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Oatmeal Seed Bread Recipe

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4.1 from 143 reviews

This wholesome Oatmeal Seed Bread is a nutrient-packed, flourless loaf made with a hearty mix of rolled oats, sunflower seeds, flaxseed, pumpkin seeds, chia seeds, and psyllium husk. Naturally gluten-free and vegan, it combines a rustic texture with a satisfying nutty flavor, perfect for breakfast or a healthy snack.

  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings

Ingredients

Dry Ingredients

  • 180 g rolled oats
  • 100 g sunflower seeds
  • 80 g ground flaxseed
  • 50 g pumpkin seeds
  • 30 g chia seeds
  • 30 g psyllium husk
  • 1 tsp salt

Wet Ingredients

  • 400 ml hot water
  • 1 Tbsp apple cider vinegar

Instructions

  1. Mix Dry Ingredients: Combine all the dry ingredients—rolled oats, sunflower seeds, ground flaxseed, pumpkin seeds, chia seeds, psyllium husk, and salt—in a large mixing bowl, stirring thoroughly to ensure even distribution.
  2. Add Wet Ingredients: Pour the hot water and apple cider vinegar into the bowl with the dry ingredients. Mix first with a wooden spoon until combined, then use your hands to knead the mixture into a cohesive dough. The psyllium husk and seeds will absorb the water to create a thick, binded texture.
  3. Proof the Dough: Line a loaf tin with parchment paper, allowing for an overhang to easily lift out the bread later. Transfer the dough into the tin, pressing it evenly. Cover the loaf with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. During this time, preheat your oven to 360°F (180°C) with top and bottom heat. The mixture will swell and bind, absorbing all the water.
  4. Bake the Bread: Remove the covering from the loaf and place it directly in the preheated oven. Bake for approximately 50 to 60 minutes until the top is golden brown and firm to the touch.
  5. Cool and Serve: Remove the bread from the oven and allow it to cool in the tin for 10–15 minutes. Then, use the parchment paper to lift it out and cool completely on a wire rack before slicing and enjoying.

Notes

  • The bread is naturally gluten-free but ensure your oats and seeds are certified gluten-free if you have celiac disease or gluten sensitivity.
  • Using hot water helps activate the psyllium husk’s binding properties to hold the bread together without flour.
  • Allow the bread to cool completely before slicing to achieve the best texture and avoid crumbling.
  • You can store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Optional: Add herbs or spices to the dry mix for added flavor, such as rosemary or garlic powder.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free, Vegan

Find it online: https://allyumcooks.com/oatmeal-seed-bread-recipe/