Oaty and seedy but not overly dense, a cozy, gluten-free quick bread that doesn’t require much more than a bowl and spoon to pull together. Once cooled, it slices beautifully without crumbling and crisps perfectly in the toaster making a delicious, nutty base for a slather of salted butter and acacia honey or smashed avocado. Wrapped well, the loaf keeps for days.
Ingredients
- • 200 g / 2¼ cups rolled oats (divided)
- • 300 g / 1¼ cups thick Greek yogurt or plain sky
- • 2 large eggs
- • 11 g / 1 tablespoon baking powder
- • 100 g / about ¾ cup mixed seeds, such as sunflower, pumpkin, flax and sesame; remove about 2 tablespoons for coating the pan and sprinkling on top.
- • 15 g / 1 tablespoon plus 1 teaspoon chia seeds
- • 1 teaspoon fine sea salt
- • Melted butter, for the pan
- • About 2 tablespoons extra mixed seeds, divided, for coating the pan and sprinkling on top
Instructions
- Method
- 1. Heat the oven to 180°C / 350°F. Generously brush a 24 cm / 9½-inch loaf pan with butter. Sprinkle about 1 tablespoon of the extra seeds into the pan, turning it so the seeds coat the bottom and sides.
- 2. Put 100 g / about 1 cup plus 2 tablespoons of the oats and in a blender or food processor and grind until fairly fine.
- 3. In a large bowl, whisk together the yogurt, eggs and salt.
- 4. Add the ground oats, the remaining oats, baking powder, mixed seeds and chia seeds. Stir until thoroughly combined.
- 5. Scrape the mixture into the prepared pan and smooth the top. Sprinkle with the remaining 1 tablespoon of seeds.
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https://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/seeded-oatmeal-loaf/
