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–+ servings
Seeded oat bread sliced on a wooden chopping board.
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4.60 from 10 votes

Oatmeal Bread

This overnight oatmeal bread is so good. Loaded with porridge oats, nuts and seeds it is filling and nutritious
Prep Time15 minutes
Cook Time1 hour
Chilling Time8 hours
Course: Baking
Cuisine: American
Keyword: oatmeal bread, porridge bread, rolled oat bread, oat bread, wheat-free bread
Servings: 18 slices
Calories: 152kcal
Author: Stacey

Ingredients

  • 140 g Sunflower Seeds 1 Cup
  • 80 g almonds ½ cup
  • 70 g Pumpkin seeds ½ Cup
  • 200 g Rolled Oats 2 Cups
  • 35 g Flaxseed ¼ cup
  • 25 g Chia Seeds 2 Tbsp
  • 25 g psyllium husk ¼ cup
  • 1 ½ teaspoon Salt 1 - 2 teaspoon, I use 1 and a ½but some people prefer a little less or a little more.
  • 30 ml Maple syrup 2 Tablespoons
  • 63 ml olive oil ¼ cup
  • 600 ml water
Metric - US Customary

Instructions

  • Toast sunflower seeds, pumpkin seeds, and almonds. I do this in a large dry pan, over medium heat until the pumpkin seeds begin to pop.
  • Mix all dry ingredients in a large bowl.
  • Add the liquid ingredients (water, oil, maple syrup) and mix, it will be quite sloppy. Leave the oatmeal bread mix to sit for 5 mins and stir again. The oats, chia seeds and psyllium husk should have started to absorb a lot of the moisture.
  • Oil a loaf tin and line with baking paper.
  • Pour in mixture, smooth off the top by pushing down firmly with a spatula or rubber scraper. Wrap the entire thing in cling film, pushing this down so that it sticks to the top of the mix.
  • Refrigerate in the loaf tin overnight.
  • Remove cling film. Bake for 1hr at 180 degrees Celsius (360 F).
  • Remove from the oven, turn the loaf onto a cooling rack but leave the tin on top of the loaf until completely cool. Do not attempt to slice until cold.

Notes

Tips

  • Play around with the nuts and seeds that you use in the ingredients, you may just find a combination you like even better. Walnuts go very nicely in this bread.
  • If you are pressed for time you can reduce the refrigeration from overnight to 4 hours, but I find it easiest to make it the night before.
  • For the most delicious way to eat this oatmeal bread, slice it thinly, toast in your toaster and add your favourite topping.
  • Don't skip the psyllium husk or chia seeds as these act as the binding agents for this loaf.
  • This bread should be stored in an airtight container or wrapped in a beeswax wrap in the fridge. It will last up to 5 days.

Substitutions

The rolled oats, chia seeds, flaxseeds and psyllium husk can not be substituted in this recipe. This is an oatmeal bread so the rolled oats are essential. the chia and psyllium husk act as binders in the recipe to ensure the bread holds together.
  • Maple syrup: This can be swapped for honey.
  • Olive oil: This can be swapped for any oil
  • Almonds, Pumpkin Seeds, Sunflower Seeds, Flaxseed: The total amount of these nuts and seeds need to stay the same, but the ratios can change. You will need between 2 and ¾ cups and 3 cups of nuts and seeds. If you are using large nuts then roughly chop them to the same size as the seeds

Nutrition

Serving: 1slice | Calories: 152kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 198mg | Potassium: 125mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg