trouble with these rolls in terms of digestion, but maybe don’t eat the whole pan at once…

I use the Organic India brand of psyllium husks, you can find them on amazon here.

These Flourless Oat & Seed Rolls Are:

  • Chewy
  • Dense
  • Soft
  • Packed with nutrition
  • Full of fiber
  • Hearty
  • Freezer friendly
  • Great for making ahead
  • Easily made gluten-free
  • Vegan
  • Lovely toasted with butter
  • Versatile
  • Healthy
  • Delicious!

Ideas for Use:

If you make these flourless oat & seed rolls, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.

Flourless Oat & Seed Rolls

These flourless oat & seed rolls are chock full of seeds, whole grains, and fiber. They are soft, dense, and chewy and excellent for all kinds of toppings!
5 from 4 votes
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Active Time: 5 minutes
Inactive Time: 1 hour
Servings 8 rolls


  • 3 cups rolled oats
  • 1/2 cup chia seeds
  • 1/2 cup psyllium husk powder
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1 tbsp whole flax seeds
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp maple syrup or honey, optional, enhances the flavor of the bread
  • 2 cups warm water


  • Mix the dry ingredients in a large bowl.
  • Add the water and sweetener (if using) and mix until combined well and holding together.
  • Form the dough into rolls with your hands and place on a parchment lined baking sheet, or fill mini loaf pans lined with a strip of parchment paper.
  • Bake at 350° for 50-60 minutes, depending on the size. They are done when the rolls are browned underneath and feel hardened. I usually break one open to check for doneness. They will continue to cook a little while cooling, but they shouldn't be gooey inside.


  • The baking powder doesn’t really do much to help the bread rise, but it does help bind the bread together.
  • Feel free to swap the seeds for any other seeds and nuts that you have on hand.
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  1. Paula Tedesco

    These look great! How would you count for BLE?

    • Hi Paula, I’m sorry but I’m no longer allowed to give BLE breakdowns, BLE has made it a trademark violation for bloggers like me to share recipes explicitly broken down for their food plan. I’d suggest asking your question in an official BLE community. Personally though, I’d just count it like any other flourless bread or cracker. Hope that helps!

  2. Jacke Schroeder

    I was going to ask the same question…count for BLE? Thanks!!!

  3. Beautiful. I made these and they’re great. Thank you Katie.

  4. I am very sorry that BLE will not let you give the food category breakdowns anymore.

    • That’s been the case since last summer, which is why my blog has shifted focus over the past several months. Gotta evolve or go extinct! I’m actually happy to have been given the nudge to branch out into a broader niche.

  5. Rebecca Hodnett

    The recipe says it makes eight servings. If I am making the rolls about the size you made, how many does the recipe make? Is it 8? Thank you in advance. I love your recipes! I have referred many folks to Katie’s Bright Kitchen and now Katiesconsicouskitchen.com. I am sorry to hear about BLE. I am glad you made the pivot.

    • Hi Rebecca, thank you so much for your love and support! Yes, I made 8 rolls but you could make more or fewer depending on the size you make them.

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  14. Autumn

    5 stars
    I’ve never baked anything, but I am currently eating perfectly crunchy on the outside, soft on the inside rolls. Thanks for such a great recipe! Perfect with butter. I ended up making 9 rolls, cooked for 50 min on center rack. Looking forward to trying different toppings!

    • Katie Gates

      Yay Autumn!! So glad you liked them. They are dense, but so yummy aren’t they? Have fun!

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  16. Mary Yorkgitis

    5 stars
    So very tast. filling, and easy to make and store.
    I was concerned I would eat the whole batch at once, but 1 was satisfying and filling

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