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Gluten-Free Oat Bread

A delightful and wholesome option for those looking for a healthy bread alternative featuring naturally sweet, nutty flavors from oats and seeds.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 90 g 1 cup gluten-free oat flakes Ensure oats are certified gluten-free.
  • 1 pinch Salt To taste.
  • 1 tbsp Sunflower seeds
  • 1 tbsp Pumpkin seeds
Wet Ingredients
  • 1 piece Egg Alternatively, can use flaxseed egg.
  • 200 ml 3/4 cup yogurt
  • 1 tsp Baking soda
  • 0.5 tbsp Apple cider vinegar
  • Seeds for decoration

Method
 

Preparation
  1. Preheat your oven to 360°F (180°C). Grease a baking pan measuring 10x4 inches (24x10 cm).
  2. In a large mixing bowl, combine gluten-free oat flakes and a pinch of salt. Add sunflower seeds and pumpkin seeds.
  3. In a separate bowl, beat the egg. Then add yogurt, baking soda, and apple cider vinegar. Mix until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir well until everything is nicely blended.
  5. Transfer the combined batter into the prepared baking pan, ensuring it spreads evenly.
  6. Sprinkle additional seeds on top of the batter for decoration.
Baking
  1. Place the batter in the preheated oven and bake for 30-35 minutes.
  2. The bread is ready when it’s golden brown and a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the oat bread to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store leftover bread in an airtight container to maintain freshness. It can also be frozen for later use. Feel free to mix in your favorite add-ins like dried fruits, nuts, or spices such as cinnamon for extra flavor.