Seeded Oat Loaf

A no fuss, no knead, wheat and yeast free loaf. High in fibre and packed full of goodness.

This loaf is ideal for thick slices covered with your favourite breakfast or lunch time toppings. Made by our gorgeous friends at Clean Supper Club.

Cooking Time 5 hours

Skill Level Medium

Serves 1 loaf

Ingredients

150g Mornflake Whole Jumbo Oats
125g Pumpkin seeds
100g Mornflake Original Oatbran
65g walnuts, chopped
2 tbsp chia seeds
4 tbsp psyllium seed husks
7g Himalayan pink salt
1 tbsp maple syrup
3 tbsp coconut oil, melted
350ml water

Shop the ingredients

Whole Jumbo Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £16.00

6 PACKS

Original Heart Healthy Oatbran

6 x 800g pack

Add to cart £14.40

Method

Grease a loaf tin.
Melt the coconut oil in a small pan, remove from the heat and add the maple syrup and water. Stir together.
In a large bowl combine all dry ingredients, make a well in the centre of the dry mix and pour in the wet ingredients. Stir thoroughly.
Spoon onto the greased loaf tin and gently smooth the top with a spoon.
Cover the loaf with cling film and sit it in room temperature for at least 4 hours or overnight.
Heat the oven to 175°C.
Place the loaf tin in the centre of the oven on a wire rack and bake for 20 minutes.
Remove from the oven, carefully tip out of the loaf tin and return the bread to the oven, topside down, for a further 30 minutes.
The bread is baked when you get a hollow sound when tapped.
Place on a cooling rack and allow to cool completely before slicing.

Store in an airtight container and eat within 5 days.

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