Oat, Herb, and Seed Loaf
Ingredients
Dry
- 3 cups oats (it’s important for the final texture to use whole rolled oats, not ground porridge oats. I use @flahavansuk )
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup mixed seeds. (I used flax, pumpkin, chia & hemp seeds)
- 1 1/2 tsp finely chopped fresh thyme
Wet
- 2 cups full fat Greek yoghurt
- 1 large egg
Preparation
Preheat oven to 180C and line a loaf tin
Mix all the dry ingredients in a large bowl
In a smaller bowl, whisk together the wet ingredients
Pour the wet into the dry and fold together making sure it’s thoroughly combined. The mixture will be very thick.
Slowly put the oat mixture into your prepared loaf tin. Take your time and make sure it’s all in, gently pressing down as you go.
Bake for 50 - 60 minutes till an inserted knife comes out clean.
Let it cool completely before slicing.
Notes
This loaf is dense and satisfying, not light like typical bread.
Enjoy it on its own or spread with butter or hummus, topped with avocado or roasted tomatoes. It is versatile and can accompany soup, salad, eggs, or beans for various meals.
