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Gluten-Free Oat Bread

A delightful gluten-free oat bread that is easy to make, offering a nutty taste and wonderful texture, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: Baking, Gluten-free
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free oat flakes (90 g)
  • 1 pinch salt to taste
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 1 tsp baking soda
Wet Ingredients
  • 1 large egg
  • 3/4 cup yogurt (200 ml)
  • 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 the gluten-free oat flakes and a pinch of salt. Add the sunflower seeds and pumpkin seeds.
  3. In another bowl, beat the egg. Then add the yogurt, baking soda, and apple cider vinegar. Mix these wet ingredients until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients. Stir well until everything is nicely blended.
  5. Transfer the combined batter into the prepared baking pan, ensuring it spreads out evenly.
  6. For decoration, sprinkle additional seeds on top of the batter.
Baking
  1. Place the pan in the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for a few minutes, then transfer the bread to a wire rack to cool completely.

Notes

For a sweeter option, consider adding a tablespoon of honey or maple syrup to the wet ingredients before mixing. You can also substitute the egg with a flaxseed egg and use dairy-free yogurt for a vegan version.