Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds (or pumpkin seeds)
- 1/4 cup flaxseed meal (or whole flaxseeds)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup plain yogurt (dairy or non-dairy)
- 2 large eggs
- 1/4 cup olive oil or melted coconut oil
- 1 tbsp honey or maple syrup (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mix the oats, chia seeds, sunflower seeds, flaxseed meal, baking powder, and salt.
- In a separate bowl, whisk together the yogurt, eggs, oil, and honey/maple syrup.
- Pour the wet ingredients into the dry mixture and stir until fully combined. Let the mixture sit for 10–15 minutes to allow the chia seeds and oats to absorb moisture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy! This bread is perfect toasted with nut butter, avocado, or just on its own.
Would you like a variation for making it vegan or nut-free?